Antioxidant Preparations ; Super Emulsion TS Series and Sunkatol
- Debut
Contribute to SDGs and create rich and sustainable diet with Super Emulsion TS Series and Sunkatol : Preserve taste, extend shelf life, and reduce food waste.
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Food Manufacturing,Processing,and Preparation ◎ Baked Goods and Confectionery
- Food Additives
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Food Manufacturing,Processing,and Preparation ◎ Meats and Seafood
- Food Additives
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Food Manufacturing,Processing,and Preparation ◎ Noodles and Pasta
- Food Additives
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Food Manufacturing,Processing,and Preparation ◎ Deli and Prepared Foods
- Food Additives
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Food Manufacturing,Processing,and Preparation ◎ Beverages and Dairy Products
- Food Additives
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Food Manufacturing,Processing,and Preparation ◎ Agricultural Produce
- Food Additives
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Food Manufacturing,Processing,and Preparation ◎ Tofu
- Food Additives
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Food Manufacturing,Processing,and Preparation ◎ Fermented and Distilled Products
- Food Additives
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Food Manufacturing,Processing,and Preparation ◎ Other
- Food Additives
Overview of Products, Technologies, and Services
The Super Emulsion TS Series and Sunkatol are highly functional antioxidant preparations with high antioxidant effect. These formulations are designed to maximize the activity of antioxidant materials such as catechins derived from green tea. The design points are <Emulsion formulation>, <Particle size control>, and <Antioxidant materials as single agents>.
Taiyo’s antioxidant preparations have excellent stability against heat, low pH, salt, and alcohol, making them applicable to various foods and drinks.
Product Features
- With their strong antioxidant effects, the Super Emulsion TS Series and Sunkatol can contribute to the reduction of food waste, reduce storage / transportation costs, and improve continuous production by extending expiration dates.
Sustainability for containers: Taiyo’s antioxidant preparations can prevent quality deterioration due to the use of lighter, thinner containers and materials, such as preserving quality when transitioning from plastic to paper packaging, which contributes to reducing the environmental impact of food production. - Suppress frying oil degradation → Confirmed effect of suppressing acid value (AV) and peroxide value (POV) increases
- Shelf life extension → Confirmed effect of delaying oil and fat oxidation in fried processed foods
- Maintain fresh taste → Confirmed effect of preventing oxidative deterioration of dairy-containing foods
- Maintain color after processing → Confirmed effect of preventing discoloration in processed seafood products
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