Products
We import, wholesale, and distribute food additives, and we develop and supply custom formulations tailored to our customers’ specific needs.
Raw Materials
Locust Bean Gum
Locust Bean Gum is a polysaccharide manufactured by physically extracting the endosperm from Carob Kernels/Seeds and grinding it into a fine powder.
Although it does not dissolve readily in cold water, it dissolves when heated, developing viscosity and body.
Additionally, when combined with Xanthan Gum and Kappa-Carrageenan, it develops a synergistic effect that enhances thickening and promotes gel formation.
Main application
Property evaluation
- Water retention
- 5.0
- Smoothness
- 5.0
- Thickening property
- 3.0
- Syneresis prevention
- 5.0
- Synergy effect
- 5.0
- Cold-water dispersibility
- 1.0
Carrageenan
Carrageenan is a polysaccharide derived from seaweed.
There are three types of Carrageenan—kappa (κ), iota (ι), and lambda (λ)—each with different gelling and thickening properties.
Kappa-Carrageenan is known for forming firm and elastic gels and is used in a wide variety of food products.
- κ (Kappa)
- Kappa-Carrageenan does not dissolve in cold water but dissolves when heated to 60°C or higher. It forms a firm and brittle gel, and when used in combination with Locust Bean Gum, it can form a strong and elastic gel.
- ι (Iota)
- Iota-Carrageenan does not dissolve in cold water but dissolves when heated to 60°C or higher. It forms a gel that is softer and more elastic than that of Kappa-Carrageenan, and it is relatively resistant to freezing and thawing.
- λ (Lambda)
- Lambda-Carrageenan dissolves in cold water and cold milk. Although Lambda-Carrageenan does not form a gel on its own, it can form a soft gel when combined with proteins.
Main application
Property evaluation
- Gelling property
- 5.0
- Water retention
- 5.0
- Milk protein stabilization
- 5.0
- Thickening property
- 4.0
- Synergy effect
- 5.0
- Acid resistance
- 2.0
Guar Gum
Guar Gum is a polysaccharide manufactured by physically extracting the endosperm from Guar Seeds and grinding it into a fine powder.
It dissolves rapidly in cold water and develops high viscosity even when added in small amounts, making it widely used as a food thickener and stabilizer.
Combining it with Xanthan Gum also produces a synergistic effect, resulting in even higher viscosity and stability.
Property evaluation
- Ease of use in cold water
- 5.0
- Water retention
- 5.0
- Thickening property
- 5.0
- Cost-effectiveness
- 5.0
- Smoothness
- 3.0
Xanthan Gum
Xanthan Gum is a polysaccharide manufactured through microbial fermentation (using the bacterium Xanthomonas campestris).
It dissolves rapidly in cold water, developing excellent thickening properties and stability.
It exhibits thixotropy: it maintains high viscosity at rest but becomes more fluid when stirred. It also maintains stable properties under a wide range of conditions, including the presence of acids and salts and exposure to heat or cold.
Furthermore, combining it with Guar Gum results in higher viscosity, while combining it with Locust Bean Gum leads to gel formation.
Main application
Property evaluation
- Thickening property
- 5.0
- Cold-water adaptation
- 5.0
- Suspension stability
- 5.0
- Acid resistance
- 5.0
- Salt tolerance
- 5.0
- Synergy effect
- 5.0
Tara Gum
Tara Gum is a polysaccharide manufactured by physically extracting the endosperm from Tara Seeds and grinding it into a fine powder.
It has properties intermediate between those of Locust Bean Gum and Guar Gum, offering excellent dispersibility and solubility in cold water.
Furthermore, when combined with Xanthan Gum and Carrageenan, it develops a synergistic effect that enhances viscosity and stability, and enables the formation of elastic gels.
Property evaluation
- Balance
- 5.0
- Cold-water adaptation
- 4.0
- Smoothness
- 4.0
- Thickening property
- 4.0
- Synergy effect
- 4.0
- Gelling property
- 2.0
Tamarind Seed Gum
Tamarind Seed Gum is a polysaccharide manufactured from Tamarind Seeds.
When combined with sugars or alcohols, it thickens more strongly and can also form gels. It is used in a variety of food applications, such as adjusting viscosity and improving stability.
Property evaluation
- Dispersion stability
- 4.0
- Milk protein stabilization
- 5.0
- Heat resistance
- 4.0
- Acid resistance
- 4.0
- Salt tolerance
- 4.0
- Gelling property
- 2.0
Acacia Gum
Gum Arabic (Gum Arabic) is a polysaccharide derived from the sap of the acacia tree.
It has excellent emulsifying stability and is widely used in applications such as stabilizing emulsions in beverages and flavorings.
Karaya Gum
Karaya Gum is a polysaccharide derived from the sap of the Karaya Tree.
It has the property of absorbing water and swelling, and is used as a thickening agent or stabilizer.
Gellan Gum
Gellan Gum is a polysaccharide manufactured through the fermentation of the microorganism Sphingomonas elodea.
Gellan Gum is available in two types—high-acyl and low-acyl—each with different gelling properties. It is characterized by its ability to form highly transparent gels.
Pectin
Pectin is a polysaccharide produced from citrus peel and from apple peel and cores.
It is widely used in food applications, serving as a gelling agent for products such as jams and jellies, and as a stabilizer for acidic milk beverages.
Since allergen labeling for Pectin manufactured from apple is recommended in Japan, individuals with allergies need to exercise caution.
Gelatin
Gelatin is a food ingredient manufactured from collagen found in the skin and bones of pigs and cattle.
It is used in a wide range of foods, including jellies, xiaolongbao (soup dumplings), and French cuisine.
As it is a food ingredient for which allergen labeling is recommended in Japan, individuals with allergies need to exercise caution.
Agar
Agar is a food ingredient extracted from seaweed.
It is used as a gelling agent in products such as jellies and yokan (sweet bean jelly), forming a gel with a firm texture.
Others
There are various food additives and ingredients, such as emulsifiers, modified starch, flavoring agents, and microcrystalline cellulose, that are used to adjust and improve the quality, texture, and flavor of food products.
Our Original Formulations
CAROBEX
CAROBEX is a stabilizer formulated for ice cream.
Used in products such as soft-serve and frozen dairy desserts (including products in Japan’s “lacto-ice” category, with milk solids of 3% or more) and soft-serve, it maintains a creamy mouthfeel and smooth texture while improving melt resistance.
Main application
SORBEX
SORBEX is a stabilizer for frozen desserts.
Used in frozen desserts such as sorbets, it maintains a smooth mouthfeel and texture while improving melt resistance.
Main application
AQUAGEL
AQUAGEL is a gelling agent formulated for water jelly desserts and milk puddings.
It allows for the creation of diverse textures in these desserts while controlling juiciness and mouthfeel.
Main application
MB (Meat Binder)
MB (Meat Binder) is a water-retention and binding agent formulated for processed meat products.
By combining thickening stabilizers and various food additives, it enhances water retention and binding properties, helping to stabilize texture and quality.