Water retention agent ( Phosphatere placement )
| Phoscut α | Use:Meat products, fishery products, egg processed goods |
| They are the conditioning agent pharmaceutical preparation for meat and sea food processing by which a phosphate can be replaced. It raises a water holding property and gives a mouthfeel of soft and fiber-like feeling.<<Labeling>>: “seasoning (organic acid)” or “pH adjuster” |
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| L-vista | Use:Water retention for meat and fishery products |
| They are the conditioning agent pharmaceutical preparation for meat and sea food processing by which a phosphate can be replaced. It raises softness & juiciness, and R-vista which can give an elastic texture are provided. |
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| R-vista | Use:Water retention for meat and fishery products |
| They are the conditioning agent pharmaceutical preparation for meat and sea food processing by which a phosphate can be replaced. It can give an elastic texture are provided. |
Color tone improver for ham
| Groban P |
Use:Processed meat (ham) |  |
| They are the pig red blood cell processed goods which used the red blood cells obtained by extraction separation of the pig blood sanitarily as raw materials. Because being made sanitarily and stable in hue, it is suitable for the hue improvement of the pickle solution for hams. |
Texture improver
| Amiron |
Use:A pork cutlet, a ham cutlet, a fried shrimp and a cuttlefish fly |  |
| It is raw starch of green-peas origin, and forms the elastic gel with a high amylose content and an excellent strength. | ||
| Cal Tina PG and Cal Tina WH. |
Use:Processed meat (a hamburger, a minced meat cutlet, a meatball and a sausage) | |
| It has a water holding property, emulsifying property and binding property, and is a food material effective for the improvement in the yield and mouthfeel of meat products. | ||
Improving agent
| Neri-up A |
Use:Boiled fish paste, deep-fried fish balls and fish sausage |  |
| It is a conditioning agent for boiled fish paste products characterized by high hydrophilia and heating gelation properties. It becomes a viscoelastic substance like minced walleye pollack meat at the time of water absorption, and also becomes elastic gel after heating, therefor it can be replaced by minced walleye pollack meat. |
Shelflife improvers
| NEW Keep-Ace |
Use:Meat products, pickles, food boiled down in soy, dainties, etc. |
| It is a shelflife-improving agent which shows the outstanding bacteriostasis effect for a broad range of daily dish products. It has the bacteriostasis effect to the bacteria which participate in putrefaction of food, such as colibacillus, thermoduric bacteria, yeast, etc. including a general living organism. It is the liquid of low viscosity easy to deal with, and has an long-term and stable effect. |
batter mix
| Mill fit ST |
Use:A pork cutlet, a ham cutlet, a fried shrimp, a cuttlefish fly |  |
| It is the batter mix for daily dishes which has a strong adhesive power between ingredient and coating and also gives soft and crunchy mouthfeel. It shows a strong adhesion to meat and fishery materials, and gives a sense of unity of the material and the thin batter coating. It shows stronger adhesive force by concomitant use with Albain D. |
Dusting powder and binding agent
| Albain D |
Use:A pork cutlet, a ham cutlet, a fried shrimp and a cuttlefish fly |  |
| It is a function material on which the water holding property of daily dish products is improved, and the batter coatings and the materials of flies are pasted up powerfully each other. It suppresses heating shrinkage of materials and pastes up without a crevice. It pastes up the batter on the fishery materials and heated materials without a crevice, those tend to get a big shrinkage by heating. |
pickle
| Pickle CP |
Use:Meat products, fishery products |
| The pickle solution can be adjusted easily only by melting in cold water. Permeability and dispensability into the meat are good. And it gives soft and juicy texture by improving a water retention property. <<Labeling>> “pH adjuster” |
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| Pickle 20 (for low hydrolyzed use) Pickle 40 (for high hydrolyzed use) |
Use:Meat products, fishery products |
| It is the phosphorus-free pickle pharmaceutical preparation which improves the water holding property of daily dish products (a pork cutlet and a deep-fried chicken), and can give soft mouthfeel and juicy feeling. It is with low viscosity, high permeability and dispensability to raw material meat, and makes your work easier. |
