September 17, 2015

#216. The natural material which makes frozen food last long!

         The company has succeeded for the first time in the world in mass-producing antifreeze polysaccaride which is effective to keep the taste and the flavor of the frozen food fresh for longer hours.

Antifreeze polysaccaride, obtained from Enokitake mushroom, is claimed to have the superior properties as an antifreeze in deep-frozen food products. Thanks to the company’s success in mass production and reduction of cost, it is expected to be used widely as a safe additive while freezing various kinds of processed foods.