Confectionery / bakery
Here are emulsifiers and stabilizers that control physical properties such as texture and “melting in the mouth” which are important in the confectionery production and bread making sectors, as well as “functional hen egg ingredients” with emulsion functions originating from eggs. Additionally, in the pursuit of flavor, the wide-ranging lineup includes processed egg products grounded in thorough traceability, as well as processed agricultural products such as sweet potatoes.
Main applications
| Practical good | Product | Purpose |
|---|---|---|
| Bread / baked goods / etc. | Processed liquid egg,functional hen egg ingredients | Modified texture and physical properties |
| Liquid egg / boiled egg,powdered egg | Basic ingredients | |
| Microwave processed goods,sweet potato processed goods | Topping, etc. | |
| Processed foods for confectionery and bakery | Provides flavor, improves appearance | |
| Processed liquid egg,egg flavor regulator | Egg flavor regulation | |
| Donuts | Thickening stabilizer formulation | Inhibit oil absorption |
| Food emulsifiers / emulsion formulation | Smearing prevention | |
| Chocolate | Food emulsifiers / emulsion formulation | Modified texture and physical properties |
| Gum/candy | Food emulsifiers / emulsion formulation | Improved tooth contact |
| Serial | Microwave processed goods | As an ingredient |
| Food emulsifiers / emulsion formulation | Improved texture | |
| Partially hydrolyzed guar gum | Enhanced dietary fiber |