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 wheat protein?Positioning map of physical propertiesProduct lineup

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 HA, 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, DF-1, 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.

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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 HA 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
DF-1 For Dong-Ming [semi-transparent] dumpling (gyoza) wrapper
Noodle-making machines and bean-paste filling machines available
Has refrigeration resistance, freezing resistance, and microwave-heating resistance
DM-7 For pot baozi and dumpling (gyoza) wrapper
Hard to dissolve by boiling
Provides chewy texture and crispy grilled surface

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