Location History:
- Hyogo, JP (1994 - 1995)
- Kawanishi, JP (1995)
- Hyogo-ken, JP (1996)
- Kako-gun, JP (2005 - 2009)
- Kago-gun, JP (2012)
- Itami, JP (2016)
- Akashi, JP (2011 - 2018)
Company Filing History:
6 out of 21 
4 out of 35 
3 out of 585 
Years Active: 1994-2018
Title: The Innovative Journey of Yasuo Katta
Introduction
Yasuo Katta, a renowned inventor based in Akashi, Japan, has made significant contributions to the field of thickening compositions and indigestible dextrin. With a total of 11 patents to his name, Katta's work demonstrates a keen understanding of food science and material innovation. His inventions have paved the way for improved formulation techniques, particularly in food products.
Latest Patents
Katta's recent patents include a groundbreaking thickening composition and a method for producing indigestible dextrin. The thickening composition involves a unique blend of metal salt-enclosing dextrin and a thickening polysaccharide, which enhances viscosity rapidly and offers excellent dispersibility. This invention is particularly beneficial for water-containing foods, including beverages and soups, allowing for a superior thickening effect per unit mass.
The method for producing indigestible dextrin stands out for its economical approach and efficiency in suppressing coloring during production. The process involves liquefying pyrodextrin and saccharifying pyrodextrin, with the innovative twist of employing activated carbon in at least one of these steps.
Career Highlights
Throughout his career, Yasuo Katta has been associated with reputable companies such as Matsutani Chemical Industries Co., Ltd. and Matsutani Chemical Industry Co., Ltd. His tenure at these organizations has allowed him to refine his expertise in food technology and apply it towards developing impactful inventions.
Collaborations
In the course of his innovation journey, Katta has collaborated with talented colleagues, including Isao Matsuda and Kazuhiro Ohkuma. Their cooperative efforts have contributed to the advancement of food science, optimizing the characteristics of various food products and enhancing consumer experiences.
Conclusion
Yasuo Katta stands as a prominent figure in the realm of food innovation, with his patents reflecting a deep commitment to enhancing food formulation. His contributions, through meticulous research and collaboration with industry peers, underline the importance of innovation in creating food products that meet consumer needs while pushing the boundaries of scientific knowledge.