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Egg ingredients Egg ingredients Egg ingredients

Processed liquid egg

Processed liquid egg

Using fresh hen eggs, Taiyo Kagaku utilizes hen egg processing technology such as condensation and enzymatic degradation to a quality of egg ingredients on another level from liquid egg and powdered egg. The product lineup uses a paste with sweetened and salted egg yolks and whole eggs, has no peculiar aroma as it goes through a different engineering process from powdered egg, and is useful for a wide range of applications. The lineup includes products with enhanced egg flavor and modified emulsion properties thanks to enzymatic degradation, as well as “condensed egg” products with a reduced fishy smell and increased shelf life thanks to unique low-temperature long-term heating.

Main functions

  • Enhanced richness
  • Raise the general egg flavor
  • Emulsion stabilization (acid resistance / heat resistance)
  • Modification of proteins and starch

Main applications

  • Confectionery
  • Bakery
  • Flour paste
  • Processed oils and fats
  • Ice cream
  • Dessert
  • Prepared food

We sell different products depending on the region.
Please contact us for more information.

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