Various effects! Introduction of protein modification effects by lutein
タンパク質改質機能を持つ色素成分ルテインを配合した「Lute On™」シリーズが食品のおいしさと品質向上を多方面からサポートし、現場の課題解決にお役立ちいたします！麺のコシや歩留まり向上、冷凍パン生地の伸展性向上、水産練り物の弾力向上、ケーキの食感改良など、様々な効果をご紹介いたします！
The “Lute On™” series, which contains lutein, a pigment ingredient with protein-modifying functionality, supports food deliciousness and quality improvement from multiple angles and helps solve challenges in production sites. It can improve noodle firmness and yield, enhance the extensibility of frozen bread dough, increase the elasticity of surimi products, and improve the texture of cakes.