Shin S Chang

Title: Innovations of Shin S. Chang in Liquid Yogurt Production

Introduction

Shin S. Chang is an accomplished inventor based in Stone Mountain, GA (US). He has made significant contributions to the field of food science, particularly in the production of liquid yogurt. His innovative approach has led to the development of a unique method that enhances the stability of yogurt products.

Latest Patents

Shin S. Chang holds a patent for the "Production of liquid yogurt stabilized with high methoxyl pectin." This invention involves the addition of high methoxyl pectin to already prepared yogurt, resulting in a substantially physically and microbiologically stable liquid yogurt. The method allows for the dispersion and dissolution of pectin in yogurt without the need for high-pressure homogenization and subsequent heat treatment to eliminate contaminants. This innovation not only improves product quality but also streamlines the production process.

Career Highlights

Shin S. Chang is currently employed at The Coca-Cola Company, where he applies his expertise in food technology to develop new products and improve existing ones. His work has been instrumental in advancing the company's offerings in the dairy sector, particularly in yogurt products.

Collaborations

Throughout his career, Shin has collaborated with notable colleagues, including Geir V. Gudnason and Laurie M. Crowe. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas.

Conclusion

Shin S. Chang's contributions to the field of liquid yogurt production exemplify the impact of innovative thinking in food science. His patented method for stabilizing yogurt with high methoxyl pectin represents a significant advancement in the industry.