Kuang He

Title: Innovations of Kuang He in Emulsion Gel Technology.

Introduction

Kuang He is a notable inventor based in Wuxi, China. He has made significant contributions to the field of food technology, particularly in the development of emulsion gels. His innovative work focuses on creating products that enhance freshness while minimizing environmental impact.

Latest Patents

Kuang He holds a patent for an "Emulsion gel with both a freshness indication and a low migration rate, and preparation method therefor." This patent discloses a method that utilizes lipase and organic acid to achieve hydrophobic modification of anthocyanins. The process involves obtaining acylated anthocyanins, which are then combined with an oil-phase gel in vegetable oil. A sodium alginate aqueous solution serves as the water phase, and the two phases are mixed through high-speed shearing. The addition of calcium carbonate and glucono-δ-lactone further enhances the emulsion gel's properties. The resulting product is characterized by its freshness indication and low migration rate, while the preparation method is noted for being simple, green, pollution-free, and energy-efficient. Kuang He has 1 patent to his name.

Career Highlights

Kuang He is affiliated with Jiangnan University, where he continues to engage in research and development in food technology. His work has garnered attention for its practical applications and innovative approach to food preservation.

Collaborations

He has collaborated with notable colleagues, including Long Chen and Jiaqi Zhong, contributing to advancements in their respective fields.

Conclusion

Kuang He's contributions to emulsion gel technology exemplify the intersection of innovation and sustainability in food science. His work not only enhances product quality but also promotes environmentally friendly practices in food preparation.