A quality improvement agent that changes the conventional wisdom of frozen foods. It enhances texture after thawing, improves yield, and suppresses the loss of umami components.
● A formulation that has the function of suppressing ice crystal growth and recrystallization during freezing ⇒ Improves texture after thawing, enhances yield, and suppresses the loss of umami components. ⇒ It retains moisture while causing the meat fibers to swell, making them easier to separate. ⇒ It has achieved a yield that was not possible with existing formulations and enables the maintenance of a resilient texture after thawing.
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basic information
Powder form 1kg×10
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Applications/Examples of results
Frozen food in general
Line up（3）
| Model number | overview |
|---|---|
| 076174 | Neo Freezer |
| 075460 | Neo Freezer TR |
| No model number | Neo Freezer P |
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Company information
As the personalization and diversification of dietary habits progress, we continuously focus on production sites and consumer needs, challenging ourselves to develop new markets and a variety of food products, building a solid track record. In a time when higher safety and tastier food are demanded, Aoba Kasei's unique style, which combines manufacturing and trading functions, has become a strength that can flexibly respond to the changing needs of the era. We actively promote the development of high-value-added products by leveraging our specialized know-how in collaboration with food processing manufacturers. As a partner to food processing manufacturers, Aoba Kasei, as a technical consultant, responds to all food-related challenges.
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