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Years Active: 2012
Title: Soichiro Kusumoto: Innovator in Composite Emulsified Dressings
Introduction
Soichiro Kusumoto is a notable inventor based in Chuo-ku, Japan. He has made significant contributions to the field of emulsified dressings, particularly with his innovative patent that enhances storage stability.
Latest Patents
Kusumoto holds a patent for a W1/O/W2 type composite emulsified dressing and the method for preparing it. This invention is characterized by its unique composition, which includes a polyglycerol polyricinoleate with a degree of esterification of 10-30% and a degree of ricinoleic acid-condensation of 5-8. The dressing exhibits a viscosity range of 1,000-300,000 mPa·s. The preparation method involves mixing 90-10 parts by mass of an aqueous phase (W1) with 10-90 parts by mass of an oily phase (O) to create a W1/O type emulsion. This emulsion is then blended with 25-150 parts by mass of a second aqueous phase (W2) to produce the final composite dressing. The dressing's formulation ensures excellent storage stability.
Career Highlights
Throughout his career, Kusumoto has worked with prominent companies such as Knorr Foods Co., Ltd. and Ajinomoto Co., Ltd. His experience in these organizations has contributed to his expertise in food technology and emulsification processes.
Collaborations
Kusumoto has collaborated with notable coworkers, including Jiro Taki and Takashi Isomura. Their combined efforts have further advanced the development of innovative food products.
Conclusion
Soichiro Kusumoto's contributions to the field of emulsified dressings highlight his innovative spirit and dedication to improving product stability. His work continues to influence the food industry positively.