Xiaolu Geng

Title: Innovations by Xiaolu Geng in Casein Hydrolysate Preparation

Introduction

Xiaolu Geng is an accomplished inventor based in Viby, Denmark. She has made significant contributions to the field of food science, particularly in the preparation of casein hydrolysates. Her innovative methods have the potential to enhance the nutritional value of dairy products.

Latest Patents

Xiaolu Geng holds a patent for a method of preparing casein hydrolysate. This invention involves the hydrolysis of casein using endogenous plasmin, resulting in a casein hydrolysate that does not require the addition of any exogenous enzymes. The method provides an organic casein hydrolysate, which is beneficial for various applications in the food industry.

Career Highlights

Xiaolu Geng is currently employed at Arla Foods Amba, a leading dairy company known for its commitment to quality and innovation. Her work at Arla Foods Amba allows her to apply her expertise in food science and contribute to the development of new dairy products.

Collaborations

Xiaolu collaborates with her coworker, Colin A Ray, who shares her passion for innovation in the dairy sector. Together, they work on projects that aim to improve the quality and functionality of dairy ingredients.

Conclusion

Xiaolu Geng's innovative approach to preparing casein hydrolysate showcases her dedication to advancing food science. Her contributions have the potential to impact the dairy industry positively.