Patents by Inventor Masahiro Ikemoto

Masahiro Ikemoto 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: 11964042
    Abstract: Provided is an additive for a chemical agent, which is capable of improving the functions of various chemical agents. The additive for a chemical agent according to an embodiment of the present invention includes a polymer (I) containing 50 mol % to 100 mol % of a structural unit derived from an N-vinyl lactam-based monomer with respect to 100 mol % of structural units derived from all monomers, the additive for a chemical agent having an average particle diameter of 100 ?m or less in a state of having been dried under a reduced pressure of 0.02 MPa or less at 100° C. for 1 hour.
    Type: Grant
    Filed: April 27, 2020
    Date of Patent: April 23, 2024
    Assignee: NIPPON SHOKUBAI CO., LTD.
    Inventors: Yui Ikemoto, Yuko Toba, Masahiro Nakanosho, Hirokazu Niwa
  • Patent number: 6793842
    Abstract: A ferrite fine powder having a mean particle size of 0.1 to 30 &mgr;m and made of spherical single-crystal particles. The ferrite fine powder has superior physical properties and excellent magnetic properties desirable for use as a raw material for a dust core of coils, transformers, etc. The powder is prepared by forming a solution or suspension containing a compound or compounds of at least one of the metals forming the ferrite into fine droplets, and thermally decomposing the droplets at elevated temperatures.
    Type: Grant
    Filed: July 6, 2001
    Date of Patent: September 21, 2004
    Assignees: Shoei Chemical Inc., TDK Corporation
    Inventors: Yuji Akimoto, Kazuro Nagashima, Masahiro Ikemoto, Minoru Takaya, Yoshiaki Akachi, Hisashi Kobuke
  • Publication number: 20040166224
    Abstract: The present invention provides foods containing sterol fatty acid esters composition and having pleasant texture, taste and flavor, wherein free sterols are hardly crystallized during storage, and a lot of the sterol fatty acid esters composition may be incorporated in foods having a low oil and fat content. The foods contain 1% by weight or more of the sterol fatty acid esters composition with a degree of esterification of more than 90%, thereby enabling foods containing oils and fats having a good emulsifying effect to be obtained.
    Type: Application
    Filed: July 8, 2002
    Publication date: August 26, 2004
    Applicant: Ikeda Food Research Co., Ltd.
    Inventors: Mitsumasa Mankura, Masahiro Ikemoto, Fumi Sato, Shoji Kaneko, Naoko Seo