Sakamoto Yakuhin Kogyo Co., Ltd.
| Booth No. | 1-224 |
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Physicochemical modification of prepared dishes (fried chicken, croquette, dressing and sauce) and starch-containing food using emulsifier
This presentation focuses on the effects of emulsifier addition on the physical properties of prepared foods and starch-containing products. For prepared foods, it aims to improve crispness, browning, and freeze-thaw stability in items like fried chicken, croquettes, and dressings. For starch-rich foods such as bread and tempura, data on texture and quality improvements will be showcased. These modifications help enhance food quality, stability, and consumer appeal across various applications.
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| Product / Service |
Emulsifier（Food additives） |
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| URL | https://www.sy-kogyo.co.jp/en/ |
Presentaion
| Date | 10月15日 15:30～15:50 | Location | PD |
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| Title | Introduction to Plant-Derived Glycerin Useful for Improving Preservation | ||
| Detail | Sakamoto Yakuhin Kogyo Co., Ltd. is a specialized manufacturer and supplier of 100% plant-derived glycerin and polyglycerol fatty acid esters used as emulsifiers. This presentation will explore the use of glycerin as a means to enhance the preservation and maintain the texture of frozen vegetables and other food products, as part of broader efforts to reduce food loss. Several case studies will be introduced to illustrate the practical applications and effectiveness of glycerin in improving product quality throughout storage. | ||
| Date | 10月16日 15:00～15:20 | Location | PE |
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| Title | Fighting the Cocoa Shock ~ New Proposal for Cocoa Butter Reduction ~ | ||
| Detail | In recent years, cocoa butter prices have been rising quickly due to the cocoa shock. Cocoa butter contributes to controling the viscosity of chocolate, but this function can be replaced by emulsifiers. In this presentation, we will propose a method for reducing the cost of chocolate by SY-Glyster (polyglycerol fatty acid ester), which can control the viscosity of chocolate. | ||
| Date | 10月17日 11:30～11:50 | Location | PC |
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| Title | Making Starch Foods More Delicious! Emulsifier Utilization Techniques | ||
| Detail | Starch-based foods, commonly used in prepared dishes, often face issues such as stickiness, syneresis, and texture deterioration during processing steps like heating, cooling, freezing, and storage. These problems stem from physical changes in starch, including water absorption, gelatinization, and retrogradation. Using examples such as fried foods and white sauces, this presentation will showcase the specific benefits of adding SY-Glyster to stabilize quality and enhance product value. | ||