Many proteins tend to aggregate and precipitate under acidic conditions.

FIPEA® is able to stabilize proteins over a wide pH range and prevent their precipitation. Beverages stabilized with FIPEA® retain their low viscosity and therefore offer a refreshing, smooth texture.

Frozen dough is often used because it is more convenient to handle.

FIPEA^® stabilizes the dough, helping to increase its volume and maintain its texture after baking, resulting in better-tasting pastry products.

In sushi and rice ball production, various issues can arise, such as rice grains breaking down, reduced yield, and decreased production efficiency, all of which are caused by the adhesive properties of cooked rice.

FIPEA^® helps control the stickiness and protects the rice grains during processing. Additionally, FIPEA^® reduces deterioration during storage and helps maintain a long-lasting soft texture.

Our employees are dedicated every day working with passion to continuously developing new applications. We look forward to presenting innovative application forms to you in the near future.