サンアイ化学工業 Product Lineup

- This is nata de coco cut into 5mm dice, easy to sip with a straw. - It is a low-calorie, fiber-rich, and healthy dessert. - Please consider it as an alternative ingredient for a texture similar to tapioca.

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"RICH TERRACOTTA" It is a cocoa powder for confectionery with a fat content of 20-22%. It has notes of chocolate, nuts, caramel, and cream, making it ideal for biscuits, cakes, bread, ice cream, desserts, confections, and beverages.

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This is a water-soluble powder that is balanced with citric acid, vitamin C, and flavoring, possessing a color, taste, and aroma similar to lemon. It can be used to add acidity and flavor to various desserts and dishes. (No fruit juice. This product is a food additive.)

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【Features】 - This is a formulation of the sucrose-decomposing enzyme invertase. - It converts sugar into glucose and fructose, reducing the graininess from sugar and providing moisture. 【Uses】 - Adding about 0.2% smooths ganache. - Adding about 0.2% suppresses the graininess and rough texture of sweet red bean paste.

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【Features】 - This powdered sugar has a low "crying" effect and is coated with fats using a special manufacturing method. - Due to the uniform coating, it has a taste similar to regular powdered sugar. - It can be used for frozen cakes as it is less affected by moisture after thawing. 【Uses】 - Topping and decoration for various confections, including fresh sweets. - For fried and baked goods such as donuts, tarts, and pies, please use at temperatures below 30°C.

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【Features】 - It is a confectionery cocoa powder with a fat content of 20-22%. - It comes in a 25kg commercial package, making it suitable as a raw material for mass production. 【Uses】 - Please use it for confectionery and stews that utilize cocoa and chocolate to enhance richness.

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【Features】 - It is a powdered stabilizer formulation that improves the shape retention of whipped cream and similar products. - It is particularly effective in preventing water separation and shape collapse during freezing and thawing. - It has a neutral flavor that does not interfere with the taste of the ingredients. 【Usage Examples】 - Adding about 2% to cream for frozen cakes helps suppress water separation and improves shape retention. - It is suitable for use in frozen desserts such as frozen cakes, as it can also prevent water separation during freezing and thawing. - By adjusting the whipping method and the amount added, it can become a mousse that can be frozen. *The photo shows an image of the product used in the final product.

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This is a moisture-resistant "non-melting" topping sugar specifically designed for automatic powder coating machines. Compared to general products, it is resistant to heat and shear, making it less likely to clump and easy to maintain. 【Features】 - This is a "non-melting" powdered sugar for toppings, coated with fat, specifically for automatic powder coating machines. - It is moisture-resistant and difficult to dissolve, ensuring that the appearance of the topped sweets is not compromised. - Since the base material is glucose, it is more resistant to heat and force than regular sugar, resulting in less clumping, allowing for a clean coating even after long hours of machine operation.

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When using liqueurs for enhancing the richness or masking in confections, there are often no commercially available products that align with your vision... We will solve such concerns. Based on our expertise in handling fruit juices and flavorings, we will propose fruit liqueurs that match your company's image. *The image is for illustration purposes only.

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【Features】 - This is a sauce-like confectionery ingredient that uses a generous amount of domestic white peach pulp. - It can be used to create textures in jellies and drinks, or mixed into creams. - With chunks of fruit cut into 10mm pieces, it can also be used directly as a topping sauce.

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"Rose Petal Candied" 【Features】 The petals of roses cultivated in Kanagawa Prefecture are carefully picked one by one and soaked in "rose petal extract" made from the same roses. The rose petals beautifully enhance the dessert. "Rose Petal Extract" 【Features】 An extract derived from roses grown in Kanagawa Prefecture is crafted into a syrup rich in flavor. Its vibrant color and aroma are perfect for rose-flavored confections. The photo is of the candied rose petals.

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"Sakura Flower Candied" This product is made by carefully candying cherry blossoms cultivated in the Odawara area of Kanagawa Prefecture, ensuring that the shape of the petals is preserved. 【Features】 Each cherry blossom is carefully picked one by one from the Odawara area of Kanagawa Prefecture and soaked in "sakura flower extract" made from the same blossoms. The cherry petals beautifully adorn the dessert. "Sakura Flower Extract" The petals of cherry blossoms cultivated in the Odawara area of Kanagawa Prefecture have been transformed into a syrupy extract. 【Features】 The extract, derived from cherry blossoms in the Odawara area of Kanagawa Prefecture, has been crafted into a flavorful syrup. Its rich color and aroma make it perfect for sakura-flavored confections. The product photo is of the sakura flower candied.

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**Features** This is wasanbon sugar made from ingredients produced in Okinawa Prefecture and manufactured locally. It is recognized as a high-quality sugar, known for its smooth melt-in-the-mouth texture and elegant flavor with depth. **Uses** By substituting this sugar in various dishes and confections, the taste becomes refined and mellow. - Adds further added value to products with a high-end image. - Differentiates from similar products with its elegant and mellow flavor. - Expands the lineup as one of the Japanese ingredients. In this way, it provides various added values to products!

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This is a topping cocoa powder coated with emulsifiers to prevent moisture absorption and maintain appearance (i.e., prevent clumping). Its flavor is comparable to regular cocoa powder, but it is less prone to moisture absorption, making it ideal for confectionery and baking, especially for fresh sweets that are often stored in humid environments, as it keeps a dry appearance for an extended period when sprinkled on.

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This is a mix powder that allows you to easily recreate the nougat part of Florentines. Since there is no need to boil down the syrup when making nougat, it contributes to time-saving and stabilizing quality. In addition to Florentines, it can be used in various ways, such as topping rusk or crushing baked goods to add texture.

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At San-ai Chemical Industry Co., Ltd., we handle "food flavorings" starting from 1kg. Do you want to develop new products in small lots...? We respond to such needs with original flavorings starting from 1kg. From fruit flavors to vegetable flavors, beverages, confections, savory, and more. We have many successful cases beyond the above, so please feel free to contact us. 【Flavor Lineup】 ■ Water-soluble flavorings: Excellent aroma release, suitable for beverages and frozen desserts. ■ Oil-soluble flavorings: Less likely to lose aroma when heated, suitable for candies, chocolates, and baked goods. ■ Powdered flavorings: Stable against light and air, easy to handle during transportation, storage, and measurement. *For more details, please refer to the PDF materials or feel free to contact us.

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"Trimoline" is a smooth, paste-like invert sugar that is less likely to crystallize. It is also referred to as Tremoline, Trimoline, or Tremorine. By using it in confections, it can provide smoothness and moisture. It has a moisturizing effect on bread and sponge cakes. When used in cookies, it helps prevent cracking. Please feel free to contact us if you have any inquiries. 【Product Specifications】 ■ Manufacturer: Lebbe (Belgium) ■ Packaging: 15kg/PP bucket, case cardboard ■ Shelf Life: 1 year from the date of manufacture ■ Storage Method: Room temperature (15°C to 25°C) ■ Country of Origin: Belgium *For more details, please download the PDF or contact us.

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We offer original gelling agents to meet various needs, such as wanting to add texture variations, improving product stability, and addressing issues with large lot sizes that cannot be fully utilized with current products. In addition to various textures for cup jellies and cut jellies, we have a wide range of options available, including freeze resistance and water separation suppression. Please feel free to contact us if you have any requests. 【Features】 ■ Content: 10kg ■ Packaging: 10kg per cardboard case ■ Expiration date: - ■ Storage method: Store in a cool, dark place away from high temperatures and humidity *For more details, please download the PDF or contact us.

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"Tsuryō Processing Sugar Micro Powder" is a finely powdered product that dissolves more easily compared to pure brown sugar and other processed brown sugars, allowing for a reduction in manufacturing processes and improvement in work efficiency. It is managed under a general microbial standard of 3,000 counts/g or less, reducing the risk of microbial contamination in the final product. Please feel free to contact us if you have any requests. 【Product Specifications】 ■ Content: 15kg ■ Packaging: 15kg/bag ■ Shelf Life: 2.5 years from production ■ Storage Method: Store at room temperature, avoiding direct sunlight and high humidity ■ Example of labeling on the final product: Processed brown sugar *For more details, please download the PDF or contact us.

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"Ryukyu Wasanbon Sugar Sara" is a topping sugar that is coated with fat, making it less likely to clump together. It has a flavor and melt-in-your-mouth quality that is comparable to regular wasanbon sugar. Please feel free to contact us if you have any inquiries. 【Features】 ■ Topping sugar coated with fat made from Okinawa-produced wasanbon sugar, which is less likely to clump ■ Comparable flavor and melt-in-your-mouth quality to regular wasanbon sugar ■ By combining with Japanese ingredients, it is possible to add higher added value to the product *For more details, please download the PDF or contact us.

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