New model of original material "Tremelgum®" debuts! Texture control from the inside through penetration
独自素材「トレメルガム®」に待望の新モデルが登場！本プレゼンでは、浸透作用により食品の内側から食感をコントロールする新技術をご紹介。米飯の粒立ち・歩留まり向上、小麦製品の老化抑制、調味料浸透による畜肉加工品のみずみずしさ向上など、多様な事例と課題解決アプローチを解説します。
A long-awaited new model has been added to our proprietary material, Tremelgum®! This presentation introduces a new technology that controls food texture from the inside through osmosis. We will explain various case studies and problem-solving approaches, including improving the graininess and yield of cooked rice, suppressing retrogradation in wheat products, and enhancing the juiciness of processed meat products through seasoning penetration.