Company Filing History:
Years Active: 1999-2002
Title: Innovations of Masakazu Horikawa
Introduction
Masakazu Horikawa is a notable inventor based in Sapporo, Japan. He has made significant contributions to the field of food science, particularly in the development of processed whey protein. With a total of two patents to his name, Horikawa's work has implications for the food industry, enhancing the quality and shelf life of protein products.
Latest Patents
Horikawa's latest patents include a processed whey protein and a process for manufacturing the same. This innovation features a processed whey protein with an improved shelf life, which comprises partially heat-denatured whey protein and casein protein. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15% by weight and a pH of 6-8 at temperatures ranging from 55 to 120 degrees Celsius for a duration of 1 to 120 minutes. The process also involves adding casein protein to either partially heat-denatured whey protein or non-denatured whey protein, followed by heating the mixture to achieve partial denaturation. The resulting processed whey protein exhibits high water retention capacity and superior elasticity, making it a valuable raw material for food products.
Career Highlights
Horikawa is currently associated with Snow Brand Milk Products Co., Ltd., where he continues to innovate in the field of dairy products. His work has not only advanced the understanding of whey protein but has also contributed to the development of new food technologies.
Collaborations
Some of his notable coworkers include Kaoru Sato and Hiroshi Imai, who have collaborated with him on various projects within the company.
Conclusion
Masakazu Horikawa's contributions to the field of food science, particularly through his patents on processed whey protein, highlight his innovative spirit and dedication to improving food quality. His work continues to influence the industry and pave the way for future advancements.