Location History:
- Kanagawa, JP (1997)
- Yamato, JP (2006)
- Zama, JP (2014)
Company Filing History:
Years Active: 1997-2014
Title: Innovations by Nobuo Seki: Pioneering Low-Phosphorus Whey Production
Introduction
Nobuo Seki, an accomplished inventor based in Zama, Japan, has made significant contributions to the dairy industry through innovative methods and compositions. With a portfolio of three patents, Seki focuses on enhancing the nutritional value of whey products while minimizing undesirable components such as phosphorus.
Latest Patents
Seki's latest inventions include a groundbreaking method for manufacturing low-phosphorus whey. This method involves a demineralization treatment utilizing a nanofiltration process, aimed at reducing the chloride content in whey to below 30 mmol per 100 g of solids. Following this, low-chloride whey is treated with an ion exchange resin to decrease phosphorus levels without compromising calcium and magnesium content.
Another notable patent is a process for producing a lactulose-containing powder composition. This innovative production method ensures that the final powdered product has a lactulose content ranging from 10% to 50% by weight, a protein content of 0.2 to 9.0 parts by weight per part of lactulose, and a minimal chlorine content of no more than 0.08 parts by weight per part of protein.
Career Highlights
Nobuo Seki is currently affiliated with Morinaga Milk Industry Co., Ltd., where he applies his expertise in food science and technology. His inventions not only contribute to the company's product offerings but also push the boundaries of dairy innovations.
Collaborations
Throughout his career, Seki has had the privilege of collaborating with esteemed coworkers, including Yoshitaka Tamura and Teruhiko Mizota. These partnerships have been instrumental in driving research and development efforts within the company, allowing for the successful commercialization of innovative dairy products.
Conclusion
Nobuo Seki's contributions to the field of dairy science highlight his commitment to improving product quality and nutritional value. Through innovative patent applications, he has successfully developed methods that enhance whey production and create valuable food additives. His work exemplifies the impact that dedicated inventors can have on industry advancements, ultimately benefiting consumers' health and dietary choices.