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Quality improvement materials Product List and Ranking from 6 Manufacturers, Suppliers and Companies

Last Updated： Aggregation Period:Sep 24, 2025～Oct 21, 2025
This ranking is based on the number of page views on our site.

Quality improvement materials Manufacturer, Suppliers and Company Rankings

Last Updated： Aggregation Period:Sep 24, 2025～Oct 21, 2025
This ranking is based on the number of page views on our site.

  1. 甲陽化学工業 Hyogo//others
  2. アサマ化成 Tokyo//others
  3. 青葉化成 泉開発研究所 Miyagi//others
  4. 丹羽久 Gifu//others
  5. 5 神戸化成 Hyogo//others
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Quality improvement materials Product ranking

Last Updated： Aggregation Period:Sep 24, 2025～Oct 21, 2025
This ranking is based on the number of page views on our site.

  1. Koyo Chemical Industries Co., Ltd. Business Introduction 甲陽化学工業
  2. Food additive "Glia A" アサマ化成
  3. Juxezime <Quality improvement agent for meat and seafood processing products> 青葉化成 泉開発研究所
  4. 4 Livestock Meat Quality Improvement Material "Baikal Fresh No. 4" 丹羽久
  5. 4 Attention those struggling with food freezing! Neo Freezer (Quality Improvement Agent) 青葉化成 泉開発研究所

Quality improvement materials Product List

1～7 item / All 7 items

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Koyo Chemical Industries Co., Ltd. Business Introduction

Koyo Chemical Industries Co., Ltd. Business Introduction

We manufacture and sell safe and reliable food additives!

Koyou Chemical Industry Co., Ltd. manufactures and sells food additives (preservatives and quality improvers) that are increasingly necessary and important in today's rich dietary lifestyle. We handle a wide range of preservatives and quality improvers, including the Senmi Hope and Send Keep series. Additionally, nearly all products currently developed by our company utilize patented technology. 【Product Information】 ■ Senmi Hope, Send Keep Series ■ NSK Series ■ Quality Improvers ■ Send Nice Series ■ Coat Roll Series *For more details, please download the PDF or feel free to contact us.

  • Other additives
  • Shelf life enhancer

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Juxezime <Quality improvement agent for meat and seafood processing products>

Juxezime <Quality improvement agent for meat and seafood processing products>

An all-in-one formulation that easily provides delightful effects similar to aged meat.

What kind of image do you have regarding meat-specific enzymes? One of the main functions of enzymes is to tenderize the meat. However, there may be concerns that yield and juicy texture could be compromised, or that unnatural flavors such as bitterness or off-tastes could develop. Additionally, there may be an impression that managing marinating time and temperature is difficult. The feature of Jukusezyme is that it can collectively solve these issues! It not only tenderizes the meat but also increases yield and enhances juiciness. Regarding flavor, it improves umami and masks unpleasant odors. The usage is also simple; just add it according to the conventional process. In this way, Jukusezyme is an all-in-one formulation that allows you to easily achieve the delightful effects of aged meat. Please feel free to contact us.

  • enzyme
  • pH adjuster
  • seasoning

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Quality Improvement Agent "KC-ASP-1"

Quality Improvement Agent "KC-ASP-1"

A quality improvement agent that effectively suppresses the increase of bacteria and sets the expiration date.

"KC-ASP-1" is a seasoning and acidity agent formulation for prepared foods. It contains sodium acetate and glycine, which improves shelf life. Additionally, it is balanced with acidity and umami components, enhancing the deliciousness of food. [Features] ■ Suppresses the increase of bacteria ■ Enhances the umami of food ■ Used for prepared foods *For more details, please refer to the catalog or feel free to contact us.

  • Shelf life enhancer

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Livestock Meat Quality Improvement Material "Baikal Fresh No. 4"

Livestock Meat Quality Improvement Material "Baikal Fresh No. 4"

Texture enhancement! Meat quality improvement agent to replace phosphates.

"Baikal Fresh No. 4" is a meat quality improvement agent that enhances meat yield and extends shelf life. It ensures a higher quality of meat that remains juicy and tender even after cooking, while minimizing discoloration over time. Made from safe food-grade materials based on natural soda ash, it serves as a reliable and safe alternative to phosphates for improving meat quality. 【Features】 ■ Increases yield ■ Retains flavor ■ Improves shelf life ■ Softens meat texture ■ Reduces unpleasant odors *For more details, please download the PDF or feel free to contact us.

  • Other additives
  • Shelf life enhancer

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Attention those struggling with food freezing! Neo Freezer (Quality Improvement Agent)

Attention those struggling with food freezing! Neo Freezer (Quality Improvement Agent)

A quality improvement agent that changes the conventional wisdom of frozen foods. It enhances texture after thawing, improves yield, and suppresses the loss of umami components.

● A formulation that has the function of suppressing ice crystal growth and recrystallization during freezing ⇒ Improves texture after thawing, enhances yield, and suppresses the loss of umami components. ⇒ It retains moisture while causing the meat fibers to swell, making them easier to separate. ⇒ It has achieved a yield that was not possible with existing formulations and enables the maintenance of a resilient texture after thawing.

  • pH adjuster

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Quality improvement agent "Rampower G"

Quality improvement agent "Rampower G"

Can be used similarly to egg whites! It suppresses overcooking, making it effective for commercial noodles.

"Rampower G" is a quality improver designed to enhance the elasticity of Chinese noodles and suppress cooking expansion, using high gel egg white and highly adhesive wheat gluten. The synergistic effect of the coagulation power of egg white and the binding power of gluten reinforces the noodles with a unique firmness and elasticity. Additionally, it disperses quickly in the flour, allowing for a short pre-mixing time. 【Features】 ■ A light yellowish-white powder with no off-flavors or odors ■ Rapid water absorption and strong moisture retention improve yield ■ Quick dispersion in flour and short pre-mixing time ■ Effective for commercial noodles as it suppresses cooking expansion ■ Can be used similarly to egg white *For more details, please refer to the PDF document or feel free to contact us.

  • others

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Food additive "Glia A"

Food additive "Glia A"

Food additives with specific usage patents!

"Gluten A" is a food additive developed through the technology of extracting gliadin from wheat gluten. It is used in products such as noodles, dumplings, fish pastes, meat products, bread, cookies, biscuits, and chewing gum, as it imparts elasticity, stickiness, and emulsifying properties to wheat flour processed products. It has an equivalent water absorption capacity to that of wheat flour. [Features] - Exhibits excellent viscoelasticity, extensibility, and binding properties - Improves the machinability of dough - Has emulsifying properties - The heated gel is rich in elasticity - Water absorption capacity is equivalent to that of wheat flour *For more details, please refer to the catalog or feel free to contact us.

  • Other additives

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