By making full use of NOF Corporation’s original refining, compounding, emulsification, and powdering technologies, we offer a new type of DHA powdered product “N Neo Powder DHA20” and a liquid type “Neo Liquid DHA30”. “N Neo Powder DHA20” is characterized by being able to be kneaded into cookies and biscuits by suppressing deterioration of fats and oils and deterioration of flavor by powdering. It also dissolves easily in warm water, so it can be used in beverages such as milk. “Neo Liquid DHA30” is an emulsified product containing 30% of oil and fat containing DHA, and since it easily dissolves in water, it can be widely used for soft drinks and milk. In addition, we provide various health food ingredients such as EPA, perilla oil, ceramide, and phosphatidylserine.

【Multiple emulsification】
Multi-emulsified fats and oils are products with a multi-emulsified structure aimed at improving the retention and connectivity of flavors that are important for foods. The multi-emulsified structure is a state in which the flavor material is the core, and the surrounding area is wrapped with several emulsified layers to contain the flavor material. The so-called flavor material is encapsulated, so it can be used for heating in food processing. On the other hand, you can leave a good flavor without being affected. Not only does it maximize the flavor of the ingredients themselves, but it also brings out a rich flavor, such as the richness of the aftertaste and the effect of further enhancing the umami. It is a product expected in a wide range of fields in the future.

【Microencapsulation】
“Microcapsule technology” originally developed by NOF Corporation has improved the stability of core substances, masked taste, prevented moisture absorption, avoided contact, etc., and has been expanded to various fields such as food, medical care, and feed. Made possible. As one of them, microcapsules of bifidobacteria are attracting attention. Bifidobacterium is known to be sensitive to acid, air and heat, and microencapsulation compensates for these weaknesses. Furthermore, in order to expand the range of functions of microcapsules and sell products with increased added value, we are developing technologies to enhance the functionality of microcapsules by coating them with water-soluble ingredients and to microencapsulate oily ingredients.