Osaka, Japan

Hideto Kodaira


Average Co-Inventor Count = 5.8

ph-index = 4

Forward Citations = 66(Granted Patents)


Company Filing History:


Years Active: 1997-2002

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6 patents (USPTO):Explore Patents

Title: Innovations by Hideto Kodaira

Introduction

Hideto Kodaira is a notable inventor based in Osaka, Japan. He has made significant contributions to the field of infusion preparations, holding a total of six patents. His work focuses on enhancing nutrient supply methods through innovative formulations.

Latest Patents

One of his latest patents is an infusion preparation designed for nutrient supply use. This preparation comprises a sugar, amino acids, electrolytes, and a fat emulsion. It boasts an excellent shelf life without causing precipitation or denaturation, despite the simultaneous presence of these components. The patent also describes a container filled with infusion liquids, which includes a first and a second compartment separated by a separation means. The first compartment contains an infusion liquid with a fat emulsion and sugar, while the second compartment holds another infusion liquid with amino acids and electrolytes. This design allows for easy and aseptic preparation of the infusion by simply removing the separation means and mixing the two liquids. Another significant patent is for a stable vitamin C preparation, showcasing his expertise in creating effective and stable formulations.

Career Highlights

Throughout his career, Hideto Kodaira has worked with prominent companies, including The Green Cross Corporation and Yoshitomi Pharmaceutical. His experience in these organizations has contributed to his innovative approach to developing infusion preparations.

Collaborations

He has collaborated with notable coworkers such as Shunichi Abe and Kazumasa Yokoyama, further enhancing his contributions to the field.

Conclusion

Hideto Kodaira's innovative work in infusion preparations has led to significant advancements in nutrient supply methods. His patents reflect a commitment to improving the stability and efficacy of nutritional formulations.

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