Location History:
- Sakai, JA (1977 - 1978)
- Imabari, JP (1979)
- Sakai, JP (1979)
Company Filing History:
Years Active: 1977-1979
Title: Mitsuo Takano: Innovator in Lecithin Extraction
Introduction
Mitsuo Takano is a notable inventor based in Sakai, Japan. He has made significant contributions to the field of food science, particularly in the extraction of lecithin from egg yolk. With a total of 4 patents to his name, Takano's work has advanced the methods used in food processing and ingredient extraction.
Latest Patents
One of Takano's latest patents is a process for obtaining yolk lecithin from raw egg yolk. This innovative method involves extracting the yolk with liquid dimethyl ether, followed by dehydration to achieve a lecithin-rich fraction. The process ensures that the final product has a lecithin content ranging from 50 to 85% by weight, with minimal water content. Another significant patent focuses on the extraction of hydrophilic and lipophilic flavor and odor-producing components from natural products using defined dimethyl ether-water mixtures. These patents highlight Takano's expertise in enhancing food quality through advanced extraction techniques.
Career Highlights
Mitsuo Takano is associated with Asahi Kasei Kogyo Kabushiki Kaisha, a leading company in the chemical and materials industry. His work at this organization has allowed him to apply his innovative ideas in a practical setting, contributing to the development of high-quality food ingredients.
Collaborations
Throughout his career, Takano has collaborated with esteemed colleagues such as Nobumitsu Yano and Itaru Fukinbara. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and advancements in their respective fields.
Conclusion
Mitsuo Takano's contributions to lecithin extraction and food science demonstrate his innovative spirit and dedication to improving food quality. His patents reflect a commitment to advancing extraction methods, making a significant impact in the industry.