Modified Starch
Various plant-derived starch such as wheat starch, tapioca starch, and corn starch is used in foods. Glico Nutrition's diverse product lineup can be widely used according to the texture of your choice or your purpose.
What is starch?
Starch is a carbohydrate (polysaccharide) produced in the process of photosynthesis in plants. Starch granules are composed of amylose and amylopectin made of α-D-glucose units.
Amylose is composed of lineally chained glucose units and contributes to the firmness of starch gel. Amylopectin is composed of branch-chained glucose units, has better water retention than amylose, and contributes to the viscosity of starch paste.
Starch gelatinization and retrogradation
The glucan chains in starch granules have strong crystal structure because of hydrogen bonds between neighboring carbohydrate chains.
When starch granules are heated in water, water molecules intrude between the glucan chains and the granules begin to swell. This phenomenon is called gelatinization. When the granules are cooled after the gelatinization, the glucan chains release the water molecules, the hydrogen bonds between the chains are formed again, and the chains will return to crystalline state. This phenomenon is called retrogradation.
Thus starch changes its structure by heating or cooling under the presence of water, which has a great influence on the texture and physical properties of food.
Starch derives from a variety of plants, including wheat, tapioca, and corn.
Physical or chemical modification starch structures and properties, and provide heat resistance, refrigeration resistance, and freezing resistance.
We, Glico Nutrition, have a diverse lineup of starch and modified starch products that can be used in a variety of foods, to meet a wide range of demands.
Examples of applications of starch in food
●Noodles●
* To improve chewy and moist texture
* To provide refrigeration resistance and freezing resistance
* To use as an alternative to egg white
Recommended:
CHEMISTAR 200, CHEMISTAR SH
●Chinese side dish (Dong-Ming [semi-transparent] dumpling wrapper)●
* To enable to manufacture Dong-Ming [semi-transparent] dumpling wrapper with a noodle making machine
* To improve workability
Recommended:
DG-2, DS-6, DK-20, DM-7
●Sauces●
* To provide good shape retention, good water retention, and viscosity
* To suppress retrogradation
* To provide glaze
Recommended:
GSA-RA1, GSA-RA2, GMIX-F1
Furthermore, we have products that can be used according to the purpose, such as fishery paste products, Japanese and Western confectionery, and processed meat products.
Positioning map of physical properties
We, Glico Nutrition, have a lineup of starch products with a wide range of physical properties, including the GMIX® series, which contains the enzyme-treated starch E-Starch® developed by our own unique enzymatic technology.
We will recommend products that meet your demands. Please feel free to contact us.
Based on results of sensory evaluation of 20% starch gel
Product lineup
＊Wheat Starch＊
| Product | Features |
|---|---|
| MARUKAMA | Soft, elastic and fragile gel Can be used for a wide range of purposes |
| GINRIN | Can be used for a wide range of purposes |
| HAKURIN L | Can be used for a wide range of purposes |
| CLEARAM WG | Has low activation temperature Has refrigeration resistance and freezing resistance |
| CHEMISTAR 1020 | Has firm and strong gel |
＊Tapioka Starch＊
| Product | Features |
|---|---|
| CHEMISTAR 220 | Firm and stretchy gel Has refrigeration resistance |
| CHEMISTAR 280 | Gel stretchier than CHEMISTAR 220 Has high refrigeration resistance and freezing resistance |
| CHEMISTAR 310 | Fragile and chewy gel Has refrigeration resistance and freezing resistance |
| CHEMISTAR CSG | Fragile and chewy gel Has refrigeration resistance and freezing resistance |
| CHEMISTAR US | Sticky and elastic gel Has retrogradation resistance |
| CHEMISTAR 300S | Soft, stretchy gel Has refrigeration resistance and freezing resistance |
| CHEMISTAR 200 | Soft, viscous, stretchy gel Shows higher refrigeration and freezing resistance than CHEMISTAR 300S |
| CHEMISTAR SH | Flexible, soft, viscous, stretchy gel Shows higher refrigeration resistance and freezing resistance than CHEMISTAR 200 |
| CHEMISTAR 235 | Viscoelastic gel with well balanced firmness and stretchiness Has refrigeration resistance |
| RK-08 | Elastic gel Has heat-agitation resistance |
| RK-20 | Fragile, elastic gel Has retort resistance and agitation resistance Shows low viscosity during heating |
＊Corn Starch＊
| Product | Features |
|---|---|
| CHEMISTAR 420 | Reduces stringiness Has heat-agitation resistance, refrigeration resistance, acid resistance, and salt resistance Smooth and glossy glue liquid |
＊Waxy Rice Starch＊
| Product | Features |
|---|---|
| GSA-RA1 | Has thermoplasticity: re-liquefied by reheating Has low viscosity at high temperatures Has retrogradation resistance |
| GSA-RA2 | Has thermoplasticity: re-liquefied by reheating Has retrogradation resistance Suppresses hardening at the time of heating in the microwave |
＊Sago Palm Starch＊
| Product | Features |
|---|---|
| CHEMISTAR 55L | Does not make cooking liquid turbid or sticky |
| CHEMISTAR 50H | Less scattering Good workability |
＊Native Starch＊
| Product | Features |
|---|---|
| MARUKAMA | Native wheat starch White in color and highly viscous |
| GINRIN | Native wheat starch Can be used for a wide range of purposes |
| CHEMISTAR BL-100 | Bleached tapioca starch Slightly firmer gel than native starch |
| FP | Oil-treated potato starch Slightly firmer gel than native starch |
＊Mixed powder for Dong-Ming dumpling wrapper＊
| Product | Features |
|---|---|
| DG-2 | For Dong-Ming [semi-transparent] dumpling (gyoza) wrapper Noodle-making machines and bean-paste filling machines available Can be distributed in chilled or frozen condition after steaming |
| DS-6 | For Dong-Ming [semi-transparent] dumpling (shumai) wrapper Noodle-making machines and bean-paste filling machines available Can be distributed in chilled or frozen condition after steaming |
| DK-20 | Wrapper distributable (in refrigerated condition) Noodle-making machines and bean-paste filling machines available |
| DM-7 | For pot baozi and dumpling (gyoza) wrapper Hard to dissolve by boiling Provides chewy texture and crispy grilled surface |
| for enquiries, contact | Global Sales Department, Technical Sales Division, Glico Nutrition Co., Ltd. 4-6-5, Utajima, Nishiyodogawa-ku, Osaka 555-8502 Japan FAX: +81 6-6477-8673 E-MAIL: g-ingredients@glico.com * When you contact us, please let us know your name, company and country in the message. |
