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The spicy components of sansho are relatively stable when maintained in the dried fruits or peels of sansho. However, when using sansho in food, cosmetics, or pharmaceuticals, the fruits or peels are often powdered or extracted, causing the spicy components to rapidly decompose and decrease. Our company is focused on exploring stabilizing substances for sanshool and aims to develop physical stabilization techniques for sanshool. We have successfully developed functional materials that stabilize the spicy components of sansho and reduce salt content. Please feel free to contact us if you have any inquiries. 【Technical Information】 - Clarification of stabilizing substances for sanshool and pH conditions - Clarification of stabilization methods for sanshool - Emulsions that utilize the aroma of sansho and emulsions with less aroma *For more details, please download the PDF or feel free to contact us.
大型品の切削や低コストな複合加工に。ロボットシステムの資料進呈
