Tsuguaki Nishiya

This inventor holds 6 USPTO granted patents. Top assignees: Snow Brand Milk Products Co., Ltd., Snow Brand Milk Products C., Ltd.. Active years: 1991-1999.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Tsuguaki Nishiya. Retrieved from https://idiyas.com/inventor/tsuguaki-nishiya

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

Calculating rank

USPTO Granted Patents = 6

% Patents Active = 100.0

Average Co-Inventor Count = 3.5

ph-index = 5

Forward Citations = 112(Granted Patents)

Company Filing History:

5 out of 200

Snow Brand Milk Products Co., Ltd.

patents

1 out of 1

Snow Brand Milk Products C., Ltd.

patent

Years Active: 1991-1999

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6 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 5882705 - Micellar whey protein, solution thereof, powder thereof, and foods (1999-03-16),

2. 5217741 - Solution containing whey protein, whey protein gel, whey protein powder (1993-06-08),

3. 5061622 - Process for the production of .kappa.-casein glycomacropeptide (1991-10-29),

4. 5039539 - Low calorie meat products and a process for producing the products (1991-08-13),

5. 5039538 - Process for producing marbled meat (1991-08-13),

6. 5011702 - Process for producing textured protein food materials (1991-04-30),

Title: The Innovations of Tsuguaki Nishiya

Introduction

Tsuguaki Nishiya, an accomplished inventor based in Sayama, JP, has made significant contributions to the field of food science with a total of six patents to his name. His innovative work primarily focuses on the development of micellar whey protein, a groundbreaking ingredient in food technology, enhancing both the nutritional value and textural properties of various food products.

Latest Patents

Nishiya’s recent patents delve into the complexities of micellar whey protein, including a heat-treated version of whey protein that has undergone limited hydrolysis. His notable inventions revolve around solutions that transform whey proteins into irreversibly gelled products without requiring heat. One of his latest patents outlines a denatured whey-protein-containing solution that achieves a stable, transparent gel through the simple addition of monovalent or divalent salt-derived ions. This invention not only demonstrates stability against water dissociation but also allows for extensive applications in raw, frozen, or heat-processed foods.

Career Highlights

Throughout his career, Nishiya has been associated with leading companies in the dairy industry, such as Snow Brand Milk Products Co., Ltd. and Snow Brand Milk Products Company. His experience in these organizations has contributed to his expertise and the successful development of his innovative patent portfolio.

Collaborations

Nishiya has collaborated with notable colleagues, including Kimie Tamaki and Naoyuki Hanawa. Together, they have worked synergistically to advance the understanding and application of whey protein in food products, showcasing the collaborative spirit that exists in the research and development sector.

Conclusion

Tsuguaki Nishiya stands out as a pioneering inventor in the realm of food science, with his patents addressing critical needs in food product development. His innovative advancements in micellar whey protein not only enrich the nutritional landscape but also provide new avenues for food processing and application, solidifying his impact in the industry.

Profile summary based on public USPTO records.

Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]