Taihei Chemical Industrial Co., Ltd.
| Booth No. | 1-360 |
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If you have any problems with food development or formulation development, please leave it to Taihei Chemical Industry!
Do you have any trouble with food development or formulation development? The pH isn't right, it's not stable... The gelling agent doesn't solidify properly... The powder solidifies... It discolors... The cost of raw materials... The taste... etc. Please stop by our booth and consult with us! We will help you solve your problems!
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| Product / Service |
Calcium Monohydrogen Phosphate New Products Trimagnesium Phosphate New Products Sodium Metaphosphate New Products Calcium Lactate New Products Calcium Stearate New Products |
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| URL | https://www.taihei-chem.co.jp/en/ |
Presentaion
| Date | 10月24日 14:30～14:50 | Location | PE |
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| Title | Very effective with only a small amount! Bacteriostatic effect, discoloration prevention, texture improvement (shape retention, crumbling prevention, gelation) | ||
| Detail | Taihei Chemical Industry is a domestic manufacturer that produces a variety of food additives, including phosphates and calcium lactate. We manufacture our products with quality first to contribute to enjoyable meals. We will introduce the bacteriostatic effect of our products, the effect of preventing discoloration and spoilage of fruits and vegetables, the effect of preventing caking of powdered seasonings, the synergistic effect with antioxidants and shelf life enhancers, and the control of gelling agents. | ||
| Date | 10月25日 14:00～14:20 | Location | PD |
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| Title | Very effective with only a small amount! Bacteriostatic effect, discoloration prevention, texture improvement (shape retention, crumbling prevention, gelation) | ||
| Detail | Taihei Chemical Industry is a domestic manufacturer that produces a variety of food additives, including phosphates and calcium lactate. We manufacture our products with quality first to contribute to enjoyable meals. We will introduce the bacteriostatic effect of our products, the effect of preventing discoloration and spoilage of fruits and vegetables, the effect of preventing caking of powdered seasonings, the synergistic effect with antioxidants and shelf life enhancers, and the control of gelling agents. | ||