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"Resbrown P50" is a food-grade browning prevention agent used to prevent browning in fruit pastes. It is a pale yellow powder with a pH of 5.8±0.3 (1.0% aqueous solution) that suppresses enzymatic browning in food through the synergistic effect of vitamin C and syrup! On food labels, it is indicated as an antioxidant (vitamin C). 【Features】 ■ Food-grade browning prevention agent ■ Prevents browning in fruit pastes ■ Contains vitamin C and syrup *For more details, please refer to the catalog or feel free to contact us.
"Impact-A" is a glycine-sodium acetate-white fish protein preparation that exhibits strong preservation effects in the neutral pH range (6.0-8.0). It is a white powdered formulation that easily dissolves in water, but has very low hygroscopicity. Additionally, stable results can be obtained even after heating at 120°C for 30 minutes. It is effective against heat-resistant spore-forming bacteria, E. coli, and lactic acid bacteria, and improves the flavor of food. [Features] - Exhibits strong preservation effects in the neutral pH range - Easily soluble in water - Very low hygroscopicity - Effective against heat-resistant spore-forming bacteria, E. coli, and lactic acid bacteria - Improves food flavor *For more details, please refer to the catalog or feel free to contact us.
"Impact-E" is a glycine and fish roe protein preparation that improves flavor without compromising the taste of food. It is a white powder formulation that dissolves well in water but has very low hygroscopicity. Additionally, it exhibits strong preservation effects in the neutral pH range (6.0 to 8.0). It is ideal for preserving side dishes, rice, noodles, fresh confectionery, and fish paste products. 【Features】 ■ Strong preservation effect in the neutral range ■ Does not compromise taste ■ Improves flavor ■ Easily soluble in water ■ Very low hygroscopicity *For more details, please refer to the catalog or feel free to contact us.
"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.
"AR-274" is a shelf-life extender formulation that uses hop extract. It is a yellow liquid with a vitamin B1 odor and is effective against Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella, and particularly effective against lactic acid bacteria and yeast. Since it uses food ingredients as raw materials, it can be used safely. 【Features】 ■ Yellow ■ Has a vitamin B1 odor ■ Effective against lactic acid bacteria and yeast ■ Safety *For more details, please refer to the catalog or feel free to contact us.
"Hop In" is a shelf-life extender formulation that contains hop extract derived from hop flower cones, which reduces bitterness. It is a yellow liquid effective against various bacteria, including Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella, particularly effective against lactic acid bacteria and yeast. The acidity is mild, and it is effective at pH 6. 【Features】 - Contains hop extract - Particularly effective against lactic acid bacteria and yeast - Extends the shelf life of food - Mild acidity *For more details, please refer to the catalog or feel free to contact us.
"Aji Number 201" is a shelf-life extender formulation consisting of sodium acetate, adipic acid, water-soluble chili extract, fumaric acid, and sodium fumarate. It is a light brown powder that dissolves well in water and remains stable even when heated at 120°C for 15 minutes. It is effective against bacteria, mold, and yeast, particularly effective against yeast and lactic acid bacteria. Please set your own addition amount based on a guideline of 0.2 to 0.5 for the product. 【Features】 ■ Light brown powder ■ Dissolves well in water ■ Stable even when heated at 120°C for 15 minutes ■ Particularly effective against yeast and lactic acid bacteria *For more details, please refer to the catalog or feel free to contact us.
"Ajinan Number 301A" is a preservative formulation made from brewing vinegar and chili pepper aqueous extract. It is a brown liquid formulation that is foaming and dissolves well in water. It remains stable even when heated at 120°C for 15 minutes. Please set your company's unique addition amount based on an addition rate of approximately 0.1 to 0.5% for the product. 【Features】 ■ Brown liquid formulation ■ Water-soluble ■ Stable when heat is applied ■ Effective against bacteria and yeast *For more details, please refer to the catalog or feel free to contact us.
