Amane Endo

Title: Amane Endo: Innovator in Bakery Emulsions

Introduction

Amane Endo is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the development of emulsions for bakery products. His innovative approach has led to the creation of a unique water-in-oil emulsion composition that enhances the quality of baked goods.

Latest Patents

Amane Endo holds a patent for a water-in-oil emulsion composition specifically designed for bakery applications. This composition comprises from 30 to 70% by weight of an oil and fat phase containing a fat with a specific solid fat content (SFC) at various temperatures. Additionally, it includes from 70 to 30% by weight of an aqueous phase containing a hydrated emulsifier, along with a monoglyceride that contains a certain percentage of transmonoenoic acid(s) in its fatty acids. This innovative formulation aims to improve the texture and stability of bakery products.

Career Highlights

Amane Endo is associated with Asahi Denka Kogyo Kabushiki Kaisha, a company known for its advancements in chemical and food technology. His work has been instrumental in pushing the boundaries of what is possible in bakery emulsions, contributing to the overall improvement of product quality in the industry.

Collaborations

Amane Endo has collaborated with notable colleagues such as Shinji Tanaka and Yasuo Okutomi. Their combined expertise has fostered a creative environment that encourages innovation and the development of new technologies in the food sector.

Conclusion

Amane Endo's contributions to the field of bakery emulsions exemplify the importance of innovation in food technology. His patented water-in-oil emulsion composition represents a significant advancement that benefits both manufacturers and consumers alike.