Japan uses vacuum cryogenic concentration method to produce jujube extract
Japan's Kitama Company has recently made significant progress by incorporating jujube extracts into functional foods, effectively enhancing their taste while masking the flavors of sauces, dressings, and other seasonings. This innovative approach has been applied in post-meal sweet products like yogurt and jams. Currently, food ingredients derived from jujube concentrates and extracts are already available on the market.
From a nutritional standpoint, dates are packed with essential nutrients such as potassium, zinc, folic acid, pantothenic acid, and dietary fiber. According to data, 100 grams of dried dates contain 810 milligrams of potassium, 140 milligrams of folic acid, 86 milligrams of pantothenic acid, and 12.5 grams of dietary fiber. Recognizing the potential of jujube, Kitama has taken the lead in commercializing jujube extracts. Using vacuum cryogenic concentration technology, they have transformed jujube extracts into high-value materials that retain the fruit’s natural flavor and aroma, along with a sweet and slightly sour profile.
Beyond being used directly as a final food product, these extracts serve as versatile ingredients for masking unwanted flavors in seasonings and sauces. Kitama Corporation is a specialized company focused on developing new "materials" for the seasoning industry. It has previously introduced products like Arctic prawn extracts, fish sauce, kelp extract, and dried pine fish extract. Jujube extract is now its fifth offering and is set to become a unique and valuable ingredient in the future. With its growing portfolio, Kitama continues to push the boundaries of food innovation, leveraging traditional ingredients in modern, functional ways.
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