Applications

Noodles are used in various forms: fresh, cooked, frozen, chilled, instant and long life. Dumpling wrappers are used for gyoza, steamed dumplings and won-ton. GMIX helps to achieve desirable texture and produce ideal noodles and dumpling wrappers which were not possible with use of conventional modified starch.

Usage ▪ Effect

• Use GMIX as alternative to egg white.
• Prevents noodles and wrappers from becoming too soft after being cooked.
• Allows reuse of dough while maintaining excellent stretching quality.
• Produces strong elastic texture.
• High tolerance to cooling and freezing.
• Enhances color for noodles and wrappers.

» GMIX
» Wheat Protein
» Color
» Modified Starch

Example:
Noodles ▪ Udon ▪ Soba ▪ Pasta ▪ Gyoza wrappers ▪ Siu-mai wrappers ▪ Won-ton wrappers

Processed meat products can benefit from GMIX because it enhances elastic and pliable texture, retains moisture content and produces tenderness while maintaining the original ingredient flavours. GMIX can be used for typical processed meat products, such as ham, sausage, meatball and meatloaf. It is also ideal to use in meat filling for gyoza, steamed dumpling and steamed bun.

Usage ▪ Effect

• Use GMIX as replacer to various proteins.
• Enhances elastic and pliable texture.
• Increases product yield by preventing loss.
• Reduction of odor produced by soy protein.
• Produces meaty, juicy and tender products.
• Retains shape well.
• Excellent moisture retention.
• Produces soft and tender texture while retaining firmness.
• Enhances color for processed meat products.

» GMIX
» Wheat Protein
» Color
» Modified Starch

Example:
Ham ▪ Sausage ▪ Roasted pork ▪ Stewed meat ▪ Meatloaf ▪ Meatball ▪ Filling for gyoza ▪ Meat filling for steamed dumpling and steamed bun ▪ Tonkatsu (pork cutlet) ▪ Pickling liquid

Minced seafood products, such as imitation crab meat, fish sausage and fish ball, are used for many varieties of foods. GMIX helps to solve issues that are common with minced seafood product production.

Usage ▪ Effect

• Use GMIX as replacer to fish paste.
• Retains shape well.
• Produces juicy and tender texture.
• Produces strong elastic and pliable texture.
• Retains shape and does not fall apart while cooking.
• Excellent to use in retort foods.
• Reduces food spoilage.
• Excellent for freezing.
• Enhances color for minced seafood products.

» GMIX
» Wheat Protein
» Color
» Modified Starch

Example:
Craab stick(Surimi) ▪ Fish sausage ▪ Fish ball ▪ Oden (traditional Japanese cuisine)

Texture and functionality of filling and cream can be improved and enhanced significantly when GMIX is added during the production. GMIX also does not produce typical pasty texture; instead it produces smooth and silky texture on the palate without masking the flavours of the original ingredients. It remains stable under heat and mixing during cooking process.

Usage ▪ Effect

• Produces smooth and silky texture that melts on the palate.
• High tolerance to cooling and freezing.
• Produces soft and creamy texture.
• Creates ideal pliable texture.
• Stable under heat and mixing during cooking process.
• Enhances color for filling and cream products.

» GMIX
» Modified Starch
» Color

Example:
Filling ▪ Fruit preparation ▪ Custard cream ▪ Chocolate cream ▪ White sauce ▪ Jam

When GMIX is used in dressing, sauce and dipping sauce, it enhances texture on the palate and improves functionality of products. GMIX produces smooth and silky texture on the palate while enhancing the flavours of the original ingredients.

Usage ▪ Effect

• Produces smooth and silky texture that melts on the palate.
• Enhances clarity in product.
• Enhances slick, but gelatinous texture.
• Stable under heat and mixing during cooking process.
• High tolerance to cooling and freezing.
• Improves color in dressing and sauce products in acid and/or sodium base.

» GMIX
» Modified Starch
» Color

Example:
Dressing ▪ Sauce ▪ Dipping Sauce

GMIX used in yogurt and dessert products can enhance texture on the palate and improve functionality of products. In addition to improving melting sensation on the palate, it retains shape well when the products are formed.

Usage ▪ Effect

• Produces smooth and silky texture that melts on the palate.
• Creates non-sticky texture that does not stick to a spoon.
• Enhances fruit and juicy quality.
• Retains moisture well.
• Excellent in retaining shape when products are shaped or formed.
• High tolerance to cooling and freezing.
• Improves color in dairy (yogurt) and dessert products in acid and/or sodium base.

» GMIX
» Color

Example:
Yogurt ▪ Jelly ▪ Crème Caramel

Bread, cake and pastry must achieve specific texture in order to create high level of dough strength; however, it must be pliable enough to give ease of use in dough.

Usage ▪ Effect

• Improves quality in dough raising.
• Reduces food spoilage.
• Prevents falling or caving in of the dough.
• Improves ease of use in dough.
• Produces soft, moist and chewy texture.
• Enhances texture that melts on the palate, but still remains firm.
• Enhances color for bread, cake and pastry products.

» Wheat Protein
» GMIX
» Modified Starch
» Color

Example:
Bread ▪ Cake ▪ Cookies