Food additive "Glia A"
Food additives with specific usage patents!
"Gluten A" is a food additive developed through the technology of extracting gliadin from wheat gluten. It is used in products such as noodles, dumplings, fish pastes, meat products, bread, cookies, biscuits, and chewing gum, as it imparts elasticity, stickiness, and emulsifying properties to wheat flour processed products. It has an equivalent water absorption capacity to that of wheat flour. [Features] - Exhibits excellent viscoelasticity, extensibility, and binding properties - Improves the machinability of dough - Has emulsifying properties - The heated gel is rich in elasticity - Water absorption capacity is equivalent to that of wheat flour *For more details, please refer to the catalog or feel free to contact us.
- Company：アサマ化成
- Price：Other
