Greatly helps improve texture! Cost reduction can be achieved by using egg whites in combination with thickening polysaccharides or as a substitute.
This product is a functional gluten that improves the binding and elasticity of noodles, seafood paste products, meat products (such as ham, sausage, hamburgers, etc.), and bakery items. It is white and odorless, and does not affect the appearance of the product. Unlike conventional gluten, it does not discolor (darken) or emit any odor (distinct gluten smell). Therefore, there is no need to worry about deterioration due to color changes in udon, pasta, Chinese noodles, or green tea soba. 【Features】 ■ Improves binding and elasticity ■ White and odorless ■ Does not affect the appearance of the product ■ No need to worry about deterioration due to color changes ■ Greatly contributes to improved texture *For more details, please refer to the PDF document or feel free to contact us.
Inquire About This Product
basic information
[Target Foods] ■ Seafood paste products, noodles, bakery products, hamburgers, etc. *For more details, please refer to the PDF document or feel free to contact us.*
Price range
Delivery Time
Applications/Examples of results
【Usage】 ■Emulsification, improved moisture retention, enhanced adhesion strength *For more details, please refer to the PDF document or feel free to contact us.
catalog（1）
Download All Catalogs
Company information
We support the planning and development of food with vibrant colors. We offer a diverse range of products centered around natural colorants such as chlorophyll, squid ink, and saffron.