Company Filing History:
Years Active: 2014-2024
Title: Innovations of Inventor Xingguo Wang
Introduction
Xingguo Wang is a notable inventor based in Wuxi, China. He has made significant contributions to the field of edible oils, focusing on health benefits and cooking efficiency. With a total of 5 patents, his work reflects a commitment to innovation and improving food quality.
Latest Patents
One of his latest patents is a method and system for rapidly predicting the foaming tendency of edible frying oil. This invention includes a process of heating the oil and using a detection probe to measure the initial polar component content. It also involves frying food and measuring the foam height, which helps in understanding the oil's behavior during cooking. Another significant patent is for an edible blended vegetable oil designed to reduce blood lipids and cholesterol. This oil contains various trace elements that work synergistically to promote health benefits, making it suitable for individuals with different dietary needs.
Career Highlights
Xingguo Wang is affiliated with Jiangnan University, where he continues to engage in research and development. His work not only contributes to academic knowledge but also has practical applications in the food industry. His inventions aim to enhance the quality of cooking oils, thereby benefiting consumers.
Collaborations
He collaborates with esteemed colleagues such as Qingzhe Jin and Gangcheng Wu, who share his passion for innovation in food technology. Their combined expertise fosters a productive research environment that leads to groundbreaking advancements.
Conclusion
Xingguo Wang's contributions to the field of edible oils exemplify the intersection of health and culinary science. His innovative patents reflect a dedication to improving food quality and consumer health.