Kaoru Inagami

Title: Kaoru Inagami: Innovator in Milk Protein and Sterilization Technologies

Introduction

Kaoru Inagami is a notable inventor based in Tokyo, Japan, recognized for his contributions to the field of food technology and sterilization processes. With a total of seven patents to his name, Inagami has made significant advancements that enhance the quality and safety of food products.

Latest Patents

One of Inagami's latest patents is a water-dispersible hydrophilic milk protein product. This innovative product is designed to have water-dispersible and hydrophilic properties while containing substantially no serum. The milk protein product is created by coagulating milk under specific pH-temperature conditions to obtain a coagulum, which is then separated. Another significant patent involves a sterilizing process that effectively sterilizes feed and/or exhaust air by passing it through a high-temperature filter equipped with built-in heat-retaining material. This process is particularly useful in air supply and exhaust systems for culture equipment and clean rooms in hospitals.

Career Highlights

Throughout his career, Inagami has worked with prominent companies such as Calpis Food Industry Co., Ltd. and Calpis Shokuhin Kogyo Kabushiki Kaisha. His work in these organizations has allowed him to develop and refine his innovative ideas, contributing to advancements in food technology.

Collaborations

Inagami has collaborated with notable coworkers, including Takeshi Terabayashi and Kazutaka Ohmura. Their combined expertise has fostered a creative environment that has led to the development of groundbreaking technologies.

Conclusion

Kaoru Inagami's contributions to the fields of milk protein products and sterilization processes highlight his innovative spirit and dedication to improving food safety and quality. His patents reflect a commitment to advancing technology in the food industry, making a lasting impact on the field.