The combinations can be used in a wide range of applications.

Examples

• Excellent for calcium carbonate dispersion in drinks.
• Effective for improved stability with milk coffee and milk tea.
• Effective for foaming cakes such as sponge cakes.
• Foaming agent with oil resistance suitable for cakes with high fat content such as butter sponge cakes.
• Effective as a preservative, moisture retainer, texture improver and physicality improver of doughs in wheat flour products such as bread, noodles, cakes and starchy foods.
• Controls hardening as a result of ageing in mochi rice cakes.

An emulsifier that combines RYOTO Sugar Ester and RYOTO Polyglycerol Ester which is used in a wide range of foodstuffs.
Excellent for calcium carbonate dispersion in drinks.
Effective for improved stability with milk coffee and milk tea.
Effective for foaming cakes such as sponge cakes.
Foaming agent with oil resistance suitable for cakes with high fat content such as butter sponge cakes.
Effective as a preservative, moisture retainer, texture improver and physicality improver of doughs in wheat flour products such as bread, noodles, cakes and starchy foods.
Controls hardening as a result of aging in mochi rice cakes.
Effective for defoaming in protein drinks/foods.
With sucrose fatty acid ester as its main ingredient, it is a cleaning agent for foodstuff and tableware that is made solely from food additives.