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。
評価
52
翻訳 / 英語
- 2014/01/28 14:06:38に投稿されました
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. (※）
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. (※）
評価
50
翻訳 / 英語
- 2014/01/28 13:50:31に投稿されました
Kewpie Half
(Rich flavor of egg)By "manufacturing tasteness of egg", we increased tasteness of Kewpie Half by use of rich flavor of egg.
(Unify grain finely) By "microemulsion", we can maintain tasteness of manyonnaise by reducing vegetable oil while unifying the grain finely.
(Cutting calorie by 50 percent) We reduced calorie by half by reducing fat less than half.
(Rich flavor of egg)By "manufacturing tasteness of egg", we increased tasteness of Kewpie Half by use of rich flavor of egg.
(Unify grain finely) By "microemulsion", we can maintain tasteness of manyonnaise by reducing vegetable oil while unifying the grain finely.
(Cutting calorie by 50 percent) We reduced calorie by half by reducing fat less than half.
