Jinfeng Peng

Title: Jinfeng Peng: Innovator in Food Emulsions

Introduction

Jinfeng Peng is a notable inventor based in Wageningen, Netherlands. He has made significant contributions to the field of food technology, particularly in the production of emulsions. His innovative approach has led to advancements that benefit various food processing applications.

Latest Patents

Jinfeng Peng holds a patent for a "Method for production of aerated water-in-oil emulsions and aerated emulsions." This invention relates to a method for producing aerated water-in-oil emulsions containing sucrose fatty acid esters. The method involves mixing oil with sucrose fatty acid ester, followed by aeration of the mixture. The resulting foamed oil is then combined with a water-in-oil emulsion. This composition is particularly useful for shallow frying and baking food products.

Career Highlights

Jinfeng Peng is associated with Conopco, Inc., where he applies his expertise in food emulsions. His work has led to the development of innovative food products that enhance texture and flavor. With a focus on improving food processing techniques, he continues to contribute to advancements in the industry.

Collaborations

Jinfeng has collaborated with notable colleagues, including Deborah Lynne Aldred and Arjen Bot. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas.

Conclusion

Jinfeng Peng's contributions to the field of food emulsions demonstrate his commitment to innovation and excellence. His patented methods are paving the way for improved food processing techniques, benefiting both manufacturers and consumers alike.