Masatoshi Ohnishi

Title: Masatoshi Ohnishi: Innovator in Low-Phosphorus Whey Manufacturing

Introduction

Masatoshi Ohnishi is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the manufacturing of low-phosphorus whey. His innovative methods have the potential to enhance the nutritional profile of whey products while maintaining essential mineral content.

Latest Patents

Ohnishi holds a patent for a method of manufacturing low-phosphorus whey. This method involves subjecting a raw whey liquid to a demineralization treatment using a nanofiltration method. The process results in a low-chloride whey liquid, where the chloride content is reduced to not more than 30 mmol per 100 g of solids. Following this, the low-chloride whey liquid is passed through an ion exchange resin to obtain an ion-exchanged whey liquid with a reduced phosphorus content. The ion exchange resin used is composed of an anion exchange resin, specifically utilizing an anion exchange resin in chloride form. This innovative method effectively reduces the phosphorus content in whey while minimizing the loss of calcium and magnesium.

Career Highlights

Ohnishi is associated with Morinaga Milk Industry Co., Ltd., a leading company in the dairy industry. His work at Morinaga has allowed him to focus on developing advanced methods for improving dairy products. His patent reflects his commitment to innovation and quality in food technology.

Collaborations

Ohnishi has collaborated with notable colleagues, including Nobuo Seki and Kie Kinoshita. These partnerships have contributed to the advancement of research and development in the dairy sector.

Conclusion

Masatoshi Ohnishi's contributions to the field of low-phosphorus whey manufacturing highlight his innovative spirit and dedication to improving food technology. His patented method not only addresses nutritional concerns but also showcases the potential for advancements in dairy processing.