Company Filing History:
Years Active: 2004-2011
Title: Takeshi Nakamura: Innovator in Flavor Preservation
Introduction
Takeshi Nakamura, a skilled inventor based in Yokkaichi, Japan, has made significant strides in the field of food technology. With three patents to his name, Nakamura's innovations focus primarily on methods for preventing the degradation of flavor components in food products. His contributions are vital for enhancing the quality and longevity of food flavors.
Latest Patents
Nakamura's latest patents address innovative solutions for preserving flavor integrity. One significant invention is a method designed to prevent flavor component degradation through an oil-in-water and/or polyhydric alcohol type emulsion. This formulation includes extracted tocopherol—specifically, d-δ-tocopherol—constituting 45% or more of the total tocopherol, combined with ferulic acid and a polyglycerol fatty acid ester. Another of his notable patents includes a polyglycerol fatty acid ester, characterized by the esterification of polyglycerol with fatty acids. This invention also outlines applications in emulsified or solubilized compositions, foodstuffs, and cosmetics.
Career Highlights
Takeshi Nakamura is currently employed at Taiyo Kagaku Co., Ltd., where he applies his expertise in developing innovative solutions in flavor preservation. His work in this cutting-edge company highlights his commitment to advancing food technology and improving consumer products.
Collaborations
Throughout his career, Nakamura has collaborated with esteemed colleagues such as Naoki Kondo and Kazuhito Uchida. Their teamwork reflects a collective effort to push the boundaries of food science and technology.
Conclusion
With a focus on preventing flavor degradation and enhancing food quality, Takeshi Nakamura stands out as a brilliant inventor in the industry. His patents not only contribute to the science of flavor preservation but also play a crucial role in improving the overall consumer experience in food products.