Products

FRESH-N® Heat resistant alpha amylase derived from B. liquifaciens (formerly B. subtilis) helps retainmoisture and aroma and extends the shelf-life of low fruit content fruit cakes, brownies and date bars. Theenzyme also is recommended for use in sweet goods such as sweet rolls, coffee cakes and similar products aswell as bread, buns and cake mixes.

ENZECO® Fungal Protease is a highly concentrated food-grade fungal proteolytic enzyme, with high levels of endo-protease and lower levels of exo-protease. It is derived from a non-GMO strain of Aspergillus oryzae and is available as a powder or microgranulate at different activity levels up to 1,000,000 HUT/g. It can be used in a wide variety of bread and baked good.

ENZECO® Fungal Alpha Amylase is a food grade fungal alpha-amylase enzyme produced from Aspergillus oryzae that breaks down gelatinized starch to dextrins and maltose. Prolonged action results in the formation of large amounts of maltose. Fungal Amylase is not as heat stable as Bacterial Amylase, but can still be used for shelf life extension at higher dosages.