This inventor holds 2 USPTO granted patents and 1 published patent application. Top assignee: Novo Laboratories, Incorporated. Active years: 1986-1987.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 1986-1987
Title: Innovator Spotlight: Theodore M. Wong
Introduction
Theodore M. Wong, hailing from Bethel, CT, is an influential inventor known for his significant contributions in the field of food technology. With two patents to his name, Wong's innovative approaches aim to improve food preservation and substitute ingredients for better culinary experiences.
Latest Patents
Wong's latest patents showcase his ingenuity and commitment to enhancing food quality. One of his notable inventions is a bread antistaling method that focuses on retardation of bread staling and avoidance of gummy mouthfeel. This method involves the incorporation of 0.25-5 SKB units/100 grams of cereal or bacterial alpha-amylase, along with 10-50 PUN of pullulanase per 100 grams of flour in the dough. In addition, Wong has developed an enzyme modified soy protein that serves as an egg white substitute. This innovative method utilizes enzymatic hydrolysis of soy protein with microbial rennet to achieve a deconstruction level of 0.25-2.5%, resulting in a hydrolysate that exhibits superior organoleptic properties when treated with Mucor miehei proteinase.
Career Highlights
Theodore M. Wong's career at Novo Laboratories, Incorporated stands as a testament to his dedication to innovation within the food industry. His work has been pivotal in developing solutions that meet contemporary culinary demands while offering healthier alternatives.
Collaborations
Throughout his professional journey, Wong has collaborated with esteemed colleagues including Columbus O. Boyce and Raymond P. Lanzilotta. These collaborations foster an environment of creative synergy, further enhancing Wong’s innovative contributions to food science.
Conclusion
Theodore M. Wong exemplifies the spirit of innovation in the realm of food technology. His patents reflect a deep understanding of the science behind food products, paving the way for advancements that not only satisfy consumer needs but also contribute to healthier eating practices. Wong's work continues to inspire future inventions in the industry.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile