| Pea |
Pea protein
PP-CS |
Protein contained in yellow pea |
Can be used for quality improvement, protein strengthening, emulsification purposes on processed meat products, deli foods, processed fish products, seasonings, flour products etc. |
Protein processed product
ORPROTEIN® PG-3 |
Protein processed product with thickening stabilizer mixed with pea protein |
Meat processed goods, prepared dishes, processed fish meat products, seasonings, wheat flour products and other quality improvers. It has emulsifying power and emulsification stability, and exerts constant emulsifying power even in the low pH range. |
| Egg |
Dried egg white
ORLAN A-10 |
High-gel type egg white powder |
Gelling ability, emulsifiability, high bubbling property, can be used widely for food materials and processed food products. Especially used as quality enhancer for processed meat products, surimi products, noodles. |
| Whole egg powder |
Whole egg powder |
Used for improvement of bonding and emulsification effect, texture improvement. |
| Milk |
Whey protein
Lactoalbumin E |
Whey protein for food with excellent salt tolerance |
High-gel type milk protein with salt tolerance, ideal for improving the quality and texture of processed meat products, surimi products, noodles, dumplings, baked goods and other various foods.
In the case of processed meat products, there is almost no increase in viscosity even when added to pickling solution. |
