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KOHJIN LIFE SCIENCES CO LTD

Overview
  • Total Patents
    160
  • GoodIP Patent Rank
    10,972
  • Filing trend
    ⇩ 57.0%
About

KOHJIN LIFE SCIENCES CO LTD has a total of 160 patent applications. It decreased the IP activity by 57.0%. Its first patent ever was published in 2009. It filed its patents most often in Japan, WIPO (World Intellectual Property Organization) and Taiwan. Its main competitors in its focus markets foods and drinks, pharmaceuticals and biotechnology are KOBAYASHI FUMIO, HEBEI KONRIDA LIPID CO LTD and FUTAMURA YOSHIHIRO.

Patent filings per year

Chart showing KOHJIN LIFE SCIENCES CO LTDs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Ason Kenichi 70
#2 Yasumatsu Yoshie 38
#3 Kaji Naoto 25
#4 Nakagawa Tomohiro 24
#5 Nakao Eiji 22
#6 Ikeda Sakiko 19
#7 Saiki Tomomi 19
#8 Kodera Hiroko 15
#9 Fukuda Yusuke 14
#10 Sato Toshiya 14

Latest patents

Publication Filing date Title
JP2020162536A Medium composition for recombinant protein production increase
JP2020162465A Microbial culture material containing phosphoric acid derived from compound in natural raw material
JP2020130084A Preventive agent of turning green of egg processed product
JP2020130083A Frosting inhibitor when freezing edible casing-packed food
JP2020103045A Lactic acid bacteria fermented seasoning
JP2020089324A Quality improving agent of bakery product
JP2020078268A Sweetness enhancing composition
JP2020078267A Egg flavor enhancing composition
JP2020068695A Composition for improving refrigeration resistance of food
WO2019059370A1 Fatty acid-containing yeast extract
WO2019039470A1 Method for manufacturing seasoning
JP2020025492A Lactic acid bacterium fermentation seasoning
JP2020000098A Solidification inhibitor of powder
JP2019216617A Yeast extract having skin moisturizing effect
WO2018225813A1 Water retentive agent for foods
JP2018201508A Glutathione-stress tolerant yeast
WO2018143362A1 Yeast-derived humectant
JP2019118263A Quality improvement agent for burned confectionery
WO2018110633A1 Lactic acid bacteria-fermented seasoning
WO2018101151A1 Ribose-containing yeast condiment