Makoto Shiota

Title: The Innovations of Makoto Shiota

Introduction

Makoto Shiota is a notable inventor based in Hokkaido, Japan. He has made significant contributions to the field of food science, particularly in the development of oxidation inhibitors. His work focuses on enhancing the stability of fats and oils, which is crucial for food preservation.

Latest Patents

Shiota holds a patent for an oxidation inhibitor, specifically designed for use in food and drink containing fats and oils. The patent describes an oxidation inhibitor that contains an aminocarbonyl compound. This compound is formed by the binding of an amino group from a sphingoid base structure and a carbonyl group from a carbonyl compound. The oxidation inhibitor demonstrates high efficacy in preventing the oxidation of fats and oils, especially those rich in polyunsaturated fatty acids.

Career Highlights

Throughout his career, Makoto Shiota has been associated with prominent institutions such as Hokkaido University. He has also worked with Megmilk Snow Brand Co., Ltd., where he applied his expertise in food science to develop innovative solutions for food preservation.

Collaborations

Shiota has collaborated with notable colleagues, including Kazuo Miyashita and Ai Suzuki. Their combined efforts have contributed to advancements in the field of food technology.

Conclusion

Makoto Shiota's work in developing oxidation inhibitors has made a significant impact on food preservation. His innovative approach continues to influence the industry, ensuring the quality and safety of food products.