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Enzymes & Starter Cultures
Products in Enzymes & Starter Cultures: Confectionery Products
5 Products found in Enzymes & Starter Cultures
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SternEnzym GmbH & Co. KG
Sweetase P
Ingredient Name:
Invertase
Functions:
Enzyme
End Uses:
Confectionery Products, Chocolates
Sweetase P is used in Invertase (E 1103) preparation
SternEnzym GmbH & Co. KG
Sweetase L
Ingredient Name:
Invertase
Functions:
Enzyme
End Uses:
Confectionery Products, Chocolates
Sweetase L is a Liquid enzyme preparation with invertase activity
SternEnzym GmbH & Co. KG
Sweetase 20 P
Ingredient Name:
Invertase
Functions:
Enzyme
End Uses:
Confectionery Products, Chocolates
Sweetase 20 P is used in Invertase (E 1103) preparation
AIT Ingredients
AIT Ingredients Multazyme moelleux
Ingredient Name:
Alpha-Amylase
Functions:
Enzyme
End Uses:
Bread, Biscuits & Cookies, Confectionery Products
Multazyme moelleux is extremely useful for sandwich bread and brioches. Improves the crumbs' quality and extends their shelf life.
AIT Ingredients
AIT Ingredients Monozyme moelleux
Ingredient Name:
Amylase
Functions:
Enzyme
End Uses:
Pastries, Biscuits, Confectionery Products
Monozyme moelleux has an antistaling effect by preventing starch retrogradation, similar to fungal amylase.