TJ-300 Series

pH3.2～4.5 acidified milk drinks, drinking yoghurt, acidic soy milk, protein water etc.

Good protein stability, refreshing mouth feel with low viscosity, no water seperation

TJ-200 Series

Rice and noodles products, such as sushi, udon etc.

Anti adhesion, improve  quality and structure of product

TJ-100 Series

Emulsion flavor, emulsifier, chemical industry etc.

Good emulsifying and coating properties

Beer, ice cream

Good foaming ability, enhance the taste and inhibit the formation of ice crystals

Pharmaceuticals such as disintegrating agent

Good acid resistance and solubility