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