Patents by Inventor Akitoshi Kitamura

Akitoshi Kitamura 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).

  • Emulsion composition
    Patent number: 11179333
    Abstract: Provided is an emulsion composition that allows a lipophilic ingredient to have high stability and high in vivo absorbability. The emulsion composition includes (a) a lipophilic ingredient, (b) a phospholipid, (c) a polyol, (d) water, (e) a sucrose fatty acid ester, and (f) a polyglycerol fatty acid ester. The content of the phospholipid (b) is from 2.0 to 15.0 parts by weight to 100 parts by weight of the total of the emulsion composition, and the weight ratio of the (f) polyglycerol fatty acid ester to the (e) sucrose fatty acid ester is from 0.1 to 0.9 parts by weight of the (f) polyglycerol fatty acid ester to 1 part by weight of the (e) sucrose fatty acid ester.
    Type: Grant
    Filed: August 28, 2015
    Date of Patent: November 23, 2021
    Assignee: FUJI CHEMICAL INDUSTRIES CO., LTD.
    Inventors: Katsuyuki Hirai, Yuichiro Yamagishi, Nobuko Hongo, Jiro Takahashi, Rina Sakaguchi, Akitoshi Kitamura
  • BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH
    Publication number: 20190269141
    Abstract: Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.
    Type: Application
    Filed: October 2, 2018
    Publication date: September 5, 2019
    Inventors: Yuri Ooi, Akitoshi Kitamura, Eiji Yamashita
  • BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH
    Publication number: 20180098549
    Abstract: Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.
    Type: Application
    Filed: December 8, 2017
    Publication date: April 12, 2018
    Inventors: Yuri Ooi, Akitoshi Kitamura, Eiji Yamashita
  • EMULSION COMPOSITION
    Publication number: 20170042808
    Abstract: Provided is an emulsion composition that allows a lipophilic ingredient to have high stability and high in vivo absorbability. The emulsion composition includes (a) a lipophilic ingredient, (b) a phospholipid, (c) a polyol, (d) water, (e) a sucrose fatty acid ester, and (f) a polyglycerol fatty acid ester. The content of the phospholipid (b) is from 2.0 to 15.0 parts by weight to 100 parts by weight of the total of the emulsion composition, and the weight ratio of the (f) polyglycerol fatty acid ester to the (e) sucrose fatty acid ester is from 0.1 to 0.9 parts by weight of the (f) polyglycerol fatty acid ester to 1 part by weight of the (e) sucrose fatty acid ester.
    Type: Application
    Filed: August 28, 2015
    Publication date: February 16, 2017
    Applicant: FUJI CHEMICAL INDUSTRIES CO., LTD.
    Inventors: Katsuyuki HIRAI, Yuichiro YAMAGISHI, Nobuko HONGO, Jiro TAKAHASHI, Rina SAKAGUCHI, Akitoshi KITAMURA
  • BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH
    Publication number: 20130108764
    Abstract: Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.
    Type: Application
    Filed: April 28, 2011
    Publication date: May 2, 2013
    Inventors: Yuri Ooi, Akitoshi Kitamura, Eiji Yamashita