Company Filing History:
Years Active: 2021
Title: Min Jiang: Innovator in pH-sensitive Starch-based Microcapsules
Introduction
Min Jiang is a prominent inventor based in Wuxi, China. He has made significant contributions to the field of food science and technology, particularly in the development of innovative microencapsulation techniques. His work focuses on enhancing the bioavailability of fat-soluble substances through advanced microcapsule formulations.
Latest Patents
Min Jiang holds a patent for a pH-sensitive starch-based microcapsule and its preparation method. This invention addresses the challenges associated with the poor water solubility and low oral availability of fat-soluble substances. The preparation method involves acid hydrolysis of starch to create acid-hydrolyzed carboxymethyl starch, which is then mixed with xanthan gum to form a compounded solution. The process includes emulsifying the mixture with an emulsifier and fat-soluble substances, followed by drying to produce the microcapsule. The resulting microcapsule demonstrates a release rate of only 20 to 40% in simulated gastric juice, while achieving a cumulative release rate of 80 to 95% in the upper digestive tract. This innovation has promising applications as a nutrient supplement or food additive in various products.
Career Highlights
Min Jiang is affiliated with Jiangnan University, where he continues to advance research in food technology and microencapsulation. His work has garnered attention for its practical applications in improving the delivery of nutrients in food products. With a focus on enhancing the stability and bioavailability of core materials, he has positioned himself as a key figure in the field.
Collaborations
Min Jiang collaborates with notable colleagues, including Yan Hong and Zhengbiao Gu. Their combined expertise contributes to the ongoing research and development of innovative food technologies.
Conclusion
Min Jiang's contributions to the field of microencapsulation represent a significant advancement in food science. His patented pH-sensitive starch-based microcapsule technology offers a solution to the challenges of delivering fat-soluble nutrients effectively. This innovation not only enhances the bioavailability of essential substances but also opens new avenues for applications in the food industry.