This inventor holds 1 USPTO granted patent. Top assignee: Kewpie Kabushiki Kaisha. Active years: 1999.
Company Filing History:
Years Active: 1999
Title: The Innovations of Toshihide Sato
Introduction
Toshihide Sato is a notable inventor based in Fuchu, Japan. He has made significant contributions to the field of food science, particularly through his innovative work on egg yolk phospholipid compositions. His research has implications for food preservation and quality.
Latest Patents
One of Sato's key patents is for an egg yolk phospholipid composition. This composition comprises 80% or less of phospholipids and 0.10% by weight or less of glucose based on the phospholipids. The unique aspect of this composition is that it scarcely undergoes browning during preservation, despite the phospholipid purity being not so high.
Career Highlights
Sato is associated with Kewpie Kabushiki Kaisha, a company known for its innovative food products. His work has contributed to advancements in food technology, particularly in enhancing the stability and quality of food products.
Collaborations
Some of his notable coworkers include Hitoshi Narabe and Kiyoko Tanabe. Their collaborative efforts have furthered research in the field of food science and technology.
Conclusion
Toshihide Sato's contributions to the field of food science through his innovative patent on egg yolk phospholipid composition highlight the importance of research in improving food preservation methods. His work continues to influence the industry positively.