Win-Chin Chiang

Title: **Win-Chin Chiang: Innovator in Nutritional Formulations**

Introduction

Win-Chin Chiang is a notable inventor based in Newburgh, IN, specializing in innovations related to nutritional formulations. With a total of five patents to his name, his contributions to the field of infant nutrition demonstrate a commitment to improving food tolerance and nutritional value.

Latest Patents

Among his recent inventions, Chiang has developed a method for enhancing tolerance to hypoallergenic infant formulas. This method involves neutralizing the pH of formulas that contain ingredients associated with undesirable flavors such as fishy, sour, or beany characteristics. Another significant patent pertains to an amino acid-based nutritional formulation, which specifies the inclusion of approximately 4.5 to 5 g of glutamate per 100 g of total amino acids. The formulation also outlines a specific ratio of cysteine to methionine and incorporates various lipid and carbohydrate sources, as well as emulsifiers like CITREM or DATEM.

Career Highlights

Chiang's professional journey includes significant roles at prominent companies such as Mead Johnson Nutrition Company and Bristol-Myers Squibb Company. His expertise and innovative approach have made substantial impacts on the nutritional products developed in these organizations.

Collaborations

Throughout his career, Win-Chin Chiang has worked alongside notable colleagues, including Nagendra Rangavajla and Khaled A. Khatib. These collaborations have facilitated valuable exchanges of ideas and knowledge, further enriching his contributions to the field of nutrition.

Conclusion

Win-Chin Chiang's work continues to influence the development of infant nutritional products, emphasizing tolerability and quality. His inventive spirit and collaborative experiences in the industry reflect a dedication to enhancing health and wellbeing through innovation.