Ping Chen

Title: Innovations by Inventor Ping Chen

Introduction

Ping Chen is a notable inventor based in Liwan, Guangzhou, China. He has made significant contributions to the field of food science, particularly in enhancing the properties of protein-containing liquids and gels. With a total of two patents to his name, his work focuses on improving the clarity and stability of various food products.

Latest Patents

One of Ping Chen's latest patents is titled "Enhancing clarity and/or stability properties of protein-containing liquids and gels." This invention describes a method that involves subjecting protein-containing liquids or gels to a pressure treatment of 100 Mpa or greater. The preferred proteins for this method include whey protein isolates and whey protein concentrates. This innovative approach can be applied to improve the clarity and stability of fruit juices, vegetable juices, protein concentrates, and protein syrups.

Another significant patent by Chen is "Pressure treating food to reduce spoilage." This invention outlines a method of pressure treating foods containing cultures, ensuring that the cultures survive while minimizing the growth of spoilage microflora. The foods treated using this method include cultural dairy products such as yoghurts, fruit and vegetable juices, and other dairy items like cheese.

Career Highlights

Throughout his career, Ping Chen has worked with prominent companies in the dairy and food industry. Notably, he has been associated with Fonterra Co-operative Group Limited and the New Zealand Dairy Board. His experience