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| Item name | component | Use |
|---|---|---|
| ORNO®G1 ORNO®G2 |
Guar gum | Thickener, quality improver, stabilizer for ice creams, instant noodles, noodles, processed meat products, fish paste products, various sauces, rice cakes, confectionery, bread, biscuits, pickles, tsukudani, canned / bottled foods, konnyaku, soups, jams, soft drinks |
| ORNO®L1 | Carob Bean Gum (Locust Bean Gum) |
Thickener and quality improvement agent for ice creams, jelly, pudding, jams, various sauces ,ketchup, mayonnaise, bread, instant noodles,noodles, processed meat products, processed cheese |
| ORNO®X1 ORNO®X2 ORNO®X3 |
Xanthan gum | Thickeners and emulsification stabilizer for various foods with specific properties including salt resistance, acid resistance, alkali resistance, enzyme resistance, and heat resistance. It is preferable to add it after mixing with other materials in advance, because it absorbs water rapidly and is easy to aggregate. X-EG is a granular type with excellent mixibility, quick hydration, and small dust. |
| ORNO®X-EG | ||
| ORNO®CM | Purified carrageenan Protein-reactive type White to light brown powder (Cold water dispersion / hot water soluble) |
Improvement of water retentivity, texture improvement, yield improvement, gelation purpose for confectionary(puddings, red bean paste, flour paste, cake mix, chou cream), dairy products(frozen desserts, chocolate, milk, whipping cream, cheese spread), meat processing (ham · sausage, hamburger), seafood products, sauces · sauces, ketchup, fresh drinks, instant noodles, canned food, tsukudani, frozen foods, jellies. |
| Thickening stabilizer formulation ORNO®CW |
Purified carrageenan Potassium dihydrogenphosphate Water gelling type |
|
| ORPIN®O-WG | Purified carrageenan | For sweet jellies (preferably combined with locust bean gum), improvement of bonding property of meat products, syneresis |
| Item name | component | Use |
|---|---|---|
| Thickening stabilizer formulation ORNO®SD |
Xanthan gum Purified carrageenan |
A paste formulation characterized by adhesion and suspension properties Low fat non-oil dressing. Improvement of body and texture, suspendability of spices and seasoning etc.. |
| Thickening stabilizer formulation ORNO®TB-1 |
Xanthan gum Guar gum Food materials |
thicken, improve yield, and add gloss to pickles, soy sauce, sauce, syrup, prepared foods, glazed fish and shellfish. Thickeners / stabilizers (Improve the stickiness, hardness, slime and taste of the pickled daikon raddish) |
| Thickening stabilizer formulation ORNO®TB-Y |
Xanthan gum Purified carrageenan Guar gum Food materials |
Thickeners for sauces. By using in combination with starch, the highest viscosity can be drawn even in the presence of salt. After fully dispersing the starch, dilute it by adding about 5 to 7 times sugar etc. to blend therein. Dissolve by heating. |
| Thickening stabilizer formulation ORNO®TX-10 |
Tamarind seed gum Guar gum Xanthan gum |
Substitution of Locust bean gum .Thickners and quality improvers for ice cream, jelly, pudding, soft red-bean jelly, jam, sauce/ ketchup/ mayonnaise, bread, instant noodles/ noodles, and processed meat products |
| Thickening stabilizer formulation ORPIN®XG-30Granules |
Xanthan gum Guar gum Food materials |
Dissolves into water easily and immediately with simple stirring and develop viscosity. For various sauce, dressing, liquid seasoning and others. |
| Thickening stabilizer formulation ORPIN®XG-30Granules (clear) |
Xanthan gum Guar gum Food materials |
Dissolves into water easily and immediately with simple stirring and develop viscosity. For various sauce, dressing, liquid seasoning and others which require transparency. |
| Thickening stabilizer formulation ORPIN®X-30Granules (clear) |
Xanthan gum Food materials |
Dissolves into water easily and immediately with simple stirring and develop viscosity. For various sauce, dressing, liquid seasoning and others which require transparency. |
| Thickening stabilizer formulation ORPIN®NK-C |
Locust Bean Gum Xanthan gum Gellan gum Trisodium citrate Calcium lactate Food material |
Thickening stabilizer formulation of liquid seasoning gelee style. |
| Thickening stabilizer formulation ORPIN®XEM |
Xanthan gum Sorbitan fatty acid ester Food material |
Xanthan gum specially processed with emulsifier etc. It is excellent in dispersion and solubility in water, and quickly thickens. For various sauces |
| Thickening stabilizer formulation ORPIN®LT-30 |
Tara Gam Carrageenan Trisodium citrate Food material |
It is possible to produce jelly at a low heating temperature (30 to 60 ° C.) Apt for gelling of fruit juice and milk.Add 1.5-3% of this product to water or juice etc., heat and cool (below 10 ℃). |
| Thickening stabilizer formulation ORPIN®LT-50 |
Carrageenan Tara Gam Trisodium citrate Food material |
It is possible to produce jelly at a low heating temperature (30 to 60 ° C.) Apt for gelling of fruit juice and milk.Add 1.5-3% of this product to water or juice etc., heat and cool (below 10 ℃). *Jellation may not occure with certain types of juice. |
| Thickening stabilizer formulation ORPIN®HM |
gellan gum Xanthan gum Locust bean gum Trisodium citrate Calcium lactate Food materials |
Can be used for products with high sugar content. It is transparent and can design any food texture by changing the added amount. |
