GMIX™
GMIX series is the products containing Glico Nutrition's unique enzyme-treated starch E-Starch™. Glico Nutrition has a diverse lineup available for different types of foods.
What is GMIX?
Conventional modified starch has had limitedly available physical properties: when cross-linked, it shows better shape retention but becomes firm and fragile; when acetylated or hydroxypropylated, it increases clarity and stretchiness but loses shape retention. The E-Starch, enzyme-treated starch developed by Glico Nutrition, has unique properties of both "firmness and good shape retention" and "sufficient stretchiness" at the same time, which could not be realized by any conventional modification method.
In addition, the E-starch has the following features, including physical properties.
1. Strong elasticity
Has both firmness and stretchiness, and strong elasticity like protein ingredients
2. Reduction in adhesiveness and powderiness
Has less adhesiveness, reduces starch-specific stickiness, and improves work efficiency
3. Good meltability in the mouth
Provides texture of good meltability in the mouth
4. Good flavor release
Reduces masking effect easily caused by starch to bring out the original taste and flavor of food
Glico Nutrition provides the GMIX series containing the E-starch to meet a wide range of demands, such as improving texture and imparting functionality, and substituting it for protein ingredients and thickeners.
Examples of application of GMIX in food
●Bakery products●
* To keep soft and moist texture
* To provide meltability in the mouth
* To improve workability due to better water retention
* To provide moldability and good shape retention
Recommended:
GMIX-E226, GMIX-K1A, GMIX-RT1, GMIX-BA5, GMIX-BA7
●Processed meat products●
* To provide firmness, elasticity, and good water retention
* To substitute for protein ingredients
* To provide meat-like texture
* To reduce costs by partial replacement of ingredient meat
Recommended: GMIX-E226, GMIX-E2, GMIX-F1, GMIX-K1A
●Fishery paste products●
* To provide less gluey but elastic texture
* To provide good shape retention
* To provide refrigeration resistance and suppress retrogradation
* To provide heat-agitation resistance
Recommended: GMIX-E226, GMIX-E2, GMIX-F1, GMIX-K1A
Furthermore, the GMIX series can be used for various foods such as sauces, Japanese and Western confectionary, pasty foods, noodles, and dumpling wrappers.
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. In addition to products introduced in this positioning map, we have many other products. Please feel free to contact us.
Based on results of sensory evaluation of 20% starch gel
Product lineup
| Product | Features |
|---|---|
| GMIX-E226 | Modified starch For general foods Gel with strong elasticity and stretchiness Has heat-agitation resistance |
| GMIX-E2 | Modified starch For general foods Gel with very strong elasticity |
| GMIX-E3 | Formulation of modified starch For noodles (raw, chilled, frozen noodles) Texture equivalent to that of egg white Keeps the elastic texture of the noodles in the soup |
| GMIX-E246 | Modified starch For general foods Gel with excellent viscoelasticity Has refrigeration resistance and retrogradation resistance |
| GMIX-F1 | Modified starch For general foods Has heat-agitation resistance and refrigeration resistance |
| GMIX-K1A | Pregelatinized modified starch Gelatinized with cold water, less likely to become lumpy Firm gel Can be used for bakery foods and fishery paste products |
| GMIX-RT1 | Modified starch For low-carb foods Dietary fiber 95% or more Has heat resistance |
| GMIX-SA1 | Formulation of modified starch For fishery paste products Improves moldability and texture |
| GMIX-H5 | Formulation of modified starch For pickling liquid for processed meat products Provides elasticity, flexibility, and good water retention |
| GMIX-H7 | Formulation of modified starch For pickling liquid for processed meat products Suppresses starch precipitation in pickling liquid |
| GMIX-BA7 | Formulation of modified starch For bakery foods Provides retrogradation resistance and chewy texture Improves workability |
| GMIX-AM1 GMIX-AM2 |
Formulation of modified starch For fishery paste products, Japanese sweets, soups and sauces Has refrigeration resistance, freezing resistance, and retort resistance GMIX-AM2 is a little crispier and more flexible than GMIX-AM1 |
| GMIX-AM3 | Formulation of modified starch For processed egg products and fishery paste products Has higher retrogradation resistance and flexibility than both GMIX-AM1 and GMIX-AM2 |
| GMIX-SN1 | Formulation of modified starch For low-carb noodles Contains resistant starch Provides elasticity and slipperiness to noodles |
