This inventor holds 1 USPTO granted patent. Top assignee: Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo. Active years: 2010.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2010
Title: Keiko Takeda: Innovator in Cacao Processing
Introduction
Keiko Takeda is a notable inventor based in Okayama, Japan. She has made significant contributions to the field of food science, particularly in the processing of cacao beans. Her innovative approach aims to enhance the flavor profile of cacao products, which is essential for the chocolate industry.
Latest Patents
Keiko Takeda holds a patent for a method of inhibiting 2,3-butanedione formation from processed cacao bean products. This invention addresses the challenge of producing a flavorful cacao product by providing a method that inhibits the formation of 2,3-butanedione during processing and preservation. The effective ingredients in her method include maltitol, α,α-trehalose, and saccharide derivatives of α,α-trehalose.
Career Highlights
Keiko Takeda is associated with Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo, where she applies her expertise in food technology. Her work has been instrumental in advancing methods that improve the quality of cacao products, making her a valuable asset in her field.
Collaborations
Keiko collaborates with talented individuals such as Sae Murai and Kazuyuki Oku. Their combined efforts contribute to the innovative research and development in cacao processing.
Conclusion
Keiko Takeda's contributions to the cacao industry through her patented methods demonstrate her commitment to enhancing food quality. Her work not only benefits the chocolate industry but also showcases the importance of innovation in food science.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile