Jerchyuan Lin

Title: Jerchyuan Lin: Innovator in Cacao Bean-Derived Food Materials

Introduction

Jerchyuan Lin is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the development of cacao bean-derived food materials. His innovative approach aims to enhance the quality and usability of food products derived from cacao beans.

Latest Patents

Jerchyuan Lin holds a patent for a composition and method for producing cacao bean-derived food materials. The patent addresses the challenge of oil seepage in food products. The invention provides a composition with a particle size distribution ranging from 10 μm to 1.5 mm, containing undisrupted cacao bean cells. This composition has a free fat content ratio of 60% by weight or lower based on oil content. Additionally, it includes a composition containing 30% or more of undisrupted cells in cacao bean cells, which further enhances its utility in various food applications.

Career Highlights

Lin is associated with Meiji Co., Ltd., a prominent company in the food industry. His work focuses on improving food materials and ensuring that they meet consumer needs for quality and performance. His innovative contributions have positioned him as a key figure in the development of new food technologies.

Collaborations

Jerchyuan Lin collaborates with talented individuals in his field, including Koki Matsuda and Fumito Miya. These collaborations foster an environment of creativity and innovation, leading to advancements in food technology.

Conclusion

Jerchyuan Lin's work in cacao bean-derived food materials exemplifies the impact of innovation in the food industry. His patent and contributions reflect a commitment to enhancing food quality and usability. His efforts continue to influence the development of new food products that meet modern consumer demands.