We expand food possibility with starch.
Starch × Creativity
We want to deliver better taste and improve food quality.
We want to improve food quality more.
The more food becomes diverse, the more the request of starch texture and function from our customers is changing.
We are developing ideal starch to satisfy our customers with our strength of flexible responsiveness.
The series have freeze, acid and high heat resistance.
These are used as a thickener of frozen foods and retort foods, a texture ehnhancer of various foods.
|DELICA KH-D||High viscosity|
|DELICA SE||High stability|
|DELICA RB||Middle and smooth viscosity, it derived from rice starch|
The series have emulsion.
These are used as an emulsion stabilizer to have good compatibility with fats and oils.
|NYUKA W||High viscosity|
|NYUKA L||Low viscosity|
|AMYCOL NYUKA D||Low viscosity, pregelatinized starch|
Improving the quality of W/O emulsion
Emulsifier-free, improving emulsion stability, imparting hardness
The series have high gelling property and high concentrated paste is obtainable.
These are used as an texture improver of gel like foods and fried foods and food labelling is available.
|NSP-B1||Low viscosity, high heat-reversible|
Application：Fried foods, gummy, filling, imitation cheese etc.
Solidification of liquid dressing
- Gelation of emulsion liquid
- The series are ideal for topping breads to become a paste when heat
The starches have insoluble dietary fiber.
These are used to increase dietary fiber and decreasing carbohydrate in various foods.
|FIBOSE||RS3, dietary fiber content more 40% d.b. food labelling is available.|
|PB-9000||RS4, dietary fiber content more 85% d.b.|
Application：Bakery, noodle etc.
Comparison of dietary fiber content
The starches have a porous structure.
These are used as a powdered base of liquid oils and excipients. food labelling is available.
|RONFOOD OWP||Heat gelatinization, high tableting suitability|
|OIL Q No.50||Soluble in cold water, high transparency of paste|
Application：Instant food, nursing care supplement, tablet etc.
Comparison of oil absorption
- Increasing oil absorption
- Oil stain control
The starches have function by physical processing.
These are used as a texture enhancer of processed meat food and an emulsion stabilizer. Food labeling is available.
|F-COAT NR-10||Emulsion stability, it is derived from cassava starch|
|F-COAT GU||High gelling property, it is derived from potato starch|
Application：Dressing, processed meat food etc.
Comparison of lipophilicity with oil
- The preventive effect of oil floating
Improving the physical property of sausage
- Increasing gel strength
- Drip prevention