Patents by Inventor Akifumi UESUMI

Akifumi UESUMI has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Patent number: 10136667
    Abstract: A thickening composition which contains specific amounts of a metal salt-enclosing dextrin and a thickening polysaccharide and which has a good dispersibility raises the viscosity rapidly, and has an excellent thickening effect can be produced by the steps of obtaining the metal salt-enclosing dextrin by mixing, dissolving, and homogenizing a dextrin and a metal salt in water, followed by drying, and adding the metal salt-enclosing dextrin to the thickening polysaccharide followed by mixing or granulation. The thickening composition makes it possible to provide a thickening composition which has a good dispersibility, raises the viscosity rapidly, and offers an improved thickening effect per unit mass in a wide variety of water-containing foods such as water, teas, refreshing beverages, dairy beverages, soups, and thick liquid foods.
    Type: Grant
    Filed: October 30, 2014
    Date of Patent: November 27, 2018
    Assignee: MATSUTANI CHEMICAL INDUSTRY CO., LTD.
    Inventors: Akifumi Uesumi, Kensaku Shimada, Yasuo Katta, Tomonori Morimoto, Masaki Gouro
  • Publication number: 20160278407
    Abstract: A thickening composition which contains specific amounts of a metal salt-enclosing dextrin and a thickening polysaccharide and which has a good dispersibility raises the viscosity rapidly, and has an excellent thickening effect can be produced by the steps of obtaining the metal salt-enclosing dextrin by mixing, dissolving, and homogenizing a dextrin and a metal salt in water, followed by drying, and adding the metal salt-enclosing dextrin to the thickening polysaccharide followed by mixing or granulation. The thickening composition makes it possible to provide a thickening composition to which has a good dispersibility, raises the viscosity rapidly, and offers an improved thickening effect per unit mass in a wide variety of water-containing foods such as water, teas, refreshing beverages, dairy beverages, soups, and thick liquid foods.
    Type: Application
    Filed: October 30, 2014
    Publication date: September 29, 2016
    Inventors: Akifumi UESUMI, Kensaku SHIMADA, Yasuo KATTA, Tomonori MORIMOTO, Masaki GOURO