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Products for use as ingredients in supplements, confectionaries, and beverages.

Hyaluronic acid for food use

Hyabest®(A)
Low molecular weight, high purity, powdered Hyaluronic acid developed using Kewpie's own technology. Acts physiologically, such as in alleviating skin inflammation.
Average molecular weight (indicative): approx. 2000
Hyabest®(J)
Highly pure, powdered Hyaluronic acid.
Efficacy against knee joint pain and has been confirmed by human oral ingestion tests.
Hyabest®(S)LF-P
Highly pure, powdered Hyaluronic acid. A substance that conforms to the Foods with Function Claims system with clinical evidence and specific to "Beauty from within" concept. Best for dietary supplements.
Hyabest®(S)LF5-A
Low molecular weight, highly pure, powdered Hyaluronic acid developed using Kewpie's own technology. Best used for mixing with beverages.
* Average molecular weight of 50,000 or less

Egg Yolk Lecithin for Food Use

Egg Yolk Lecithin PL-30S
Egg Yolk Oil containing more than 30% of phospholipid. A golden yellow oil offering color stability even when heated.
Egg Yolk Lecithin LPL-20S
Enzyme-treated Egg Yolk Oil containing approximately 20% of lysophospholipid.
The emulsifying properties of lysophospholipid are superior to those of phospholipid.
Yolk Oil HF
Egg-Yolk-Flavored Oil extracted from the yolks of fresh eggs.

Eggshell Membrane for Food Use

EM Powder(300)
Finely-powdered Eggshell Membrane.



Egg White Ingredients for Food Use

Egg White Peptides EP-1
A white to pale yellow colored powder of chicken egg white hydrolyzed using enzymes to lower molecular weight.
Best for keeping balanced Amino acids and not coagulating when heated.
*Average molecular weight is approximately 1,100.

Other Ingredients Derived from Eggs

Egg White Lysozyme
Enzymes extracted from egg whites and white-powder food additive with slight sweetness.


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