OKUNO's strength in food industry

• Satisfy with all your requirements in food additives

   Let us know the challenges you'd like us to address. Propose optimal formulations to address your challenges.

• Halal-certified products

  Manufacture Halal-certified products in our Japanese factory, No.5 Factory.
  Our safe, reliable shelf life improvers and quality improvers are ideal for a wide range of halal foods--from prepared meals and rice dishes to noodles, bread, and pastries.

• Expanding product supplying areas

  In 2024, we have supplied our food additives to South Korea, Taiwan, Hong Kong, Thailand, Vietnam, Indonesia, Malaysia, and Singapore.
  We can deliver our food additives from Japan directly to your manufacturing factories worldwide.

PRODUCT LINEUP

PROFECT series

PROFECT series are Modified protein material utilizing wheat protein.
It has unique features.

Improve production efficiency and enhance the texture of low-carbon, high-protein noodles

Bread and confectionery dough improver for higher extensibility and flexibility

Halal-certified product	Product Name	Advantages	Main Components	Application
	PROFECT PEPS	Realize hardness and viscoelasticity to noodles, dumpling skin. Prevent skin breaking.	Wheat protein, Wheat hydrolysates	Noodle, dumpling skin, bread
	PROFECT YN	Enhance dough flexibility and extensibility for better handling during shaping. Can increase volume during firing.	Dextrin, wheat hydrolysates	Noodle, dumpling skin, bread

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  If PROFECT PEPS is added, tear-resistant noodles can be produced as the noodles containing 50% starch are easily torn.

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  If PROFECT YN is added into bread, good appearance can be achieved as PROFECT YN can prevent wrinkles after baking.

Shelf life improver

OKUNO holds a leading market share of Japan in shelf life improves.
OKUNO's products can extend the shelf life without affecting food flavors, so you can make tasty and safe processed food.
For food loss reduction.

Halal-certified product	Product Name	Advantages	Main Components	Application
	DELI 10 TH	Using DELI BLEND method is the most effective way to reduce acidity and acid odor.	Sodium acetate, glycine	For prepared meals and processed food
	KS TOP TH	Extend the shelf life of fried foods, breads, pastries, and other baked goods without affecting their appearance. Glycine-free.	Sodium acetate	For prepared meals and processed food, fried food
	OKAZU NO SATO TH	Extend the shelf life of processed foods without compromising their flavor	Sodium acetate, glycine	For prepared meals and processed food
	TOP KEEP SUD	Provide powerful antimicrobial protection against heat-resistant bacteria. Sodium acetate-free.	Glycine	Filling for pastries

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  KS TOP TH effectively inhibits mold growth.

Quality improver, specialized for frozen foods

Quality Improver, Specialized For Frozen Foods

Halal-certified product	Product Name	Advantages	Main Components	Application
	ZEPPIN FROZEN R	prevent frost-like discoloration in frozen cooked rice and slows the staling of rice and rice-cake products. It also provides lasting moisture to cakes, bread and confectionery.	Oligosaccharide, Starch, Roasted rice bran extract	Rice, rice cake, cake, bread and confectionery
	ZEPPIN FROZEN FB1(HL)	Protect dough during a long-term frozen storage, ensuring frozen breads bake with outstanding volume.	L-ascorbic acid, enzyme	Frozen bread dough
	ZEPPIN FROZEN VA	Prevent water separation, inhibiting softening, and maintaining flavor in frozen vegetables.	calcium lactate	Frozen vegetables

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Freezing without additives, a white, chalky appearance and a hard, dry texture will occur.
In contrast, the rice treated with ZEPPIN FROZEN R stays soft and free of white discoloration even after freezing.

Quatlity improver

Contributes to higher-quality processed foods.
Improve workability, yield and food texture, also preserve food color, can reduce salt content.

Halal-certified product	Product Name	Advantages	Main Components	Application
	ROOKIE GUM RISE (HL)	Ideal thickener for adjusting viscosity and enhancing emulsion stability in sauces, dressings, and more.	Xanthan gum	Sauce, dressing
	KOMACHI T (HL)	Effectively prevent browning in cut fruits and root vegetables.	L-ascorbic acid	Banana, apple, peach, mango, avocado
	TOUGHEX	Give and keep crunchy textures in snacks and fried foods.	Sodium carbonate, gum Arabic	Bread, pastry, Fried food(batter)
	LIGHTEX	Give and keep crispy textures in snacks and fried foods.	Sodium carbonate, gum Arabic	Bread, pastry, fried food(batter)
	RICET AP	For good-shape rice ball, prevent deformation	Modified Starch	Rice
	POTASHIO OD	A seasoning designed for reduced-sodium foods that imparts a satisfying salty flavor.	Potassium chloride	Soup, pickles, ham, sausage
	NERI-KING KK	Enhance the texture of seafood paste products (e.g., fish cake) Allowing some seafood pastes to be replaced with water.	Modified starch, Sodium L-ascorbate	Fish cake, fish ball
	RMTH	Minimize water loss during cooking to deliver a juicy texture and pleasant springiness in processed meat and seafood products. Also, can improve yield.	Trisodium citrate, Calcinated shell calcium	Meat , fish, shrimp
	FOODON T	Provide juicy and soft texture in processed meat and seafood products. Also, can improve yield.	Sodium carbonate	Meat , fish, shrimp
	TOP FOX-V (HL)	A knead-in-type, anti-stick agents mainly composed of emulsifiers.	Glycerin fatty acid ester	Noodle

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  If RMTH is added, high yield and moist, juicy texture can be achieved after cooking.

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  Adding KOMACHI T(HL) can prevent avocado discoloration and preserve its natural color.

Baking powder

Since becoming the first company in Japan to manufacture baking powder domestically in 1922, we have offered a variety of baking powders tailored to different heating conditions. Using the optimal baking powder for each processed food ensures a fluffier volume and superior texture.

Baking powder (2-component type) *Mix with sodium bicarbonate before use

Halal-certified product	Product Name	Advantages	Main Components	Application
	ACID AGENT for FRIED FOOD (FFA-T)	Use with sodium bicarbonate for crispy texture.	Disodium dihydrogen pyrophosphate	Tempura, deep fried chicken
	ACID AGENT for BAKED GOODS (WSA-T)	Use with sodium bicarbonate for volume increase　for pastry.	Glucono-δ-lactone (GDL)	Muffin, madeleine

Functional food materials

Functional materials created using our own unique production methods

Halal-certified product	Product Name	Advantages	Main Components	Application
	DEORICE POWDER	Reduce odors of processed food. educe bitterness and astringency of health-conscious foods.	Roasted rice bran extract	Processed meat and processed seafood, beverage
	AW-G	Enhance and enrich food flavors. Suitable for enhancing saltiness, spiciness, and richness (Umami).	Wheat hydrolysates	Sauce, soup

Quality improver, specialized for plant-based food

Halal-certified product	Product Name	Advantages	Main Components	Application
	VMU	Reduce unpleasant soy flavors with amino acids and carefully selected food ingredients.	Glycine	Soybean meat
	PROFECT KV	prove the binding and firmness of soy meat, creating a more meat-like texture	Wheat protein	Soybean meat

Halal-certified products (by Japan Islamic Trust)

The official logo of Japan Islamic Trust
The official website of Japan Islamic Trust

Product Name	Advantages	Main Components	Application
CMR-23	Can use for shelf life improving and seasoning. Not using China-oriented ingredients.	Sodium acetate	For prepared meals and processed food
TOP KEEP SUD	Provide powerful antimicrobial protection against heat-resistant bacteria. Sodium acetate-free.	Glycine	Filling for pastries
PROFECT PEPS	Realize hardness and viscoelasticity to noodles, dumpling skin. Prevent skin breaking.	Wheat protein, Wheat hydrolysates	Noodle, dumpling skin, bread
PROFECT YN	Enhance dough flexibility and extensibility for better handling during shaping. Can increase volume during firing.	Dextrin, wheat hydrolysates	Noodle, dumpling skin, bread
FOODON T	Provide juicy and soft texture in processed meat and seafood products. Also, can improve yield.	Sodium carbonate	Meat , fish, shrimp
LIGHTEX	Give and keep crispy textures in snacks and fried foods.	Sodium carbonate, gum Arabic	Bread, pastry, fried food(batter)
ZEPPIN FROZEN R	prevent frost-like discoloration in frozen cooked rice and slows the staling of rice and rice-cake products. It also provides lasting moisture to cakes, bread and confectionery.	Oligosaccharide, Starch, Roasted rice bran extract	Rice, rice cake, cake, bread and confectionery
ZEPPIN FROZEN FB1(HL)	Protect dough during a long-term frozen storage, ensuring frozen breads bake with outstanding volume.	L-ascorbic acid, enzyme	Frozen bread dough
ROOKIE GUM RISE (HL)	Ideal thickener for adjusting viscosity and enhancing emulsion stability in sauces, dressings, and more.	Xanthan gum	Sauce, dressing
TOP FOX-V (HL)	A knead-in-type, anti-stick agents mainly composed of emulsifiers.	Glycerin fatty acid ester	Noodle
KOMACHI T (HL)	Effectively prevent browning in cut fruits and root vegetables.	L-ascorbic acid	Banana, apple, peach, mango, avocado