Hidehiko Wakabayashi

Title: Innovations by Hidehiko Wakabayashi

Introduction

Hidehiko Wakabayashi is a notable inventor based in Kawasaki, Japan. He has made significant contributions to the field of food technology, particularly in improving the properties of starch-containing foods and dairy products. With a total of 7 patents to his name, Wakabayashi's work has had a considerable impact on the food industry.

Latest Patents

Wakabayashi's latest patents include a method for improving the properties of starch-containing food. This method involves adding an enzyme with glycosyl transfer activity to convert an α-1,4 bond into an α-1,6 bond, thereby enhancing the quality of the food. Another significant patent focuses on dairy products, where he developed a method for manufacturing a dairy product that offers a smooth oral sensation while suppressing acidic and bitter tastes. This is achieved by adding a protein deamidating enzyme to raw milk, which acts on the milk protein.

Career Highlights

Throughout his career, Wakabayashi has worked with prominent companies such as Ajinomoto Co., Ltd. and Amano Enzyme Inc. His innovative approaches have led to advancements in food processing and product quality, making him a respected figure in the industry.

Collaborations

Wakabayashi has collaborated with notable colleagues, including Hirokazu Kawaguchi and Yoichi Ueda. These partnerships have contributed to the development of his patents and the advancement of food technology.

Conclusion

Hidehiko Wakabayashi's contributions to food technology through his patents demonstrate his commitment to innovation and quality improvement in the industry. His work continues to influence the development of better food products.