Thanh V Nguyen

Title: Innovations by Thanh V Nguyen in Protein Gel Production

Introduction

Thanh V Nguyen is an accomplished inventor based in St. Louis, MO (US). She has made significant contributions to the field of food technology, particularly in the development of protein-based products. Her innovative work focuses on creating a granulated protein gel that serves as a meat extender, enhancing the quality and functionality of various meat products.

Latest Patents

Thanh V Nguyen holds a patent for a process that produces a granulated protein gel. This gel is designed to be easily rehydratable with water at ambient temperatures. Upon rehydration, it functions effectively as a meat extender in natural meat products. The process involves hydrating a vegetable protein isolate with a protein content of at least 90% by weight. The hydrated protein is then heated between 75°C and 125°C to form a protein gel. This gel is subsequently granulated and dried, resulting in a textured protein material with excellent rehydration characteristics.

Career Highlights

Thanh V Nguyen is associated with Ralston Purina Company, where she applies her expertise in food science and technology. Her work has contributed to advancements in the production of meat alternatives and enhanced food products. With her innovative approach, she has positioned herself as a key player in the food industry.

Collaborations

One of her notable collaborators is Thomas J Wagner. Together, they have worked on various projects that aim to improve food products and processes.

Conclusion

Thanh V Nguyen's contributions to the field of food technology, particularly through her patented process for producing a granulated protein gel, highlight her innovative spirit and dedication to enhancing food products. Her work continues to influence the industry and improve the quality of meat alternatives.