The Hidden Strength of Kishu Specialty Products - Delicious Reduced Salt with the Power of Sansho
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.
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【Applications】 ■Food industry ■Health food industry ■Pharmaceutical industry ■Cosmetics industry *For more details, please download the PDF or feel free to contact us.
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For more details, please download the PDF or feel free to contact us.
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Our company engages in the sale (wholesale) of local specialty products from Kishu, such as sansho (Japanese pepper) and palm, as well as research and development of regional specialty products like sansho. We secure a stable supply of high-quality sansho from individual contract farmers, maintain strict freshness management, and through years of effort and the development of high-quality sansho products, we have earned a high level of trust as a specialty store for sansho. Additionally, for the sustainable development of the region, we are actively working on the development of new uses for sansho through collaboration between industry, government, and academia. Please feel free to contact us if you have any requests.
