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Emulsified oils and fats - List of Manufacturers, Suppliers, Companies and Products

Emulsified oils and fats Product List

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Foaming emulsified fat for Western-style pastries 'Cake Tron'

Foaming emulsified fat for Western-style pastries 'Cake Tron'

[Free Sample Available] To reduce food waste! A paste-like emulsified fat that suppresses the texture changes of cakes and other foods over time, contributing to the extension of shelf life and expiration date.

Cake Tron is a paste-like foaming emulsified fat that excels in foaming properties and bubble stability. This new product from 2021 allows anyone to easily bake sponge cakes, which typically require technical skills for baking, contributing to "time-saving," addressing "labor shortages," and extending both the shelf life and consumption period in terms of "texture" and "durability." 【Product Features】 ■ Excellent foaming properties, making it suitable for all manufacturing methods. ■ Maintains the stability of air bubbles in the batter, resulting in voluminous confections. ■ Softens the texture of the confections, and that texture lasts. ■ Since it does not contain added flavors, it allows for confectionery making that enhances the natural flavors of the ingredients.

  • Food ingredients (paste)

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Confectionery emulsifying fat "Pearl In Plus"

Confectionery emulsifying fat "Pearl In Plus"

[Free Sample Available] For long-term storage of snacks! This liquid emulsified fat maintains softness and moisture for an extended period. It contributes to reducing food waste.

Baked goods that are popular as gifts and souvenirs. They are characterized by a long shelf life, but if left for an extended period, they gradually become dry and lose their moist texture. By using "Pearl In Plus" from Miyoshi Oil & Fat, you can maintain a moist and soft texture for a longer time, solving the aforementioned issues! 【Product Overview】 Pearl In Plus is a liquid emulsified fat that exhibits high texture retention capabilities through the synergistic effects of emulsifiers and enzymes. It is difficult to foam, allowing it to be used in various manufacturing methods as described below. 〈Sponge-type〉 Post-dust method, All-in-mix method (*) 〈Baked goods type〉 Sugar-butter method, All-in-mix method (*), Dropped oil method * Used in combination with foaming emulsified fat ★ For requests for free samples, please contact us through the inquiry form below.

  • Food ingredients (liquid)

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Are you struggling with a shortage of eggs? Introducing egg substitute products for confectionery.

Are you struggling with a shortage of eggs? Introducing egg substitute products for confectionery.

We will introduce products that can reduce the amount of eggs used when making sponge cakes and sweets!

Are you having trouble with a shortage of eggs? In pastry making, such as the production of sponge cakes, eggs play the following important roles: 1. They create a fluffy texture through aeration. 2. Egg yolks bind water and oil (emulsification). 3. They provide moisture and prevent staling. By using our products below, you can supplement these effects of eggs and reduce the amount of eggs used! ■ Foaming Emulsifying Fat "Cake Tron" → It compensates for effects 1 to 3 mentioned above! This emulsifying fat for Western confections excels in aeration and foam stability. In addition to giving sponge cakes a fluffy texture, it softens the texture of pastries and helps maintain that softness. ■ Enzyme-Containing Emulsifying Fat "Pearl In Plus" This functional emulsifying fat suppresses the aging of starch. It helps maintain the softness and moisture of pastries for a longer time. Since Cake Tron opens up the texture with its aeration, it is also recommended to add them together to enhance moisture.

  • Food/beverage functional materials

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Emulsified fats "Cuckoo Ace Series"

Emulsified fats "Cuckoo Ace Series"

Sample available! Emulsified fats that can be used for improving texture and workability in general food processing.

The "Cuckoo Ace Series" is an emulsified fat in the water-in-oil (O/W) type. By dispersing fine oil droplets of around 1 micron in water, it can be used to improve texture and workability, enhancing overall food processing. Additionally, it is effective in improving flavor by masking unpleasant odors, as well as in enhancing appearance through emulsifying aids and turbidity stability. 【Features】 ■ O/W type, so it disperses uniformly in water ■ Emulsification remains intact even after retort processing ■ Stable even in saturated saline solutions ■ Stable even in vinegar with an acidity of 10 degrees *For more details, please download the PDF or feel free to contact us.

  • Food ingredients (liquid)

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