Overcoming Rice and Starch Retrogradation with Japanese Technology

Rice is a staple food worldwide, but packaged rice lacks the deliciousness of freshly cooked rice. During cooking, starch molecules open up to absorb water, resulting in soft and fluffy rice. Over time, the rice ages, water escapes, and the rice becomes hard. Amano Enzyme offers a unique enzyme to prevent rice starch from aging, keeping cooked rice and other starch products fresh and delicious for longer. This natural solution can be used in rice, bread, mochi, and other products to extend shelf life and reduce food waste.