Eggs / soy beans / dairy products... Ingredients themselves have their own flavor, but Taiyo Kagaku conducts research by focusing on easily overlooked flavor regulating effects such as “richness strengthening” and “masking” that are hidden within the flavor. The flavor regulator is completed using Taiyo Kagaku’s original processing technology based on these research results. We present to customers problem-oriented products of this kind that mask the scent of deterioration and raw scents or strengthen desirable flavors. We also conduct various demonstrations of flavor control using emulsifiers and stabilizers.