Company Filing History:
Years Active: 1992
Title: Innovations by Sung U Jung: Pioneering Antioxidants from Rice Bran
Introduction
Sung U Jung is an innovative inventor based in Seoul, South Korea, recognized for his contributions to the field of biochemistry and food science. His notable research spans the extraction of natural antioxidants from rice bran, showcasing the intersection of agriculture and health benefits.
Latest Patents
Sung U Jung holds a patent for an "Antioxidant extracted from the defatted rice bran." This invention describes a method that involves a two-step extraction process utilizing a mixed solvent of water and ethanol at controlled temperatures. The process effectively isolates beneficial antioxidants that can have a positive impact on health. The steps include centrifugation to separate the residue from the first extracted solution, followed by a second extraction using water to further concentrate the antioxidant properties.
Career Highlights
Sung U Jung is affiliated with Nongshim Co., Ltd., a reputable company known for its innovation in the food industry. His work not only emphasizes the potential health benefits of rice bran but also contributes to the company's portfolio of health-oriented products. His efforts play a significant role in advancing the utilization of agricultural by-products.
Collaborations
Throughout his career, Sung U Jung has collaborated with esteemed coworkers Zae I Shin and Young Soo Chang. Together, they have contributed to research that enhances the understanding and applications of antioxidants, pushing the boundaries of what can be achieved through innovative extraction techniques.
Conclusion
Sung U Jung continues to pave the way in the realm of food science and health with his groundbreaking patents and research initiatives. His work at Nongshim Co., Ltd. not only enhances product offerings but also presents an opportunity for utilizing sustainable agricultural practices. The impact of his inventions extends beyond traditional applications, marking significant advancements in food technology and antioxidant research.