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Carbohydrate ingredients - List of Manufacturers, Suppliers, Companies and Products

Carbohydrate ingredients Product List

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Moisture-retaining carbohydrate material "Pure Toast"

Moisture-retaining carbohydrate material "Pure Toast"

A moisture-retaining carbohydrate material made from starch! It keeps the moisture and flavor in food, preserving deliciousness.

"Pure Toast" is a food ingredient primarily composed of "maltotriose," which is said to have high moisture-retaining properties and is made by breaking down starch. Its sweetness is 35% that of sugar, and it has a clean sweetness without any off-flavors or peculiarities, making it similar in taste quality (sharpness of sweetness) to sugar. The viscosity is slightly higher than that of sugar or maltose syrup at low temperatures, providing a body feel to food, and as the temperature increases, the viscosity decreases to be equivalent to that of sugar, thereby improving work efficiency. With the various effects of Pure Toast, we assist our customers in creating their ideal food products. 【Features】 ■ Moisture retention and moist texture ■ Suppresses starch aging ■ Low sweetness with no off-flavors ■ Enhances flavor ■ Suppresses crystallization ■ Ice crystal growth suppression effect / freeze-thaw resistance *For more details, please refer to the PDF materials or the special website "The Power of Pure Toast," or feel free to contact us.

  • Food/beverage functional materials
  • Food ingredients (liquid)
  • Other food and beverage ingredients

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[Pure Toast Case Study] Fukushi Co., Ltd.

[Pure Toast Case Study] Fukushi Co., Ltd.

"Dumplings" can now be frozen! Introducing examples of planned production and reduced food waste.

This document introduces the case of Fukui, a long-established wagashi shop known for its delicious original Japanese sweets made with the moisture-retaining carbohydrate ingredient "Pure Tose" in their homemade anko (sweet red bean paste). They started using it when they needed to soften "nerikiri" that had turned out too hard. "Until then, we had been using syrup, but it would inevitably become too soft. When we tried using Pure Tose, it became soft without losing its structure. Since then, we have started using it in various ways instead of sugars," they said. You can view the detailed content of the case in the PDF document below, so please feel free to download it. [Contents] ■ Daifuku that allows you to enjoy the flavor of glutinous rice as it is. It was a new discovery. ■ Used in carefully crafted anko. We were able to create a good anko without any off-flavors. ■ Freezing the "dango" that was difficult has become possible. We can now produce it on a planned basis, reducing food waste. ■ Pure Tose can be labeled as additive-free. Frozen dango made without enzymes is also a measure against allergies. *For more details, please refer to the PDF document or feel free to contact us.

  • Food/beverage functional materials
  • Food ingredients (liquid)
  • Other food and beverage ingredients

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[Pure Toast Introduction Case Study] Mr. Nanatomi Hisashi from Hachinoki

[Pure Toast Introduction Case Study] Mr. Nanatomi Hisashi from Hachinoki

Even when added to fillings or anything else, it brings out transparency and shine! Introduction of Pure Tose case studies.

In this document, we introduce the case of Hachinoki Nanboku, a traditional Japanese confectionery shop founded in 1917, which has adopted the moisture-retaining carbohydrate ingredient "Pure Toast." The third-generation owner, Mr. Ishikawa, mentioned that he struggled for about two years while trying to create the indispensable "Kiri Sansho" for the New Year. "I suddenly remembered the Pure Toast I had sampled and decided to give it a try. The effects that I couldn't achieve with other ingredients appeared immediately. The taste remained unchanged, and it was easy to use. There were no changes even after freezing and thawing. Most importantly, it didn't compromise the flavor of the new flour or the sansho," said Mr. Ishikawa. He stated that it was from this use in "Kiri Sansho" that he began to use Pure Toast. You can view the detailed content of this case in the PDF document below, so please feel free to download it. *For more details, please refer to the PDF document or feel free to contact us.*

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  • Food ingredients (liquid)
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The power of the moisture-retaining carbohydrate material "Pure Toast."

The power of the moisture-retaining carbohydrate material "Pure Toast."

To all product development personnel and researchers involved in food manufacturing! The relative sweetness is about 1/3 that of sugar.

To create delicious products, we want more moisture. We want to enhance the ingredients with a refreshing sweetness and suppress water separation. However, do you have any concerns like the following? "Increasing moisture raises water activity," "If the sugar content is high, the sweetness becomes too strong," "With crystalline sugars, crystallization tends to occur, limiting the amount that can be used." 'Pure Toast' is a non-additive with high moisture retention, low sweetness, excellent flavor quality, and high anti-aging effects that is non-crystalline. Please feel free to contact us when needed. 【Features】 ■ Moisture retention ■ Low sweetness ■ Flavor enhancement ■ Anti-aging ■ Water separation prevention *For more details, please refer to the PDF document or feel free to contact us.

  • Food/beverage functional materials
  • Food ingredients (liquid)
  • Other food and beverage ingredients

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Moisture-retaining carbohydrate material "Pure Toast" utilization techniques

Moisture-retaining carbohydrate material "Pure Toast" utilization techniques

Introducing recipes previously featured in confectionery and baking, including daifuku, dorayaki, and steamed buns!

"Pure Toast" is a food ingredient primarily composed of "maltotriose," which is said to have high water retention properties and is made by breaking down starch. This document introduces recipes for classic Japanese sweets that utilize its diverse effects. By using our product, dorayaki can suppress aging and improve melt-in-the-mouth texture. Steamed buns can have syrup added after boiling and then cooled, enhancing manufacturing efficiency. We also include the benefits of using it. Please feel free to download and take a look. [Featured Recipes] ■ Daifuku ■ Dorayaki ■ Steamed Buns ■ Mizu Yokan ■ Ohagi ■ Hanabira Mochi *For more details, please refer to the PDF document or feel free to contact us.

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【Pure Toast Technical Information】What is Pure Toast?

【Pure Toast Technical Information】What is Pure Toast?

Enhancing the flavor of ingredients! Introducing a moisture-retaining carbohydrate material that can be used in various foods due to its diverse functionalities!

"Pure Tose" is a food ingredient primarily composed of maltotriose, which is said to have high water retention properties derived from the breakdown of starch. It suppresses starch aging and offers a clean, refreshing taste without off-flavors. It has characteristics such as ice crystal growth inhibition and freeze-thaw resistance. Due to its diverse functionalities, it can be utilized in various food products. 【Main Features】 ■ Water retention and moistness ■ Suppresses starch aging ■ Low sweetness ■ Clean, refreshing taste without off-flavors ■ Inhibits crystallization *For more details, please refer to the PDF materials or feel free to contact us.

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  • Food ingredients (liquid)
  • Other food and beverage ingredients

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[Pure Toast Technical Information] Viscosity Characteristics

[Pure Toast Technical Information] Viscosity Characteristics

Can be used without discomfort even when replaced with syrup! A moisture-retaining carbohydrate material that gives body to food.

"Pure Tose" shows a viscosity equivalent to maltose syrup, providing a body feel to food products. Therefore, it can be used without discomfort when replacing syrup. As the temperature increases, the viscosity decreases, improving work efficiency; however, due to its coloring properties, prolonged heating should be avoided. 【Features】 ■ Exhibits viscosity equivalent to maltose syrup ■ Can be used without discomfort when replacing syrup ■ Viscosity decreases and work efficiency increases as temperature rises ■ Has coloring properties *For more details, please refer to the PDF document or feel free to contact us.

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  • Food ingredients (liquid)
  • Other food and beverage ingredients

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