Raymond C Yuan

Title: Innovations in Dairy Processing: The Patented Work of Raymond C. Yuan

Introduction: Raymond C. Yuan, an inventor based in North Tarrytown, NY, has made significant contributions to the processing of dairy media through his innovative patent. With a keen focus on enhancing the properties of dairy products, Yuan’s work stands out in the food technology sector.

Latest Patents: Raymond C. Yuan holds a patent for a groundbreaking process aimed at modifying dairy media for use as a foaming agent. This process involves reducing the calcium activity of a dairy medium by at least 70% and incorporating ingredients such as gum, carbohydrate, and water. Following this, a lipid solution is added before the mixture undergoes homogenization, cooling, whipping, and freezing. This invention opens new avenues for creating frozen foams with desirable properties, making it a significant advancement in dairy processing.

Career Highlights: Yuan is associated with General Foods Limited, a key player in the food industry. His work at this company has positioned him as an important figure in the field of food science and innovation. With one patent to his name, Raymond C. Yuan continues to contribute to advancements in dairy processing technology.

Collaborations: Throughout his career, Raymond has collaborated with industry professionals like Howard D. Stahl. Such partnerships enable the exchange of ideas and enhance innovation within their field, driving forward the capabilities and applications of dairy technologies.

Conclusion: Raymond C. Yuan's innovative contributions to the dairy processing industry highlight the importance of continued research and development in food technology. His patented process represents a significant step towards improving product quality and broadening the use of dairy-based foaming agents in various applications. As technology advances, Yuan's work will likely inspire further innovations in the field.