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FUJI OIL HOLDINGS
Director Maeda of Fuji Oil Co.,Ltd. Awarded "Medal with Purple Ribbon"
2008.4.28
It has recently been decided that our own Director Maeda will be awarded the Medal with Purple Ribbon for his work on the "Development of Water-Soluble Soy Polysaccharides." Even though the award was given to Maeda as an individual, we as a corporation are delighted that this development has been recognized for its positive impact on the society. We would like to take this opportunity to express our gratitude to our customers and all parties involved for their continuing support. Water-soluble soy polysaccharides were launched as part of our business in 1993 and are produced by extraction from fibrous bean curd residue (okara).
Below is a list of prominent factors that lead to the award.
He was rewarded for establishing the world's first successful industrialized process of extracting highly pure water-soluble soy polysaccharides from okara, through the application of a unique set of process conditions.
Improvements in different usages of water-soluble soy polysaccharides brought forth a vast effect over conventional technology in properties of low-viscosity acidic lactic beverages, rice, and noodles. These results made significant contributions to the food industry and the consumer diet.
Revealed the complete structure of water-soluble soy polysaccharides and ascertained the interaction between milk protein and starch through fundamental studies.
Answered the call for an effective method of utilizing bean curd residue, or okara, which as a form of industrial waste is conventionally treated through incineration or used as animal feed.
Below is a list of prominent factors that lead to the award.
[Establishing the world's first manufacturing technology]
He was rewarded for establishing the world's first successful industrialized process of extracting highly pure water-soluble soy polysaccharides from okara, through the application of a unique set of process conditions.
[Contributing to the food industry and consumer diet]
Improvements in different usages of water-soluble soy polysaccharides brought forth a vast effect over conventional technology in properties of low-viscosity acidic lactic beverages, rice, and noodles. These results made significant contributions to the food industry and the consumer diet.
[New findings in academic research]
Revealed the complete structure of water-soluble soy polysaccharides and ascertained the interaction between milk protein and starch through fundamental studies.
[Contributing to the conservation of resources and environment]
Answered the call for an effective method of utilizing bean curd residue, or okara, which as a form of industrial waste is conventionally treated through incineration or used as animal feed.