Kawasaki, Japan

Fumie Futaki



Average Co-Inventor Count = 7.4

ph-index = 1

Forward Citations = 8(Granted Patents)


Company Filing History:


Years Active: 2004-2017

Loading Chart...
Loading Chart...
6 patents (USPTO):Explore Patents

Title: Fumie Futaki: Innovator in Kokumi-Impacting Compositions

Introduction

Fumie Futaki is a prominent inventor based in Kawasaki, Japan. She has made significant contributions to the field of food science, particularly in the development of kokumi-imparting substances. With a total of 6 patents to her name, her work has garnered attention for its innovative approach to enhancing flavor profiles in food products.

Latest Patents

Fumie Futaki's latest patents include groundbreaking inventions that focus on the use of peptides for imparting kokumi. One notable patent describes a substance capable of imparting a kokumi effect, which enhances the initial taste experience while maintaining stability and cost-effectiveness. This kokumi-imparting composition includes γ-Glu-Abu (L-γ-glutamyl-L-2-amino-butyric acid) and a complex kokumi-imparting agent that combines this substance with others possessing CaSR agonist activities. Another patent introduces lanthionine derivatives, which also exhibit CaSR agonist activity and contribute to superior kokumi-imparting functions.

Career Highlights

Fumie Futaki is associated with Ajinomoto Co., Ltd., a leading company in the food and biotechnology sectors. Her work at Ajinomoto has allowed her to explore innovative solutions that enhance the sensory experience of food products. Her research has not only advanced the understanding of kokumi but has also paved the way for new applications in the food industry.

Collaborations

Fumie has collaborated with notable colleagues such as Naoyuki Fukuchi and Morikazu Kito. These collaborations have fostered a creative environment that encourages the exchange of ideas and the development of innovative solutions in food science.

Conclusion

Fumie Futaki's contributions to the field of kokumi-imparting compositions highlight her innovative spirit and dedication to enhancing food flavors. Her patents reflect a commitment to advancing food science and improving consumer experiences.

This text is generated by artificial intelligence and may not be accurate.
Please report any incorrect information to support@idiyas.com
Loading…