Using corn and other raw materials, Showa Sangyo produces cornstarch, modified starch, and corn sweeteners, including dextrose, high fructose corn syrup, and powdered corn syrup.
These products are used in a wide range of products, including soft drinks, beer, sweets, and breads.
Uses encompass food products through to industrial products
Cornstarch is starch that is obtained from corn and then dried. It boasts a variety of uses that include food products, such as beer and fish paste products, through to industrial applications that include paper, corrugated board, and textile.
Modified Starch
Modified starch is derived from cornstarch and tapioca starch by some modifying methods to meet various usages and functions. In the fields of flour-related process foods and Japanese sweets, modified starch is used to improve their taste and texture and to keep these high qualities longer. Moreover modified starch is widely used to paper applications, such as corrugated cardboard and paper.
Corn sweeteners
Derived from cornstarch and used in myriad products
Dextrose is a light and refined sweetener that is used in an assortment of products, including sweets, beverages, breads, and flavorings.
High fructose corn syrup
High fructose corn syrup has a strong sweet taste that is enhanced when cooled. It is, therefore, mainly used in beverages such as soft drinks and milk drinks. This sweetener is also used in breads, frozen desserts, flavorings, and other products.
Corn syrup, powdered corn syrup and dextrin
Corn syrup is used to sweeten and add richness and body to various food products. With functional properties that include water retention, it is used in sweets, breads, milk products, bean paste, jam, and beer.
Powdered corn syrup, which is derived by spray-drying corn syrup, and dextrin are attracting attention as products that can be used in enteral nutrition formulations and meals prepared for nursing care patients.
Showa Sangyo’s proprietary research has led to the development of isomalto-oligosaccharides, functional oligosaccharides. Isomalto-oligosaccharides possess bioactive functions, such as promoting the growth of bifidus bacteria. In addition, it has been proven to enhance flavor, resulting in its adoption in a wide variety of food products.