Japan Corn Starch – For all needs related to corn starch, modified starch, glycated products, and bio-degradeable plastics

JAPAN CORN STARCH CO.,LTD

Sweeteners

Overview

A range of modified starches to meet diverse needs

Due to its high versatility we have been supplying high-fructose corn syrup used in food products, chemicals, other industrial applications since 1980.

Overview

A network in Japan and overseas for meeting all kinds of starch-related needs and achieving a broad range of starch potential


In order to ensure a stable supply of superior products, Japan Corn Starch carries out production and development in cooperation with our group companies, which include Central Japan Grain Center Co., Ltd., which possesses large-size grain silos and supplies raw materials, and Kinuura Utility Co., Ltd. which supplies utilities such as electricity, steam, and industrial water, and also performs wastewater treatment.

Sweetener products for foods

Product Name Characteristics Effects Applications
Acidified 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
Enzyme 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, is 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 isomalto-oligosaccharide syrup contains large amounts of isomaltose. Adjustment of sweetness and physical properties (viscosity, moisture retention, others), growth effect of bifidobacteria by isomalto-oligosaccharide 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 is a High Fructose Corn Syrup (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 is a High Fructose Corn Syrup (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