エース・トレーディング Product Lineup

We are launching a new supplement ingredient that is a high-concentration extract of exosomes from CICA (Centella Asiatica), which is trending in Korean cosmetics. Based on clinical trials for oral intake, it is expected to have beauty benefits with just 32mg per day. CICA is a well-known ingredient with a recognition rate of 70% among women and an astonishing 80% have experience using it in cosmetics. We have developed a supplement ingredient that is effective when taken orally. The raw materials are manufactured in Korea and the final production is done in Japan. It is almost tasteless and odorless, dissolves easily in beverages, and has high stability. If you would like a sample, we would be happy to hear from you.

• Supplement materials

This is a functional food ingredient that combines 22 types of lactic acid bacteria and bifidobacteria. As it is in a killed form, there is no risk of scattering or line contamination within the factory. Additionally, since it comes in a 1 kg package, it can be used for trial purposes in small lots.

• Supplement materials
• Nutritional supplements

"Gungun Switch" is a functional ingredient made from fresh oyster meat, fermented using lactic acid bacteria through a unique technology. The raw materials consist of 90% lactic acid bacteria fermented oyster extract and 10% dextrin. The shelf life is two years from the date of manufacture. By incorporating lactic acid bacteria fermented oyster extract powder, we hope your product will become one that "watches over the healthy growth of children," which is why we named it this way. 【Product Specifications (Partial)】 ■Appearance: Light yellow powder with a distinctive flavor ■Moisture (%): 8.0 or less ■Gamma-Aminobutyric Acid (GABA) (%): 10.0 or more ■Lactic Acid: 3.5 or more ■Total Bacterial Count (CFU/g): 3000 or less *For more details, please download the PDF or feel free to contact us.

• Supplement materials
• Nutritional supplements
• Food ingredients (powder)

The "moromi" in "black vinegar moromi sterilization powder" refers to the sediment obtained after fermentation during the production process of black vinegar. This sediment, while a byproduct, contains rich effective components such as amino acids. It has been powdered through heat sterilization without compromising the characteristics of the original material for use in health foods. 【Quality Standards (Excerpt)】 ■Appearance and Properties - Specification: Yellow-brown powder with the characteristic sourness and odor of vinegar - Testing Method: Sensory Test ■Moisture Content (Dry Weight Loss) - Specification: 8% or less - Testing Method: Atmospheric Pressure Drying Loss *For more details, please refer to the PDF document or feel free to contact us.

• Food ingredients (powder)
• Supplement materials

In Kagoshima Prefecture, Kirishima City, Fukuyama Town, there is a type of vinegar known as "black vinegar," which has been produced using a unique method for about 200 years. The characteristic of "black vinegar" is its distinctive fermentation process and long aging period. While regular vinegar is made in about three months, black vinegar takes over a year to ferment and mature naturally. We have concentrated and powdered the black vinegar made using this traditional method. [About Black Vinegar] - A type of brewed vinegar primarily made from rice, rice malt, and water. - It is said to contain a high amount of essential amino acids and is beneficial for lipid metabolism and fatigue recovery. - In humans, long-term consumption has been reported to lower total cholesterol and triglycerides in the blood. *For more details, please refer to the PDF document or feel free to contact us.

• Food/beverage functional materials
• Food ingredients (powder)
• Supplement materials

"Katsuobushi Senji Powder" is a new health food ingredient made by combining "katsuobushi senji" and "katsuobushi powder," which has been dried and powdered. To retain the goodness of "katsuobushi senji" derived from bonito, we do not use processing aids like dextrin, but instead use "katsuobushi powder," which is obtained by grinding and sterilizing katsuobushi made from the same bonito. Furthermore, by combining "katsuobushi senji" and "katsuobushi powder," we have been able to concentrate the unique components, including the distinctive umami substances (rich in amino acids, etc.) contained in bonito, without any loss. 【Features】 ■ Produced in Makurazaki, Kagoshima Prefecture ■ Powdered form ■ Rich in amino acids ■ High content of the diet component histidine *For more details, please refer to the catalog or feel free to contact us.

• Food/beverage functional materials
• Supplement materials
• Nutritional supplements