Company Filing History:
4 out of 81 
3 out of 392 
3 out of 255 
Years Active: 1985-2011
Title: Innovations of Wen-Sherng Chen
Introduction
Wen-Sherng Chen is a notable inventor based in Glenview, IL (US). He has made significant contributions to the field of food science, particularly in the development of soy milk concentrates and low-calorie bulking agents. With a total of 12 patents to his name, Chen's work has had a considerable impact on the food industry.
Latest Patents
One of his latest patents is titled "Methods of forming heat stable soy milk concentrates." This invention provides methods to prepare heat stable soy milk concentrates above 3.2 based on the level of protein that are thermally stable upon achieving an Fof of at least 5. One method involves removing soluble carbohydrates prior to concentration, while another method removes both soluble and insoluble carbohydrates. Additionally, other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.
Another significant patent is the "Delivery system for low calorie bulking agents." This invention relates to low-calorie bulking agents, such as cellulose, starch, bran, glucans, and hydrocolloids, which are coated with a lipid compound to form a base or inner layer. The fiber/lipid complex is then encapsulated within a protein compound as an outer layer. This delivery system allows for controlled moisture absorption by the edible fibers, effectively delaying water absorption until the encapsulated fiber reaches the stomach.
Career Highlights
Wen-Sherng Chen has worked with prominent companies in the food industry, including Kraft, Inc. and Kraft Foods Holdings, Inc. His experience in these organizations has contributed to his expertise in food technology and innovation.
Collaborations
Throughout his career, Chen has collaborated with various professionals, including William G. Soucie and Song Gao, who is a woman. These collaborations have further enriched his research and development efforts.
Conclusion
Wen-Sherng Chen's innovative work in the field of food science has led to the development of valuable patents that enhance the quality and functionality of food products. His contributions continue to influence the industry and pave the way for future advancements.