This inventor holds 4 USPTO granted patents and 2 published patent applications, plus 1 CIPO patent and 3 EPO patents. Top assignees: The Nisshin Oillio Group, Ltd., The Nisshin Oillio, Ltd.. Active years: 2004-2026.
Company Filing History:
Years Active: 2004-2026
Title: Junichi Ikuina: Innovator in Fat and Oil Compositions
Introduction
Junichi Ikuina is a notable inventor based in Yokosuka, Japan. He has made significant contributions to the field of food technology, particularly in the development of fat and oil compositions. With a total of 4 patents to his name, Ikuina's work focuses on improving the texture and functionality of cooking oils.
Latest Patents
Ikuina's latest patents include innovative formulations that enhance the quality of frying oils. One of his notable inventions is a fat and oil composition designed to improve texture. This composition consists of 25-60 mass % of a soft fractionated palm oil, a polyglycerol ester of fatty acids, and a cooking oil other than palm oil. The formulation is particularly effective for frying foods such as tempura and fried chicken. Another significant patent involves an oil and fat composition that exhibits an antifoaming effect. This composition includes at least 50% by mass of triglycerides with fatty acids ranging from 6 to 22 carbon atoms, along with polyglycerol fatty acid esters.
Career Highlights
Throughout his career, Junichi Ikuina has worked with prominent companies in the food industry. He has been associated with the Nisshin Oillio Group, Ltd. and Nisshin Oillio, Ltd., where he has contributed to the development of innovative food products. His expertise in fat and oil compositions has made a lasting impact on the industry.
Collaborations
Ikuina has collaborated with several professionals in his field, including Shin Arimoto and Takeshi Kamegai. These collaborations have further enriched his research and development efforts.
Conclusion
Junichi Ikuina's contributions to the field of food technology through his innovative patents have significantly advanced the quality of cooking oils. His work continues to influence the industry, making him a key figure in the development of fat and oil compositions.