Company Filing History:
Years Active: 1994-1998
Title: The Innovative Contributions of Philip Wong
Introduction
Philip Wong is an accomplished inventor based in Kendall Park, NJ (US). He has made significant contributions to the field of food and pharmaceutical applications through his innovative work. With a total of 3 patents to his name, Wong has demonstrated a commitment to advancing technology in his area of expertise.
Latest Patents
Wong's latest patents include a composition known as Fast Hydrating Dust-Free Xanthan Gum. This innovative formulation comprises a mixture of xanthan gum, a surfactant, and a chelating salt. The surfactant is present in an amount ranging from about 0.1% to about 3.0% by weight of the total weight of the composition. Similarly, the chelating salt is also present in an amount of from about 0.1% to about 3.0% by weight of the total weight of the composition. This xanthan gum composition is particularly useful as a thickener and suspension agent in food and pharmaceutical applications. It is comprised of xanthan gum and a small amount of a food-grade emulsifier, making the composition both shelf-stable and dust-free. This fast-hydrating formulation allows for easier assimilation into end products, reducing the steps and costs of manufacture.
Career Highlights
Throughout his career, Wong has worked with notable companies such as Rhone-Poulenc, Inc. and Rhone-Poulenc Specialty Chemicals Co. His experience in these organizations has contributed to his expertise in developing innovative solutions in his field.
Collaborations
Wong has collaborated with various professionals, including his coworker Antoine F Coutant. These collaborations have further enriched his work and contributed to the success of his inventions.
Conclusion
Philip Wong's innovative contributions, particularly in the development of fast hydrating dust-free xanthan gum, highlight his significant impact on the food and pharmaceutical industries. His work continues to pave the way for advancements in these fields.