Glico Nutrition Co., Ltd.
| Booth No. | 2-300 |
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Demonstration
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This booth offers a chance to discover new possibilities for wheat gluten and modified starch!
Come experience the functions and characteristics of wheat gluten and modified starch firsthand, and gain a real understanding of the physical properties and effects of these ingredients—which you rarely have the opportunity to learn about. We’ll propose solutions to improve workability in manufacturing processes by enhancing dough properties, as well as address challenges related to the appearance and texture of the final food products. We’ll also introduce food coloring agents. We look forward to seeing you at the Glico Nutrition booth.
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| Product / Service |
Wheat Protein, Modified Starch, Food Color,Contract manufacturing |
|---|---|
| URL | https://www.glico.com/nutrition/en/ |
Presentaion
| Date | 12:00 12:05～ | Location | PJ |
|---|---|---|---|
| Title | Beauty and health value expanding with red paprika-derived xanthophyll | ||
| Detail | Our product, PapriX®, is a xanthophyll preparation derived from red bell peppers. It possesses strong antioxidant properties and is a multifunctional ingredient that broadly supports consumers’ beauty and health by reducing body fat (waist circumference and BMI), mitigating the effects of UV exposure, and supporting physical activity. | ||
| Date | 13:30 13:35～ | Location | PJ |
|---|---|---|---|
| Title | Confectionery and bakery challenges and responses to diverse texture and quality needs | ||
| Detail | As consumer needs become increasingly diverse, the challenges facing the confectionery and baking industries are also becoming more varied. We will introduce how wheat gluten and modified starch can be used to address these challenges and meet these needs. At our booth, we will present a variety of challenges and their solutions, and we will also have samples available for tasting. This content is recommended for those involved in product development and production lines in the confectionery and baking industries. | ||
| Date | 14:00 14:05～ | Location | PJ |
|---|---|---|---|
| Title | Characteristics of wheat gluten and its use in processed foods | ||
| Detail | We’ll provide a comprehensive overview of wheat gluten, covering everything from the basics to its applications in food products. Our booth features a hands-on area where you can experience wheat gluten firsthand, and you can deepen your understanding by attending our presentations and visiting our booth. This information is useful for everyone—whether you’re new to wheat gluten or use it regularly. | ||
| Date | 14:30 14:35～ | Location | PJ |
|---|---|---|---|
| Title | Characteristics of modified starch and its use in processed foods | ||
| Detail | Modified starch is used to impart various physical and functional properties to foods, such as viscosity, distinctive texture, and resistance to staling. This article provides a comprehensive overview of modified starch, covering everything from its fundamentals to its applications in food products. The content is designed to be useful for a wide range of readers, from those unfamiliar with modified starch to those who use it on a daily basis. | ||