We are developing "EX-CP", a hydrolyzed powder of chickpeas!
Currently, Api manufactures and sells plant-based food (plant-based food) ingredients.
As the first step, we have started selling the oat product "EX-OAT".
Furthermore, as the second product, we are proceeding with the development of chickpea products and have started sample work.
As the first step, we have started selling the oat product "EX-OAT".
Furthermore, as the second product, we are proceeding with the development of chickpea products and have started sample work.
Overview of chickpea product "EX-CP"
The product uses Api's unique technology that utilizes processing such as heating, humidifying, pressurizing, and shearing chickpeas.
It is a unique ingredient that has never existed before.
Compared to general chickpea powder products and pastes, the gelling ability is greatly improved.
It is expected that the applicability to various foods will expand.
Furthermore, in terms of flavor, the green odor, which is a weak point of chickpeas, hides a shadow, and it has a refreshing taste while retaining the taste of beans.
Overseas, chickpeas are widely used in PBF as a substitute for vegetable meats and eggs.
We are also developing applications.
For example, for thickening in dishes such as soup and curry,
Beverages that require viscosity, such as spout jelly, stick jelly, and smoothies, taking advantage of their gelling ability.
Dessert products such as tofu-like foods (egg tofu, chawanmushi, etc.), pudding, jelly, yogurt, almond tofu, etc.
It is also suitable for various filling foods such as custard cream.
The fluidity can be adjusted by blending and cooking, and its applicability is expanding to foods for measures against dysphagia and paste foods for pets.
It is a unique ingredient that has never existed before.
Compared to general chickpea powder products and pastes, the gelling ability is greatly improved.
It is expected that the applicability to various foods will expand.
Furthermore, in terms of flavor, the green odor, which is a weak point of chickpeas, hides a shadow, and it has a refreshing taste while retaining the taste of beans.
Overseas, chickpeas are widely used in PBF as a substitute for vegetable meats and eggs.
We are also developing applications.
For example, for thickening in dishes such as soup and curry,
Beverages that require viscosity, such as spout jelly, stick jelly, and smoothies, taking advantage of their gelling ability.
Dessert products such as tofu-like foods (egg tofu, chawanmushi, etc.), pudding, jelly, yogurt, almond tofu, etc.
It is also suitable for various filling foods such as custard cream.
The fluidity can be adjusted by blending and cooking, and its applicability is expanding to foods for measures against dysphagia and paste foods for pets.
Please contact us from this homepage to request a sample.
For inquiries by phone, please contact us.
To Api Co., Ltd. Functional Food Ingredients Business Division
(TEL: 058-232-0838)
To Api Co., Ltd. Functional Food Ingredients Business Division
(TEL: 058-232-0838)
1-1 Kanohsakuradacho, Gifu-shi, Gifu 500-8558 Japan
〒103-0023
3-7-2 Nihonbashi Honcho, Chuo-ku, Tokyo
MFPR Nihonbashi Honcho Building 5th floor
3-7-2 Nihonbashi Honcho, Chuo-ku, Tokyo
MFPR Nihonbashi Honcho Building 5th floor
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