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Emulsifier

By adsorbing at the interface between water and oil and reducing interfacial tension, it facilitates the formation of fine particles and maintains a stable state.

Antioxidant

Antioxidants are used to prevent the deterioration of food components such as fats and oils caused by oxidation.
Their purpose is to enhance food safety and preserve flavor, ensuring that products remain both safe and enjoyable to consume.

Spore-Forming Probiotic

LACRIS™ is a spore-forming probiotic containing spore of weizmannia coagulans, resistant to heat and acid.Backed by scientific research and used in Japanese food formulations for over 50 years.

Beverage

Dairy, Cream, Frozen Dessert

Processed Fats and Oils

Fried Foods & Non-sweet Mix Flour

Meat & Seafood

Bread

Noodles

Chocolate

Cake, Biscuit, Sweet Mix Flour

Crackers, Snacks

Candy, Gummy, Jelly, others

Tablet & Powdered Foods

LACRIS™-S, LACRIS™-15

The spore-forming lactic acid bacterium has been formulated for food use under the name "LACRIS™".

Natural Vitamin E

Natural vitamin E is produced using by-products from the manufacturing of edible vegetable oils as raw materials, and is manufactured through advanced extraction techniques.

RYOTO™ POLYGLY ESTER

Polyglycerol fatty acid esters

RYOTO™ SUGAR ESTER

Sucrose Fatty Acid Ester