Unique technologies contributing to “rich dietary habits” and “development of the food industry”
We provide a range of food processing products (edible fat and oil, food emulsifiers, formulations and health materials) that contribute to good taste, health and efficient production.
Kao uses the crystallization and liquid crystal emulsification technologies it has cultivated to create products for confectionery (cake and pastry) that meet the diversifying tastes of confectionery consumers.
Foaming emulsifier with unprecedented foaming power, stability, and good melting mouthfeel.
MARISH GOLD, TAMBOURINE, HI LOFTY
Foaming emulsified oil with powerful foaming power and stability.
Liquid shortening for efficient use across a broad range of applications.
Liquid fat for cakes that is ideal for use in sponge cakes.
Maintains moist mouthfeel in bread.
Magnes Fine controls the hardening of tofu by gradually releasing magnesium chloride into soy milk.
This helps to produce tofu that maintains its elasticity while also ensuring sufficient hardness.
Product lineup tailored to the production line of hardening preparations for tofu
Low concentration emulsified bittern
High concentration emulsified bittern
Our product lineup includes powder and liquid defoamers for tofu processing
KURETON POWER (Powder)
Ideal for silken and aseptic packaged tofu
KURETON WIDE LV (Liquid)
Non-silicon type. For all tofu and deep-fried products
Excel is used in a wide range of foods because it does not affect the flavor.
Delays the aging of starch-based products such as bread, cakes, and noodles. Sorbitan fatty acid esters are used to improve emulsion stability.
Polysorbate is effective for emulsifying ice cream.
Medium purity glycerin fatty acid esters
Sorbitan fatty acid esters
Polysorbates (These products have usage standards.)
Kao's MCT has been used for over 40 years in a wide range of products, including pharmaceuticals, food products, cosmetics, lubricants, and fragrances, etc. with domestic production framework ensuring stable quality and supply.
Pharmaceuticals: Drug dissolving/dispersing bases, special-purpose foods (oral and enteral nutrients)
Cosmetics: Lipstick base, solvent, diluent, viscosity adjustment
Lubricants: Lubricant for food manufacturing equipment, and the manufacture of cans for can food
Caprylic acid tri-glyceride
Caprylic/Capric acid tri-glyceride
Caprylic/Capric/Lauric acid tri-glyceride
Caprylic/Capric acid tri-glyceride
Kao offers a wide range of formulations to suit your needs. Our environmentally friendly formulations are not only safe for use in food products, but also take into consideration convenience in the production process.
Bitter masking agents
Masks the bitterness of food products and medications.
Modifiers for noodles
Suppresses binding during the noodle manufacturing process and improves looseness.
Cleaning and bacteriostatic agents
for food products
LOVING KL /PS
Comprised solely of food additives, they can be used in a range of food products and food manufacturing facilities. PS is especially ideal for seafood.
For candied chestnuts. Excellent for removing the bitter taste of chestnuts and give them a beautiful color.
Modifiers for meat
Softening effect and drip control during processing ensures tender, juicy meat.
Oil and fat product that improves the quality of confectionery and bread developed using our original oil and fat reforming technology.
Lauric edible fats and oils for confectionery
ECONA LS (Palm Kernel oil base)
Maintains a stable crystalline state, for a melt-in-the-mouth texture, suited to a range of melting points and low trans fatty acid foods.
Non-Lauric edible fats and oils for confectionery
NEW ECONA FC (for confectionary cream)
Maintains stable crystalline state with superior plasticity. Suited to range of melting points and low trans fatty acid foods.
Low trans type hard butter edible fats and oils
FASCIL SK(for cream type)
A hard butter low in trans fatty acids while also providing a hard yet melt-in-the-mouth texture.
Anti-migration edible fats and oils for confectionary
RUNE AM SHORT VE
Edible fat and oil for kneading, suitable for baked confectionery and chocolate combination confectionery. Suppresses the whitening (Blooming) of baked confectionery and chocolate and maintains a freshly-baked feel.
LUNA PHENON is a unique polyphenol material that makes use of polyphenol production technology and years of functional research into products such as those in the “Healthya” series, a brand of Japanese soft drink by Kao, for foods with function claimsspecified.
If you have any questions or require additional information about our products, please use the form below.