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Our company provides consistent support for the creation of safe and delicious food, from product development to manufacturing and quality control. Our factory operates in two divisions: powder and liquid. In the powder factory, we produce 20 to 25 varieties per day, while the liquid factory manufactures seasoning liquids for pickles and side dishes, as well as dairy products. We are capable of producing a wide range of products, from basic to distinctive, using various types of equipment. Furthermore, we prioritize ensuring product quality for our customers and conduct our work based on the principles of food additive GMP. To achieve this, we rigorously manage the acceptance of raw materials, maintain hygiene in the manufacturing process, and ensure safety and organization in our production system. 【Strengths in OEM】 ■ Flexible response to small lots and a wide variety of products ■ Comprehensive execution from product development to manufacturing, sales, and quality control for commercial food and food additive formulations in both powder and liquid factories ■ Long-standing experience in the production of food additives, which are essential for processed foods ■ Obtained food additive GMP certification from the Japan Food Additives Association in 2002 *For more details, please download the PDF or feel free to contact us.
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Free membership registration"T-Fresh YZ" is a pickling preservative formulation that combines sodium acetate as the main agent with chitosan, a natural antibacterial substance, and organic acids that have excellent buffering capacity. The synergistic effect of the main agent, sodium acetate, and chitosan suppresses bacterial growth and is effective in extending the shelf life of food. Additionally, the inclusion of organic acids provides high buffering capacity and demonstrates stable pH adjustment functionality. 【Features】 ■ Suppresses bacterial growth ■ Extends the shelf life of food ■ High buffering capacity ■ Demonstrates stable pH adjustment functionality *For more details, please download the PDF or feel free to contact us.
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