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[Translation from Japanese to English ] ta47602 Kewpie Half [Rich egg taste] By "egg taste preserving manufacturing...

This requests contains 194 characters . It has been translated 2 times by the following translators : ( 3_yumie7 , sujiko ) and was completed in 0 hours 25 minutes .

Requested by tabatahi at 28 Jan 2014 at 13:42 2188 views
Time left: Finished

ta47602
キューピーハーフ
【卵のコク】「たまごおいしさ製法」により、卵のコクでキユーピーハーフのおいしさを引き上げました。 【粒子を細かく均一化】「マイクロエマルション(超微粒子)製法」により、粒子を細かく均一化することで、植物油を減らしながらも、マヨネーズのおいしさをそのままに保つことができます。　 【カロリー５０％カット】脂質含量を半分以下にし、カロリーを半分(※）にしました。

ta47602
Kewpie Half
[Rich egg taste] By "egg taste preserving manufacturing method", we have improved palatability of Kewpie Half with rich egg taste. [Particle fine equalization] Equilizing paricles with "micro emulsion(super particulate)manufacturing method" we could preserve the taste of original mayonnaise taste. [50% Caloric cutting ] We have reduced the lipid content less than half and reduced its content in caloris in half. (※）

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