Marubeni. has filed a patent for a loosening agent for starch-containing foods, enhancing their texture. The agent includes oil/fat, emulsifier, and thickening polysaccharide, with a viscosity of 50-10000 mPa·s. This innovation aims to improve the quality of starch-based food products. GlobalData’s report on Marubeni gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Marubeni, Fuel cell powered drones was a key innovation area identified from patents. Marubeni's grant share as of January 2024 was 34%. Grant share is based on the ratio of number of grants to total number of patents.
A patent application (Publication Number: US20230389589A1) discloses a novel loosening agent designed for starch-containing foods, particularly for use as an emulsion product. The agent comprises an oil and/or fat composition with an emulsifier and a thickening polysaccharide, resulting in an emulsion product with a viscosity ranging from 50 to 10000 mPa·s at 25°C. The composition includes specific mass ratios and content ranges for the oil and/or fat, emulsifier, and thickening polysaccharide to achieve the desired properties.
Furthermore, the patent application outlines a method for improving the loosening property of starch-containing foods by emulsifying the oil and/or fat composition with the emulsifier and thickening polysaccharide to create an emulsion product with the specified viscosity range. This emulsion product can then be applied to the surface of starch-containing foods to enhance their loosening properties. The method includes detailed steps and content specifications for the components used, emphasizing the importance of specific ratios and compositions for optimal results in improving the texture and quality of starch-containing foods.
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