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MITSUBISHI CORP LIFE SCIENCES LTD

Overview
  • Total Patents
    23
  • GoodIP Patent Rank
    70,543
About

MITSUBISHI CORP LIFE SCIENCES LTD has a total of 23 patent applications. Its first patent ever was published in 2018. It filed its patents most often in Japan and China. Its main competitors in its focus markets biotechnology and foods and drinks are LALLEMAND INC, ENZYME BIO SYSTEMS LTD and PATENT COMPANY LTD.

Patent filings in countries

World map showing MITSUBISHI CORP LIFE SCIENCES LTDs patent filings in countries
# Country Total Patents
#1 Japan 21
#2 China 2

Patent filings per year

Chart showing MITSUBISHI CORP LIFE SCIENCES LTDs patent filings per year from 1900 to 2020

Focus industries

Focus technologies

Top inventors

# Name Total Patents
#1 Shimoda Fuyuki 4
#2 Fujii Daiki 2
#3 Koyanagi Atsushi 2
#4 Morita Aki 2
#5 Kuwayama Hiroki 2
#6 Mimura Akinori 2
#7 Takahashi Shizuno 2
#8 Usami Yoshimi 2
#9 Fukamizu Yuichiro 1
#10 Irie Kana 1

Latest patents

Publication Filing date Title
JP2020162603A Composition for reducing quantity of sugar, and method for replacing sweetness of reduced-sugar food and beverage products by using the composition
JP2020202749A Flavor improving agent for bakery products
JP2020183364A Yeast protein-containing composition
JP2020178581A Fat active metabolism improving composition
JP2020171202A Scratch-frozen dough dual use improving agent and method of producing sweetened sponge bread using the agent
JP2020162538A Method for improving sweetness of sugar-free sweet food and beverage products
JP2020162541A Manufacturing method of fried potato
JP2020089326A Novel meat quality improving agent and method of using the same
JP2020074691A Method of reducing foreign taste due to potassium chloride or magnesium chloride
JP2020074700A Food block for person with difficulty in mastication and swallowing
JP2020058292A White baking bread with improved flavor, texture and keeping quality improvement effect
JP2020059660A Mannitol granule
JP2020043784A Acid taste masking agent and method of masking acid taste
JP2020028255A Method for preventing water separation from vegetable stir-frying
JP2020018173A Method for inhibiting meat bun from being deteriorated in flavor during warming
JP2020014427A Meat-substituting material using mycelium of eryngii
JP2020014402A Method of enhancing crab meat flavor
JP2019187269A Elastin decomposition enzyme
JP2019180359A Crack prevention method of baked confectionery
JP2019135959A Method for masking foreign taste of phytic acid