TAIYO NIPPON SANSO CORPORATION List of Products and Services

"Bistranza-MAP" is a system for sealing gas in food packaging. Gas packaging allows for the replacement of the atmosphere gas inside the package with various gases, making it possible to extend the freshness of food. We propose which gases are suitable for each type of ingredient. Additionally, we can provide various information from a neutral standpoint regarding packaging machines and materials, which are important for gas packaging. We have a gas supply system throughout Japan, so we would be grateful if you could utilize our company for gas packaging consulting. 【Features】 ■ Prevents oxidation ■ Suppresses bacterial growth ■ Maintains dryness ■ Prevents the intrusion of foreign substances (insects, bacteria, dust, etc.) ■ Preserves the color of fresh meat and fish ■ Ensures no foreign substances (deoxidizers, etc.) remain in the packaging *For more details, please refer to the PDF materials or feel free to contact us.

Utilizing the cold heat of liquid nitrogen (-196°C), we achieve a low-temperature environment. It is mainly used in the low-temperature synthesis processes of active pharmaceutical ingredients and intermediates. There are two main types of methods for utilizing cold heat: "indirect cooling" and "direct cooling." These systems are used for low-temperature synthesis, low-temperature reactions, heat removal from reactions, and preventing runaway reactions. We offer a wide range of solutions tailored to customer needs, from plant scale to lab scale. We have the number one delivery record in Japan, with numerous successful deliveries to pharmaceutical and chemical manufacturers. We also comply with GMP standards. For more details on the low-temperature reaction control system, please refer to the catalog download.

Dissolved oxygen exists in liquids. Generally, about 7 to 10 ppm of oxygen is dissolved in the liquid. By removing this dissolved oxygen, it is possible to suppress deterioration due to oxidation of the product and maintain or improve quality. In the industrial sector, reducing dissolved oxygen can lead to improved quality of the final product and increased production efficiency. For food applications, there is a "sanitary specification," while for industrial applications, there are "flange specifications" and "explosion-proof specifications." The installation location can be indoors or outdoors, and it can also be used in hazardous areas where explosion-proof specifications are required. Additionally, since continuous processing is possible, large volumes of liquid can be reliably processed.

SOFTBLASTA: The Soft Blaster "Cryogenic Burr Removal Device" utilizes liquefied nitrogen to perform burr removal by taking advantage of the low-temperature brittleness of rubber and resin. We offer a versatile machine "SCS-CB-500Z-SUPER," which has improved capabilities by 50% with increased airflow, as well as a dedicated device "SCS-CB-MB380" designed for compactness and space-saving. The device can be used on rubber and resin materials. Please consider our product. 【Main Model Features】 <SCS-CB-500Z-SUPER> ■ A versatile burr removal device that can handle various products! ■ Enhanced durability with SUS blades ■ Improved barrel discharge angle for increased work efficiency ■ Significantly reduced burr removal time (compared to our previous models) ■ Increased input capacity with a large barrel (effective capacity 30L) ■ Quiet operation *For more details, please refer to the PDF document or feel free to contact us.

The frozen burr removal device "Soft Blaster" is a product that automatically removes burrs by utilizing the low-temperature brittleness of rubber materials. It has a proven track record not only with rubber materials but also with metal materials such as zinc die-cast and resin materials like plastics. ★ A video explaining the operation method and features of the device is currently available in the middle section of the page! 【Model Introduction】 ＜SCS-CB-500Z-SUPER＞ ■ A burr removal device that can handle various products ■ Enhanced durability with SUS blades ■ Improved barrel discharge angle for increased work efficiency ■ Significantly reduced burr removal time (compared to our company) ■ Increased input capacity with a large barrel (effective capacity 30L) ■ Quiet design ＜SCS-CB-MB380＞ ■ A burr removal device specialized for fine parts (on the order of a few millimeters) ■ With a gentler shot power than the 500Z-Super, it can remove only the burrs without damaging fine parts ■ Detachable barrel type (effective capacity 3L) ■ Wide range of shot power adjustment ■ Compact design *If you would like a free sample, please select "Request Demo" from "Contact Us via Web." *For product details, please refer to the PDF document below.

Using the cold heat of liquid nitrogen and liquid carbon dioxide, we remove the residual heat from food! In Europe, where food quality is particularly emphasized, there are numerous successful implementations. Currently, in Japan, there are many batch processing devices used for removing residual heat. For example, there are vacuum cooling devices. While these devices have good cooling performance, the batch processing requires time for loading and unloading from the storage racks. Additionally, in the case of electric freezers, frost accumulates on the heat exchangers during cooling, leading to a decrease in cooling capacity over time. Therefore, we propose the use of liquid nitrogen freezers. The advantage is that it can process on the production line, allowing for residual heat removal without manual intervention. The internal temperature can be set from room temperature to minus 120°C, making it suitable for various ingredients. Furthermore, while frost accumulates in electric freezers and reduces cooling capacity, in the case of liquid nitrogen freezers, the frost is expelled outside the freezer along with the exhaust nitrogen, so the cooling capacity does not decrease even after prolonged use.

Are there any sake brewers who are troubled by the inability to deliver delicious sake directly to customers? Argon gas, which was approved as a food additive in Japan in June 2019, might be the savior. Argon gas is known to exist in the atmosphere at about 1% and is a very stable inert gas. In Europe, it has long been used as a gas for preserving wine. In Japan, since 2019, its application in sake has been gaining attention. Among inert gases, argon gas is noted for its superior preservation properties compared to nitrogen gas. In particular, the preservation effect in sake has shown results where it can suppress the increase of characteristic components of aged sake (old aroma) without reducing the aromatic components of ginjo sake, such as ethyl caproate (according to research results from Taiyo Nippon Sanso). Why not try using argon gas with your sake? If you are interested, please feel free to contact us.