Processing of protein

For improvements of taste, yield of extract, nutritional quality, and physical properties

Processing of starch

For manufacturing of sugars having various useful of properties from starch

Yeast extract

For manufacturing of yeast extract used widely as a flavor enhancer

Oil and fat processing

For manufacturing of dairy flavor, refining of oils and fats, synthesis of various aromatic esters, quality improvement of oils and fats

Others

For improvement of yield of food materials, deoxygenation and removal of sugar, lactose degradation, synthesis of galactooligosaccharides, oxidation of polyphenol.