Location History:
- Sennan, JP (1989 - 1996)
- Osaka-fu, JP (1997 - 2000)
Company Filing History:
5 out of 224 
1 out of 382 
Years Active: 1989-2000
Title: The Innovations of Tsugio Izumi
Introduction
Tsugio Izumi is a notable inventor based in Osaka-fu, Japan. He has made significant contributions to the field of food science, particularly in the modification of fats and oils. With a total of 5 patents to his name, Izumi's work has had a considerable impact on the industry.
Latest Patents
One of his latest patents is an enzymatic process for the interesterification of fats and oils. This innovative process modifies fats and oils through an interesterification reaction, which efficiently increases the concentrations of desired triglycerides. The method involves subjecting a fat or oil to an interesterification reaction with a fatty acid or its lower alcohol ester in the presence of an enzyme catalyst. The process is characterized by repeating the distillation steps to selectively leave the fat or oil and feedstock fatty acid or its ester in the preceding stages. This approach reduces the amount of fatty acid or its ester needed and inhibits the formation of by-products, making it more efficient than conventional methods.
Another significant patent involves an anti-blooming composition, which includes a fatty acid monoglyceride composed of a fatty acid with 16 carbon atoms and another with 18 carbon atoms. The weight ratio of these components is 30/70 or larger. This composition is used in laurin fat and laurin fat chocolate, enhancing their quality and stability.
Career Highlights
Throughout his career, Tsugio Izumi has worked with prominent companies such as Fuji Oil Company Limited and Meiji Seika Kaisha, Ltd. His expertise in food technology has allowed him to develop innovative solutions that address industry challenges.
Collaborations
Izumi has collaborated with notable colleagues, including Nobuo Sagi and Haruyasu Kida. These partnerships have contributed to the advancement of his research and the successful development of his patents.
Conclusion
Tsugio Izumi's contributions to the field of food science through his innovative patents demonstrate his commitment to enhancing the quality of fats and oils. His work continues to influence the industry and inspire future innovations.