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Turdextrin - List of Manufacturers, Suppliers, Companies and Products

Turdextrin Product List

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Ideal carbohydrate cluster dextrin as an energy source during exercise.

Ideal carbohydrate cluster dextrin as an energy source during exercise.

Cluster dextrin has low off-flavors and odors, high water solubility, and solution stability, making it suitable for use in hypotonic beverages.

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 various features suitable for sports nutrition and is an ideal carbohydrate for effective energy sources during exercise. 【Features】 ■ High solubility and solution stability - High solubility and low viscosity - Solution stability ■ Rapid transport to the small intestine - Fast transport from the stomach to the small intestine - Osmotic pressure that enables fast transport speed ■ Enhanced stamina and reduced fatigue - Reduced discomfort in the stomach - Stamina enhancement - Fatigue reduction - Decrease in internal stress markers ■ Bitterness masking effect - Encapsulation ability due to helical structure - Masking of bitterness Evidence data of various kinds is introduced in the downloadable materials. If you would like more details or have requests for samples, please contact us through our company website.

  • Food/beverage functional materials

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Cluster dextrin that masks unpleasant odors and tastes.

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

  • Food/beverage functional materials

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Cluster dextrin for improving the physical properties of food.

Cluster dextrin for improving the physical properties of food.

It achieves the crispiness of fried foods and improves the fluffiness of rice and noodles.

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. ■ Main functions and examples of use in food texture improvement applications - High film-forming ability Cluster Dextrin has a high film-forming ability, which can enhance the crispy texture of fried foods. - Reduces the viscosity of starch It has been confirmed that Cluster Dextrin reduces the viscosity of starch. By utilizing this effect, the binding strength of starch present on the surface of rice products and cooked noodles can be suppressed, leading to improved fluffiness. In addition to starch, a reduction in viscosity has also been confirmed for thickening agents such as guar gum, tara gum, roasted bean gum, tamarind gum, and glucomannan. For more details, please visit our company website at the URL below. If you would like more information or have requests for samples, please contact us.

  • Food/beverage functional materials

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Cluster dextrin exhibits excellent functionality as a base material for powdered products.

Cluster dextrin exhibits excellent functionality as a base material for powdered products.

It is a polymer dextrin that excels in water solubility and improves the powder flowability and storage stability of powdered products.

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 using an enzyme called branching enzyme, it retains the cluster structure, which is the basic structural unit of starch, almost intact. Cluster Dextrin can be used not only as a powdering excipient for liquids but also for powdering oil and paste-like products. ■ Improved powder flowability and storage stability as a powdering excipient - Difficult to absorb moisture due to containing almost no low molecular dextrin (less prone to blocking) - Stable dissolution in water and less likely to clump during dissolution - High film-forming ability - Less prone to browning - Maintains aroma components For more details, please visit our company website at the URL below. If you have any questions or requests for samples, please feel free to contact us.

  • Food/beverage functional materials

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