We have compiled a list of manufacturers, distributors, product information, reference prices, and rankings for Quality improvement materials.
ipros is IPROS GMS ・ IPROS One of the largest technical database sites in Japan that collects information on.

Quality improvement materials Product List and Ranking from 4 Manufacturers, Suppliers and Companies

Quality improvement materials Product List

1～4 item / All 4 items

Displayed results
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

Added to bookmarks

Bookmarks list

Bookmark has been removed

Bookmarks list

You can't add any more bookmarks

By registering as a member, you can increase the number of bookmarks you can save and organize them with labels.

Free membership registration
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

Added to bookmarks

Bookmarks list

Bookmark has been removed

Bookmarks list

You can't add any more bookmarks

By registering as a member, you can increase the number of bookmarks you can save and organize them with labels.

Free membership registration
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

Added to bookmarks

Bookmarks list

Bookmark has been removed

Bookmarks list

You can't add any more bookmarks

By registering as a member, you can increase the number of bookmarks you can save and organize them with labels.

Free membership registration
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

Added to bookmarks

Bookmarks list

Bookmark has been removed

Bookmarks list

You can't add any more bookmarks

By registering as a member, you can increase the number of bookmarks you can save and organize them with labels.

Free membership registration
COPYRIGHT © 2001-2025 IPROS CORPORATION ALL RIGHTS RESERVED.