It creates a smooth, thick consistency that is "easy to swallow."
●Low adhesiveness, no sticky viscosity.
●It has cohesive properties, and forms a food mass that does not easily break apart even when chewed.
It is not affected by the decomposing enzymes in saliva, and the viscosity does not change over time.
●Once thickened, it does not thicken or separate over time, so the initial "ease of swallowing" does not change.
●It also gives a stable viscosity to fruit juice drinks, milk, miso soup, etc.
We focused on the appearance of transparency and tastelessness and odorlessness.
●The transparent finish makes the most of the original color of the food.
●It is tasteless and odorless, so it does not impair the original flavor of the drink or dish.
We focused on ease of use.
●Good dispersibility, does not clump easily, and dissolves quickly.
●It can be used to thicken both hot and cold foods.