This inventor holds 1 USPTO granted patent and 1 published patent application and 1 EPO patent. Top assignee: Roquette Freres. Active years: 2026.
Company Filing History:
Years Active: 2026
Title: Ken Jian: Innovator in Soluble Starch Technology
Introduction
Ken Jian is an accomplished inventor based in Naperville, IL (US). He has made significant contributions to the field of food science, particularly in the development of innovative starch solutions. His work focuses on creating alternatives to traditional food additives, enhancing both functionality and health benefits.
Latest Patents
Ken Jian holds a patent for "Highly soluble pea starch as replacer of maltodextrin." This invention relates to a high soluble leguminous starch characterized by a low content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2, which is less than 10% in weight. More specifically, it aims for a content of oligosaccharides with a DP of 3 to 20 of more than 50% in weight, ideally exceeding 70%. The starch boasts a water solubility of over 90% in weight, with a viscosity of less than 500 cP, preferably under 100 cP. Additionally, it is defined by an α1,4/α1,6 ratio determined by C NMR between 25 to 35%, with a preference for a range of 28 to 32%. This innovative approach offers a healthier alternative for food manufacturers.
Career Highlights
Ken Jian is currently employed at Roquette Freres, a leading global player in the starch and food ingredients industry. His role involves research and development, where he applies his expertise to create new products that meet the evolving needs of consumers and the food industry. His patent reflects his commitment to advancing food technology and improving ingredient functionality.
Collaborations
Throughout his career, Ken has collaborated with talented professionals, including Liuming Zhou and Chandani Perera. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas.
Conclusion
Ken Jian's contributions to the field of soluble starch technology exemplify the impact of innovative thinking in food science. His patent for highly soluble pea starch not only showcases his expertise but also highlights the potential for healthier food alternatives. His work continues to influence the industry and pave the way for future advancements.