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.

The fiber gap refers to the difference (gap) between the target intake of dietary fiber and the actual amount consumed. The Ministry of Health, Labour and Welfare has set the target intake for Japanese people (2025 version) at 25g or more. According to a survey conducted in 2016, it is said that dietary fiber is lacking by as much as 7.5g (equivalent to three heads of lettuce) compared to the daily recommended intake. With "Fiber Rikusha," it can be easily incorporated into many foods, allowing for convenient intake of dietary fiber in various situations. 【Features】 ■ Almost no sweetness ■ Colorless ■ Heat resistant ■ Difficult to discolor ■ Dissolves well *For more details, please feel free to contact us.

The water-soluble dietary fiber material "Fiberlixa," primarily composed of isomaltodextrin, is believed to contribute to health in emergency food supplies and long-term storage foods. Nutrients that may be lacking during disasters include protein, vitamins, minerals, and dietary fiber, and there have been reports of health issues (such as oral ulcers and constipation) due to nutritional deficiencies. Isomaltodextrin has minimal impact on taste, allowing it to be blended into various foods and beverages for dietary fiber enhancement. 【Benefits for Foods and Beverages】 - Viscosity: Lower viscosity compared to maltodextrin with the same DE. - Heat Stability: Stable even under acidic heating conditions. - Low Browning: A material that is less prone to browning. - Non-Aging: No aging observed due to freezing and thawing, ensuring stability. 【Examples of Uses】 - Emergency food - Preserved food - Disaster prevention food - Retort food - Canned food - Nutritional bars *For more details, please feel free to contact us.

"Ascofresh" is a stable form of vitamin C created by binding glucose to ascorbic acid using Nagase Vita's enzyme technology. It is resistant to oxidation and decomposition caused by heat, light, oxygen, as well as amino acids and iron, allowing for collaboration with materials that were difficult to combine with conventional vitamin C. Upon ingestion, it undergoes hydrolysis by digestive enzymes in the small intestine, converting into vitamin C, which is then absorbed into the body and exerts its effects as vitamin C. 【Characteristics】 ■ Coloration of aqueous solution: It has high stability in aqueous solutions in the weakly acidic to neutral range, resulting in extremely low coloration due to heating. ■ Stability in the presence of metal ions: It is extremely stable under oxidative conditions with the presence of metal ions. ■ Stability in the presence of amino acids: It shows high stability and low coloration even in the presence of amino acids. ■ Long-term storage stability of aqueous solution: Aqueous solutions (weakly acidic to neutral) demonstrate higher stability compared to conventional vitamin C even after long-term storage, and exhibit similar stability to vitamin C in strongly acidic conditions. … and more *For more details, please contact us.