Hirakata, Japan

Kenji Hanno


Average Co-Inventor Count = 2.0

ph-index = 2

Forward Citations = 17(Granted Patents)


Company Filing History:


Years Active: 1984-2002

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2 patents (USPTO):Explore Patents

Title: Kenji Hanno: Innovator in Flour-Based Compositions and Scale Inhibiting Agents

Introduction

Kenji Hanno, located in Hirakata, Japan, is a distinguished inventor with a keen focus on enhancing the quality of flour-baked compositions and developing effective scale inhibiting agents. With 2 patents to his name, Hanno has demonstrated considerable innovation in his field.

Latest Patents

Kenji Hanno's latest patents include a remarkable invention aimed at improving the quality of flour-baked compositions. This invention features a composition that comprises, (a) a cereal protein partial decomposition product with a weight average molecular weight ranging from about 5,000 to about 90,000, and (b) units of at least one enzyme such as amylase, lipase, or ascorbate oxidase. This groundbreaking patent not only enhances bread and sponge cake but also provides methods for creating quality improved dough and baked products. His second patent pertains to a scale inhibiting agent, which comprises a copolymer of an alkylolamide compound and an alkenyl compound, showcasing Hanno’s versatility in addressing various industrial challenges.

Career Highlights

Kenji Hanno has had a substantial career in the chemical industry, significantly contributing to the advancement of relevant technologies. He has worked with notable companies like Katayama Chemical Works Co., Ltd. and Katayama Chemical, Inc., where he applied his innovative thinking to develop solutions that meet market needs.

Collaborations

Throughout his career, Hanno has collaborated with talented individuals, including colleagues Yoshinari Kawasaki and Akio Ogisu. These partnerships have fostered a collaborative environment that promotes creativity and innovation in the development of new products and solutions.

Conclusion

Kenji Hanno's contributions to the fields of flour-baked compositions and scale inhibiting agents exemplify the spirit of innovation. His patents reflect a commitment to improving product quality and addressing industry challenges, marking him as a noteworthy figure in contemporary invention and innovation.

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