- Inquiry form
- ＋81-3-5635-5102
Reception hours 9: 00-17: 00 (Weekdays)
| Item name | Effect | Use | How to use |
|---|---|---|---|
| CD-3 (New) | Elastic texture, avoid noodle elongation · Suppression of turbidity of pasta water |
Noodles (Udon) | Please use dispersed in the raw flour |
| CD-CM | Elastic texture, texture improvement | Noodles (cooked noodles (boiled noodles)) | Please use dispersed with flour products |
| CD-FA | Injector filter Good passability, good dispersibility Provide fiber feeling, elasticity, emulsifying ability Water retentitivity and prevention of secondary syneresis |
General food (processed meat products: ham, bacon, roast pork etc. pre-cooked meat products: tonkatsu, fried chicken, hamburger etc.) |
Inject Item: Dispersed and dissolved in Pickle Liquid Approximately 0.3 to 1.5% of salt concentration in the final product . About 0.3 to 1.5% of CD-FA in the kneaded product |
| CD-HK | Injector filter Good passability, good dispersibility Elasticity imparting |
Processed Meat items (ham, bacon, roast pork, etc.), pre-cooked meat items (tonkatsu, fried chicken, hamburger etc) | Inject Item: Dispersed and dissolved in Pickle Liquid Approximately 0.3 to 1.5% as salt rising concentration About 0.3 to 1.5% added in kneaded product added |
| CD-99L | Improves texture, water retentivity, connectivity, freezing resistance |
General food (jelly, tofu, noodles, processed seafood products, processed meat products, pre-cooked meal, processed cereal products, microwave food) | Add it so as to be about 0.2 to 0.4% of the final product |
| CD-LN | Water retentivity, bonding property, Texture improvement, dispersibility, |
General food (ham with high water content, processed meat products) | Add so as to be about 0.2 to 0.4% of the final product |
| CD-15P | Liquid curdlan formulation, improve elastic texture, avoids noodle elongation, yield improvement |
General food (fish paste,Sausage, hamburger) “ | 1.0 to 6.0% of CD-15P in the final product |
| CD-ES | Liquid curdlan formulation,Improves elastic texture, Avoids elongation, improves yield |
General food (seasoning liquid, hamburger, jelly) | Approximately 0.2 to 3.0% of the final product |
