Our Research & Development Department has been developing products which has new value by analyzing “food texture” and “palatability” from scientific point of view.

Several factors are required to enhance food palatability: taste, visual appearance, texture and fragrance. Glico Nutrition specializes in products that enhance texture and visual appearance (color).

When it comes to texture of food, questions come up such as “What is the difference in texture between crunchy and crumbly?”.
For the satisfaction of customer's needs, we make it possible to analyze and evaluate the differences in texture numerically by the analysis device and trained panelists. These were the key to develop our original enzyme treated starch products, “GMIX” series, and we are still expanding the product lineup.

In fine chemical products, such as health food, cosmetics and health care products, Glico Nutrition specializes in sugar processing technology. We have developed an original technique that is glycosylation and polymer synthesis using enzyme reaction. Our products, Cluster Dextrin, α-Arbutin, BIOGLYCOGEN, BIOAMYLOSE and POs-Ca, are the result of using this specialized technique.

Glico Nutrition values in integrity of our products. The advantage of our Research & Development Department is to be able to provide scientifically verifiable data of our developed products. We believe it is very important to inform and educate about the product usage and capability of the products from scientific point of view to meet our customer’s needs.

Our researchers are always conducting research at highly advanced level to make sure Glico Nutrition maintains as the food ingredient company that is indispensable for our valuable customers.

[Our "Scientific Papers" and "Conference Presentations" are shown in the links below.]

» Scientific Papers
» Conference Presentations