| San Syrup |
Starch syrup is made by the traditional method – by converting starch with acid. |
Adjustment of sweetness and physical properties (viscosity, moisture retention, others) |
General food products, Japanese sweets, confectionaries, jams, prepared foods, others |
| Koso syrup |
This common type of starch syrup is produced by converting starch with enzymes. |
Adjustment of sweetness and physical properties (viscosity, moisture retention, others) |
General food products, Japanese sweets, confectionaries, jams, prepared foods, alcoholic beverages, others |
| High Maltose |
This syrup has similar physical properties to sugar, but is significantly lower in sweetness. |
Adjustment of sweetness and physical properties (viscosity, moisture retention, others) |
General food products, Japanese sweets, confectionaries, jams, prepared foods, alcoholic beverages, others |
| Oligo Syrup M40 |
This malt oligosaccharide syrup is composed primarily of disaccharide and trisaccharide, and highlights the flavor of the sugar. |
Adjustment of sweetness and physical properties (viscosity, moisture retention, others) |
General food products, Japanese sweets, confectionaries, jams, prepared foods, others |
| K.D.L.. |
This starch hydrolysate product has a slight sweetness, high viscosity, rapid drying, and low moisture absorption. |
Adjustment of sweetness and physical properties (viscosity, moisture absorption, others), energy replenishment |
Sauces, soft-serve ice creams, creaming powders, energy-replenishment jellies, others |
| N.S |
This isomaltooligosaccharide syrup contains large amounts of isomaltose. |
Adjustment of sweetness and physical properties (viscosity, moisture retention, others), growth effect of bifidobacteria by isomaltooligosaccharide |
General food products, Japanese sweets, confectionaries, jams, mirin cooking wine, health-food products, others |
| Glucose |
This syrup contains primarily glucose, available up to 95% glucose. |
Adjustment of sweetness and physical properties (viscosity, osmotic pressure, others) |
Beverages, mirin cooking wine, pickles, liquid seasonings, others |
| High Fructo S95 |
This syrup contains primarily fructose (95%), providing a strength of sweetness which is approximately 120% that of sucrose. |
Adjustment of sweetness and physical properties (viscosity, osmotic pressure, others) |
Beverages, jellies, sponge cakes, pickles, others |
| High Fructo M |
This syrup contains primarily fructose (55%) and glucose, providing a strength of sweetness which is approximately same as that of sugar. |
Adjustment of sweetness and physical properties (viscosity, osmotic pressure, others) |
Beverages, jellies, sponge cakes, pickles, others |
| Fructo M |
This syrup contains primarily fructose (42%) and glucose, providing a strength of sweetness which is approximately 90% that of sugar. |
Adjustment of sweetness and physical properties (viscosity, osmotic pressure, others) |
Beverages, jellies, sponge cakes, pickles, others |