Taihei Chemical Industrial Co., Ltd.
| Booth No. | 1-356 |
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Enhancing Food Safety and Quality with Phosphates
(Prevents discoloration, improves texture, extends shelf life, and controls caking)
Taihei Chemical Industry Co., Ltd. is a domestic manufacturer of phosphates that support people's lives and health. At this exhibition, we will propose solutions to problems in food development, such as using phosphates to prevent discoloration of vegetables and fruits, maintain freshness, improve the water retention of ham, sausage and seafood, propose acidic agents for leavening agents used in bread and cakes, improve the texture of rice, and improve the shelf life of prepared foods.
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| Product / Service |
Magnesium Phosphate,Tribasic Sodium Metaphosphate Ultraporine Calcium Lactate Sodium Lactate |
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| URL | https://www.taihei-chem.co.jp/en/ |
Presentaion
| Date | 10月16日 11:30～11:50 | Location | PF |
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| Title | Helping with Safety and Deliciousness! Achieving Food Loss Solution and Cost Reduction with Phosphates! (Basic Edition) | ||
| Detail | This article introduces phosphates, which contribute to reducing food waste. In the basic section, we introduce the types of phosphates, their names on food labels, and their safety. We also introduce the basic functions and examples of use of the four main actions of phosphates (chelating action, pH buffering (adjusting) action, dispersing (deflocculating) action, and water retention/binding action) along with related data. | ||
| Date | 10月17日 15:00～15:20 | Location | PD |
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| Title | Helping with Safety and Deliciousness! Achieving Food Loss Solution and Cost Reduction with Phosphates! (Applied Edition) | ||
| Detail | This article introduces phosphates, which contribute to reducing food waste. In the practical section, we will introduce how phosphates, used alone or in combination, can prevent discoloration of green vegetables and fruits, maintain freshness, prevent powder from caking, prevent rice from aging, improve the texture of bread and cake, prevent food from falling apart when boiled, control the speed of gelling agents, and improve shelf life by combining with bacteriostatic agents. | ||