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Water-soluble dietary fiber material "Fiber Riksa"

Water-soluble dietary fiber material "Fiber Riksa"

Water-soluble dietary fiber derived from starch through the power of enzymes.

"Fiberlux" is a water-soluble dietary fiber (main component: isomaltodextrin) made by enzymatically treating starch. The solution is colorless and clear, with no off-flavors and almost no sweetness, so it does not interfere with the color or taste of other ingredients. It can be widely incorporated into beverages and foods aimed at addressing the growing concern of dietary fiber deficiency. 【Characteristics】 ■ Viscosity: Lower viscosity compared to maltodextrin with the same DE. ■ Heat stability: Stable even under acidic heating conditions. ■ Low browning: A material that is not prone to browning. ■ Non-aging: Stable with no signs of aging due to freezing and thawing. *For more details, please contact us.

  • Food/beverage functional materials

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Health food ingredient "Ascofresh"

Health food ingredient "Ascofresh"

Stably formulated vitamin C created by the power of enzymes.

"Ascofresh" is a stable form of vitamin C created by binding glucose to ascorbic acid using Nagase Vita's enzyme technology. It is resistant to oxidation and decomposition caused by heat, light, oxygen, as well as amino acids and iron, allowing for collaboration with materials that were difficult to combine with conventional vitamin C. Upon ingestion, it undergoes hydrolysis by digestive enzymes in the small intestine, converting into vitamin C, which is then absorbed into the body and exerts its effects as vitamin C. 【Characteristics】 ■ Coloration of aqueous solution: It has high stability in aqueous solutions in the weakly acidic to neutral range, resulting in extremely low coloration due to heating. ■ Stability in the presence of metal ions: It is extremely stable under oxidative conditions with the presence of metal ions. ■ Stability in the presence of amino acids: It shows high stability and low coloration even in the presence of amino acids. ■ Long-term storage stability of aqueous solution: Aqueous solutions (weakly acidic to neutral) demonstrate higher stability compared to conventional vitamin C even after long-term storage, and exhibit similar stability to vitamin C in strongly acidic conditions. … and more *For more details, please contact us.

  • Food/beverage functional materials

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Health food ingredient "Citra Peak"

Health food ingredient "Citra Peak"

Citrus-derived multifunctional polyphenols

"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 Components of Functional Indication Foods] Products containing the main component of CitraPeak, "Monoglucosyl Hesperidin," have been reported to the Consumer Affairs Agency as functional indication foods. [Characteristics of Glycosylated Hesperidin] - Solubility: Shows high solubility in both water and alcohol. - Heat and Light Resistance: Extremely stable and not easily decomposed by heat or acid. It also remains largely intact even under strong light exposure. *For more details, please contact us.

  • Food/beverage functional materials

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Health food ingredient "Lactose Oligosaccharide"

Health food ingredient "Lactose Oligosaccharide"

Multifunctional oligosaccharides derived from lactose and sugar.

"Lactose Oligo" is an oligosaccharide primarily composed of the indigestible carbohydrate lactosucrose. It is made from lactose and sugar, and has a taste profile similar to sugar. It is available in a wide range of forms, from liquid to powder. Development of standard specification type foods for specified health use is also possible. 【Characteristics】 ■ Sweetness and Flavor: Made from lactose and sugar, it has a refined sweetness without any peculiar aftertaste. ■ Viscosity: The viscosity is slightly higher than that of sugar and lower than that of enzyme syrup. When used as a substitute for these, the viscosity of the food remains almost unchanged, demonstrating excellent processing suitability. ■ Heat and Acid Resistance: Both heat and acid resistance are comparable to that of sugar. *For more details, please contact us.

  • Food/beverage functional materials

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Food ingredient "Pullulan"

Food ingredient "Pullulan"

Water-soluble polysaccharides with excellent adhesion, film-forming, and lubricating properties.

"Pullulan" is a water-soluble polysaccharide obtained by cultivating microorganisms in a medium containing malt syrup. It has strong binding properties and excellent film-forming capabilities. It is used not only as an adhesive for food, a binder, and a substrate for edible films, but also for suppressing drip in frozen foods and improving the texture of confections. The aqueous solution has excellent lubricating properties and can also be used as a noodle loosening agent. 【Functional Characteristics】 ■ Adhesion and stickiness ■ Adhesive and agglomeration properties ■ Coating and film-forming properties ■ Water retention * For more details, please contact us.

  • Food ingredients (powder)

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Food ingredient "Trehalose"

Food ingredient "Trehalose"

Multifunctional carbohydrates made from starch.

"Trehalose" is a multifunctional carbohydrate (main component: trehalose) produced by acting enzymes on starches such as corn. It has a low sweetness with a clean taste, is non-reducing, difficult to color, and has high heat and acid resistance, making it suitable for a wide range of food applications. Additionally, it excels in maintaining and improving the physical properties of food, such as suppressing starch aging, inhibiting protein denaturation, enhancing freeze resistance, and preventing discoloration, thereby contributing to improved deliciousness. 【Functional Characteristics】 ■ Moisture retention ■ Suppression of lipid deterioration ■ Flavor improvement during heating and processing ■ Glass transition function ■ Flavor and odor correction effects, etc. *For more details, please contact us.

  • sweetener

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Food ingredient "Sanmalto"

Food ingredient "Sanmalto"

Low-sweetness carbohydrates that can be widely used for reducing sweetness, suppressing aging, and as excipients for tablet formulation.

"Sanmalt" is a high-purity refined maltose made by acting enzymes on starch. There are three types of "Sanmalt": "Shiro" and "Midori" with different particle sizes, and "S," which is produced using a spray-drying method. It has a low sweetness and a mild flavor, allowing for sweetness reduction and increased sugar content. In addition to suppressing starch aging, it can be used for glazing and shine enhancement utilizing its low melting point. It also demonstrates excellent moldability as a direct compression excipient. Furthermore, the "Shiro" and "Midori" grades are porous powders that can retain oil and improve emulsion stability during dissolution. [Functional Characteristics] - Suppression of starch aging - Low melting point - Emulsion stability and oil retention - Compressibility, etc. *For more details, please contact us.

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  • S.png
  • Food ingredients (powder)

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Food ingredient "Halodex"

Food ingredient "Halodex"

Water syrup with maltotriheptulose as the main component, which has little coloring and browning.

"Hello Dex" is a type of syrup primarily composed of non-reducing tetrasaccharide maltosyl trehalose, created by the action of enzymes on starch. It has a low sweetness with a mild and sharp flavor profile, resulting in less coloration and browning due to heating compared to regular syrups, and it also has flavor and odor masking properties. It has low hygroscopicity, which can be utilized to reduce stickiness in candies. Additionally, it is excellent at suppressing the crystallization and growth of trehalose. 【Functional Characteristics】 - Regulation of melting speed in frozen desserts - Improvement of metallic taste - Suppression of trehalose crystallization - Reduction of heating odor in soybean protein - Humidity control *For more details, please contact us.

  • Food ingredients (other)

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Citrus-derived flavor improvement ingredient "Naringin."

Citrus-derived flavor improvement ingredient "Naringin."

With a sharp bitterness, this flavor improvement ingredient can enhance citrus and juice sensations and provide masking effects with just a small amount of addition!

"Narinbid" is a flavor improvement material primarily composed of monoglucosyl naringin, which is naringin with glucose added, a polyphenol abundant in citrus fruits. It is a sustainable material that upcycles agricultural products that would normally be discarded, such as young fruits that have been thinned or fallen fruits. With solubility improved by more than 6,000 times compared to conventional naringin, it has become easier to use in various forms such as beverages, alcoholic drinks, and fillings. 【Effects】 ■ Improved juice and peel sensations ■ Enhanced bitterness and richness ■ Masking and flavor improvement ■ Enhanced saltiness and spiciness 【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 *For more details, please feel free to contact us.

  • NVD_飲料イメージ.jpg
  • Food/beverage functional materials

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Contributes to cost reduction with increased juice and citrus flavor.

Contributes to cost reduction with increased juice and citrus flavor.

The citrus-derived flavor improvement ingredient "Naringin" pairs perfectly with citrus flavors!

"Narinbid" is expected to enhance the citrus juice and peel sensations with a small amount of addition, allowing for product development that adds citrus flavor while reducing the amount of juice used. The prices of citrus fruits have significantly surged from fiscal year 2021 to 2022, with an average global increase of about 80 yen per kilogram (1 US dollar = approximately 144 yen) over the course of a year. This product is expected to enhance the citrus juice and peel sensations while reducing the amount of juice used, thereby adding citrus flavor in product development. 【Expected Effects (Recommended Addition Amount: 10–50 ppm)】 ■ Improvement of juice and citrus sensations ■ Addition of peel and freshly squeezed sensations ■ Improvement of sweetness aftertaste 【Features】 ■ Taste Quality: About twice as bitter as conventional naringin, with a clean bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Stability: Stable across a wide pH range, resistant to heat and light, and excellent storage stability *Please feel free to contact us for more details.

  • Food/beverage functional materials

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Features of "Narinbid": Heat stability

Features of "Narinbid": Heat stability

Stable against heat over a wide pH range!

"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. This product is stable against heat at various pH levels. 【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 levels, heat, and light, with excellent storage stability *Please feel free to contact us for more details.

  • NVD_加熱安定性.jpg
  • Food/beverage functional materials

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Functional food ingredients that meet a wide range of needs.

Functional food ingredients that meet a wide range of needs.

At Nagase Vita, we support your functional food notification applications!

The "Fiber Riksa" handled by Nagase Vita is a functional food ingredient that meets a wide range of needs. This product is a water-soluble dietary fiber material derived from starch, containing over 80% isomaltodextrin (dietary fiber) by solid content. Various functions starting from the intestines can be expected, and it can also be used for functional food labeling. Nagase Vita provides support for customers in the application process for functional food labeling. *For more details, please feel free to contact us.*

  • Food/beverage functional materials

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[Video Distribution] Measures against rising costs of citrus and cocoa raw materials! Citrus-derived flavor improvement materials.

[Video Distribution] Measures against rising costs of citrus and cocoa raw materials! Citrus-derived flavor improvement materials.

Video Title: "Citrus-Derived Flavor Improvement Material 'Naringin' - Effects on Flavor Enhancement and Potential for Freezing Resistance"

We will provide a free video introducing the citrus-derived flavor improvement ingredient "Naringin." As raw material prices continue to rise, attention is being drawn to new ingredients that can dramatically change flavor in small amounts. This video introduces the characteristics and applications of the citrus-derived polyphenol "Naringin." - Improvement of juice sensation, bitterness, saltiness, and spiciness - Masking effects for proteins and other ingredients - Potential for freeze resistance - Effective usage with small additions We will deliver information useful for food development. If you wish to watch the video, please fill out the inquiry form below, stating "Request to view Naringin video," and apply. We will send you the viewing URL at a later date.

  • NVI_1.jpg
  • NVI_2.jpg
  • Other food and beverage ingredients

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Solving the bean and milk odors of protein! A masking ingredient for small additions.

Solving the bean and milk odors of protein! A masking ingredient for small additions.

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 ingredient, "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 distinctive taste and flavor associated with 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 provides 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, resistant to heat and light, and excellent storage stability *Please feel free to contact us for more details.

  • ナリンビッド_たんぱく飲料イメージ.jpg
  • Food/beverage functional materials

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Functional materials derived from citrus that support the warm activity concept.

Functional materials derived from citrus that support the warm activity concept.

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 Functional Components】 Products containing 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 not easily decomposed by heat or 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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