Makihiro Sugawara

Title: Makihiro Sugawara: Innovator in High Ganglioside and Alpha-Lactalbumin Compositions

Introduction

Makihiro Sugawara, an inventive mind hailing from Tokorozawa, Japan, has made significant contributions to the food and beverage industry through his patented innovations. With a total of two patents to his name, Sugawara's work focuses on enhancing the nutritional content of food compositions, particularly through the utilization of milk-derived materials.

Latest Patents

Sugawara's most recent patents include innovative methods for manufacturing compositions that are rich in ganglioside and alpha-lactalbumin. The first patent describes a method for producing a composition with high ganglioside content. This involves dispersing milk or milk-derived materials containing gangliosides in an ethanol solution with a concentration range of 60-95%. The process consists of heating the solution to above 50°C, removing the precipitate, and subsequently cooling the supernatant to below 0°C to recover the precipitate. This ganglioside-rich composition serves various applications in foods, drinks, and pharmaceuticals.

The second patent pertains to a process for creating a composition that contains high levels of alpha-lactalbumin. This procedure involves adjusting the pH of cheese whey or similar materials to a range of 2-4 or above, followed by treatment with an ion exchanger to generate an exchanger-passed solution. This solution can then be concentrated or desalted, as required, ensuring a cost-effective and straightforward production method for high alpha-lactalbumin content compositions that are suitable for food and medical purposes.

Career Highlights

Makihiro Sugawara is associated with Snow Brand Milk Products Co., Ltd., where he applies his expertise to research and development activities. His innovative approaches have greatly contributed to the advancement of dairy product processing, thereby enriching the nutritional profile of everyday food items.

Collaborations

In his professional journey, Sugawara has had the opportunity to collaborate with notable coworkers, including Minoru Morita and Masayuki Eto. Together, they have worked in pursuits that leverage their unique skills in dairy science and innovation, amplifying the impact of their collective expertise within the industry.

Conclusion

Makihiro Sugawara exemplifies the spirit of innovation within the food science sector. His patents stand as a testament to his dedication to advancing nutritional compositions, providing valuable solutions for health-conscious consumers. As the industry continues to evolve, the contributions of inventors like Sugawara are crucial in promoting better dietary options and enhancing food technology.