"Narini Bit," a flavor-enhancing ingredient that accentuates the bitterness of chocolate.
A sharp bitterness that vividly stands out with an authentic feel. Citrus-derived flavor enhancement ingredient "Narinbit."
This flavor ingredient is ideal for chocolate that aims to suppress the lingering sweetness and highlight the bitter taste.
"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 crisp bitterness and can impart citrus flavor, peel notes, and fresh-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): Approximately twice as bitter as conventional naringin, with a crisp 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.
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basic information
Examples 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.
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【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.
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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.