IDiyas

For the Inventor, By the Inventor

Kamifukuoka, Japan

Kaoru Sato

USPTO Granted Patents = 12

Average Co-Inventor Count = 4.0

ph-index = 6

Forward Citations = 207(Granted Patents)


Location History:

  • Kawagoe, JP (1992)
  • Kamifukuoka, JP (1993 - 2004)
  • Saitama, JP (1999 - 2004)

Company Filing History:

goldMedal12 out of 200 
 
Snow Brand Milk Products Co., Ltd.
 patents

Years Active: 1992-2004

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12 patents (USPTO):Explore Patents
1. 6720018 - Method for producing milk calcium composition (2004-04-13),
2. 6673382 - Iron-containing protein composition (2004-01-06),
3. 6495194 - Processed whey protein and process for manufacturing the same (2002-12-17),
4. 6350481 - Method of making a milk calcium composition (2002-02-26),
5. 6139882 - Method of producing iron-whey-proteolysate complex (2000-10-31),
6. 5948462 - Method of preparing low fat sausage (1999-09-07),
7. 5902630 - Processed whey protein and method of making same (1999-05-11),
8. 5882705 - Micellar whey protein, solution thereof, powder thereof, and foods (1999-03-16),
9. 5516675 - Separation of lactoperoxidase, secretory component and lactoferrin from (1996-05-14),
10. 5179197 - Secretory component-containing composition (1993-01-12),
11. 5139953 - Rotary column reactor (1992-08-18),
12. 5087369 - Fluidized bed separation and recovery of proteins from fluids in a (1992-02-11),

Title: Innovations of Kaoru Sato in Dairy Science

Introduction

Kaoru Sato is a prominent inventor based in Kamifukuoka, Japan, known for his significant contributions to dairy science. With a total of 12 patents to his name, Sato has focused on developing innovative methods and compositions that enhance the quality and functionality of dairy products.

Latest Patents

Among his latest patents is a method for producing a milk calcium composition. This innovative approach allows for the creation of a highly dispersible and tasty milk calcium composition by adjusting the pH of a permeate containing lactic acid. This permeate is obtained by treating whey with a UF membrane or NF membrane, which helps recover milk calcium as a slurry-like precipitate. Sato's method also involves admixing this milk calcium with milk proteins to enhance its usability. Another notable patent is for an iron-containing protein composition. This invention involves the addition of a specific sugar compound to an iron-containing protein composition solution, which provides excellent freezing and thawing stability. It also reduces precipitate productivity in thawed solutions of its frozen product, thereby increasing the efficiency of using iron-containing protein for enriching iron in food or drink.

Career Highlights

Sato has made remarkable strides in his career, particularly through his work at Snow Brand Milk Products Co., Ltd. His innovative approaches have not only advanced dairy science but have also contributed to the overall improvement of food products in the market.

Collaborations

Throughout his career, Sato has collaborated with notable colleagues, including Masami Kawanari and Toshiaki Uchida. These collaborations have fostered a creative environment that encourages the development of groundbreaking dairy innovations.

Conclusion

Kaoru Sato's contributions to dairy science through his patents and innovative methods have significantly impacted the industry. His work continues to inspire advancements in food technology and nutrition.

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