Company Filing History:
Years Active: 2014
Title: Takafumi Kimura: Innovator in Low-Phosphorus Whey Manufacturing
Introduction
Takafumi Kimura is a notable inventor based in Zama, Japan. He has made significant contributions to the field of food technology, particularly in the dairy industry. His innovative methods aim to improve the quality of whey, a byproduct of cheese production.
Latest Patents
Takafumi Kimura holds a patent for a method of manufacturing low-phosphorus whey. This method involves subjecting a raw whey liquid to a demineralization treatment using a nanofiltration method. The process results in a low-chloride whey liquid, where the chloride content is reduced to not more than 30 mmol per 100 g of solids. Following this, the low-chloride whey liquid is passed through an ion exchange resin to obtain an ion-exchanged whey liquid with a reduced phosphorus content. The ion exchange resin used is composed of an anion exchange resin, specifically utilizing an anion exchange resin in chloride form. This innovative method effectively reduces the phosphorus content in whey while maintaining the calcium and magnesium levels.
Career Highlights
Takafumi Kimura is associated with Morinaga Milk Industry Co., Ltd., a leading company in the dairy sector. His work has been instrumental in advancing the company's product offerings and enhancing the nutritional profile of whey products.
Collaborations
Throughout his career, Takafumi Kimura has collaborated with esteemed colleagues such as Nobuo Seki and Masatoshi Ohnishi. These collaborations have fostered a productive environment for innovation and development in dairy technology.
Conclusion
Takafumi Kimura's contributions to the dairy industry, particularly through his patent for low-phosphorus whey manufacturing, highlight his role as an innovator. His work not only benefits the industry but also contributes to healthier food options for consumers.