News & Events

・A texture control function is added to taste media that expresses arbitrary taste by mixing taste solutions
・Virtual Oil Generator produces fat-free oils
・Virtual Cream Generator produces fat-free and sugar-free creams

MIYASHITA Homei Laboratory, Department of Frontier Media Science, School of Interdisciplinary Mathematical Sciences, Meiji University, has announced the Virtual Oil Generator which produces fat-free oils and the Virtual Cream Generator which produces fat-free and sugar-free creams. This research result was demonstrated at the academic conference titled Entertainment Computing 2024 held at Hokkaido Information University in Ebetsu City, Hokkaido from Monday, September 2 to Wednesday, September 4, 2024.

● Virtual Oil Generator: Toward the realization of a production device for various fat-free oils
KOHIRA Otone, MIYASHITA Homei

● Virtual Cream Generator: Toward the realization of a production device for various fat-free and sugar-free creams
MIYASHITA Homei, SENDA Chika, OKUNO Tatsuya

Miyashita Laboratory has developed taste media that present various tastes by mixing multiple taste solutions. The laboratory has succeeded in overturning the conventional wisdom about food products with, for example, garlic which does not cause bad breath and crab cream croquettes which even those with shellfish allergies can eat. In 2023, TTTV3, a seasoning device that can mix 20 tanks in 0.02 mL increments and output 10 to the power of 60 (10^60) different taste combinations was released. This device can express even the differences in the taste of wine and cacao depending on the region and variety and received many academic awards and press coverage. In 2024, the taste media has been developed so that texture can also be controlled. This has enabled the expression of oil and cream, which was difficult to achieve in the past.

Virtual Oil Generator

The research on the Virtual Oil Generator was conducted by KOHIRA Otone, a third-year student in the Department of Frontier Media Science, School of Interdisciplinary Mathematical Sciences, Meiji University, and Professor MIYASHITA. By adjusting the texture, viscosity, and fatty feeling left in the mouth with inulin (water-soluble dietary fiber) and adjusting the smoothness with low-strength agar, the oil texture is produced in the mouth without using any fat at all. By loading this solution into TTTV3, five brands of olive oil can be expressed and output.

Pouring it over salads, pasta, and chicken tenders reduces the dryness and gives luster to the appearance. It also allows people to enjoy the oil as much as they like without worrying about overconsumption of oil and its health hazards.

Virtual Cream Generator

The research on the Virtual Cream Generator was conducted by Professor MIYASHITA, and SENDA Chika and OKUNO Tatsuya, third-year students in the Department of Frontier Media Science, School of Interdisciplinary Mathematical Sciences, Meiji University. By adjusting gelation and air bubbles with gelatin and adjusting viscosity with psyllium, the texture of the cream is produced in the mouth. It is possible to match the texture and the melt-in-the-mouth sensation of custard cream of a specific manufacturer. As a result of dynamic viscoelastic measurement with a rheometer, it is confirmed that the pour point is close, and especially the melt-in-the-mouth sensation is similar. The Generator is equipped with a powder mixing function for the first time, in addition to the conventional solution mixing function, and is also equipped with a stirring mechanism using a mixer.


In addition, by using non-sugar sweeteners to adjust the sweetness, custard cream and whipped cream containing no fat or sugars are produced. Since neither eggs nor milk are needed, even those with allergies can eat it safely. It also allows people to enjoy the cream as much as they like without worrying about overconsumption of oil and sugar and its health hazards.