Xiaoming You

Title: Innovations by Xiaoming You in Low-Calorie Flour Replacements

Introduction

Xiaoming You is an accomplished inventor based in Morris Plains, NJ (US). He has made significant contributions to the field of food science, particularly in the development of low-calorie flour replacements. With a total of 2 patents, his work focuses on innovative solutions for healthier food options.

Latest Patents

Xiaoming You's latest patents include groundbreaking methods for creating low-calorie flour replacements. One of his notable inventions involves physically coated cellulose, which utilizes particulate cellulosic materials such as microcrystalline cellulose and cellulose acylated with C2 to C24 aliphatic acids. This invention aims to provide low-calorie flour and starch replacements for various edible compositions, particularly baked products like cookies. The coating process employs edible hydrophobic polymers, ensuring that the replacements maintain their functional properties while reducing calorie content.

Another significant patent by You involves surface-modified cellulose as a low-calorie carbohydrate replacement. This method includes coating cellulose with aliphatic acids to create cellulose esters that exhibit a low degree of substitution. The resulting ingredient serves as a low-calorie alternative in baked goods, helping to control spread and reduce calories when used in formulations for cookies.

Career Highlights

Xiaoming You has been instrumental in advancing food technology through his innovative research and development efforts. His work at Nabisco, Inc. has allowed him to apply his inventions in practical settings, contributing to the company's commitment to healthier food options.

Collaborations

Throughout his career, Xiaoming You has collaborated with notable colleagues, including Lawrence P. Klemann and Ronald G. Yarger. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and expertise in food science.

Conclusion

Xiaoming You's contributions to the field of low-calorie flour replacements demonstrate his commitment to innovation in food technology. His patents reflect a deep understanding of food science and a dedication to creating healthier alternatives for consumers.