Teruo Miyazawa

Title: Teruo Miyazawa: Innovator in Edible Functional Materials

Introduction

Teruo Miyazawa is a notable inventor based in Sendai, Japan. He has made significant contributions to the field of edible functional materials, holding a total of 3 patents. His work focuses on innovative production methods that enhance the functionality and efficiency of food products.

Latest Patents

Miyazawa's latest patents include a production method for an edible sustained-release functional material. This method effectively prevents oil oozing during production and allows for cost-effective manufacturing using various fats and oils. The process involves emulsifying fat and oil with hydrophobic functional ingredients, mixing it with gelatin, transglutaminase, and dextrin, and then forming a gel that is freeze-dried and pulverized. Another patent details a method for measuring polyphenol compounds in liquid samples. This method utilizes liquid chromatography and specific reagents to detect light emitted during the reaction, providing a reliable way to quantify these beneficial compounds.

Career Highlights

Throughout his career, Teruo Miyazawa has worked with prominent companies such as Tohoku Electronic Industrial Co., Ltd. and Aobakasei Kabushiki Kaisha. His experience in these organizations has contributed to his expertise in developing innovative food technologies.

Collaborations

Miyazawa has collaborated with notable colleagues, including Kiyotaka Nakagawa and Keiichi Yasuda. Their joint efforts have further advanced the research and development of functional materials in the food industry.

Conclusion

Teruo Miyazawa's contributions to the field of edible functional materials demonstrate his innovative spirit and commitment to enhancing food technology. His patents reflect a deep understanding of both science and practical application, making him a significant figure in his field.