Location History:
- Minato-ku, JP (2009)
- Izumisano, JP (2009)
Company Filing History:
Years Active: 2009
Title: **Innovations of Toshimitsu Baba: Pioneering Developments in Soybean Protein**
Introduction
Toshimitsu Baba, an accomplished inventor located in Minato-ku, Japan, has made significant contributions to the field of food science through his innovative work on soybean proteins. With a total of 2 patents to his name, Baba focuses on enhancing the functional properties of soybean proteins to improve their applicability in various food products.
Latest Patents
Baba's most recent patents include a groundbreaking invention aimed at improving the water-dispersibility of soybean 7S protein isolates. This innovation is designed to make the beverage derived from soybean protein easier to drink and enhance the workability for producing processed food products like doughs and tablets. The method entails treating a soybean 7S protein fraction with an aqueous ethanol solution, followed by drying and possible grinding to achieve the desired grain size. Furthermore, the viscosity of the aqueous dispersion of this improved protein isolate can be lowered through acidification.
Another notable patent focuses on processed soybean β-conglycinin protein. By heating a solution or paste containing β-conglycinin protein under acidic conditions, Baba has developed a method to improve its high hydration property and viscosity, which are often problematic in food processing and during ingestion.
Career Highlights
Baba has established himself as an innovative force at Fuji Oil Company Limited, where he applies his expertise in protein technology to drive advancements in food product development. His research not only aims to enhance product quality but also to create healthier and more versatile food options for consumers.
Collaborations
Throughout his career, Baba has collaborated with notable colleagues, including Ken Ishida and Masahiro Ishikawa. These partnerships have fostered a collaborative environment that encourages innovative thinking and problem-solving in the pursuit of excellence in food science.
Conclusion
Toshimitsu Baba continues to lead the way in the field of soybean protein research, creating innovative solutions that address challenges in food processing. His invaluable contributions demonstrate not only his ingenuity but also his commitment to enhancing the food industry with scientifically backed innovations that cater to consumer needs.