Company Filing History:
Years Active: 2016-2017
Title: Yuumi Matsuda: Innovator in Oil and Fat Composition
Introduction
Yuumi Matsuda is a notable inventor based in Sumida-ku, Japan. He has made significant contributions to the field of food science, particularly in the development of innovative oil and fat compositions. With a total of 2 patents to his name, Matsuda's work focuses on enhancing the quality and stability of cooking oils.
Latest Patents
Matsuda's latest patents include an oil/fat composition that provides high oxidative stability while containing large amounts of eicosapentaenoic acid and docosahexaenoic acid. This composition effectively suppresses degradation odor and unpleasant smells derived from rosemary extract during cooking. The formulation consists of three components: (A) a fat or oil with a total content of eicosapentaenoic acid and docosahexaenoic acid ranging from 0.1 to 20 mass %; (B) a rosemary extract; and (C) a dill extract, with a mass ratio of component (B) to component (C) between 2 and 200. Another patent focuses on a fat or oil composition that reduces degradation odor during cooking, even with a high content of α-linolenic acid. This composition includes (A) a fat or oil with 10 to 50 mass % of α-linolenic acid and (B) 0.05 to 1.8 mass % of a free type triterpene alcohol.
Career Highlights
Yuumi Matsuda is currently employed at Kao Corporation, where he continues to innovate in the field of food technology. His work has garnered attention for its practical applications in improving the taste and flavor of cooked foods.
Collaborations
Matsuda collaborates with Rika Homma, a talented woman in the same field. Together, they contribute to advancements in food science and technology.
Conclusion
Yuumi Matsuda's innovative work in oil and fat compositions showcases his dedication to enhancing food quality and safety. His patents reflect a commitment to improving culinary experiences through scientific advancements.