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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.
Confectionery/bread emulsifiers
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.
For cakes
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MARISH AL
Foaming emulsifier with unprecedented foaming power, stability, and good melting mouthfeel.
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MARISH GOLD, TAMBOURINE, HI LOFTY
Foaming emulsified oil with powerful foaming power and stability.
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LOFTY F
Liquid shortening for efficient use across a broad range of applications.
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MARISH SUPER
Liquid fat for cakes that is ideal for use in sponge cakes.
For breads
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MILDY
Maintains moist mouthfeel in bread.
Additives for Tofu
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
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MAGNESFINE TG
Low concentration emulsified bittern
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MAGNESFINE AT
High concentration emulsified bittern
Our product lineup includes powder and liquid defoamers for tofu processing
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KURETON POWER (Powder)
Ideal for silken and aseptic packaged tofu
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KURETON WIDE LV (Liquid)
Non-silicon type. For all tofu and deep-fried products
Food emulsifiers
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.
EXCEL series
High purity glycerin fatty acid esters
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EXCEL S-95
C18 60-70% other -
EXCEL VS-95
C18 50-60% other -
EXCEL O-95N
C18F1 75-85% other
Medium purity glycerin fatty acid esters
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STEP SS
Monoglyceride, Succinate -
EXCEL 122V
C18F1 45-55% other -
EXCEL 200
C18 50-60% other
EMASOL series
Sorbitan fatty acid esters
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EMASOL S-10V
Sorbitan monostearate -
EMASOL P-10V
Sorbitan monopalmitate -
EMASOL S-30V
Sorbitan monopalmitate
Polysorbates (These products have usage standards.)
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EMASOL L-120V
Polysorbate(20) -
EMASOL S-120V
Polysorbate(60) -
EMASOL O-120V
Polysorbate(80)
MCT (Medium Chain Tri-glyceride)
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.
Main applications
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
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COCONAD RK
Caprylic acid tri-glyceride
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COCONAD MT
Caprylic/Capric acid tri-glyceride
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COCONAD ML
Caprylic/Capric/Lauric acid tri-glyceride
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MT-60
Caprylic/Capric acid tri-glyceride
Combination products
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
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BENECOAT BMI-40/BMI-40L
Masks the bitterness of food products and medications.
Modifiers for noodles
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MENSUTTO MK-1/HG-200
Suppresses binding during the noodle manufacturing process and improves looseness.
Cleaning and bacteriostatic agents
for food products
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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.
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KURI-LOVING
For candied chestnuts. Excellent for removing the bitter taste of chestnuts and give them a beautiful color.
Modifiers for meat
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SOFMEAL ALPHA
Softening effect and drip control during processing ensures tender, juicy meat.
Edible fats and oils (Shortening)
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 SP (Coconuts oil base)
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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 VE (for versatile type)
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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
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FASCIL F (for coating type)
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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
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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.
Catechin/ Chlorogenic acid
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.
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