Shau-Gan Chang

Title: The Innovations of Shau-Gan Chang

Introduction

Shau-Gan Chang is a notable inventor based in Chicago, IL. He has made significant contributions to the field of food science, particularly in the development of innovative compositions for imitation cheese. With a total of 2 patents, his work has garnered attention for its practical applications in the food industry.

Latest Patents

Chang's latest patents include a caseinate replacement composition for imitation cheese and a thick-thin retort starch. The caseinate replacement composition is made of a granular hydroxypropylated, high amylose starch with a degree of substitution greater than 0.04, combined with gelatin and a gum such as pectin and carrageenan. This composition effectively replaces all or a portion of the caseinate in imitation cheese, improving its texture. The thick-thin retort starch, on the other hand, is an oxidized, hydroxy alkylated starch derived from either a waxy or root starch. The degree of substitution can be up to 0.93, and the oxidation process is conducted using sodium or calcium hypochlorite at a pH of 4 to 5.

Career Highlights

Throughout his career, Chang has worked with reputable companies such as American Maize Technology, Inc. and American Maize-Products Company. His expertise in starch chemistry and food technology has positioned him as a valuable asset in the industry.

Collaborations

Some of his notable coworkers include David Yoder and Ansui Xu, who have collaborated with him on various projects.

Conclusion

Shau-Gan Chang's innovative work in the field of food science, particularly in the development of compositions for imitation cheese, showcases his expertise and dedication to advancing food technology. His contributions continue to influence the industry and pave the way for future innovations.