Company Filing History:
Years Active: 2015-2018
Title: Junya Fukuda: Innovator in Starch Gel Technology
Introduction
Junya Fukuda is a notable inventor based in Osaka, Japan. He has made significant contributions to the field of food technology, particularly in the development of starch gel-containing products. With a total of 2 patents, his work has garnered attention for its innovative approach to food production.
Latest Patents
Fukuda's latest patent focuses on a food product containing starch gel and starch granules, along with the production method and its uses. The method involves treating starch granules with an enzyme at a temperature ranging from about 10°C to about 70°C. This process results in an enzyme-treated starch, which is then mixed with a food material and water to create a mixture. The mixture is heated to gelatinize the enzyme-treated starch and subsequently cooled to form a gel. The enzymes used in this process include amyloglucosidase, isoamylase, α-glucosidase, α-amylase, and cyclodextrin glucanotransferase, all of which enhance the gel-forming ability of starch.
Career Highlights
Fukuda is currently employed at Glico Nutrition Co., Ltd., where he continues to innovate in the field of food technology. His work has not only advanced the understanding of starch gels but has also contributed to the development of new food products that utilize these gels effectively.
Collaborations
Throughout his career, Fukuda has collaborated with notable colleagues such as Takashi Ichihara and Masakazu Kimura. These collaborations have further enriched his research and development efforts in the food technology sector.
Conclusion
Junya Fukuda's contributions to starch gel technology exemplify the innovative spirit of modern food science. His patents and ongoing work at Glico Nutrition Co., Ltd. highlight the importance of research and collaboration in creating new food products.