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Food additive and food materials for Halal food
Halal cerfified products
It is estimated that one in four of the world's population is now Muslim. Halal certification is applied worldwide to products, raw materials and foods to ensure they meet the standards required by Muslims, and to avoid those items that are prohibited by Islamic principles.
To respond to the rapidly growing halal food market, OKUNO has implemented a halal-compliant quality management system and are expanding our halal-certified product line.
Product features, specifications
Shelf life improvers
- TOP KEEP SUD
- Excellent antimicrobial resistance to heat-resistant bacteria
- Not containing sodium acetate to prevent taste impact on sweet fillings and other products (Glycine based)
- DELI 10 TH
- Reduced acidity and sour odor through a proprietary processing
- Product by original DELI-BLEND method
- (sodium acetate and glycine based)
- KSTOP TH
- Improve the shelf life of fried food, bread, confectionery without affecting their appearances because not containing glycine
- (sodium acetate based)
Food quality improvers
- PROFECT PEPS
- Improve dough binding, giving noodle firmness and viscoelasticity
- Ideal for realizing a firm texture and improving noodle production
- PROFECT YN
- Achieve high extensibility and shrinkage resistance to flour dough
- Effective in improving workability and reducing production loss
- Suitable for preventing wrinkles and shrinkage of bread after baking
- ZEPPIN FROZEN FB1 (Halal certified product)
- For bread, suitable quality is achieved by preventing damage to dough caused by long term frozen storage
- Show volume increasing effect
- ZEPPIN FROZEN R
- Superior in inhibiting aging of processed rice and rice cakes
- Effective in preventing the texture of rice from becoming hard due to prolonged frozen storage
- FOODON T
- For processed meat and seafood products
- Improve water retention in meat and contribute improved yield rate after heating
- Improve soft and juicy texture
- ROOKIE GUM RISE (Halal cerfitied product)
- Specially processed xanthan gum
- High viscosity even at low concentration
- Features low spinnability, high emulsification stablity