Products

Enzyme system for acrylamide reduction. Main propertiesEfficient acrylamide reductionOnly minor process or recipe adjustmentsUnchanged taste and texture of the end productsApplicable to a wide range of productsThe formation of acrylamide is a result of the Maillard reaction between reducing sugars and asparagine, a naturally occurring amino acid. Unfortunately, acrylamide is suspected of being a potential carcinogen and is thus considered a process contaminant. This has led to almost worldwide regulations to reduce acrylamide in food products. Proven mitigation strategies usually include drastic changes in process conditions and raw material selection, both of which risk undesirable changes in product properties. Innovase ASP, on the other hand, removes asparagine from the Maillard reaction with little, if any, process adjustments.

Flour treatment agent based on baking enzymes

Sternzym PT 100 CAS creates new covalent links within proteins and also between different proteins. The enzyme connects residues of the amino acid L-glutamine to the amino acid L-lysine. The enzyme’s formulation acts as general binder and texture improver for meat products as processing

Sternzym LQ 4020 is a Baking enzyme

Sternzym Quick & Easy enables simple and reliable replacement of sodium metabisulphite. The mechanism of the breakdown of gluten protein by enzymes differs distinctively from that of chemical agents such as metabisulphite (MBS). Sternzym Quick & Easy requires more time to soften the dough than MBS, so the dough resting time needs to be adjusted. The enzymes are completely destroyed when heated, which is not the case with MBS, and can therefore be classified as technical aids without the need for declaration.

Phospholipid activated bacterial protease. The enzyme reduces the protein strength, thus decreasing dough viscosity and resistance to stretching. Relaxation times can be shortened or omitted without risking deformation by shrinkage.

Sternzym LQ 15080 is a n enzyme formulation for wafer prduction with the main features of Utilization of high extraction flours Homogeneous wafer batters for an improved processibility Reduced viscosity for a trouble-free production Reduced water addition for energy savings

Sternzym B 7033 SF is a Balanced complex of fungal and bacterial proteases and α-amylases for improving dough extensibility, fermentation power and crust color formation

Pure fungal Alpha-amylase for starch decomposition, with excellent activity also at low pH. The Alpha-amylase splits unbranched sections of the starch molecule into smaller components. It only acts on dissolved substrate, i. e. Swollen, damaged starch in the dough or slurry, or on starch that has been thermally modified (pre-gelatinized).

Sternzym Fresh 110 is a Baking enzyme