Location History:
- Naga-gun, JP (1998)
- Naka-gun, JP (2001)
Company Filing History:
Years Active: 1998-2001
Title: Innovations of Tugio Nishimoto
Introduction
Tugio Nishimoto is a notable inventor based in Naka-gun, Japan. He has made significant contributions to the field of food technology, particularly in the development of emulsions and fat compositions. With a total of 2 patents to his name, his work has garnered attention for its innovative approaches to food formulation.
Latest Patents
One of Tugio Nishimoto's latest patents focuses on a fat composition and frothing oil-in-water emulsion. The objective of this invention is to create a whippable oil-in-water type emulsion that exhibits excellent heat resistance, melting properties in the mouth, and a refreshing cold feeling. The fat composition consists of a specific blend of glycerides, including 25-60% of glycerides with fatty acid residues of not more than 38 total carbon atoms, 25-50% with residues of 42-46 total carbon atoms, and 5-25% with residues of not less than 48 total carbon atoms. This composition is prepared by mixing laurin fats or their hydrogenated products and transesterifying them in the presence of a lipase with 1,3-specificity. The resulting fat composition is then utilized to create the desired whipping oil-in-water emulsion.
Career Highlights
Tugio Nishimoto is currently associated with Fuji Oil Company Limited, where he continues to innovate in the field of food technology. His work has been instrumental in advancing the understanding and application of emulsions in food products.
Collaborations
Tugio has collaborated with notable colleagues such as Hiroshi Hidaka and Kuniaki Inayoshi, contributing to the collective expertise and innovation within their field.
Conclusion
Tugio Nishimoto's contributions to food technology through his patents and collaborations highlight his role as an influential inventor. His innovative approaches to emulsions and fat compositions continue to impact the industry positively.