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For the Inventor, By the Inventor

Tokyo, Japan

Itaru Fukinbara

This inventor holds 7 USPTO granted patents. Top assignees: Asahi Kasei Kogyo Kabushiki Kaisha, Amano Jitsugyo Co., Ltd.. Active years: 1977-2005.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Itaru Fukinbara. Retrieved from https://idiyas.com/inventor/itaru-fukinbara

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 7

% Patents Active = 100.0

Average Co-Inventor Count = 3.7

ph-index = 6

Forward Citations = 95(Granted Patents)


Location History:

  • Tokyo, JA (1977 - 1978)
  • Tokyo, JP (1979 - 2005)

Company Filing History:

goldMedal6 out of 1,297 
 
Asahi Kasei Kogyo Kabushiki Kaisha
 patents
silverMedal1 out of 3 
 
Amano Jitsugyo Co., Ltd.
 patents

Years Active: 1977-2005

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7 patents (USPTO):Explore Patents
1. 6916498 - Dehydrated frozen confections (2005-07-12),
2. 4234619 - Decholesterolized and defatted egg powder and method for producing same (1980-11-18),
3. 4157404 - Process for obtaining yolk lecithin from raw egg yolk (1979-06-05),
4. 4136065 - Extraction method for odor and flavor producing ingredients of foods and (1979-01-23),
5. 4069351 - Extracting foods with a dimethyl ether-water mixture (1978-01-17),
6. 4055674 - Method for the removal of aflatoxin from cereals, oil seeds and (1977-10-25),
7. 4026795 - Method for the regeneration of activated carbon (1977-05-31),

Title: Biography of Itaru Fukinbara

Introduction: Itaru Fukinbara is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the development of innovative food products. With a total of seven patents to his name, Fukinbara has demonstrated a commitment to advancing culinary science.

Latest Patents: One of his latest patents is for dehydrated frozen confections. This invention involves a unique process of freezing and freeze-drying a starting material that contains milk and sweeteners, specifically incorporating sugar-alcohols such as erythritol, xylitol, sorbitol, and mannitol. Another significant patent is for decholesterolized and defatted egg powder, which is produced by removing at least 95% of cholesterol and neutral fat while retaining a substantial amount of phospholipids. This innovative powder is created by extracting cholesterol and neutral fat from dried whole egg or yolk using liquid dimethylether.

Career Highlights: Fukinbara has worked with prominent companies in the industry, including Asahi Kasei Kogyo and Amano Jitsugyo Co., Ltd. His experience in these organizations has allowed him to refine his skills and contribute to various projects that push the boundaries of food technology.

Collaborations: Throughout his career, Fukinbara has collaborated with esteemed colleagues such as Nobumitsu

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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