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.
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basic information
【Merits】 ■ Effective for wheat flour products ■ Provides elasticity, adhesiveness, emulsifying properties, etc. to the dough *For more details, please refer to the catalog or feel free to contact us.
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Applications/Examples of results
【Uses】 ■Bread ■Confectionery ■Noodles, etc. *For more details, please refer to the catalog or feel free to contact us.
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Company information
Asama Kasei Co., Ltd. is a company that develops natural food additives, food ingredients, and functional food ingredients while confirming the safety and usefulness of natural products with food experience. We hold over 140 patents and contribute to the food industry as a company with unique technologies. Trust us with your needs for natural materials.
