This inventor holds 1 USPTO granted patent. Top assignee: Asahi Denka Kogyo Kabushiki Kaisha. Active years: 1987.
Company Filing History:
Years Active: 1987
Title: The Innovative Contributions of Shozo Usami
Introduction
Shozo Usami is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the development of emulsions. His work focuses on creating products that meet modern consumer demands for quality and stability.
Latest Patents
Usami holds a patent for a "Process for making creamy bacteria-free foamable oil-in-water emulsion." This innovative emulsion includes chocolate and is designed to be bacteria-free. The formulation consists of various components, including oil, chocolate, sugar, sodium caseinate, phosphoric acid salt, stabilizers, defatted milk solids, and emulsifiers. The emulsion is sterilized by heating at ultra-high temperatures, ensuring long-term stability and high foamability. This product is particularly suitable for baking and confectionery applications, providing the desired softness and wetness.
Career Highlights
Shozo Usami is associated with Asahi Denka Kogyo Kabushiki Kaisha, a company known for its advancements in chemical and food technologies. His work has contributed to the company's reputation for innovation in the food industry.
Collaborations
Usami has collaborated with notable colleagues, including Kimio Terada and Michio Mori. Their combined expertise has furthered the development of innovative food products.
Conclusion
Shozo Usami's contributions to food technology, particularly through his patented emulsion process, highlight his role as an influential inventor. His work continues to impact the baking and confectionery industries positively.