Company Filing History:
2 out of 200 
1 out of 3 Years Active: 1993-1996
Title: Innovations by Yukio Uchida
Introduction
Yukio Uchida is a notable inventor based in Tokorozawa, Japan. He has made significant contributions to the field of food science, particularly in the production of high-quality dairy products. With a total of 3 patents to his name, Uchida's work focuses on enhancing the nutritional value of whey and its derivatives.
Latest Patents
Uchida's latest patents include innovative processes for preparing fractions with high content of alpha-lactalbumin. One of his notable inventions is a method for producing an alpha-lactalbumin-enriched fraction from whey. This process involves heating pH-adjusted whey to a temperature that causes the aggregation of beta-lactoglobulin molecules, followed by fractionation using ultrafiltration or microfiltration. The resulting alpha-lactalbumin-enriched fraction is particularly useful for creating breast milk substitutes and other nutritional compositions. Another significant patent details a process for manufacturing a composition with a high alpha-lactalbumin content. This method includes adjusting the pH of cheese whey and utilizing ion exchange techniques to produce a highly concentrated solution. The efficiency and cost-effectiveness of this process make it suitable for industrial applications in food and medical materials.
Career Highlights
Uchida has worked with prominent companies in the dairy industry, including Snow Brand Milk Products Co., Ltd. and Snow Brand Milk Products, Ltd. His experience in these organizations has contributed to his expertise in dairy product innovation and development.
Collaborations
Uchida has collaborated with notable colleagues such as Masaharu Shimatani and Ichirou Matsuno. Their combined efforts have further advanced the research and development of dairy products.
Conclusion
Yukio Uchida's contributions to the field of food science, particularly in dairy innovation, have established him as a significant figure in the industry. His patents reflect a commitment to improving nutritional compositions, benefiting both consumers and the food industry.