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Title: Innovations of Kentaro Maruyama
Introduction
Kentaro Maruyama is a notable inventor based in Kawasaki, Japan. He has made significant contributions to the field of emulsified dressings and food technology. With a total of 2 patents, his work showcases innovative approaches to product formulation and stability.
Latest Patents
One of his latest patents is the W1/O/W2 type composite emulsified dressing and method for preparing the same. This invention provides a composite emulsified dressing characterized by a specific formulation that includes a polyglycerol polyricinoleate with a degree of esterification of 10-30% and a degree of ricinoleic acid-condensation of 5-8. The dressing exhibits a viscosity range of 1,000-300,000 mPa·s, ensuring excellent storage stability. Another significant patent involves a process for manufacturing an oil-in-water type emulsified food, which further highlights his expertise in food technology.
Career Highlights
Throughout his career, Kentaro Maruyama has worked with various companies, including Knorr Foods Co., Ltd. His experience in the industry has allowed him to develop innovative solutions that enhance product quality and stability.
Collaborations
Kentaro has collaborated with notable individuals such as Tatsuo Konoike and Masayuki Hotta. These partnerships have contributed to the advancement of his inventions and the successful implementation of his ideas.
Conclusion
Kentaro Maruyama's contributions to the field of emulsified dressings and food technology demonstrate his innovative spirit and dedication to improving product formulations. His patents reflect a commitment to quality and stability in food products, making him a significant figure in his field.