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"Yakko Aigen" series 【Leavening agent for tofu deep-frying】

"Yakko Aigen" series 【Leavening agent for tofu deep-frying】

We would like to introduce the "Yakko Yogen" series, which stretches well and does not absorb oil.

【Features of Yakkō Yōgen】 ■ Excellent Expansion Effect It puffs up beautifully, resulting in a glossy and attractive color of fried tofu. ■ High Product Value Fried Tofu The fried tofu stretches well, leading to less oil consumption and being economical. ■ Crispy Texture Even after some time, it maintains a soft and juicy texture. ■ Ideal for Seasoned Fried Tofu It stretches evenly and has a nice surface, making it perfect for sushi fried tofu as well.

  • Food Processing Equipment
  • Expanding agent

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[Technology Recruitment] Leavening agents and processes for baked goods that can reduce sodium.

[Technology Recruitment] Leavening agents and processes for baked goods that can reduce sodium.

It is possible to consider based on technical content even in the early stages of development! We are looking for alternative solutions.

Mondelez, a major snack manufacturer based in Illinois, USA, is looking to reduce the sodium content in baked goods such as crackers and cookies. They are seeking leavening agents and process technologies that can be applied to these products. The target solutions must be able to reduce sodium levels by more than 50% and not affect the texture or appearance of the baked goods when substituted. Potassium-based alternative leavening agents are excluded from consideration. If you are interested in this project, please feel free to contact us. [Constraints (partial)] ■ Must be able to reduce sodium levels by more than 50% ■ Approved for use in baked goods ■ Meets "clean label" requirements ■ Affordable at a commercial scale *For more details, please refer to the PDF document or feel free to contact us.

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  • Expanding agent

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