Musashino Chemical Laboratory, LTD.
| Booth No. | 2-257 |
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Demonstration
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Improvement of taste and texture of plant-based food
Musashino Chemical Laboratory, Ltd. proposes DL-alanine and Lactic acid and lactates for "improvement of taste and properties of plant-based proteins", "reduction of food loss", and"Nutritionally balanced meal"
In recent years, plant-based proteins have been used in various foods, and the market for plant-based foods is expanding.
Lactic acid and lactates are introduced to improve taste, odor, and texture, which are the important factors or creating good taste.
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| Product / Service |
DL-Alanine Lactic Acid Sodium Lactate Potassium Lactate Calcium Lactate |
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| URL | https://www.musashino.com/en/ |
Presentaion
| Date | 10月6日 15:30～15:50 | Location | PE |
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| Title | Improvement of taste and texture of plant-based food | ||
| Detail |
In recent years, plant-based proteins have been used in various foods, and the market for plant-based foods is expanding.
Lactic acid and lactates are introduced to improve taste, odor, and texture, which are the important factors or creating good taste. It is possible to reduce the grassy smell of beans, etc., which are the main raw materials for the plant-based foods. |
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