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GOHSENOL™ EG is high quality Polyvinyl Alcohol (PVOH) obtained after eliminating impurities through purification process, conforming to the standard of cosmetic ingredients (Japanese Standards of Quasi-drug Ingredients).

Polyvinyl Alcohol is a pharmaceutical excipient and listed in major official compendia.
It is widely used in many countries including Japan, the United States, and Europe.
Our GOHSENOL™ EG conforms to pharmacopoeia excipients including JPE* 1,USP*2 and EP*3

  1. *1Japanese Pharmaceutical Excipients (JPE)
  2. *2United States Pharmacopeia (USP)
  3. *3European Pharmacopoeia (EP)

Acetic acid is used as a sour agent added in vinegar, pickled vegetables, and sauce, and as a raw material for spice. When used as a food additive, acetic acid can be indicated by its group name, substance name, or abbreviated name according to the purpose of use.

Sodium diacetate is sodium acetate with slight flavor of acetic acid.It is used as a sour agent and pH regulator.
Sodium diacetate is our trade mark, categorized as composition of sodium acetate (anhydrous) and glacial acetic acid.

Composition: 58% of sodium acetate (anhydrous), 42% of glacial acetic acid

Sodium acetate (trihydrate) is widely used as a shelf-life extending agent, pH regulator, etc. as it has properties to solve in water well.

Sodium acetate (anhydrous) is widely used as a shelf-life extending agent, pH control agent.

Dextranase reduces polysaccharide viscosity by dissolving the dextran in juice in the sugar manufacturing industry. This greatly reduces labor.


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Erythritol is a sweetener classified as a sugar alcohol, and is a natural sugar found in fermented foods such as wines and rice wines as well as fruits and mushrooms. According to the energy evaluation methods of the Ministry of Health and Welfare, it is the only sugar with a recognized energy value of 0kcal/g in Japan.

RYOTO™ Sugar Ester is a food emulsifier that esterizes sucrose and fatty acids derivedextracted from plantsvegetables. The brand has various characteristics depending on the type of fatty acid and the degree of esterization, and is widely used in detergents and industrial application, starting with the field of foods.

LACRIS-S is a Bacillus coagulans for foods separated from the green malt, and with excellent characteristics not seen in general lactic acid bacteria.

Wasaouro™ is an anti-bacterial agent researched and developed to improve the non-perishability of food products and to retain their freshness by applying the anti-bacterial strengths of allyl mustard oil, which is found in wasabi.