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For the Inventor, By the Inventor

Osaka, Japan

Nobuo Kyogoku

This inventor holds 5 USPTO granted patents. Top assignee: Suntory Limited. Active years: 1991-1993.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Nobuo Kyogoku. Retrieved from https://idiyas.com/inventor/nobuo-kyogoku

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 5

% Patents Active = 100.0

Average Co-Inventor Count = 2.1

ph-index = 5

Forward Citations = 53(Granted Patents)


Company Filing History:

goldMedal5 out of 439 
 
Suntory Limited
 patents

Years Active: 1991-1993

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5 patents (USPTO):Explore Patents
1. 5270446 - Decolorized crosslinked products and method for decolorization of (1993-12-14),
2. 5098733 - Novel gel-like food articles and process for producing the same (1992-03-24),
3. 5093028 - Gelled emulsion and process for producing the same (1992-03-03),
4. 5037664 - Process for producing novel gel-like food articles (1991-08-06),
5. 5023024 - Process for producing microcapsules (1991-06-11),

Title: Nobuo Kyogoku: Innovator in Food Technology

Introduction

Nobuo Kyogoku is a prominent inventor based in Osaka, Japan. He has made significant contributions to the field of food technology, particularly through his innovative patents. With a total of 5 patents, Kyogoku has focused on developing methods and products that enhance food safety and quality.

Latest Patents

Kyogoku's latest patents include groundbreaking work on decolorized crosslinked products and methods for decolorization. This patent discloses a crosslinked product formed by crosslinking primary amino group-containing compounds, such as proteins and chitosan, with an iridoid compound. The resulting product, which initially develops a blue color, can be decolorized using various agents. This method has broad applications in foodstuffs, cosmetics, and pharmaceuticals where undesirable blue coloration is a concern. Another notable patent involves the creation of gel-like food articles that exhibit high heat and acid resistance while remaining safe for consumption. This process involves crosslinking primary amino groups in food ingredients with an iridoid compound, potentially combined with other gelation methods.

Career Highlights

Kyogoku's career is marked by his dedication to advancing food technology. His innovative approaches have not only led to multiple patents but have also contributed to the development of safer and more effective food products. His work is recognized for its practical applications in various industries.

Collaborations

Throughout his career, Kyogoku has collaborated with notable colleagues, including Keiko Harada and Takeshi Saeki. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.

Conclusion

Nobuo Kyogoku stands out as a key figure in the field of food technology, with a focus on creating safer and more effective food products. His contributions through patents and collaborations highlight his commitment to innovation in this vital industry.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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