This inventor holds 2 USPTO granted patents. Top assignees: Ajinomoto Co., Ltd., Other. Active years: 2003-2004.
Company Filing History:
1 out of 1,953 
1 out of 834,411 Years Active: 2003-2004
Title: Masayuki Hotta: Innovator in Emulsified Food Technology
Introduction
Masayuki Hotta is a notable inventor based in Kawasaki, Japan. He has made significant contributions to the field of food technology, particularly in the development of emulsified food products. With a total of 2 patents, his work focuses on improving the quality and stability of food emulsions.
Latest Patents
One of his latest patents is an oil-in-water type emulsion food. This innovative product comprises a gelatin that contains 13% by weight or less of a gelatin fraction with a molecular weight of 20,000 or less. The emulsion food exhibits marked improvements in cold resistance, including refrigeration and freeze resistance. A fish gelatin is preferred for this application, enhancing the overall quality of the food product. Another patent involves a process for manufacturing oil-in-water type emulsified food, further showcasing his expertise in this area.
Career Highlights
Throughout his career, Masayuki Hotta has worked with various companies, including Ajinomoto Co., Ltd. His experience in the food industry has allowed him to develop innovative solutions that address common challenges in food preservation and quality.
Collaborations
Masayuki has collaborated with notable coworkers such as Kentaro Maruyama and Minao Asano. Their combined efforts have contributed to advancements in food technology and the development of new products.
Conclusion
Masayuki Hotta's contributions to emulsified food technology highlight his innovative spirit and dedication to improving food quality. His patents reflect a commitment to enhancing the stability and resistance of food products, making a significant impact in the industry.