R&D

SB FOOD’s Lab

The research institute of SBFOOD Co., Ltd. is composed of researchers who are endeavoring to secure the functionality and quality of the products after being certified as a R&D conveying department. We develop and apply a quality management system to develop custom manufacturing process and process-specific hazards that are appropriate for product types, functionalities, and characteristics. We are developing high-value physiologically functional food materials using the new technologies possessed by the research institute and striving to develop new products that meet the needs of our customers by grasping the fast market flow

Specializing Research Fields

– Enzyme engineering technology

– Fermentation engineering technology

– New oligosaccharides synthesis technology

– New health functional foodstuffs development technology

– New application technology

Representative Research Projects and Current Research Projects

Year Developed Food / Drug Materials Healthy Functional Oligosaccharide Specialty Enzyme
2018 High purity Maltulose
Date palm syrup
High purity panose
High purity GOS
High purity IMO
scFOS
β-amylase
β-glucosidase
Catalse
Fructosyltransferase
2019 High purity Galactosyllactose
Parmaceutical stuff materials
Gentiooligosaccharides
Allulose(Psicose)
β-galactosidase
Transglucosidase

Gallery

Magnetic stirrer

Ultra-pure water system

HPLC(High performance liquid chromatography)

Water bath

Spectrophotometer

Centrifuge

Shaking incubator

Shaking water bath

Rotary evaporator system

Cryoscope

Dry oven

Autoclave

Deep freezer