It has been found that injecting nano-sized bubbles (UFB) such as nitrogen into liquids has the effect of preventing oxidation (extending shelf life, reducing odor, inhibiting enzymatic browning, etc.) and also changes the texture.
Minami Sangyo Co., Ltd. injects nano-sized bubbles such as nitrogen (UFB) into food (liquids), thereby preventing oxidation and thereby extending the shelf life, reducing odor, and preventing enzymatic browning.

We provide opportunities for prototyping and verification at UFB’s food application demonstration and testing facilities.