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Rice starch - メーカー・企業と製品の一覧

Rice starchの製品一覧

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[Data] Basic Physical Properties of Advance Snow P

[Data] Basic Physical Properties of Advance Snow P

Introducing "Advance Snow P," which excels in shape retention, heat resistance, and acid resistance, and has no thread-drawing properties!

This document introduces the basic physical properties of phosphated rice starch "Advance Snow P." It includes features of rice starch, RVA viscosity, shear resistance and heat resistance tests, storage stability tests, and more, presented with tables, graphs, and photos. Please take a moment to read it. 【Contents】 ■ Features of rice starch ■ RVA viscosity ■ Shear resistance and heat resistance tests ■ Acid resistance ■ Use in custard ■ Storage stability tests *For more details, please refer to the PDF document or feel free to contact us.

  • Food ingredients (powder)

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Starch from glutinous rice is optimal for suppressing changes over time due to water separation in Japanese-style snacks!!

Starch from glutinous rice is optimal for suppressing changes over time due to water separation in Japanese-style snacks!!

You can maintain a soft texture with dishes like takoyaki and okonomiyaki.

"JS Rice Starch GN-20" is a rice starch made from newly sourced rice. The particles are extremely fine, and the aging (water separation and gelation) is very slow, resulting in stable viscosity. It enhances the flavor of the raw materials without compromising their taste. Additionally, the applications for use (new food applications as substitutes for grains other than rice) are limited, so please contact us for more details. 【Features】 < Powder > ■ Extremely fine particles (average particle size 5μm) ■ Uniform particle size ■ Slow sedimentation in suspensions *For more details, please refer to the PDF document or feel free to contact us.

  • Other food and beverage ingredients

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The best starch from glutinous rice for suppressing time-dependent changes due to dehydration!!

The best starch from glutinous rice for suppressing time-dependent changes due to dehydration!!

You can maintain the soft texture of pancakes, roll cakes, and donuts.

"JS Rice Starch GN-20" is a rice starch made from newly sourced rice. The particles are extremely fine, and the aging (water separation and gelation) is very slow, resulting in stable viscosity. It enhances the flavor of the raw materials without compromising their taste. Additionally, the applications for use (new food applications as alternatives to grains other than rice) are limited, so please contact us for more details. 【Features】 < Powder > ■ Extremely fine particles (average particle size 5μm) ■ Uniform particle size ■ Slow sedimentation in suspensions *For more details, please refer to the PDF document or feel free to contact us.

  • Other food and beverage ingredients

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Perfect for improving the texture of Western-style confections: glutinous rice starch!!

Perfect for improving the texture of Western-style confections: glutinous rice starch!!

Baumkuchen, sponge cake, chiffon cake, and others have a good "melt-in-your-mouth" quality and a soft texture.

"Fine Snow" is a type of glutinous rice starch made from non-glutinous rice. It enhances the flavor of the ingredients without compromising them, bringing out their deliciousness. Additionally, its fine particles and excellent expansion power provide a good melt-in-the-mouth experience and a soft texture. It can be used in various foods such as cakes, cookies, frozen tofu, and puddings. Please feel free to consult us if you have any requests. 【Features】 ■ Extremely fine particles ■ Slow sedimentation in suspensions ■ Tasteless and odorless ■ Good luster, smoothness, and melt-in-the-mouth quality ■ White and short paste *For more details, please download the PDF or feel free to contact us.

  • Food/beverage functional materials

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Rice starch "Advance Snow P (New Application)"

Rice starch "Advance Snow P (New Application)"

It has a good flavor and a smooth texture! It is a processed starch treated with phosphate cross-linking from fine snow.

"Advance Snow P" is a rice starch that excels in heat resistance, acid resistance, and shape retention. Even when the pH drops to 3.5, the viscosity remains stable. It retains particles and has excellent shear resistance and heat resistance, as well as superior smoothness and flavor. Additionally, we offer "Water-Milled Rice Flour," which has less stickiness in the dough. We have "Blanc Neige," a water-milled rice flour made from non-glutinous rice, and "Soft Neige," a water-milled rice flour made from glutinous rice. 【Features】 ■ Good flavor ■ Smooth texture ■ Refrigeration and freezing resistance ■ Excellent shape retention ■ Excellent heat and acid resistance *For more details, please refer to the PDF document or feel free to contact us.

  • Food ingredients (powder)

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Starch from non-glutinous rice is perfect for improving the freezing resistance of tamagoyaki (Japanese omelette)!!

Starch from non-glutinous rice is perfect for improving the freezing resistance of tamagoyaki (Japanese omelette)!!

By suppressing the separation of water after freezing and thawing, a smooth texture can be maintained without any graininess.

"Fine Snow" is a type of starch made from non-glutinous rice. It enhances the flavor of the ingredients without compromising their taste. Additionally, its fine particles and excellent expansion ability provide a good melt-in-the-mouth experience and a soft texture. It can be used in various foods such as cakes, cookies, frozen tofu, and puddings. Please feel free to consult us if you have any requests. 【Features】 - Extremely fine particles - Slow sedimentation in suspensions - Tasteless and odorless - Good luster, smoothness, and melt-in-the-mouth quality - White and short paste *For more details, please download the PDF or feel free to contact us.

  • Food/beverage functional materials

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