ナガセヴィータ List of Products and Services

"Trehalose" is a multifunctional carbohydrate (main component: trehalose) produced by acting enzymes on starches such as corn. It has a low sweetness with a clean taste, is non-reducing, difficult to color, and has high heat and acid resistance, making it suitable for a wide range of food applications. Additionally, it excels in maintaining and improving the physical properties of food, such as suppressing starch aging, inhibiting protein denaturation, enhancing freeze resistance, and preventing discoloration, thereby contributing to improved deliciousness. 【Functional Characteristics】 ■ Moisture retention ■ Suppression of lipid deterioration ■ Flavor improvement during heating and processing ■ Glass transition function ■ Flavor and odor correction effects, etc. *For more details, please contact us.

We would like to introduce the improvement of protein flavor using our citrus-derived flavor enhancement material, "Narinbid." In recent years, the market for protein-enriched food and beverages has been expanding. However, products high in protein often have a heavy, unpleasant mouthfeel and the characteristic taste and flavor of protein, making them difficult to consume. "Narinbid" masks the unpleasant flavors of protein with a small amount of addition and also improves the mouthfeel. 【Expected Effects (Recommended Addition Amount: 10-30 ppm)】 ■ Masks bean and milk odors ■ Improves bitterness and leaves a clean aftertaste ■ Enhances mouthfeel 【Features】 ■ Flavor Quality: About twice as bitter as conventional naringin, with a crisp bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Stability: Stable across a wide pH range, heat, and light, with excellent storage stability *For more details, please feel free to contact us.

"Fiberlux" is a water-soluble dietary fiber (main component: isomaltodextrin) made by enzymatically treating starch. The solution is colorless and clear, with no off-flavors and almost no sweetness, so it does not interfere with the color or taste of other ingredients. It can be widely incorporated into beverages and foods aimed at addressing the growing concern of dietary fiber deficiency. 【Characteristics】 ■ Viscosity: Lower viscosity compared to maltodextrin with the same DE. ■ Heat stability: Stable even under acidic heating conditions. ■ Low browning: A material that is not prone to browning. ■ Non-aging: Stable with no signs of aging due to freezing and thawing. *For more details, please contact us.

"Narinbid" is a flavor improvement material primarily composed of monoglucosyl naringin, which is naringin with glucose added, a polyphenol abundant in citrus fruits. It is a sustainable material that upcycles agricultural products that would normally be discarded, such as young fruits that have been thinned or fallen fruits. With solubility improved by more than 6,000 times compared to conventional naringin, it has become easier to use in various forms such as beverages, alcoholic drinks, and fillings. 【Effects】 ■ Improved juice and peel sensations ■ Enhanced bitterness and richness ■ Masking and flavor improvement ■ Enhanced saltiness and spiciness 【Features】 ■ Flavor quality: About twice as bitter as conventional naringin, with a crisp bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Stability: Stable across a wide pH range, heat, and light, with excellent storage stability *For more details, please feel free to contact us.

We would like to introduce the improvement of protein flavor using our citrus-derived flavor enhancement material, "Narinbid." In recent years, the market for protein-enriched food and beverages has been expanding. However, products containing high levels of protein often have a heavy, unpleasant mouthfeel and a characteristic taste and flavor of protein, making them difficult to consume. "Narinbid" masks the unpleasant flavors of protein with a small amount of addition and also improves the mouthfeel. 【Expected Effects (Recommended Addition Amount: 10-30 ppm)】 ■ Masks bean and milk odors ■ Improves bitterness and leaves a clean aftertaste ■ Enhances mouthfeel 【Features】 ■ Flavor Quality: About twice as bitter as conventional naringin, with a crisp bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Stability: Stable across a wide pH range, heat, and light, with excellent storage stability *Please feel free to contact us for more details.

We would like to introduce the improvement of protein flavor using our citrus-derived flavor enhancement material, "Narinbid." In recent years, the market for protein-enriched food and beverages has been expanding. However, products containing high levels of protein often have an unpleasant mouthfeel and the characteristic taste and flavor of protein, making them difficult to consume. "Narinbid" masks the unpleasant flavors of protein with a small amount of addition and also improves mouthfeel. 【Expected Effects (Recommended Addition Amount: 10-30 ppm)】 ■ Masks bean and milk odors ■ Improves bitterness and leaves a clean aftertaste ■ Enhances mouthfeel 【Features】 ■ Flavor Quality: Approximately twice as bitter as conventional naringin, with a clean bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Stability: Stable across a wide pH range, heat, and light, with excellent storage stability *For more details, please feel free to contact us.

We would like to introduce the improvement of protein flavor using our citrus-derived flavor enhancement ingredient, "Narinbid." In recent years, the market for protein-enriched food and beverages has been expanding. However, products containing high levels of protein often have a heavy, unpleasant mouthfeel and a distinctive taste and flavor associated with protein, making them difficult to consume. "Narinbid" masks the unpleasant flavors of protein with a small amount of addition and also improves the mouthfeel. 【Expected Effects (Recommended Addition Amount: 10-30 ppm)】 ■ Masks bean and milk odors ■ Improves bitterness and provides a clean aftertaste ■ Enhances mouthfeel 【Features】 ■ Flavor Quality: About twice as bitter as conventional naringin, with a crisp bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Stability: Stable across a wide pH range, resistant to heat and light, and excellent storage stability *Please feel free to contact us for more details.

We would like to introduce the improvement of protein flavor using our citrus-derived flavor enhancement ingredient, "Narinbid." In recent years, the market for protein-enriched food and beverages has been expanding. However, products containing high levels of protein often have a heavy, unpleasant mouthfeel and a characteristic taste and flavor of protein, making them difficult to consume. "Narinbid" masks the unpleasant flavors of protein with a small amount of addition and also improves the mouthfeel. 【Expected Effects (Recommended Addition Amount: 10-30 ppm)】 ■ Masks bean and milk odors ■ Improves bitterness and leaves a clean aftertaste ■ Enhances mouthfeel 【Features】 ■ Flavor Quality: Approximately twice as bitter as conventional naringin, with a crisp bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Stability: Stable across a wide pH range, heat, and light, with excellent storage stability *Please feel free to contact us for more details.

"Tetra Ring" is a liquid-type water-soluble dietary fiber material made by applying enzymes to starch. It has a subtle sweetness and is characterized by its low molecular weight and low viscosity compared to conventional water-soluble dietary fibers, making it less likely to affect the physical properties of food. It can be used in the development of low-sugar or sugar-free products. Main component: Cyclodextrin, which consists of four glucose molecules connected in a ring. Cyclodextrin is found in fermented foods such as sake and sake lees, and has been a component with a long history of consumption. *For more details, please contact us.*

The domestically produced water-soluble dietary fiber material "Fiberlixa" manufactured by Nagase Vita. The solution is colorless and clear, with no off-flavors and almost no sweetness, so it does not interfere with the color or taste of other ingredients. It has the characteristic of being unlikely to affect the color or taste when blended into food, making it easy to use in various foods (rice, bread, general confections) and beverages (powdered drinks, clear drinks, tea drinks). It can be widely incorporated into beverages and foods aimed at addressing the growing concern of dietary fiber deficiency. There are records of functional foods with a notification based on the main ingredient "isomaltodextrin." *For more details, please feel free to contact us.