Jianzhong Xu

Title: Innovations of Jianzhong Xu in Food Technology

Introduction

Jianzhong Xu is a notable inventor based in Quzhou County, China. He has made significant contributions to the field of food technology, particularly in the development of innovative food colorants and preservation methods. With a total of 3 patents to his name, Xu's work focuses on enhancing food quality and shelf life through advanced formulations.

Latest Patents

Xu's latest patents include a method for preparing lycopene micro-capsule powder. This invention involves fully mixing lycopene with an aqueous phase to create a lycopene emulsion, which is then ground to a particle size of less than 1 µm and spray dried. The aqueous phase consists of a gelatin enzymatic hydrolysate, disaccharides, polysaccharides, and antioxidants.

Another significant patent is for a lycopene food colorant that possesses a fresh-keeping function. This colorant is made from lycopene crystals, emulsifiers, antioxidants, glycerol, and water. The preparation process involves mixing these ingredients, followed by emulsification and grinding. The resulting colorant not only provides a bright hue suitable for minced fillet products but also has the ability to kill food microorganisms, thereby prolonging shelf life.

Career Highlights

Jianzhong Xu is currently associated with Chenguang Biotech Group, Co., Ltd., where he continues to innovate in the field of food technology. His work has garnered attention for its practical applications in enhancing food preservation and quality.

Collaborations

Xu collaborates with talented individuals such as Xinchao Jia and Hong Tian, contributing to a dynamic research environment that fosters innovation.

Conclusion

Jianzhong Xu's contributions to food technology through his patents reflect his commitment to improving food quality and safety. His innovative approaches are paving the way for advancements in the industry, ensuring that food products remain fresh and appealing to consumers.