Company Filing History:
Years Active: 1981
Title: Tetsuji Yuda: Innovator in Protein Texturization
Introduction
Tetsuji Yuda is a notable inventor based in Yokohama, Japan. He has made significant contributions to the field of food technology, particularly in the area of protein texturization. His innovative methods have the potential to enhance food products and improve their quality.
Latest Patents
Tetsuji Yuda holds a patent for a method of producing deodorized textured protein and textured protein. This method involves injecting protein into a hydrostatic aqueous liquid under acidic and heated conditions at a temperature of 110°C and above. The process allows the protein to float in the hydrostatic liquid while it becomes denatured, resulting in a unique texturization of the protein.
Career Highlights
Yuda is associated with The Calpis Food Industry Co., Ltd., where he applies his expertise in food science and technology. His work focuses on developing innovative solutions that enhance the texture and flavor of food products.
Collaborations
Throughout his career, Tetsuji Yuda has collaborated with notable colleagues, including Kaoru Inagami and Takeshi Terabayashi. These collaborations have contributed to advancements in food technology and the development of new products.
Conclusion
Tetsuji Yuda's contributions to the field of protein texturization demonstrate his commitment to innovation in food technology. His patented methods have the potential to revolutionize the way protein is utilized in food products, making a lasting impact on the industry.