Nobumitsu Yano is a prominent inventor based in Tokyo, Japan. He has made significant contributions to the field of food science, particularly in the development of innovative egg products. With a total of six patents to his name, Yano has demonstrated a commitment to advancing food technology.

Latest Patents

Yano's latest patents include the creation of decholesterolized and defatted egg powder. This product is obtained by removing at least 95% of the cholesterol and neutral fat while retaining 30% or more of the phospholipids found in whole eggs or yolks. The process involves removing moisture from the whole egg or yolk and extracting cholesterol and neutral fat using liquid dimethylether. Another notable patent is the process for obtaining yolk lecithin from raw egg yolk. This method involves extracting raw egg yolk with liquid dimethyl ether and dehydrating the extract to achieve a lecithin-rich fraction with a high purity level.

Career Highlights

Yano is currently associated with Asahi Kasei Kogyo Kabushiki Kaisha, a leading company in the chemical and materials industry. His work has significantly impacted the production of high-quality food ingredients, particularly in the area of lecithin extraction.

Collaborations

Throughout his career, Yano has collaborated with esteemed colleagues such as It

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