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material - メーカー・企業590社の製品一覧とランキング

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materialのメーカー・企業ランキング

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  1. YOUCHANG INDUSTRY DEVELOPMENT Shenzhen China//Other manufacturing
  2. HIGUCHI INC. Tokyo//Trading company/Wholesale
  3. 明治フードマテリア 機能性素材事業部 Tokyo//others
  4. 4 ナガセヴィータ Okayama//others
  5. 5 DMM.com DMM.make 3Dプリント事業部 Tokyo//Manufacturing and processing contract
企業ランキングへ

materialの製品ランキング

更新日： 集計期間:Oct 15, 2025～Nov 11, 2025
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  1. New material "Axtar PF" as a substitute for paper and film. 東レ
  2. Postbiotics "PoZibio" サビンサジャパンコーポレーション
  3. High Absorption Quercetin "Kersefit" インデナジャパン
  4. 4 "Meiji Polyglutamic Acid" saliva secretion promoting ingredient, moisturizing component. 明治フードマテリア 機能性素材事業部
  5. 5 Prebiotic material "Profec(R)" 明治フードマテリア 機能性素材事業部

materialの製品一覧

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Food-grade egg yolk ingredient "Egg Yolk Lecithin LPL-20S"

Food-grade egg yolk ingredient "Egg Yolk Lecithin LPL-20S"

Food production with excellent digestibility, absorption, texture, and stability is possible!

"Lecithin LPL-20S" is an enzyme-treated egg yolk obtained by hydrolyzing the yolk of chicken eggs containing lecithin (PC = phosphatidylcholine) with the enzyme phospholipase A2, followed by the extraction of lipid components (enzyme-treated egg yolk oil). Due to its high content of lysolipids (LPC = lysophosphatidylcholine), it offers good digestibility and absorption, enabling the production of foods with excellent texture and stability. 【Features】 ■ Enzyme-treated egg yolk oil containing approximately 20% lysolipids ■ Compared to phospholipids, lysolipids have superior emulsification properties ■ Contributes to smoothness in pudding formulations (provides smoothness) ■ Significantly reduces water separation in custard formulations *For more details, please refer to the PDF document or feel free to contact us.

  • Food ingredients (powder)

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Cosmetic and food-grade egg yolk material 'Egg Yolk Lecithin PL-30S'

Cosmetic and food-grade egg yolk material 'Egg Yolk Lecithin PL-30S'

Components that make up the biological membranes of living organisms, including humans and other plants and animals! They also have excellent heat stability.

"Egg Yolk Lecithin PL-30S" is a high-quality egg yolk oil made from chicken egg yolk, manufactured using a unique extraction technique, containing over 30% phospholipids. In cosmetic applications, it can be used as an emulsifier and emollient, while in food applications, it can be utilized in a wide range of foods, producing excellent products that are rich in egg flavor and high in nutritional value. 【Features】 ■ Made from chicken egg yolk ■ Manufactured using a unique extraction technique ■ High-quality egg yolk oil containing over 30% phospholipids ■ Bright yellow-orange oily substance *For more details, please refer to the PDF document or feel free to contact us.

  • Food ingredients (liquid)

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Soybean functional material "Saponin B-50"

Soybean functional material "Saponin B-50"

Food material extracted and refined from non-genetically modified soybean germ using ethanol.

"Saponin B-50" is a product that reduces the proportion of bitter A group saponins through our unique manufacturing method, containing over 50% B group soybean saponins, resulting in a product with reduced bitterness. It establishes regulations regarding total saponin content, making product design easier, and is stable against heat and pH. It can be used alone or in combination with various ingredients. [Features] ■ Extracted and purified from non-GMO soybean germ using ethanol ■ Increased reports on the specific functions of B group saponins

  • Food/beverage functional materials

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Functional material "Tocopherol"

Functional material "Tocopherol"

Natural tocopherol extracted and refined from soybeans and rapeseed.

At J-Oil Mills, Inc., we handle functional materials for nutritional enhancement and oxidation prevention, specifically 'Tocopherols'. The nutritional enhancement product is a d-α-tocopherol formulation that has not undergone chemical treatments such as methylation, and it contains a well-balanced mix of not only α-tocopherol but also γ-tocopherol. For oxidation prevention, we offer a mixed tocopherol formulation that enhances the ratio of γ- and δ-tocopherols, which are said to have a high oxidation prevention effect on fats and oils, particularly characterized by a low content of α-tocopherol. 【Product Lineup】 ■ET-840R ■ET-320P ■AT-140 ■AT-160 ■AT-180 ■300W

  • Food/beverage functional materials

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Food ingredient "Vitamin K2"

Food ingredient "Vitamin K2"

A food ingredient rich in vitamin K2 developed using unique fat manufacturing technology.

"Vitamin K2" is a food ingredient that is tasteless and odorless due to a special deodorization process, allowing it to be used in various foods without affecting their taste or smell. The main component is menaquinone-7 (MK-7) with a long side chain produced by natto bacteria, which can meet nutritional requirements with a small amount of addition. 【Product Composition】 ■ K2 Oil M-1500 ・Properties: Oily ・Vitamin K2 Concentration: 1500μg/g (0.15%) or more ■ K2 Oil P-1000 ・Properties: Powder ・Vitamin K2 Concentration: 1000μg/g (0.1%) or more ■ K2 Oil P-2000 ・Properties: Powder ・Vitamin K2 Concentration: 2000μg/g (0.2%) or more

  • Food/beverage functional materials

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Improving cocoa flavor with "Narinbid"

Improving cocoa flavor with "Narinbid"

"Narinbid," with its sharp bitterness, pairs perfectly with cocoa-flavored products!

We would like to introduce the enhancement of cocoa flavor using our citrus-derived flavor improvement material, "Narinbid." The price of cocoa beans, which are used to make chocolate and cocoa, has skyrocketed from 2023 to 2024. When comparing the global monthly average, it has increased by 651 yen per kilogram (calculated at 1 US dollar = 150 yen) over the course of a year. "Narinbid" has been shown to improve the bitterness of cocoa and enhance the lingering sweetness, confirming an increase in richness and material flavor. It also pairs well with flavors such as matcha and caramel. 【Expected Effects (Recommended Addition Amount: 10–50 ppm)】 ■ Enhanced bitterness ■ Increased richness and material flavor ■ Improved lingering sweetness 【Features】 ■ Flavor Quality: Approximately twice as bitter as conventional narinjin, with a clean bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Stability: Stable across a wide pH range, heat, and light, with excellent storage stability *For more details, please feel free to contact us.

  • Food/beverage functional materials

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Features of "Narinbid": Taste quality (bitterness sharpness)

Features of "Narinbid": Taste quality (bitterness sharpness)

Achieving a pleasant bitterness with a clean finish!

"Narinbid" is a flavor improvement material that enhances solubility by adding glucose to "naringin," a type of polyphenol derived from citrus, using our unique enzyme technology. It addresses the challenge of naringin's poor solubility in water and significantly improves its suitability for various food processing applications. The bitterness of "Narinbid" is characterized by a clean finish, compared to conventional naringin. 【Features】 ■ Flavor quality: Approximately twice as bitter as conventional naringin, with a clean bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Stability: Stable across a wide range of pH, heat, and light, with excellent storage stability *For more details, please feel free to contact us.

  • Food/beverage functional materials

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Achieves higher solubility in alcohol compared to naringin!

Achieves higher solubility in alcohol compared to naringin!

It shows higher solubility in alcohol compared to naringenin! Introducing the features of 'Naringbid'.

"Narinbid" is a flavor improvement material that enhances water solubility by adding glucose to "naringin," a type of polyphenol derived from citrus, using our unique enzyme technology. It addresses the challenge of naringin's poor solubility in water and significantly improves its suitability for various food processing applications. "Narinbid" shows higher solubility in alcohol compared to naringin, making it easy to use in alcoholic beverages and high-concentration solutions (formulations). 【Features】 ■ Flavor quality: Approximately twice as bitter as conventional naringin, with a crisp bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Stability: Stable across a wide range of pH, heat, and light, with excellent storage stability *For more details, please feel free to contact us.

  • Food/beverage functional materials

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Inner beauty support with isomaltodextrin.

Inner beauty support with isomaltodextrin.

Achieving inner beauty with isomaltodextrin.

The main component of the water-soluble dietary fiber material "Fiberlixa," is isomaltodextrin, which supports the realization of inner beauty. It is said that achieving beauty that radiates from within, or "inner beauty," is important for maintaining a healthy gut. To promote gut health, it is effective to consume dietary fiber. Dietary fiber can be fermented by gut bacteria, providing beneficial functions to the body, and is expected to have positive effects on beauty. At Nagase Vita, we provide support from concept proposals to functional labeling. *For more details, please feel free to contact us.

  • Food/beverage functional materials

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Solving the "bad taste!" of protein! Citrus-derived flavor improvement ingredients.

Solving the "bad taste!" of protein! Citrus-derived flavor improvement ingredients.

It suppresses the unpleasant flavor of protein, making it refreshing and easy to drink!

We would like to introduce the improvement of protein flavor using our citrus-derived flavor enhancement material, "Narinbid." In recent years, the market for protein-enriched food and beverages has been expanding. However, products containing high levels of protein often have an unpleasant mouthfeel and the characteristic taste and flavor of protein, making them difficult to consume. "Narinbid" masks the unpleasant flavors of protein with a small amount of addition and also improves mouthfeel. 【Expected Effects (Recommended Addition Amount: 10-30 ppm)】 ■ Masks bean and milk odors ■ Improves bitterness and leaves a clean aftertaste ■ Enhances mouthfeel 【Features】 ■ Flavor Quality: Approximately twice as bitter as conventional naringin, with a clean bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Stability: Stable across a wide pH range, heat, and light, with excellent storage stability *For more details, please feel free to contact us.

  • Food/beverage functional materials

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Improvement of bitterness, refreshing aftertaste! Flavor-enhancing ingredients for protein.

Improvement of bitterness, refreshing aftertaste! Flavor-enhancing ingredients for protein.

It suppresses the unpleasant flavor of protein, making it refreshing and easy to drink!

We would like to introduce the improvement of protein flavor using our citrus-derived flavor enhancement material, "Narinbid." In recent years, the market for protein-enriched food and beverages has been expanding. However, products containing high levels of protein often have a heavy, unpleasant mouthfeel and a characteristic taste and flavor of protein, making them difficult to consume. "Narinbid" masks the unpleasant flavors of protein with a small amount of addition and also improves the mouthfeel. 【Expected Effects (Recommended Addition Amount: 10-30 ppm)】 ■ Masks bean and milk odors ■ Improves bitterness and leaves a clean aftertaste ■ Enhances mouthfeel 【Features】 ■ Flavor Quality: About twice as bitter as conventional naringin, with a crisp bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Stability: Stable across a wide pH range, heat, and light, with excellent storage stability *Please feel free to contact us for more details.

  • Food/beverage functional materials

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Supporting the development of functional foods with citrus polyphenol materials and notification support.

Supporting the development of functional foods with citrus polyphenol materials and notification support.

Citrus-derived multifunctional polyphenol "CitraPeak"

"CitraPeak" (formerly known as Hayashibara Hesperidin S) is a glycosylated hesperidin that has successfully enhanced the water solubility of hesperidin, a type of polyphenol abundant in citrus fruits such as oranges and yuzu, through a unique glycosyltransferase technology. [Components Related to Specific Health Foods] Products containing the main component of CitraPeak, "Monoglucosyl Hesperidin," have been approved by the Consumer Affairs Agency as specific health foods. [Functional Indicating Foods and Their Functional Components] Products that use the main component of CitraPeak, "Monoglucosyl Hesperidin," have been reported to the Consumer Affairs Agency as functional indicating foods. [Characteristics of Glycosylated Hesperidin] ■ Solubility: It shows high solubility in both water and alcohol. ■ Heat and Light Resistance: It is extremely stable and resistant to decomposition by heat and acid. Additionally, it is hardly decomposed even when exposed to strong light. *For more details, please contact us.

  • Food/beverage functional materials

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Rich bitterness in non-alcoholic beer | Flavor ingredient Narinbit for improved aftertaste.

Rich bitterness in non-alcoholic beer | Flavor ingredient Narinbit for improved aftertaste.

Even without alcohol, it reproduces a genuine bitterness and richness. Narinbit is effective in enhancing the persistence and aftertaste of bitterness.

"Narinbid" is a flavor improvement material that enhances water solubility by adding glucose to "naringin," a type of polyphenol derived from citrus, using Nagase Vita's enzyme technology. It addresses the issue of sedimentation associated with naringin in beverages and significantly improves processing suitability. It has a sharp bitterness and can impart citrus flavor, peel notes, and freshly squeezed sensations with a small amount of addition. Additionally, it has flavor adjustment functions such as reducing sweetness and off-flavors, and enhancing saltiness. 【Features】 ■ Flavor quality (bitterness intensity): About twice as bitter as conventional naringin, with a sharp bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Heat stability: Stable across a wide range of pH, heat, and light, with excellent storage stability *For more details, please download the catalog or feel free to contact us.

  • Food/beverage functional materials

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Materials sensitive to heat (resins, synthetic rubber, surfactants, etc.) can be dried! Proven results◎

Materials sensitive to heat (resins, synthetic rubber, surfactants, etc.) can be dried! Proven results◎

Even materials that are thermally unstable and prone to decomposition can be dried uniformly at low temperatures using vacuum drying.

Among chemical materials, those that are sensitive to heat, such as resins, synthetic rubber, and surfactants, can easily lead to quality defects when exposed to temperatures above 100°C, resulting in: × shape changes × discoloration × decomposition of additives × loss of the material's inherent properties. For such materials, "vacuum drying" under vacuum conditions (-98 kPa) at temperatures below 80°C is optimal. Our company has vacuum dryers capable of accommodating various raw material shapes and quantities, so if you are considering drying, please feel free to consult us. ■ Introduction to Vacuum Drying Equipment Shelf Vacuum Dryer (https://www.nc-ind.com/equipment/000024.php) - Capable of drying up to 720L (up to 288kg for a bulk density of 0.4) at once - Installed in a clean room Nauta Mixer (https://www.nc-ind.com/equipment/000029.php) - Capable of drying up to 2,000L at once → High processing capacity, leading to cost reduction! - Simultaneous stirring and drying through rotating and revolving screw arms → Uniform drying in a short time, even for raw materials with different specific gravities.

  • Chemicals
  • Contract manufacturing
  • Rubber

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Minimal strength degradation and shape change during and after water absorption / Natural material PASCO

Minimal strength degradation and shape change during and after water absorption / Natural material PASCO

By combining different raw materials, there are possibilities for various functions (heat resistance, oil resistance, flame retardancy, fire resistance, rust prevention, conductivity, insulation, etc.)!

"PASCO" offers a wide range of processing options such as "bending," "cutting," and "stitching." We respond flexibly and with high quality to customer specifications. With strength that surpasses paper, excellent processability, moldability, and a rich variety of colors, it is gaining attention as a material that produces innovative products. 【Processing Options】 ■ R bending ■ Top bending ■ Inlay bending ■ Half-cut ■ Press cutting ■ Stitching ■ Gathering processing ■ Lined bending *For more details, please refer to the PDF materials or feel free to contact us.

  • fiber
  • Other polymer materials

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