Akane Okuda

Title: Akane Okuda: Innovator in Fat-Processed Starch Technology

Introduction

Akane Okuda is a prominent inventor based in Shizuoka, Japan. She has made significant contributions to the field of food technology, particularly in the development of fat-processed starches. Her innovative work addresses critical challenges in food preparation and coating materials.

Latest Patents

Okuda holds a patent for a fat-processed starch and the process for producing it. This invention focuses on creating a fat-processed starch that excels in three key properties: workability during the preparation of coating materials for fries, adhesion to ingredients, and moderate slurry viscosity. The process involves adding a fat mixed with an emulsifying agent to starch with a specific water content, followed by careful mixing and aging of the starch.

Career Highlights

Throughout her career, Akane Okuda has been associated with Nihon Shokuhin Kako Co., Ltd., where she has applied her expertise in food technology. Her innovative approach has led to advancements in the quality and functionality of food coatings, benefiting the food industry.

Collaborations

Okuda has collaborated with notable colleagues, including Ryuichi Ando and Hitoshi Takaguchi. These partnerships have fostered a collaborative environment that enhances the development of innovative food technologies.

Conclusion

Akane Okuda's contributions to the field of fat-processed starch technology demonstrate her commitment to innovation in food science. Her work not only addresses industry challenges but also paves the way for future advancements in food preparation techniques.