logo

For the Inventor, By the Inventor

Iruma, Japan

Kiyoshi Tatsumi

USPTO Granted Patents = 12

Average Co-Inventor Count = 3.6

ph-index = 5

Forward Citations = 53(Granted Patents)


Location History:

  • Saitama, JP (1991 - 1992)
  • Iruma, JP (1991 - 1999)

Company Filing History:

goldMedal11 out of 200 
 
Snow Brand Milk Products Co., Ltd.
 patents
silverMedal1 out of 1 
 
Snow Brand Milk Products C., Ltd.
 patent

Years Active: 1991-1999

Loading Chart...
12 patents (USPTO):Explore Patents
1. 5871799 - Foods and beverages having decreased digestive and absorptive properties (1999-02-16),
2. 5858444 - Food and beverages having decreased digestive and absorptive properties (1999-01-12),
3. 5856453 - Glycophospholipid (1999-01-05),
4. 5844104 - Method of preparing a composition containing a high amount of ganglioside (1998-12-01),
5. 5795980 - Method of preparing ganglioside (1998-08-18),
6. 5700509 - Method of fractionating an edible oil containing (1997-12-23),
7. 5693835 - Fish oil having decreased fish odor and a method for preparing the same (1997-12-02),
8. 5686131 - Edible oil or fat and edible oil or fat mixture (1997-11-11),
9. 5098722 - Method of manufacturing iron-fortified beverage (1992-03-24),
10. 5039539 - Low calorie meat products and a process for producing the products (1991-08-13),
11. 5011702 - Process for producing textured protein food materials (1991-04-30),
12. 5008120 - Method of preparing iron-fortified beverage (1991-04-16),

Title: Kiyoshi Tatsumi: Innovator in Food Science

Introduction

Kiyoshi Tatsumi is a notable inventor based in Iruma, Japan, recognized for his contributions to food science. With a total of 12 patents to his name, Tatsumi has made significant advancements in the development of foods and beverages that promote health and well-being.

Latest Patents

One of his latest patents focuses on foods and beverages that have decreased digestive and absorptive properties. This innovation is characterized by containing 40 weight percent or more of all saturated acyl chain triglycerides, which consist solely of stearic acid and/or palmitic acid as the oil component. The unique formulation of these triglycerides ensures that they are not digested and absorbed by the body, leading to a substantial decrease in calorie intake.

Career Highlights

Throughout his career, Kiyoshi Tatsumi has worked with prominent companies, including Snow Brand Milk Products Co., Ltd. His work has been instrumental in advancing the field of food technology, particularly in creating healthier food options.

Collaborations

Tatsumi has collaborated with esteemed colleagues such as Hiroaki Konishi and Norifumi Sato, contributing to various projects that aim to enhance food quality and nutritional value.

Conclusion

Kiyoshi Tatsumi's innovative work in food science has led to significant advancements in the industry. His patents reflect a commitment to improving health through dietary choices, making him a key figure in the field.

This text is generated by artificial intelligence and may not be accurate.
Please report any incorrect information to support@idiyas.com
Loading…