サンエイ糖化 List of Products and Services

At San-Ei Toka, we offer "Lactic Acid Bacteria Contract Cultivation." Utilizing the know-how accumulated over more than 20 years of experience, we can consider manufacturing conditions suitable for your strains. We will provide risk assessment of the manufacturing process, scale-up from prototype production based on actual machine production assumptions, and suggestions for improvements based on your evaluation results. Additionally, all inquiries will be handled by specialized staff, allowing you to commercially produce lactic acid bacteria through fabless (OEM) methods. 【Features】 ■Significantly reduce the time and cost associated with your process development ■Utilize know-how accumulated over more than 20 years of experience ■Consider manufacturing conditions suitable for your strains ■Our development staff will support customers who do not have cultivation conditions for lactic acid bacteria ■Propose improvements based on your evaluation results *For more details, please refer to the PDF materials or feel free to contact us.

• Other Culture

The "NSD series" is a dextrin made from edible starch through enzymatic hydrolysis and powdering. We offer four types with different DE values, ranging from the highest viscosity "NSD100" to the lowest viscosity "NSD700." Additionally, since it does not contain low molecular components such as glucose or maltose, there is almost no browning due to heating. 【Features】 ■ Low sweetness ■ Resistant to moisture absorption and excellent fluidity ■ Provides a moderate body feel and richness to food ■ Excellent film-forming properties, helping to prevent oxidation and drying of food ■ Does not contain low molecular components such as glucose or maltose *For more details, please refer to the PDF document or feel free to contact us.

• Food ingredients (powder)

"Isomerized liquid sugar" is a liquid sugar that enhances sweetness by converting a portion of liquid glucose into fructose through isomerization, and it is a product primarily composed of glucose and fructose. It has a refreshing sweetness with a sweetness level equivalent to that of sugar, and since it mainly consists of monosaccharides, it has low viscosity and high osmotic pressure, allowing for expected preservative effects. Starting with "glucose-fructose liquid sugar," mixing isomerized liquid sugar with sugar increases the sweetness level beyond that of sugar and makes it less likely for glucose crystals to precipitate, resulting in "sugar-mixed glucose-fructose liquid sugar." You can choose according to your needs. 【Features】 ■ Glucose-fructose liquid sugar - Refreshing sweetness with a sweetness level equivalent to that of sugar - Low viscosity and high osmotic pressure due to its composition of monosaccharides ■ Sugar-mixed glucose-fructose liquid sugar - Higher sweetness level than sugar - Less likely for glucose crystals to precipitate *For more details, please refer to the PDF document or feel free to contact us.

• sweetener

"Oligosaccharide acid" is an acidic syrup created by the fusion of carbohydrates and acids. This document provides detailed information using tables, graphs, and images, covering topics such as masking effects and compatibility with minerals. We introduce various functions, characteristics, and effects. [Contents] ■ Function to regulate digestive health ■ Masking effect ■ Compatibility with minerals ■ Function to promote mineral absorption ■ Salt flavor enhancement effect ■ Function to maintain bone health ■ Taste quality characteristics *For more details, please refer to the PDF document or feel free to contact us.

• Other food and beverage ingredients

"Oligosaccharide acid" is an acidic carbohydrate produced by reacting enzymes with syrup, and it can be widely used as a food ingredient. This document provides detailed information on flavor characteristics using tables and graphs. It also demonstrates effectiveness in fruit juice replacement and combinations with flavorings, as well as masking off-flavors in aftertaste. [Contents] ■ Good compatibility with fruit and vegetable flavors ■ Good compatibility with dairy flavors *For more details, please refer to the PDF document or feel free to contact us.

• Other food and beverage ingredients

"Oligosaccharide acid" is an acidic carbohydrate produced by reacting enzymes with syrup, and it can be widely used as a food ingredient. This document provides detailed information on promoting mineral absorption using tables, graphs, and images. It enhances absorption rates by maintaining the solubilized state of minerals in the intestines and suppresses the differentiation of osteoclasts that break down bone. [Contents] ■ Promotion of mineral absorption ■ Decreased osteoclast activity (function that helps maintain bone components) ■ Function that helps maintain bone density *For more details, please refer to the PDF document or feel free to contact us.

• Other food and beverage ingredients

"Oligosaccharide acid" is an acidic carbohydrate produced by reacting enzymes with syrup, and it can be widely used as a food ingredient. This document provides detailed information on the salt flavor enhancement effect using tables. It supports delicious low-salt options from various aspects, including the synergistic effects of acidity and saltiness, as well as the improvement of dashi and extract flavors. [Contents] - Compatibility with various dashi - Compatibility with potassium chloride *For more details, please refer to the PDF document or feel free to contact us.

• Other food and beverage ingredients

"Oligosaccharide acid" is an acidic carbohydrate produced by reacting enzymes with syrup, and it can be widely used as a food ingredient. It is capable of solubilizing minerals such as calcium and iron. It has the appearance of sweet syrup, but the sweetness is very weak, and it possesses a unique taste characteristic with acidity. This document provides detailed graphs on the mineral absorption promotion function. [Contents] ■ Mineral absorption promotion *For more details, please refer to the PDF document or feel free to contact us.

• Other food and beverage ingredients

"Oligosaccharide acid" is an acidic carbohydrate produced by reacting enzymes with syrup, and it can be widely used as a food ingredient. It is capable of solubilizing minerals such as calcium and iron. It has the appearance of sweet syrup, but its sweetness is very weak, and it has a unique flavor profile with acidity. This document provides detailed information about its compatibility with minerals using tables, graphs, and images. [Contents] ■ Off-flavor masking ■ Solubilization effect *For more details, please refer to the PDF document or feel free to contact us.

• Other food and beverage ingredients

"Oligosaccharide acid" is an acidic carbohydrate produced by reacting enzymes with syrup, and it can be widely used as a food ingredient. It has the appearance of sweet syrup, but its sweetness is very weak, and it possesses a unique taste characteristic with acidity. It can solubilize minerals such as calcium and iron. This document provides detailed information about the masking effect using tables and graphs. [Contents] ■ High sweetness sweeteners ■ Amino acids *For more details, please refer to the PDF document or feel free to contact us.

• Other food and beverage ingredients

"Oligosaccharide acid" is an acidic carbohydrate produced by reacting enzymes with syrup, and it can be widely used as a food ingredient. It is a functional material mainly composed of calcium maltobionic acid, which is expected to improve bowel movements. This document provides detailed information about its effects using graphs. Improvements in self-reported symptoms of constipation and an increase in the frequency of bowel movements can be confirmed with the intake of "Sour Oligo C." [Contents] ■ Bowel movement improvement effects *For more details, please refer to the PDF document or feel free to contact us.

• Other food and beverage ingredients

Our company is supplying high-purity refining technology and quality in the production of crystalline glucose across a wide range of fields, from pharmaceuticals to food, including the early domestication of "Pharmaceutical Glucose." Glucose comes in several forms: anhydrous crystalline glucose, which has no crystal water; hydrated crystalline glucose, which contains one molecule of crystal water; and whole sugar glucose, which is produced using a spray crystallization method. These types of glucose are used in various pharmaceuticals, as well as in food as sweeteners, and have a wide range of applications including brewing, fermentation media, and resins. 【Product Lineup】 ■ Pharmaceutical Glucose ■ Anhydrous Crystalline Glucose ■ Hydrated Crystalline Glucose ■ Whole Sugar Glucose ■ Liquid Glucose *For more details, please download the PDF or contact us.

• Other food and beverage ingredients