Company Filing History:
7 out of 7 
3 out of 1,868 
Years Active: 1979-1987
Title: **Innovative Contributions of Tarushige Nakaji**
Introduction
Tarushige Nakaji, an influential inventor based in Yao, Japan, has made significant strides in the field of food science, particularly in the development of advanced milk protein formulations. With a remarkable portfolio of 7 patents to his name, Nakaji's innovative methods have the potential to transform the dairy industry.
Latest Patents
Among his latest patents, two notable inventions stand out:
1. **Process for Preparing Milk Protein Resistant to Acids and Bases** - This process involves subjecting an aqueous solution or dispersion containing casein and 0.5-30 parts of an acidic polysaccharide per 100 parts of casein at a pH of 7.3-10.5 and at a temperature of 70°C or higher for at least 3 minutes. The inclusion of calcium or magnesium ions enhances the thickening activity of the milk protein.
2. **Process for Preparing Heat Resistant Milk Protein Having Good Processability** - This innovative method focuses on creating a heat-resistant milk protein that exhibits excellent processability. The process entails treating an aqueous solution or dispersion containing casein and an acidic polysaccharide at a pH of 7.5-10.5 and at temperatures of 70°C or higher for 5 minutes or more, followed by shaping and soaking in a multivalent metallic compound solution.
Career Highlights
Tarushige Nakaji's career has been marked by notable positions at prominent companies. He has worked at Minaminihon Rakuno Kyodo, a cooperative that specializes in dairy production, and Kuraray Co., Ltd., a respected manufacturer known for its innovative materials.
Collaborations
Throughout his career, Nakaji has collaborated with other talented individuals in his field, including Naoki Yagi and Kwang Y. Kim. These partnerships have facilitated the exchange of ideas and advanced research in milk protein technology.
Conclusion
Tarushige Nakaji’s contributions to the field of milk protein innovation have established him as a key figure in the industry. Through his patents and collaborative efforts, he continues to pave the way for advancements that may greatly benefit food science and dairy processing.