Improving Agents and Emulsifiers
for Related Products
Riken provides solution to
improve cake quality and develop new product recipes
All products are Halal & Kosher certified.
Wide range of oil and fat content
Oil and fat give bad effect to foam stability. RIKEN's products improve foam and batter stability.
Tastier and softer cake products
Improve moistness and softness as well as retain egg flavor in the cake.
Wide application in various processes
Useful in any process, ranging from all-in method, after- flour method to continuous process, with good batter aeration and stability.
Increase product yield and reduce the chances of product failure as well as constant product quality.
Using our latest cake pilot plant equipment in Rikevita Singapore Application Center, we are able to provide technical support for customer's new product development as well as product and process improvement.