Cluster dextrin that masks unpleasant odors and tastes.
The spiral structure of the long chain can encapsulate substances, which is expected to reduce unpleasant odors and tastes in food.
Cluster Dextrin(R) is a high molecular dextrin (highly branched cyclic dextrin) that the Glico Group successfully developed for the first time in the world, and it is used in a wide range of applications both domestically and internationally. Originating from waxy corn starch and utilizing an enzyme called branching enzyme, it retains the cluster structure, which is the basic structural unit of starch, almost intact. Cluster Dextrin has glucan chains with a helical structure as part of its structure, allowing guest substances to be encapsulated within the helical structure. This leads to phenomena such as sustained release and stable retention, enabling various effects such as the reduction of unpleasant odors and tastes, as well as the stabilization of components. Additionally, this function can be applied to improve the flavor of food. ■ Examples of masking taste components - Bitterness from caffeine and others - Sourness from acetic acid and others - Spiciness from chili peppers and others * "Umami" from glutamic acid and "saltiness" from table salt are difficult to encapsulate. ■ Examples of masking aroma components - Retort odor from ready-to-eat meals - Oxidation odor from fried foods and others - Fishy smell - Grassy smell from plant-based foods - Alcohol odor from shelf-life extenders
- Company：グリコ栄養食品 技術営業部
- Price：Other
