J-オイルミルズ List of Products and Services

"Vitamin K2" is a food ingredient that is tasteless and odorless due to a special deodorization process, allowing it to be used in various foods without affecting their taste or smell. The main component is menaquinone-7 (MK-7) with a long side chain produced by natto bacteria, which can meet nutritional requirements with a small amount of addition. 【Product Composition】 ■ K2 Oil M-1500 ・Properties: Oily ・Vitamin K2 Concentration: 1500μg/g (0.15%) or more ■ K2 Oil P-1000 ・Properties: Powder ・Vitamin K2 Concentration: 1000μg/g (0.1%) or more ■ K2 Oil P-2000 ・Properties: Powder ・Vitamin K2 Concentration: 2000μg/g (0.2%) or more

• Food/beverage functional materials

At J-Oil Mills, Inc., we handle functional materials for nutritional enhancement and oxidation prevention, specifically 'Tocopherols'. The nutritional enhancement product is a d-α-tocopherol formulation that has not undergone chemical treatments such as methylation, and it contains a well-balanced mix of not only α-tocopherol but also γ-tocopherol. For oxidation prevention, we offer a mixed tocopherol formulation that enhances the ratio of γ- and δ-tocopherols, which are said to have a high oxidation prevention effect on fats and oils, particularly characterized by a low content of α-tocopherol. 【Product Lineup】 ■ET-840R ■ET-320P ■AT-140 ■AT-160 ■AT-180 ■300W

• Food/beverage functional materials

"Saponin B-50" is a product that reduces the proportion of bitter A group saponins through our unique manufacturing method, containing over 50% B group soybean saponins, resulting in a product with reduced bitterness. It establishes regulations regarding total saponin content, making product design easier, and is stable against heat and pH. It can be used alone or in combination with various ingredients. [Features] ■ Extracted and purified from non-GMO soybean germ using ethanol ■ Increased reports on the specific functions of B group saponins

• Food/beverage functional materials

"Lecithin PW/Lecithin PWL" is a powdered lecithin that acts as a natural surfactant with a moderate balance of hydrophilic and lipophilic properties. It has an anti-staling effect on starch, helping to maintain texture. Additionally, it has moisture-retaining properties that prevent water from leaking out of added products and further prevents surface drying. Notably, Lecithin PWL has increased hydrophilicity compared to regular lecithin due to oxygen decomposition, along with strong emulsifying power. 【Features】 ■ Highly purified phospholipids derived from soybeans using special technology ■ Antioxidant effect (synergistic effect with Vitamin E and Vitamin C), metal chelation effect ■ When added to flour and other ingredients, it promotes wetting, making it easier to blend with water and achieving uniformity.

• Other additives
• Food ingredients (powder)