This inventor holds 1 USPTO granted patent and 1 published patent application and 1 EPO patent. Top assignees: Amano Enzyme Inc., Other. Active years: 2026.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
1 out of 93 
1 out of 834,513 Years Active: 2026
Title: Yasumi Horimoto: Innovator in Albumen Hydrolysate Technology
Introduction
Yasumi Horimoto is an accomplished inventor based in Guelph, Canada. She has made significant contributions to the field of food science, particularly in the development of albumen hydrolysates. Although she currently holds no granted patents, her innovative work continues to pave the way for advancements in emulsifiability and stability in food products.
Latest Patent Applications
Yasumi's latest patent applications include a notable invention titled "Highly Emulsifiable Albumen Hydrolysate." This invention addresses the challenge of providing an albumen hydrolysate that possesses emulsifiability, emulsion stability, and heat coagulability. The albumen hydrolysate is obtained through the hydrolysis of albumen with a protease. Specifically, the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.
Conclusion
Yasumi Horimoto's work in the field of albumen hydrolysates showcases her dedication to innovation and improvement in food science. Her contributions, although not yet reflected in granted patents, highlight her potential to influence the industry significantly.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile