| RYOTO ESTER KA |
10KGS×2 |
Expanded elastic agent for steamed fish cake |
| Sucrose fatty acid ester formulation own developed method in-house. Improves water retention and palatable quality of fish steamed products. Exhibits marked anti-dangling and anti-deteriorating effects when stored. |
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| UP TEN S |
15KGS |
Seafood paste air bubble formulation |
| Rose fatty acid ester formulation own developed method in-house for seafood paste products. Contains a large quantity of egg protein. Improves the affinity between fish meat protein and chicken egg proteins to deliver anti-dangling, high palatable quality and anti-deteriorating effects. |
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| CRAB NINE |
15KGS |
Steamed fish cake blending flavor formulation |
| Heat resistance flavoring developed for crab steamed paste products . It retains the original flavor of crab using just a small amount of additive. |
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| XYLOSE |
10KGS |
Sweetener / surface appearance improver |
| XYLOSE is the low intensity sweetener made from corn. It can improve apparence and make beautiful golden surface for aquatic paste foods and processed meats. |
