Naofumi Kitabatake

Title: Naofumi Kitabatake: Innovator in Food Technology

Introduction

Naofumi Kitabatake is a prominent inventor based in Uji, Japan. He has made significant contributions to the field of food technology, particularly in the development of innovative protein capsules and adjusted milk whey products. With a total of 2 patents, his work has garnered attention for its practical applications and advancements in food processing.

Latest Patents

Kitabatake's latest patents include a molded capsule superior in strength and stability and a method for preparing the same. This molded capsule features a membrane that contains Process Whey Protein along with selected components such as scleroproteins, derived proteins, and mucopolysaccharides. The capsule is designed to have high membrane strength, stability under high temperatures and humidity, and enhanced digestibility. The preparation method utilizes a die rolls encapsulating machine. Another notable patent is for a method of preparing a transparent adjusted milk whey protein. This process involves purifying milk whey protein and adjusting the pH of the solution to specific levels, followed by heating and cooling procedures to achieve the desired product.

Career Highlights

Throughout his career, Naofumi Kitabatake has worked with various companies, including Daiichi Kasei Co., Ltd. His expertise in food technology has allowed him to develop innovative solutions that address industry needs. His patents reflect a commitment to enhancing the quality and functionality of food products.

Collaborations

Kitabatake has collaborated with notable coworkers such as Yohichi Kinekawa and Hiroshi Katagihara. These partnerships have contributed to the successful development of his patented technologies.

Conclusion

Naofumi Kitabatake's contributions to food technology through his innovative patents demonstrate his expertise and commitment to advancing the industry. His work continues to influence the development of high-quality food products.