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Kewpie Kabushiki Kaisha

USPTO Granted Patents = 29

EPO Patents = 2

Trademarks = 15

Forward Citations = 225

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52 inventors (with patents filed for the assignee):

Mineo Hasegawa (5 out of 7 patents)

Hideaki Kobayashi (3 out of 20 patents)

Hisatoshi Saito (3 out of 4 patents)

4. Gen Fujimura (3 out of 3 patents)

5. Koichi Sotoma (3 out of 3 patents)

6. Shoichi Tanaka (2 out of 6 patents)

7. Hitoshi Narabe (2 out of 3 patents)

8. Yasuhiko Shigematsu (2 out of 4 patents)

9. Fumito Mitsui (2 out of 2 patents)

10. Toru Kurokawa (2 out of 2 patents)

11. Motoharu Takano (2 out of 6 patents)

12. Hidesuke Inoue (2 out of 2 patents)

13. Masahito Hata (2 out of 2 patents)

14. Hiroshi Kunikyo (2 out of 2 patents)

15. Hiroyuki Watanabe (2 out of 19 patents)

29 patents: Sort by Forward Citations

1. 9907726 - Injection bag and injection preparation assembly (2018-03-06),

2. 6660312 - Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof (2003-12-09),

3. 6187334 - Foods for preventing vomiting (2001-02-13),

4. 5904945 - Egg yolk phospholipid composition (1999-05-18),

5. 5662575 - Method and apparatus for continuously forming bags (1997-09-02),

6. 5632738 - Plastic blow container for medical fluids (1997-05-27),

7. 5519159 - Phosphatidylcholine with high oxidative stability and process for its (1996-05-21),

8. 5487911 - Processed egg powder and process for production thereof (1996-01-30),

9. 5153125 - Process for producing lysophospholipids-containing phospholipids with (1992-10-06),

10. 4978552 - Starch containing (1990-12-18),

11. 4891238 - Process for producing swollen foods (1990-01-02),

12. 4863008 - Apparatus for transferring objects to be processed such as eggs or the (1989-09-05),

13. 4849137 - Process for producing lysophospholipids containing substantially no (1989-07-18),

14. 4847015 - Process for producing egg yolk lecithin having reduced PE content and/or (1989-07-11),

15. 4793072 - Dehydration method and dehydration system (1988-12-27),

Kewpie Kabushiki Kaisha is a Japanese food manufacturing company established in 1919. The company specializes in producing and distributing various food products, including mayonnaise, salad dressings, sauces, and bakery ingredients. Kewpie has become well-known for its signature Kewpie mayonnaise, which is renowned for its rich and creamy texture. With a commitment to high-quality ingredients and rigorous quality control, Kewpie continues to innovate and provide delicious and reliable food products to customers around the world.

This text is generated by artificial intelligence and may not be accurate.

Company Badge

USPTO Data Jan 1 1976 - Dec 23 2025

29 Patents

#946 in Tokyo

#2,304 in Japan

#21,856 in the World

Kewpie Kabushiki Kaisha

Forward Citations = 225

52 inventors:

Mineo Hasegawa (5 out of 7 patents)

Hideaki Kobayashi (3 out of 20 patents)

Hisatoshi Saito (3 out of 4 patents)

4. Gen Fujimura (3 out of 3 patents)

5. Koichi Sotoma (3 out of 3 patents)

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