Research and Development
Key factors for confectionary development
- Concept and design
-
- Marketing
- Clarify product designing
- Design, taste, texture, flavour
- New technology
- Design food texture
-
- Design gelling agent
- Type of ingredients
- Recipe for ingredients
- Design taste and flavour
-
- Design flavour
- Sweetness, sourness, deliciousness
- Type of ingredients
- Recipe for ingredients
- Concept and design
- Type of food ingredients used for food product & effect of ingredients’ bacteria to total recipe and how to control that. Researching food process, distribution, anti-aging, anti-discoloring.
Key factors for gelling agent development
- Outstanding food texture
- Elasticity, crumbliness, melting, smoothness, flavour.
- Used ingredients and their effects
- Design counting the flavour strength and masking.
- Manufacturing line
- Design with appropriate meling, heat resistance, pH stability, viscosity, gelling temperature.
- Anti-aging
- Design counting the anti-dripping, effect on food texture and appearance.
- Inhibiting microbe count through sterilization
- Ingredients, water activity effects the microbe growth.
Research facility
Using retort sterilization enable to accumulate actual data.
Measuring gell strength and elasticity.
Test the viscosity before the line testing.
Roles of flavours
- Adding
- Adding flavour to ingredients that has no flavour.
- Empowering
- empowering the strength of ingredients’ flavour.
- Masking
- Hiding the unwanted flavour of ingredients.
Flavour types
- Essence Water soluble Freeze resistant
- Enables natural flavour. High flavour strength.
- Flavour Water soluble Oil soluble
- It can be used for wide variety.
- Oil Oil soluble Heat resistant
- Best used for baked cakes and other confectionaries.
- Emulsified flavour Water soluble Heat resistant
- Emulsified ingredients keep the flavour strength for extended period.
- Oreoregin extract Water soluble Oil soluble
- Highly concentrated extract enables the richest flavours.
- Flavour powder Heat resistant
- Best used for mixing powder, tablet, powder beverage that contains no liquid.
- Cloudy base
- Gives cloudiness to beverage.
- Seasonings Heat resistant
- Best used for snacks and side dishes.
Research facility
Using the data and know-how to develop custom made flavours.
Analyze the flavour ingredients for development and quality management.
Analyze unknown ingredients for further development.
Make to order
- Designing the very best
- We manufacture on “make-to-order” system. Each product are designed based on your facility’s hygiene and other key factors.
- The very best proposal
- We propose the best inhibitor based on other massive data.
Technical service & aftercare
- Testing the effect
- We will test the microbe count of FGA microbe inhibitor used products.
- Re-designing
- We will propose a better inhibitor based on above testing results.
- Checking the facility environment
- We can visit your facility and check various areas’ microbe count and suggest to lessen the microbe through improving the hygiene.
Research facility
Understanding how and when the microbes growth leads to developing better inhibitor.
Used in order to extract the ingredient for further product development.
Test the microbe growth for further product development.
