- Debut
Effortless time saving: Emulsifier usage to shorten cooking times
Emulsifier preparations for foods with the function of improving thermal efficiency
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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
Did you know that emulsifiers can contribute to improving heating efficiency?
Adding Taiyo’s emulsifier preparation to frying oils or fried foods facilitates the energy exchange between oil and water, increasing the speed at which fried items cook.
Therefore, it has become possible to shorten cooking time more than conventionally possible.
Product Features
- By reducing the cooking time, production efficiency is increased and freshness of fried items can be maintained.
Vegetables coated with the emulsifier (polyglycerin fatty acid ester) preparation cook more quickly, reducing cooking time while also saving energy.
・Improves production per hour
・Reduces energy and time costs
・Reduces food loss
・Reduces man-hours
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