OKUNO CHEMICAL INDUSTRIES CO., LTD.
| Booth No. | 1-257 |
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Our diverse range of products spans from food quality improvers to functional materials
We offer products that elevate food quality, from improving frozen dough to preserving the shelf life, color, and texture of prepared foods. Additionally, we provide versatile solutions that support daily life through functional materials and non-food applications such as alcohol metabolism promotion, hygiene management, and fluoropolymer coating alternatives.
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| Product / Service |
TOP BISTRO FROZEN FB-H New Products PROFECT YN TOP BISTRO FROZEN R TOP VEGEACE BT R-Crudex (Roasted rice bran extract) New Products |
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| URL | https://www.okuno.co.jp/en/ |
Presentaion
| Date | 14:00 14:05～ | Location | PD |
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| Title | New material supporting alcohol metabolism promotion - Roasted rice bran extract | ||
| Detail | Roasted Rice Bran Extract, upcycled from defatted rice bran, is widely used as a food deodorizer and lipid antioxidant. During our research into new functionalities, we discovered its ability to promote alcohol metabolism. In this presentation, we will share evaluation results from mouse studies to demonstrate its efficacy and potential as a novel functional ingredient. | ||
| Date | 14:30 14:35～ | Location | PD |
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| Title | We support solving quality issues in supermarket side dishes and bento boxes! | ||
| Detail | Prepared foods in supermarkets face diverse quality challenges, such as maintaining texture, preventing discoloration, and extending shelf life. We offer a comprehensive product portfolio to address these needs. This presentation showcases practical case studies to clearly demonstrate the efficacy and unique features of our solutions. | ||
| Date | 14:30 14:35～ | Location | PE |
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| Title | This is the improver for frozen bread dough! Achieving both high hydration and stable production | ||
| Detail | "Want high hydration, but find it difficult to handle?" If you face this challenge, we have a solution. For frozen dough, increasing hydration improves texture and flavor but compromises workability and freeze tolerance. This presentation introduces a novel quality improver that overcomes these challenges, enhancing both the quality and workability of frozen dough. | ||