Cooked Rice
We can prevent ageing and preserves the quality of rice. In addition to ageing prevention, it improves the quality of rice.
Overview
Uncooked rice is hard and difficult to digest because the starch molecules are crystallised. During the cooking process, heat and water open up the starch molecules and water enters the spaces between the starch chains. This gelatinisation process makes the rice soft and fluffy. This process is reversed as the rice cools down, starch molecules realign themselves and retrogradation occurs. The aged rice is once again hard and indigestible.
While there are several methods to prevent rice retrogradation, they require additional ingredients to be listed on the packaging. Water-retaining sugars, emulsifiers and cooking oils are commonly used.
Solutions of Amano Enzyme
Keeping rice soft and fluffy.
The Glyco Transferase “Amano” is a unique speciality enzyme that helps prevent the ageing of rice starch. This enzyme increases the number of branches in the starch’s structure, facilitating retention of water molecules in starch. As a result, it inhibits ageing and preserves the flavour and texture of rice in prepared meals.
Amano’s speciality enzymes can help your cooked rice remain fresh and delicious, resulting in minimised food waste.
Application Resources
We provide a diverse collection of application materials that highlight the use of enzymes across different fields and our product offerings. Please don't hesitate to request these materials.
Request Application Materials
Oligosaccharides
Amano is one of the world's leading speciality enzyme manufacturers, with a product lineup of enzymes that produce a variety of oligosaccharides, including maltotriose, isomaltooligosaccharides (IMO), and cyclodextrins.
Liquefaction/Saccharification
Enzyme used for starch liquefaction and saccharification.
