Masashi Ohshima

Title: Masashi Ohshima: Innovator in Vegetable Oil Dewaxing

Introduction

Masashi Ohshima is a notable inventor based in Yokohama, Japan. He has made significant contributions to the field of food technology, particularly in the processing of vegetable oils. His innovative methods have the potential to enhance the quality and usability of vegetable oils in various applications.

Latest Patents

Ohshima holds a patent for a method of dewaxing a vegetable oil. This method involves adjusting the temperature of a vegetable oil containing wax to facilitate the crystallization of the wax. The temperature-adjusted oil is then subjected to filtration through a porous membrane with a critical surface tension of less than 33 dynes/cm and an average pore diameter of 0.05 to 5 micrometers. This process allows for the selective permeation of the vegetable oil through the membrane while effectively separating the wax. The invention is beneficial not only for dewaxing vegetable oils but also for removing wax along with phospholipids, free fatty acids, and water from crude vegetable oil.

Career Highlights

Masashi Ohshima is associated with Asahi Kasei Kogyo Kabushiki Kaisha, a prominent company in the chemical and materials industry. His work at the company has focused on developing innovative solutions that improve the processing of vegetable oils. His expertise and dedication have contributed to advancements in food technology.

Collaborations

Ohshima has collaborated with esteemed colleagues such as Yoshihiko Mutoh and Kazuo Matsuda. These collaborations have fostered a productive environment for innovation and have led to the development of new technologies in the field.

Conclusion

Masashi Ohshima's contributions to the dewaxing of vegetable oils exemplify the importance of innovation in food technology. His patented method not only enhances the quality of vegetable oils but also addresses various challenges in oil processing. His work continues to influence the industry positively.