This inventor holds 1 USPTO granted patent. Top assignee: The South China University of Technology. Active years: 2024.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2024
Title: Innovations of Mingjun Zhu in Condiment Preparation
Introduction
Mingjun Zhu is a notable inventor based in Guangzhou, China. He has made significant contributions to the field of condiment preparation, particularly through his innovative methods that enhance the stability and solubility of astaxanthin-containing products. His work is recognized for its potential to reduce industrial application costs while maintaining high quality.
Latest Patents
Mingjun Zhu holds a patent for an "Astaxanthin-containing condiment and a preparation method therefor." This invention focuses on a unique method that utilizes a low-speed bead milling technique to break the cell wall of yeast, allowing for the direct emulsification of astaxanthin in water. The method achieves a remarkable concentration of astaxanthin at 1043.17 mg/L, while avoiding the use of emulsifiers and organic solvents. The process also incorporates enzymolysis with Angel yeast compound enzyme, yielding amino nitrogen at rates between 3.51% to 3.65% and solid matter at rates of 47.18% to 49.22%. The final product, a microcapsule powder, boasts a high encapsulation rate of 75.62% to 88.5% and a drug-loading rate of 1.55-10.42 mg/g, ensuring bright color and stability.
Career Highlights
Mingjun Zhu is affiliated with the South China University of Technology, where he continues to advance his research in condiment preparation. His innovative approach has garnered attention in both academic and industrial circles, showcasing his commitment to improving food technology.
Collaborations
Mingjun Zhu collaborates with Li Chen, contributing to the development of new methods and products in the field of condiment preparation. Their partnership emphasizes the importance of teamwork in driving innovation.
Conclusion
Mingjun Zhu's contributions to the field of condiment preparation through his innovative patent demonstrate his expertise and commitment to enhancing food technology. His work not only improves product quality but also reduces costs, making a significant impact in the industry.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile