Functional food division

 

A Food fundamental research laboratory develops materials focused on aroma and food functions.

Scents have been used for preservation, deodorization and masking of foods for a long time, we have been focusing on research for functions other than "flavoring" of aroma compounds.  Based on scientific evaluation of the preservative effect of spices, we have been developing flavor with antimicrobial properties.  Utilizing instrumental analytical technology and sensory evaluation technique of aroma compounds, we have been developing deodorant material aimed at preventing halitosis for oral care and masking unpleasant flavors derived from functional materials.  And now we are also developing not only flavor but also functional fermented materials, including D-amino acid-containing fermented materials that use fermentation and analytical technology.

 

We hope to develop new functional flavors and food materials focusing on functions that meet diverse society and customer's needs.

Use

  • Oral care
  • Care food, health food
  • Beverages etc

Example of product

  •  Mint enhancer (Antibacterial flavor for oral cavity)

Based on the knowledge of preservative effect of spices used for a long time, we had studied the antibacterial action against oral bacteria and pharyngeal bacteria, and developed oral antimicrobial flavor based on knowledge obtained from our study.  Mint enhancer can give antibacterial effect on periodontal bacteria, without destroying the taste when used in gum or candy etc.

 

  • Oaklean Ex (P) (Natural deodorizer)

    We carefully selected from among many plant materials, we are developing botanical deodorant materials suitable for deodorizing methyl mercaptan (a main component of bad breath).  Since Oaklean Ex(P) has a milder taste compared with other botanical deodorant, it can be used for various products.

 

  • Roseclean F (Deodorizer · masking material)

    Roseclean F is a food material using rose buds and petal extracts.  It exerts a deodorizing effect against various malodor except for methyl mercaptan and amine.  It also has a high masking effect on odors of proteins and peptides such as collagen, undesirable fatty odor such as DHA and aftertaste of artificial sweeteners.