SDBNI Co., Ltd.
Application By Food

SDBNI always provide various Application By Food with the best quality

Click the name of products for more detailed information of the products

Noodle & Starch

When food additives such as single & mixed phosphates, alkali additives and fremol are used in noodle manufacturing process, they will produce the quality improvements as follows.
- Improve mouth-feeling, texture and external appearance of noodles.
- Improve moisture holding ability and prevent staling of the products.
- Increase elasticity and restoration ability to the original shape.
- Speed up the gelatinization. Prevent noodles from sticking to processing machine and
 enhance elongation property.
- Make dumpling dough (skin of bun-dough) soft and elastic and prevent it from sticking to rollers.

Meat / Poultry Products

When food additives such as mixedphosphates and orthophosphates are used in meat manufacturing process, they will improve the product qualities as follows.
- Increase the yield during processing and freezing and improve cohesiveness.
- Increase moisture holding capacity of products and reduce drip-loss.
- Stabilize color appearances and taste of the products.
- Enhance flavor and softness of products.
- Make water and fat dispersed easily by improving cohesiveness and uniformity.
- Prevent nutritional loss during shelf-life.
- Reduce microbial growth.
- Natural colors will enhance the color appearances and value of the product .

Fish surimi / Fillet / Cake, Paste Products

When food additives such as mixed phosphates and orthophosphates are used in manufacturing marine products, they will produce the following improvements.
- Increase the yield during processing and freezing and improve cohesiveness with water.
- Increase moisture holding ability of products and reduce drip-loss.
- Preserve the color appearances and the fixed shape
- Enhance flavor and softness of products.
- Prevent the forming of ice-glazing during distribution with refrigeration.
- Prevent nutritional loss during distribution period.
- Reduce microbial growth.
- Reduce the salty taste by using KCl instead of table salt.
- Use SPORIX? when reducing the bitter taste of KCl.

Dairy / Non-dairy Products

When food additives such as mixed phosphates and orthophosphates are used in processing dairy products, they will produce the following improvements.
- Stabilize milk and dairy products during processing and distribution period.
- Prevent the loss of color appearances during the heat treatment process.
- Function as buffer and emulsifier.
- Produce suitably hardened product by stabilizing fat in cheese.
- Improve the mouth feeling, meltability & spreadability of cheese.
- Natural colors improve the color appearances and the value of the processed products.

Bakery / Confectionery Products

Customers can make desirable products by using food additives such as single & mixed phosphates. By using synthetic leavening agents suitable for the properties & processes of the products, they can improve the work efficiency and product qualities.
- Preserve the freshness of confectionery and bakery
- As a fermentation stimulant, it prevents the loss of carbon dioxide.
- By controlling the forming of carbon dioxide, customers can manufacture any size of the products.
- Improve work efficiency with enhanced physical property of dough.
- Enhance color appearances, flavor and shape of products.

Snack & Cereal Products

The range of snack food is extensive and often confused with confectionery and bakery. Snack foods have many characteristics. Firstly the packages of products are small and it has varietis of tastes. Secondly, they are salty and less sweet. In addition, they are sometimes packed as mixtures of various color appearances and many different shapes. Snack foods requires relatively longer distribution period than others. Our food additives are used for the following purposes.
- Improve the condition of dough and make suitable for injection blow molding ability
 and extrusion molding ability.
- Use the mixture of KCl and NaCl instead of using excessive table salt
- Use natural antioxidant for preventing oil & fats from oxidation in order to increase its
 distribution period.
- Use various acidulants to improve the quality of crispy snack

Fruits & Vegetables Products

Processed fruits and vegetable products have wide variation such as dried products, juices, nectars, jams, canned food and sugared pickles,etc. According to the raw materials, processes and products, customers can choose the following range of products. They harden the textures of fruits & vegitables and prevent decomposition & discolorization. They also controls color appearances, acid tastes and viscosities.
- Harden the texture of dried or canned food.
- Effective at adjusting pH and chelating metallic ion.
- Effective at adjusting acidity(less than pH 5.6)
- Natural colors has no limitation of usage.
- Suppress discoloration, deterioration and easy to adjust viscosity.

Beverages

When food additives such as orthophosphates, polyphosphates and natural colors are used in beverages, they will produce the following effects.
- Improve the color appearances and flavors.
- Come into synergy effect as using with polyphosphates and natural antioxidants like
 Vitamine C, etc.
- SPORIX? is remarkable in chelating ability, e.g., strongly sequesters various metallic
 ions even in acidic pH and reduces microbial growth.
- Effects are increased when combined with pH buffering acidulants like citric acid and
 fumaric acid.
- Prevent and inhibit the precipitation of protein contained beverages.

Seasoning / Flavoring

When food additives such as single and mixed phosphates and natural colors are used in seasoned and flavored foods, they will produce the following improvements.
- Get the taste of seasoning mild and help seasonings penetrate into the food.
- Neutralize alkalinity after salt processing.
- SPORIX? is remarkable in chelating ability, e.g., strongly sequesters various metallic
 ions even in acidic PH and reduces microbial growth.
- Enhance color and mouth feeling..
- Suppress the growth of a microorganism.
- Increase cohesiveness and uniformity.
- Used as anti-caking agent for granule and mixed powder of seasoning additives.
- Used as food shaping supplements.
- Promote dispersion and emulsification.

Salted fishes

When food additives such as orthophosphates, mixed phosphates and natural colors are used in processing salted and fermented seafoods, they will produce the following improvements
- Increase cohesiveness and moisture holding ability.
- Improve color appearances and flavors.
- Help seasonings easily penatrate into the products.
- Prevent and inhibit dehydration phenomena.
- Harden the elasticity of seafood flesh.