Yew-Min Tzeng

Title: Yew-Min Tzeng: Innovator in Vegetable Protein Processing

Introduction

Yew-Min Tzeng is a notable inventor based in Toronto, Canada. He has made significant contributions to the field of vegetable protein processing, particularly through his innovative patent related to rapeseed protein materials. His work has implications for both food science and agricultural industries.

Latest Patents

Yew-Min Tzeng holds a patent for the "Production of rapeseed protein materials." This patent discloses a process for treating meal containing vegetable proteins. The process involves extracting metal with a suitable aqueous solvent in which the vegetable proteins are soluble, resulting in an extraction solution. The solubility of the dissolved protein is then adjusted to precipitate some of the protein, leading to the separation of a precipitated protein fraction and an unprecipitated protein fraction in solution. The precipitated protein fraction is separated from the solution, while the unprecipitated fraction is processed to remove undesirable components. Each protein fraction is then dried to recover the proteins.

Career Highlights

Yew-Min Tzeng is affiliated with the University of Toronto, where he continues to engage in research and development in the field of protein processing. His work has garnered attention for its innovative approach to utilizing vegetable proteins, which is increasingly relevant in today's health-conscious market.

Collaborations

Yew-Min Tzeng has collaborated with notable colleagues, including Levente Laszlo Diosady and Leon J Rubin. These collaborations have further enhanced the research and development efforts in the area of vegetable protein processing.

Conclusion

Yew-Min Tzeng's contributions to the field of vegetable protein processing through his innovative patent demonstrate his commitment to advancing food science. His work not only benefits the agricultural sector but also addresses the growing demand for sustainable protein sources.