TREHALOSE & SOY FIBER | SOYA-UP improves your sushi rice. Better than only TREHALOSE.-Soyafarm USA
Our President
Tetsuya Komori
SOYA-UP was developed to extend and enhance the "just-made" freshness of your sushi products. As highly functional product, it is now available and in wide use throughout Japan, U.S. and Europe.
Improve Your Sushi Rice!!
SOYA-UP - a combination of TREHALOSE and SOY FIBER
brings in;
*Longer shelf life
*Keeping soft texture under refrigeration
*Anti-sticking effect
*High water absorption
.....and More!!
Customer testimonials:
"If we didn't have SOYA-UP,
our sushi business in U.S. wouldn't be as successful."
Refrigerated sushi rice becoming hard and brittle has always been our major concern. But thanks to SOYA-UP, we are finally able to maintain the soft texture of our sushi rice even under refrigeration. If we didn't have SOYA-UP, our sushi business in U.S. wouldn't be as successful.
★Merchandising Dept. Manager, Convenience Stores Chain / U.S.A.
"I wish we knew about SOYA-UP sooner."
It works,,,it extends the shelf life while maintaining its moisture content and softness. I wish we knew about SOYA-UP sooner. It is easy to mix and use. Rice mixed with SOYA-UP simplifies working with our sushi rolling machines.
★Mr. Charlie Wong, Charlie's Seafood Market / Canada
Try SOYA-UP now!!
SOYA-UP leads to dramatic improvement in your sushi rice.
What is SOYA-UP?
SOYA-UP is a combination of TREHALOSE and SOY FIBER(Soluble Soy Polysaccharide)
*TREHALOSE
TOREHALOSE is a multi-functional sugar which is widely used in food products. It has high water-retention ability and preserves the texture of food from drying out or freezing
*SOY FIBER(Soluble Soy Polysaccharide)
Our parent company "The Fuji Oil Group" was the first to successfully produce soluble soy polysaccharides. Soluble soy polysaccharides have superior film-making properties and also contain high dietary fiber.
★1 BOX = 5 KGS (11LBS)
★US$ 130.00 / BOX
Why SOYA-UP?
Traditionally, producers have used TREHALOSE or other syrup based agents to counter-act some of the problems described below. Now, our new product
"SOYA-UP" - a combination of TREHALOSE and SOY FIBER(Soluble Soy Polysaccharide)
will eliminate all of these problems resulting in ease of production and yielding a better, improved end-product.
If you have the following problems.....
- SHORT SHELF LIFE
- RICE HARD & BRITTLE WHEN REFRIGERATED
- OVERLY STICKY - HARD TO HANDLE
- OVERLY STICKY - HARD TO INCORPORATE OTHER INGREDIENTS
- INSUFFICIENT WATER ABSORPTION
- DAMAGE TO RICE DURING PROCESSING
- OVERLY SWEET FLAVOR IF USING SYRUP
Much more than only TREHALOSE
A hint of SOY FIBER(Soluble Soy Polysaccharide) enhances TREHALOSE's water-retention ability, and also brings in new effective functions in cooked rice.
| FUNCTION | ONLY TREHALOSE |
SOYA-UP |
|---|---|---|
| ① LONGER SHELF LIFE | △ | ◎ |
| ② KEEPING SOFT TEXTURE WHEN REFRIGERATED | △ | ◎ |
| ③ ANTI-STICKING EFFECT - EASY TO HANDLE |
X | ◎ |
| ④ ANTI-STICKING EFFECT - EASY AND EVENLY TO MIX WITH OTHER SEASONINGS |
X | ◎ |
| ⑤ HIGH WATER ABSORPTION | ◎ | ◎ |
| ⑥ MINIMIZING RICE DAMAGES DURING PROCESSING | X | ◎ |
| ⑦ SLIGHTLY SWEET | ◎ | ◎ |
| ⑧ HIGH DIETARY FIBER | X | ◎ |
X : None △ : Poor ◎ : Good
SOYA-UP around the world
Sushi and other type of Japanese cuisine have become part of the culinary scene in the United States, Europe and Russia. According to a 2006 survey by Japan's Ministry of Agriculture, Forestry and Fisheries, there are more than 20,000 Japanese restaurants world wide outside Japan, with the number increasing 2.5-fold in the United States over the last 10 years and tripling in the United Kingdom in just the last 5 years. In addition to restaurants, Japanese food is being increasingly sold at supermarkets and other retail outlets, and is widely enjoyed at home by people around the world. Amidst this boom in Japanese cuisine, there is a growing demand for SOYA-UP due to its effectiveness in maintaining the freshness of starches and thus preserving the quality of cooked rice. SOYA-UP also has other highly useful functions, such as preventing rice from sticking. Today SOYA-UP is widely used throughout the world as a functional food additive.