Food · Sweeteners
Mizuame (Japanese Glucose Syrup)
水あめ (Mizuame)
Also known as: Mizuame, Japanese glucose syrup, Starch syrup, 水飴, 水あめ, Kosotoka mizuame (enzyme), Santouka mizuame (acid)
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| Category | Food |
|---|---|
| Japanese labeling name | 水あめ 酵素糖化 / 酸糖化 |
| Common Japanese notations | 水あめ, 水飴, ミズアメ |
| Origin | Glucose syrup produced from starch (potato starch in Japanese tradition, or corn starch); two production methods — koso-touka (enzyme conversion, modern volume standard) and santouka (acid conversion, traditional method, less common today); principal Japanese producers Showa Sangyo, Nihon Shokuhin Kako, San-ei Sucrochemical |
| Typical functions | Wagashi confectionery — kompeito, gummi, and sweet candy ingredient, Sugar substitute for industrial confectionery, Glaze for terimaki and other traditional preparations, Mizuame retail as direct candy (popular festival treat) |
| Regulatory status in Japan | Standard food labeling. Source starch (potato vs corn) disclosure. Not a designated allergen. |
Mizuame (水あめ / 水飴) is Japanese glucose syrup produced from starch (potato or corn). Two production methods: enzyme conversion (modern volume) and acid conversion (traditional). Major industrial confectionery ingredient and traditional festival candy.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Industrial mizuame supply (commercial confectionery production)
- Retail mizuame (festival and traditional candy)
Ingredient profile
Glucose syrup from starch.
Two methods: enzyme conversion (kosotouka, modern), acid conversion (santouka, traditional).
OEM applications
Wagashi confectionery — kompeito, gummi, candy.
Industrial confectionery sweetener.
Glaze for terimaki and traditional dishes.
Mizuame retail festival candy.
For OEM: industrial mizuame supply, retail festival candy.
Regulatory classification in Japan
Standard food labeling. Source starch disclosure. Not a designated allergen.
Regulatory classification in other markets
| EU | Established global glucose syrup market. |
|---|---|
| USA | Established US corn syrup market. |
| China | Established global trade. |
| Korea | Established Korean mulyeot tradition. |
Market reference formulations
Example finished products will be added after verification.
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Quick answers
- What is Mizuame (Japanese Glucose Syrup)?
- Mizuame (水あめ / 水飴) is Japanese glucose syrup produced from starch (potato or corn). Two production methods: enzyme conversion (modern volume) and acid conversion (traditional). Major industrial confectionery ingredient and traditional festival candy.
- What is the regulatory status of Mizuame (Japanese Glucose Syrup) in Japan?
- Standard food labeling. Source starch (potato vs corn) disclosure. Not a designated allergen.
- What products typically use Mizuame (Japanese Glucose Syrup)?
- Industrial mizuame supply (commercial confectionery production) / Retail mizuame (festival and traditional candy)
- Where does Mizuame (Japanese Glucose Syrup) come from?
- Glucose syrup produced from starch (potato starch in Japanese tradition, or corn starch); two production methods — koso-touka (enzyme conversion, modern volume standard) and santouka (acid conversion, traditional method, less common today); principal Japanese producers Showa Sangyo, Nihon Shokuhin Kako, San-ei Sucrochemical
- What is the INCI / JSCI labeling name for Mizuame (Japanese Glucose Syrup)?
- JSCI: 水あめ 酵素糖化 / 酸糖化
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — 水あめ 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.