The low-fat product is prepared by a new soybean separation fraction technology of FUJI OIL patented last year. Based on this “USS process” (for “ultra soy separation”), a soybean is fractionated into low-fat soybean milk” and “soybean milk cream”. In FY 2012, Fuji Oil doubled production capacity and reached sales of 1.500 t.”

Fuji Oil Annual Briefing Session, May 14, 2013