Hayashibara’s functional carbohydrates are used by thousands of food manufacturers, restaurants and bakeries around the world to improve the taste of a wide variety of everyday food products.Enzymes produced by microorganisms have interesting and highly useful functionalities functionalities. For example, enzymes can break apart or bind glucose molecules and create carbohydrate products with unique functionalities.
Hayashibara, founded as a starch syrup manufacturer in 1883, developed the two-step (acid and malt) starch-conversion process for starch syrup production in 1935, which allowed for the more efficient and consistent production of starch syrups. Since that time, Hayashibara has focused on accumulating know-how in enzymatic technology that blossomed as various enzymatic methods to produce Hayashibara’s functional carbohydrates, which are used around the world in diverse food products.
Discovers new and delightful tastesTREHA™(Main component: Trehalose)
Works well with oils and fats to maintain product qualitySUNMALT™(Main component: Maltose)
Offers excellent adhesive and coating propertiesPULLULAN
(Main component: Maltosyltrehalose)
（Main component: Maltotetraose）