Company Filing History:
Years Active: 2016
Title: Kyoko Inaba: Innovator in Plant Sterol Ester Preparations
Introduction
Kyoko Inaba is a prominent inventor based in Kawanishi, Japan. She has made significant contributions to the field of food science, particularly in the development of health-enhancing food ingredients. Her innovative work focuses on the preparation of powdered plant sterol esters, which have important applications in the food and beverage industry.
Latest Patents
Kyoko Inaba holds a patent for her invention titled "Powdered plant sterol ester-containing preparations, method for preparing the same and foods and drinks containing the same." This invention provides a preparation of a powdered plant sterol ester that comprises a plant sterol ester, an octenyl succinate-modified starch, and an indigestible dextrin. The preparation can be created by emulsifying a plant sterol ester in an aqueous solution containing the modified starch and dextrin to form an emulsion, which is then powdered. This innovative method allows for the application of plant sterol esters in a wide variety of foods and drinks, effectively controlling the increase of serum cholesterol content associated with meal intake.
Career Highlights
Kyoko Inaba has dedicated her career to advancing food technology and improving public health through her inventions. Her work at Matsutani Chemical Industry Co., Ltd. has positioned her as a leader in the development of functional food ingredients. With her expertise, she has contributed to the creation of products that promote health and wellness.
Collaborations
Throughout her career, Kyoko has collaborated with notable colleagues, including Hiroshi Oga and Hozumi Tsubomoto. These partnerships have fostered innovation and have been instrumental in the successful development of her patented technologies.
Conclusion
Kyoko Inaba's contributions to the field of food science through her innovative patent on powdered plant sterol esters highlight her commitment to enhancing health through food technology. Her work continues to influence the industry and improve the nutritional quality of food products.