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For the Inventor, By the Inventor

Tokyo, Japan

Takeshi Yasumasu

This inventor holds 13 USPTO granted patents. Top assignees: Kao Corporation, Other. Active years: 1992-2006.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Takeshi Yasumasu. Retrieved from https://idiyas.com/inventor/takeshi-yasumasu

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 13

% Patents Active = 100.0

Average Co-Inventor Count = 4.5

ph-index = 6

Forward Citations = 117(Granted Patents)


Location History:

  • Ibaraki, JP (1992 - 1998)
  • Hasaki-machi, JP (1998)
  • Sumida-ku, JP (2004)
  • Tokyo, JP (2002 - 2006)

Company Filing History:

goldMedal13 out of 3,675 
 
Kao Corporation
 patents
silverMedal1 out of 834,513 
Other
 patents
where one patent can have more than one assignee

Years Active: 1992-2006

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13 patents (USPTO):Explore Patents
1. 7090886 - Oil/fat composition (2006-08-15),
2. 7056949 - Oil/fat composition (2006-06-06),
3. 7056548 - Packaged, tea-based beverages (2006-06-06),
4. 7056547 - Packaged, tea-based beverages (2006-06-06),
5. 7008661 - Oil/fat composition (2006-03-07),
6. 6852758 - Oil composition (2005-02-08),
7. 6762203 - Oil composition (2004-07-13),
8. 6448292 - Oil composition (2002-09-10),
9. 5789011 - Modifier for protein-containing materials and modifier composition (1998-08-04),
10. 5785984 - Taste-modifying method and bitterness-decreasing method (1998-07-28),
11. 5407921 - Method for suppressing bitter taste (1995-04-18),
12. 5160759 - Edible oil-in-water emulsion (1992-11-03),
13. 5128251 - Immobilized lipolytic enzyme for esterification and interesterification (1992-07-07),

Title: The Innovations of Takeshi Yasumasu

Introduction

Takeshi Yasumasu is a prominent inventor based in Tokyo, Japan. He has made significant contributions to the field of food science and technology, holding a total of 13 patents. His work focuses on developing innovative compositions that enhance health benefits and improve product quality.

Latest Patents

Among his latest patents, Yasumasu has developed an oil/fat composition that comprises 60 to 100 wt. % of a diglyceride. This diglyceride contains 15 to 90 wt. % of an ω 3-unsaturated fatty acid with less than 20 carbon atoms. The composition is noted for its excellent visceral fat burning properties, body fat burning properties, and stability against autoxidation. Additionally, he has created packaged, tea-based beverages that contain high concentrations of non-polymer catechins. These beverages are designed to reduce bitterness and acridness while improving flavor and taste.

Career Highlights

Yasumasu has worked with notable companies, including Kao Corporation, where he has applied his expertise in product development and innovation. His contributions have significantly impacted the food and beverage industry, particularly in health-oriented products.

Collaborations

Throughout his career, Yasumasu has collaborated with esteemed colleagues such as Shin Koike and Yoshihisa Katsuragi. These partnerships have fostered a creative environment that has led to groundbreaking innovations.

Conclusion

Takeshi Yasumasu's work exemplifies the spirit of innovation in the food science sector. His patents reflect a commitment to enhancing health benefits through advanced compositions. His contributions continue to influence the industry and inspire future developments.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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