GMIX™
GMIX is a modified starch that incorporates enzyme-treated starch called “E-Starch”. GMIX can produce the unique texture that cannot be produced by using conventional modified starch.
Characteristics of Conventional Modified Starch:
- Cross-linked starch retains shape and firmness, but it becomes hard and brittle.
- Acetylated or hydroxypropylated starch increases clarity and pliableness, but it loses ability to retain shape.
The use of “E-Starch” in GMIX retains shape, achieves firmness and maintains elasticity unlike what conventional modified starch produces.
Product | Features | Food Applications |
---|---|---|
GMIX-E2 | Creates texture that is equivalent of using egg white in noodles. In processed fish products, it increases elasticity and reduces use of fish paste which leads to cost reduction. |
・Noodles (ideal for chilled noodles) ・Processed meat and fish products |
GMIX-E226 | Heat and shear resistant. Keeps change of viscosity to minimum. Achieves very strong elasticity and produces excellent stretching quality. |
・Processed meat products ・Japanese sweets (wagashi) |
GMIX-E246 | Versatile starch that can be cooled and slow down retrogration. Achieves gel-like texture that is pliable and elastic. Ideal for improving texture of filling, fresh pastry and noodles. |
・Noodles ・Japanese sweets (wagashi) ・Filling |
GMIX-F1 | Heat and shear resistant. Produces smooth and silky texture in filling (custard cream, etc) unlike typical starchy texture produced with conventional modified starch. |
・Filling (custard, chocolate cream, etc) ・Fruit preparation ・Processed fish products ・Sauce |
for enquiries, contact | Glico Nutrition Co., Ltd., Sales Division, Global Sales Group 4-6-5, Utajima, Nishiyodogawa-ku, Osaka 555-8502 Japan FAX: +81 6-6477-8673 E-MAIL: g-ingredients@glico.com |