Sakamoto Yakuhin Kogyo Co., Ltd.
| Booth No. | 1-379 |
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Control technology for flour foods such as breads and noodles by SY-Glyster (emulsifiers)
SY-Glyster (emulsifiers) have various functions, acting not only on emulsification of oil and water, but also foaming, oil and fat crystals, starch, and protein. At the booth, we will introduce the effects of SY-Glyster, focusing on breads, noodles, and prepared foods. In the seminar, we will introduce the effects of SY-Glyster in wheat foods (October 4, 16:00-) and frozen foods (October 5, 11:00-).
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| Product / Service |
SY-Glyster (emulsifier) New Products |
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| URL | https://www.sy-kogyo.co.jp/english/ |
Presentaion
| Date | 10月4日 16:00～16:20 | Location | PE |
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| Title | Quality improvement of flour foods by using SY-Glyster（Emulsifier） | ||
| Detail | "SY-Glyster" emulsifiers are polyglycerol fatty acid esters with various functions such as emulsification, foaming, and fat and oil crystallization control. SY-Glyster are used in various food, having effects of controlling gelatinization and aging of foods containing wheat flour. We will introduce methods of quality improvement of flour foods by using SY-Glyster. | ||
| Date | 10月5日 11:00～11:20 | Location | PD |
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| Title | Freeze ＆ Fresh: Quality improvement of frozen foods by using SY-Glyster (emulsifier)! | ||
| Detail | Frozen foods are excellent in terms of preservation and convenience of use. However, they present challenges in terms of poor texture in fried foods and separation of oil and water in whipped cream and dressings. We will introduce the effects of "texture improvement" and "separation suppression" as examples of quality improvement of frozen foods by using SY-Glyster. | ||