Moisture-retaining carbohydrate material "Pure Toast"

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last updated：Jul 28, 2023

群栄化学工業

Official site

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.

Related Link - https://www.gunei-chemical.co.jp/puretose.html

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basic information

【Specifications】 ■Appearance: Liquid ■Concentration: 75% or more ■Sugar Composition ・Glucose: 7% or less ・Maltose: 25% or less ・Maltotriose: 55% or more ■Sweetness Level: 35 (with sugar as 100) ■Examples of Labels: "Water syrup," "Oligosaccharides," "Malto-oligosaccharides," etc. ■Packaging: 25kg cans, tank trucks, etc. *For more details, please refer to the PDF document or feel free to contact us.

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Applications/Examples of results

【Uses (Excerpt)】 ■Reduced sweetness: Mochi dough, yokan, uirou, milk-based manju, various types of fillings, sweet bread, jam, etc. ■Cold thawing resistance (suppression of ice crystal growth): General Japanese and Western confections, rice, bread, omelets, etc. ■Moisture retention effect: Bread, castella, financier, pound cake, etc. ■Starch aging suppression: Gyuhi, daifuku, warabi mochi, rice, bread, side dishes, dumplings, gyoza dough, etc. ■Enhancement of flavor: Ice cream, jelly, seasonings, yogurt, beverages, etc. ■Crystallization suppression: Monaka filling, nishikigoi, etc. ■Taste improvement: Japanese sweets, Western sweets, pickles, processed meat products, seasonings, processed fish products, etc. ■Water separation suppression: Jelly, mizu yokan, custard cream, etc. *For more details, please refer to the PDF document or feel free to contact us.