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Malony (Process patent No.449343) is a product manufactured under hygienic conditions in an automated facility using the patented manufacturing process developed by us, using carefully-selected refined starches as its base ingredients.
Malony is mainly comprised of "potato starch" blended with "corn starch," both of which are produced in Hokkaido. Consequently, its country of origin is Japan and it is manufactured and processed in one of our four factories in Japan: Osaka factory, Kyushu Iizuka factory, Hamamatsu factory, or Shinshu Ina factory. Malony is a 100% made-in-Japan product.
* All the materials used are non-GM.
Malony is made from refined starches (highly-purified starches) and water and does not contain any allergens. From the first day of operation, our manufacturing lines have been manufacturing Malony only and have not been in contact with any materials containing allergens. You can feel safe when you eat it.
Malony's "healthy deliciousness" has been recognized worldwide. Malony is manufactured under thorough quality control standards according to our corporate philosophy of "delivering natural deliciousness along with a feeling of safety." Its fine transparency results from the high purity of the starches used as principal components. The high quality achieved by the 100% use of potatoes produced in the Tokachi plain and other areas in Hokkaido has been proven in the strict component analysis/inspection conducted by laboratories approved by the Belgian Ministry of Welfare. This resulted in Malony winning the honor of the Monde Selection award.
In addition to being used as an ingredient in one-pot dishes, Malony can be used in salads or marinades, or can also be added to simmered dishes like Nikujaga(stemed meat,onion,potato dish). You can find various recipes in the "Malony Recipes" section.
Potato starch (non-GM)
Corn starch (non-GM)
Nutrition facts (per 100g in dried state)
* Malony will swell by four to five times in volume after it is cooked. Consequently, the calories decrease to 70 to 90kcal per 100g.
Low GI food is food containing carbohydrates that are less easily converted into blood sugar. The lower the GI value is, the less easily the carbohydrates in the food are converted into blood sugar.
GI is an abbreviation for "glycemic index", which is also called the "saccharification index" or "blood sugar index." When you eat sugar, it is digested and absorbed in your body and most of it turns into blood sugar. GI represents the level of increase in blood sugar. Foods with a GI value of 55 and under are called low GI foods.
GL (glycemic load) is an index calculated by adding the amount of carbohydrate contained in one serving to GI value. It is considered to be more reliable than the GI value. Foods with a GL value of 10 or under are called low GL foods.