T. Hasegawa’s patented flavor technology EmulsiTRACT was developed for the overall enhancement of mouthfeel to your food or beverage products adding a creamy, dairy, milky and fatty experience that is sure to delight both dairy and non-dairy consumers.

No Milk Ingredients

Emulsion Technology Adds Milk Mouthfeel and Creaminess

Milk Substitute Materials

Cost Reduction Benefits

EmulsiTRACT is an emulsified flavoring technology that combines edible fats and oils, which gives a creamy sensation, with flavor components that enhance other flavors, and a particle size that has been adjusted to a level close to that of cow’s milk. This allows EmulsiTRACT to give a thick, creamy sensation. This technology provides functionality, thickness and richness to your product lines where milk fat or fat replacers are often sought after to create a better augmented texture. EmulsiTRACT can also limit the dependency on palm oil leading to an oil reduction and/or cost in use alleviation.

Edible Fats and Oils

Flavor Components to Enhance Taste

Particle Size Close to Cow’s Milk