In corresponding to recent major concerns of consumer to foods, which are expressed as three words : “safety”, “health” and “natural”, we have applied the membrane technology to seasoning production. Many seasoning products are made from natural materials including animal meats, fishes, fresh vegetables and seaweeds, and these materials contain a variety of functional elements. For the utilization of functional elements in seasoning sources, we focused on the antioxidative dipeptides in chicken extract and assembled a serial manufacturing process for isolation and purification of these dipeptides by membrane treatments. Further, we attempted to reduce allergenic substances in various meat extracts and improve the odor in fish sauces by OF technology. In this paper, we briefly introduce some outline of our works.
