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Basic Corporate Philosophy

Drafted by our founder Masataro Nishimura in 1960. This was restructured by a later generation to embrace the spirit of "striving to make continuous contributions to our customers", "embracing our founding spirit and challenging ourselves to constant innovation", and "striving for self-development and character improvement."
When we transitioned to a Group company structure in 2015, this was revised into the Fuji Oil Group Management Philosophy to promote common values between all Group employees around the world.



Main types of hard butters for chocolate
CBE : Cocoa Butter Equivalent
CBS : Cocoa Butter Substitute
CBR : Cocoa Butter Replacer


A food produced by roasting fermented cacao beans and then adding ingredients such as sugar, fat, milk to ground cacao mass before milling and kneading the mixture.
Chocolate contains 30%-50% fat but texture (crunchiness and meltiness) and characteristics (heat resistance, etc.) differ depending on the type of fat used.
Fats used in chocolate include cocoa butter, an oil included in cacao and hard butters for chocolate created from other plant-based oils and fats. The former is called pure chocolate while the latter is called compound chocolate.

cocoa butter

Cacao bean fat content, which represents 53-58% of cacao mass. Also referred to as cacao butter.

compound chocolate

Main raw ingredients for making chocolate include cacao, milk, sugar, and fat. Of these, this refers to chocolate made using hard butters for chocolate that are plant based.
Using hard butters for chocolate provides improved various functions, including faster hardening or heat resistance, and is widely used in breads and confectionery products. Often used in combination with cocoa that has a low cocoa butter content.


In western cuisine, this means "insides" or "stuffing". Typical fillings include custard cream and chocolate cream.
Combination of the words flexible and vegetarian.
Refers to people whose dietary choices include meat and fish but is focused on eating vegetables as much as possible.
Fuji Oil Group Management Philosophy

Drafted in 2015. Created the same year when we transitioned to a Group company structure to promote common values between all Group employees and as the foundation for Group governance to set standards for prioritizing decision-making and employee conduct. In addition to carrying on our founding spirit, the Fuji Oil Group Management Philosophy outlines our Group mission, our ideal structure, and the values and ethics we must adhere to in our business activities.

Fuji Science & Innovation Center
R&D headquarters for the Fuji Oil Group. Established within the Hannan Plant in 2016. Fuses Group internal and external knowledge and technology to serve as a place that promotes technical innovation.
A base for communicating with customers while creating new value by offering new products and new applications achieved by combining the latest information, knowledge and technology. FUJISUNNY PLAZA, located in eight locations in Japan, China and Asia, creates new value by collaborating with customers towards product creation that matches the tastes of local consumers.
functional agents

A food function agent that adds physical properties (texture, oil retention, water retention, dispersion stability etc.) and preserves quality (shelf life).


hard butters for chocolate

A hard butter made from plant-based oils or fats such as palm oil and used in the manufacturing of chocolate to give the chocolate certain properties.
There are mainly two types of hard butters for chocolate: tempering and non-tempering.
Tempering-type hard butters for chocolate are very similar to cocoa butter in terms of both physical and chemical constitution and blend well with cocoa butter but require a tempering processing during hardening. Has properties superior to cocoa butter, including better anti-blooming and antioxidation properties, and is widely used in chocolate bars, praline chocolate, sliced chocolate, etc.
Non-tempering-type hard butters for chocolate do not require tempering work and improve the operability and shelf life of chocolate products. Used widely as a chocolate coating for ice cream, biscuits, and nuts, and in chocolate breads.

Main types of hard butters for chocolate include CBE, CBS, and CBR. Of these, CBE is a tempering type while CBS and CBR are non-tempering-type hard butters for chocolate.

Also referred to as hydrogenation, this process adds hydrogen to the unsaturated fatty acids that comprise oils and fats to convert them into saturated fatty acids, thereby increasing the melting temperature of the fat and improving oxidation stability.


Mame Plus Promotion Council
Council that conducts activities promoting a lifestyle of taking advantage of soy milk ingredients created using the USS manufacturing method to add "mame" (beans) to your diet. Fuji Oil takes a leading role and the council is comprised companies and organizations that embrace the Council's mission. Disseminates basic knowledge, health value information, and news related to beans, with a particular focus on soybeans.
Fats and oils containing moisture that are used for kneading and are made from plant and animal fats. Categorized as "margarine" and "fat spread" depending on fat content. "Margarine" describes products with a fat content exceeding 80% while "fat spread" indicates products with less than 80% fat content.


A species of oil palm that originates from Africa. Today, palm is largely produced in Indonesia and Malaysia on plantations where it is mass cultivated.
The fruit of the palm produces palm oil while the kernel produces palm kernel oil, two types of fat with completely different properties.
Production of palm oil has increased yearly, and has replaced soybean oil as the world's most mass-produced oil. Palm oil is used widely, from as an oil for frying to use in chocolate. Palm kernel oil is a lauric fat with a constitution resembling coconut oil. Palm kernel oil is also widely used, from foods to cosmetics.
Confections and raw materials for cooking made by blending and processing dairy products and plant-based oils and fats, etc.
pure chocolate

Chocolate made only from the main raw ingredients of cacao mass, milk, sugar, and cocoa butter, and does not use plant-based fats.


Responsible Palm Oil Procurement Policy
Policy drafted and announced by the Fuji Oil Group in March 2016.
Proclaims that the Group will strive for the sustainable palm oil procurement that does not result in environmental or human rights issues.
Short for Roundtable on Sustainable Palm.
A non-profit organization managed by a cooperative of palm oil producers, extraction and trade businesses, consumer product manufacturers, retailers, banks and investment companies, environmental NGOs, and social and development NGOs.


separation technology
Natural fats and oils are a compound of numerous fat and oil components. For example, palm oil hardens like lard but it contains low melting point liquid oil components like those in soybean oil as well as high melting point solid oil components.
Separation technology is used to divide these mixed components, and can be used to create new fats and oils with differing melting points or properties. Fuji Oil was the first company in Japan to successfully develop separation technology for fats and oils for consumption for commercialization and mass production. Today, separation technology represents a core technology that is used to create numerous Fuji Oil products.
shea nuts
The seed of a shea butter tree, mainly produced in Nigeria, Mali, Burkina Faso, and Ghana. Shea butter manufactured from shea nuts is used in chocolate, food, cosmetics, and soaps.
A dedicated fat for kneading using plant and animal fats and oils as raw materials, and which does not contain moisture.
Various types available, including solid, liquid, and powdery types. Makes it possible to produce a light texture, crispy, or flakey products.
soy protein food products
Refers to ganmodoki, tofu, etc., made mainly from soybean and soybean protein. Our soy protein food products are mainly used in school lunches and by processed food manufacturers, etc.
soy peptides
A substance with several amino acids bound and prepared through the enzymatic degradation of soy protein.
Soy peptides are superior in digestion and absorption properties compared to monomeric amino acids, and are considered effective for muscle reinforcement and fatigue recovery.
soy protein ingredients
A powdered or granular food material with a high protein content made from soybeans. Used in a wide range of applications, including ham and sausage production, as a quality stabilizer for kneaded products, in protein beverages, and as a meat substitute.
stabilized DHA/EPA
Oils and fats that make it easier to get DHA and EPA from various ingredients used in everyday meals by using our proprietary core technology, which mixes insoluble antioxidant ingredients into fats and oils, to suppress the "fishy odor" caused by oxidation.
sustainable procurement
Procurement activities that respect the supply chain environment and human rights.



Temperature adjustment conducted during hardening chocolate. Conducted to create stable crystal structures in cocoa butter.

Clarifying production history and distribution routes to ensure food safety. Also refers to such frameworks.
A technique of reassembling the sequence of fatty acids in oils and fats. Methods include using an enzyme as a catalyst and using a chemical catalyst. For example, transesterification using enzymes, hard butters with characteristics similar to those of cocoa butter for chocolate can be obtained from general-purpose oil and fat raw materials such as sunflower oil. On the other hand, transesterification using a chemical catalyst is used to improve the crystallinity of oils and fats for margarine.
trans-fatty acids
Among the fatty acids constituting fats and oils, those containing trans-type unsaturated bonds. Besides being contained in the fat of cows and sheep, this is also easily generated in the hydrogenation process that regulates the functions of oils and fats. Also, trace amounts are generated even at high temperatures during refining. Excessive consumption is said to increase the risk of heart disease.


USS manufacturing method
Short for Ultra Soy Separation manufacturing method. A patented manufacturing method and the first in world to successfully separate soy milk into low-fat soy milk and soy milk cream while maintaining the natural delicious taste of soybeans. Products developed using this USS manufacturing method offer delicious taste and functionality not traditionally provided through soybeans, and enables the use of soybeans to manufacture products typically made using eggs and milk, such as mayonnaise and cheese.
UTZ certification
An international certification program for sustainable agriculture


water soluble soy polysaccharides
Water-soluble dietary fiber made from soy meal.
Benefits include preventing milk ingredient sedimentation through the dispersed stabilization of proteins in lactic acid beverages and preventing sticking in cooked noodles, cooked rice, etc., and is used worldwide as an excellent natural food function agent.