Tiankui Yang

Title: Innovator Spotlight: Tiankui Yang

Introduction

Tiankui Yang is a distinguished inventor based in Shanghai, China, known for his innovative contributions in the field of biotechnology. With two registered patents to his name, Yang has made significant strides in advancing food technology and esterification methods.

Latest Patents

Yang's latest patents include a revolutionary flour product whitener that incorporates polysaccharide alcohol. This innovative product allows for a precise formulation where the polysaccharide alcohol is used in an amount ranging from 0.01 to 10 parts by mass for every 100 parts by mass of total flour. His other significant patent details a method for the selective preparation of fatty acid mono- and di-esters of erythritol. This method outlines an esterification process involving a fatty acid and erythritol using an acid catalyst and a water carrier, presenting specific molar ratios and temperature guidelines for optimum results.

Career Highlights

Tiankui Yang is currently associated with the Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd. Here, he focuses on research and development initiatives that push the boundaries of food technology and bioprocessing. His work not only showcases his inventiveness but also reflects the practical application of his inventions within the industry.

Collaborations

In his professional journey, Tiankui Yang collaborates with esteemed colleagues such as Yan Zheng and Xuebing Xu. Together, they contribute to the collective effort of advancing technologies that aim to enhance food products and biotechnological processes.

Conclusion

With a track record of patenting inventive solutions in biotechnology, Tiankui Yang stands out as a key figure in innovations geared towards food science. His contributions exemplify the importance of creativity and practical applications in the ever-evolving landscape of biotechnology.