Products and Technology

Fujiflavone's unique technology for Water Solubility

Soy isoflavones are difficult to dissolve in water and they have the characteristic astringent taste to cause a 'Dry Mouth Feeling'.
From our wish to offer this natural treasure as a palatable foodstuff, we tackled 'Water Solubility' and 'Taste Improvement' and succeeded in solving the problem by developing our own technology.　This technology is patented in the US and the EU.

Fujiflavone 'P10' and 'S' are easy to dissolve in water, and the characteristic unpleasant taste is almost removed.　From clear drinks to foods of specially delicate taste, these products can be applied without having any adverse effect on the taste.　Because of this the application range has been very much widened.
Fujiflavone 'S' is the grade further improved in solubility in acid water.　At below pH3.5 and an isoflavones concentration of 0.1%, this grade shows perfectly transparent solubility.