Location History:
- Saitama, JP (2015 - 2020)
- Tokyo, JP (2022)
Company Filing History:
2 out of 3 
1 out of 60 
1 out of 41 Years Active: 2015-2022
Title: Sakiko Ikeda: Innovator in Flavor and Baking Technology
Introduction
Sakiko Ikeda is a prominent inventor based in Saitama, Japan. She has made significant contributions to the fields of flavor enhancement and baking technology. With a total of 3 patents, her work focuses on improving the quality and safety of food products.
Latest Patents
One of her latest inventions is a flavor oil-and-fat designed to suppress the oxidized odor of oils and fats. This innovation enhances and sustains the flavor and taste of raw material oils and fats, particularly in meat products. The solution involves adding a yeast digest to an edible oil-and-fat and heating the mixture, resulting in a product that contains essential components derived from yeast.
Another notable patent is a frozen bread dough improver. This invention aims to improve the rising of frozen bread dough while being highly safe and tasteless. The method is low-cost and environmentally friendly, utilizing yeast cell body residue as a byproduct. The resulting product contains high levels of RNA, dietary fiber, and protein, which contribute to the effectiveness of the dough improver.
Career Highlights
Sakiko Ikeda has worked with notable companies such as Mitsubishi Corporation Life Sciences Limited and Kohjin Co., Ltd. Her experience in these organizations has allowed her to develop and refine her innovative ideas in food technology.
Collaborations
Throughout her career, she has collaborated with talented individuals, including Ryo Iwakiri and Hirokazu Maekawa. These partnerships have contributed to her success and the advancement of her inventions.
Conclusion
Sakiko Ikeda is a remarkable inventor whose work in flavor and baking technology has made a significant impact on the food industry. Her innovative patents demonstrate her commitment to enhancing food quality and safety.