Wanglu Bao

Title: Innovations of Wanglu Bao in Whole Wheat Food Products.

Introduction

Wanglu Bao is an innovative inventor based in Wuxi, China. He has made significant contributions to the field of food technology, particularly in the development of healthy snack options. His work focuses on creating products that align with current health trends, emphasizing natural ingredients and minimal processing.

Latest Patents

Wanglu Bao holds a patent for "Instant whole wheat crisps and preparation method thereof." This patent describes a method of preparing instant whole wheat crisps using whole wheat grains as raw materials. The process involves fully soaking the grains to absorb water, followed by cooking, extruding, sheeting, and microwave vacuum drying. Notably, no artificial additives are included in the processing, and the low-temperature extrusion and drying methods align with the growing demand for 'clean label' foods. The resulting crisps are unadulterated whole wheat products that cater to the trend of whole grains.

Career Highlights

Wanglu Bao is affiliated with Jiangnan University, where he contributes to research and development in food science. His work not only enhances the nutritional value of snacks but also promotes healthier eating habits among consumers. His innovative approach has garnered attention in the food industry, positioning him as a key figure in the advancement of whole grain products.

Collaborations

Wanglu Bao collaborates with colleagues such as Xing Zhou and Zhengyu Jin, who share his passion for food innovation. Together, they work on various projects aimed at improving food quality and sustainability.

Conclusion

Wanglu Bao's contributions to the field of food technology, particularly through his patent for instant whole wheat crisps, highlight his commitment to health-conscious innovations. His work exemplifies the potential for creating nutritious snacks that meet modern consumer demands.