Water absorption and dispersion in water have significantly improved! It is also possible to add emulsifying power.
Starch that has been amorphized with Amorfast is highly digestible, allowing it to be consumed as is. In addition to its digestibility, Amorfast significantly improves water absorption and dispersion in water. It can also add emulsifying properties. For example, regular rice flour does not dissolve in water. It is powdery like cornstarch mixed with water and separates over time. However, gelatinized starch dissolves well in water and remains stably dispersed for a long time. Additionally, by adjusting the moisture content, the viscosity can be modified from a highly fluid state like porridge or cream to a sticky state like mochi. *For more detailed information, please refer to the related links. For further details, feel free to download the PDF or contact us.
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Our company contributes to solving global issues such as food shortages, food diversification, and environmental problems through amorphous grinding technology. We offer a groundbreaking temperature-controlled amorphous grinding technology called "Amorfast," which can instantly gelatinize starch without using water. This product was developed in the Nishioka Laboratory of the Graduate School of Organic Materials System at Yamagata University.