At Minami Sangyo Co., Ltd., we inject nano-sized bubbles such as nitrogen into food (liquids) called UFB (ultra-fine bubbles) to prevent oxidation, extend the shelf life of the food, reduce odors, and prevent enzymatic browning.

Many people may have heard of UFB (Ultra Fine Bubble) in the context of shower bubbles for the scalp.
Minami Sangyo Co., Ltd. is a machine shop with patented technology that uses nitrogen in the air* to manufacture and sell machines that can inject nano-sized bubbles of about 100 nm (nanometers: 0.000001 mm) into liquids.
*Approximately 78% of nitrogen is present in the air. The unique feature of our patented technology is that it allows us to utilize nitrogen inexpensively by absorbing nitrogen from the air.

The size of bubbles in commonly consumed carbonated drinks is a few millimeters.
As you know, bubbles a few millimeters in size have the characteristic of floating on the surface of the liquid and quickly escaping from the liquid.
On the other hand, bubbles of 100-200 nanometers in size have the characteristic of remaining in the liquid and not easily escaping.
For your information, the size of a typical virus is tens to thousands of nanometers, so you can see that these are quite small.

We have confirmed that the use of nanometer-sized bubbles in food products can provide a variety of benefits.
The main mechanism is that bubbles injected into liquid remain stable for a long time, reducing the oxidation of the liquid.

• UFB makes food less susceptible to oxidation, extending its shelf life (mechanical technology improves shelf life)
• UFB prevents oxidation of fats and oils (patent pending)
  Example: Olive oil and sesame oil last longer
• UFB inhibits enzymatic browning of vegetables (patent pending)
• UFB reduces the odor of substances produced by oxidation
  . For example, it can reduce the soybean odor of soy milk and improve the flavor and texture of soy meat.
• Seafood is transported in seawater that has been injected with UFB to prevent oxidation.

As of March 2024, the technology of applying UFB to food is rare in the world, and there is a possibility that it will spread worldwide and become commonly used in the future.
We understand that Minami Sangyo alone cannot confirm what benefits each food (or other liquid) has. Therefore, we would like to expand the possibilities of UFB, a future technology, by collaborating with Japanese research institutes, corporate technical research institutes, government agencies, and local governments. We
also accept inspections from global companies, and are considering collaboration and technical support, taking one step at a time toward realizing our goal of “contributing to the health and peace of people around the world through food.”

New factory Labo in Mitsuya, Yokkaichi

Minami Sangyo Co., Ltd. owns a LABO facility in Mitsutani, Yokkaichi, where they can conduct experiments and demonstrations on UFB measurement and evaluation, and on the application of fine grinding technology and UFB technology to food. We
believe that there are no other laboratories in the world that can conduct experiments and demonstrations of UFB, so it can be said to be a useful facility even within Japan.