| Application | Effect | Food Example | Product Name |
| Fish and Meat Product | Binding, Bulking Improves texture Water holding Low temperature stability Improves firmness Weight control |
Fish cake & quenelle (Kamaboko, Chikuwa, Ageten, Kanikama) Ham･Sausage Hamburger, Meat ball |
Ｚ, ＰＢ, Ｇ - series Starch ＣＦ Delica - series Nyuka ＫＺＲ−１０ |
| Sauce | Thickener Improves mouthfeel (Body, Smoothness, Creaminess ) Low temperature stability Long shelf life Stability to high temperature, sher, and acid conditions |
Okonomi sauce Takoyaki sauce Croquette sauce Tomato sauce Brown sauce |
Delica - series ＡＤＩＸ−Ｈ Starch ＸＨ, ＭＨ Roasted flour |
| Seasoning soy | Clarity Low temperature stability Short texture Good sheen and glaze Long shelf life |
For Roast meat Roast chicken Spitchcock, Meat ball Chinese food |
Starch ＸＨ, ＭＨ Delica - series |
| Dressing Mayonnaise |
Low pH stability Creamy texture Stability fat emulsion |
Dressing Mayonnaise |
Nyuka Amycol Nyuka Amycol ７Ｈ |
| Soup Flavour preparation |
Smoothness Body Thickeness Good dispersibility Long shelf life |
Powdered soup Powdered flavour |
Amycol ＴＰ - series Amycol（Malto dextrin）- series Lustergen - series |
| Cream | Good mouthfeel Long shelf life Smoothness Body |
Custard cream Filling Fruit filling Flour paste |
ＭＸＰＰ Starch NO.100 ＫＺＲ - series Delica - series |
| Dairy product Dessert |
Creamy texture Low pH stabuluty Low temperature stability Controls gel strength Short texture Improves mouthfeel Simulates fruit |
Pudding Fruit yoghurt Fruit jelly Bavarois |
Amycol ＢＪ−２ Nyuka Amycol（Malto dextrin）-series ＫＺＲ - series |
| Bakery Cake |
Improves mouthfeel （elastic, tender and soft texture) Body Good moisture retention Prevents caving |
Bread, Cooked bread Pan cake, Steamed bread Doughnut、Muffin Biscuit、Cookie Cracker |
Ｚ, ＰＢ, Ｇ - series Amycol（Pregeratinize） - series |
| Noodle | Faster hydration time Reduces cooking time Improves mouthfeel （smooth and elastic texture） Improves dough |
Fried, instant and cup- noodle Dried noodle （Japanese type, Chinese type） Long-life noodle Boiled noodle Chilled chinese noodle Frozen noodle |
Ｚ, ＰＢ, Ｇ - series ＡＤＩＸ−Ｋ Fibose |
| Daily dish | Moisture retention Freeze and thaw stability Form stability Good adhesion Improves succulence Improves body Good heat stability Thickener Improves texture |
Egg products （Chilled egg cakes, Frozen egg cakes, Freeze dried egg products) Kiao-tz, Shao-mai Meat-bun filling Frozen bean curd （sesame, peanut） Frozen cooked rice （fried rice, piraf） Frozen pizza Sweat-and-sour pork Hamburger |
ＡＤＩＸ−Ｈ Delica - series ＫＺＲ - series Nyuka ＭＸＰＰ ＰＢ - series ＳＧ - oligo |
| Retorted food | Form stability settling during cooking Prevents drip Filling aid High viscosity with breakdown |
Curry roux, Hashed meat Pasta souces Stew Donburi （sukiyaki rice, chicken and egg rice） |
ＡＤＩＸ−Ｈ Delica - series Nyuka ＫＺＲ - series ＭＸＰＰ Delica ＬＶ ＰＢ - series ＳＧ - oligo |
| Batter Mixed Flour |
Good cohesion and adhesion Improves mouthfeel （crispy, crunchy） Rheology contorol Improves binding |
Batter fries and croquettes (oyster, prawn, fish, crab pork, chicken) Okonomiyaki, Takoyaki Tempura |
ＫＺＲ−１０ Lustergen ＦＯ Starch ＴＫ, ＣＡ−２ Ｚ, PB - series Roasted flour Amycol（Pregeratinize） - series |
| Confectionery Snack |
Film forming Gives gel structure Clear film Simulates jelly Good sheen |
Glutinous bun Soft jelly gum Rice cracker Shrimp cracker Candy |
ＰＢ, G - series Lustergen ＦＯ ＮＳＰ−７０ Amycol Ｃ Amycol ６Ｌ, ６Ｈ ＳＧ - oligo |
| Care assistance Nutrition |
Improves mouthfeel Viscosity contorol Fibre enhancer Carorie contorol Contorol sweet taste |
Product for dysphagia General nutrition |
Amycol D Fibose ＳＧ - oligo |
NIPPON STARCH CHEMICAL CO., LTD. E-mail：sales@nichidene.com