Takeo Shimomura

Title: Takeo Shimomura: Innovator in Food Additives

Introduction

Takeo Shimomura is a notable inventor based in Nishinomiya, Japan. He has made significant contributions to the field of food additives, holding a total of 3 patents. His innovative work focuses on enhancing food quality and safety through advanced compositions.

Latest Patents

One of Takeo Shimomura's latest patents is a food additive composition and process for preparation thereof. This composition consists of a hydrophilic powdery colloidal solid with a particle size smaller than 20 mesh. It comprises 60 to 99% of a sugar alcohol or a sugar, 30 to 0.5% of a food-grade surface-active agent, and 30 to 0% of an edible oil or fat. The preparation process involves adding a food-grade surface-active agent and an oil or fat to a melt or aqueous solution of a sugar alcohol or a sugar. This method allows for the dissolution or dispersion of these components in a fine particulate form. The process may also include adding a sugar alcohol or a sugar as a seed crystal, solidifying the solution or dispersion to form a colloidal solid, and stabilizing it through crystallization. The final steps involve optionally drying the stabilized solid and pulverizing it to achieve the desired particle size.

Career Highlights

Throughout his career, Takeo Shimomura has worked with several companies, including Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo and Kabushiki Kaisha Veno Seiyaku Oyo Kenkyujo. His experience in these organizations has contributed to his expertise in food science and technology.

Collaborations

Takeo has collaborated with notable coworkers such as Shigeo Inamine and Toshio Matsuda. Their joint efforts have further advanced the research and development of food additives.

Conclusion

Takeo Shimomura's innovative work in food additives has made a significant impact on the industry. His patents reflect a commitment to improving food quality and safety through scientific advancements.