Suh Fang Thng is an accomplished inventor based in Bridgewater, NJ, known for his significant contributions to the field of food science. With a focus on enhancing edible compositions, Thng has developed innovative solutions that offer improved qualities over traditional starches.

Latest Patents

Thng holds a patent for "Thermally Inhibited Waxy Cassava Starch," which discloses a novel composition that enhances the creaminess in various edible compositions. Notably, this invention allows for improved textures independent of starch usage levels. The patent specifies that the edible compositions can comprise between 0.1% and 35.0% by weight of the starch, with peak viscosity measurements ranging from 100 to 2000 Brabender units, or specifically between 500 and 1500 Brabender Units. This advancement is expected to significantly benefit food formulations by ensuring better quality and consistency.

Career Highlights

Suh Fang Thng is associated with Corn Products Development, Inc., where he utilizes his expertise to drive innovation in starch application technology. His work focuses on developing high-performance ingredients that address modern nutritional and culinary demands.

Collaborations

Throughout his career, Thng has collaborated with talented professionals, including his coworkers Hanna Clune and John Garrison. Their combined efforts have contributed to the advancement of food science, with a particular emphasis on creating compositions that meet the evolving needs of consumers.

Conclusion

Suh Fang Thng's work exemplifies the critical role of inventors in creating innovative solutions for everyday applications. His patented thermally inhibited waxy cassava starch represents a significant step forward in food technology, showcasing how inventive collaboration can yield beneficial outcomes in the industry.

Profile summary based on public USPTO records.