Action on proteins and starch

SY-Glyster has the effect of inhibiting protein aggregation and inhibiting retrogradation by forming complexes with starch.

(Main applications: Bread, dessert, etc.)

MCA-750 acts on gluten and increases the specific volume of bread by increasing the gas retention during fermentation.
e.g., MCA-750, GP-120 etc.

(Main applications: White sauce, wide noodles, etc.)

Starch foods age and deteriorate in texture when refrigerated and/or frozen. GP-120 maintains smooth texture even after freezing and/or thawing.
e.g., GP-120, MSW-7S etc.