Location History:
- Tsukuba, JP (1995)
- Ibaraki, JP (1997)
Company Filing History:
2 out of 25 
1 out of 1 Years Active: 1995-1997
Title: Wakako Tsuzuki: Innovator in Food Science
Introduction
Wakako Tsuzuki is a prominent inventor based in Ibaraki, Japan. She has made significant contributions to the field of food science, particularly in the development of innovative starch products. With a total of 2 patents, her work has garnered attention for its practical applications in the food industry.
Latest Patents
One of her latest patents is titled "Gummy starch and method for preparation of the same." This invention involves a process for creating a gummy starch by combining starch with a saccharide and heating the mixture. The resulting gummy starch is characterized by its water-insoluble part, which possesses chewable properties and good dispersibility in oils and fats. This invention also includes a method for preparing a chewable food raw material and an oil and fat dispersant using the gummy starch.
Another notable patent is the "Method of using α-amylase to prepare slightly decomposed starch." This method produces modified starch granules that have low viscosity and can absorb hydrophobic substances. The process involves treating raw starch granules with α-amylase and/or glucoamylase at controlled temperatures, resulting in granules that are only slightly viscous. These modified starch granules can be utilized in the preparation of instant liquid foods, offering versatility in food production.
Career Highlights
Wakako Tsuzuki has held significant positions in various organizations. She served as the Director of the National Food Research Institute under the Ministry of Agriculture. Additionally, she worked at Lotte Central Laboratory Co., Ltd., where she contributed to research and development in food science.
Collaborations
Throughout her career, Tsuzuki has collaborated with notable colleagues, including Shoichi Kobayashi and Shoji Miwa. These collaborations have further enhanced her research and innovation in the field.
Conclusion
Wakako Tsuzuki's contributions to food science through her innovative patents and leadership roles highlight her impact on the industry. Her work continues to influence the development of new food products and technologies.