Improving the flavor of high-protein foods! Ingredients that reduce bitterness and odor for better taste quality.
A sharp bitterness that vividly highlights its authenticity. A citrus-derived flavor-enhancing ingredient, "Naringin."
Improves the bitterness and mouthfeel of high-protein foods, enhancing their palatability. Plant-derived polyphenol "Naringin" mildens the flavor.
"Narinbid" is a flavor improvement material that enhances water solubility by adding glucose to "naringin," a type of polyphenol derived from citrus, using Nagase Vita's enzyme technology. It addresses the issue of sedimentation associated with naringin in beverages and significantly improves processing suitability. It has a sharp bitterness and can impart citrus, peel, and freshly squeezed sensations with a small amount of addition. Additionally, it has flavor adjustment functions such as reducing sweetness and off-flavors, and enhancing saltiness. 【Features】 ■ Flavor quality (bitterness intensity): About twice as bitter as conventional naringin, with a sharp bitterness ■ Solubility: Easily dissolves in water and alcohol ■ Heat stability: Stable across a wide range of pH, heat, and light, with excellent storage stability *For more details, please download the catalog or feel free to contact us.
Inquire About This Product
basic information
Example of display: Enzyme-treated naringin, sugar-transferred naringin, naringin, or bitter substances, etc. *For more details, please download the catalog or feel free to contact us.
Price range
Delivery Time
Applications/Examples of results
【Usage Examples】 - Beverages / Non-alcoholic beer - Alcoholic beverages (chuhai, tonic, etc.) - Chocolate, matcha - Fillings, jams, sauces - High-protein foods - Ramen soup *For more details, please download the catalog or feel free to contact us.
catalog（2）
Download All Catalogs
Company information
In April 2024, we changed our company name from Hayashihara to Nagase Viita Co., Ltd., marking a new beginning. Our company develops, manufactures, and sells food ingredients, pharmaceutical ingredients, cosmetic ingredients, health food ingredients, functional pigments, enzymes, and phospholipids. Starting in 1883 with the production of syrup, we have continued to evolve as a research and development-oriented company engaged in innovative research that others do not pursue, expanding our business across a wide range of fields based on biotechnology and functional pigment technologies.