| Tapple 25 |
Starch with less retrogradation high transparency and long rheology. |
Prevents retrogradiation and improves transparency. |
Noodles (udon and kishimen; wheat flour noodles), shrimp crackers, rice snacks |
| Fruitfill 1 |
Starch with good heat resistance, acid resistance, shear resistance and short rheology. |
Prevents retrogradiation and improves acid resistance, and shear resistance |
Noodles (udon, ramen ; wheat flour noodles), steamed dumplings |
| Tap Gel 1 |
Starch with heat resistance, acid resistance, and shear resistance that are higher than Fruitfill 1. It is short rheology product. |
Prevents retrogradiation and improves acid resistance, and shear resistance |
Noodles (ramen, soba buckwheat flour noodles), rice snacks |
| HPT-1 |
Starch with good aging resistance excellent transparency and long rheology. |
prevents retrogradiation and improves transparency. |
Noodles (udon, kishimen), rice cakes, thickening agent for Chinese food |
| Tapfill 8 |
Starch with extremely less retrogradiation and excellent heat resistance, acid resistance and short rheology. |
prevents retrogradiation and improves heat resistance, acid resistance, and shear resistance. |
Thickening stabilizer of fried eggs, cream puffs, sauces, soups, and similar foods |
| Taptex |
Starch with excellent aging resistance and shear resistance that forms a transparent gel with good shape retention |
Prevents retrogradiation and improves shear resistance, and shape retention. |
Agents for increasing viscosity of warabi mochi, kudzu manju, sauces, soups, and similar foods |