Products

SQzyme BAL is a bacterial alpha-amylase enzyme made from the refined strain of Bacillus subtilis through liquid submerged fermentation. SQzyme BAL is applied broadly for liquefaction by producing soluble dextrin and small amount of maltose and glucose from starch in the industry of Alcohol, Distillery, beer and starch.

SUNBAKE GO XTRA is a concentrated Glucose Oxidase produced from a selected strain of Aspergillus niger trough submerged fermentation. Glucose Oxidase produced from a selected strain of Aspergillus niger trough fermentation. This enzyme oxidizes ß-D-glucose into D-gluconic acid and H2O2. Hydrogen peroxide oxidizes the sulfhydryl group of the amino acid cysteine (present in wheat gluten) forming disulfide bonds within the gluten network.

SUNBAKE LP is a concentrated Lipase produced from a selected strain of Aspergillus niger through fermentation. SUNBAKE® LP is a concentrated Lipase produced from a refined funal strain Asperillus nier by submered liuid fermentation. Lipases hydrolyze the trilycerides present in flour releasin fatty acids and monolycerides.

SUNBAKE VISCOS is a Bacterial Alpha-Amylase derived from a selected strain of Bacillus subtilis through submerged fermentation.It hydrolyzes the endo α- (1,4)- glycosidic bonds of amylose and amylopectin with release of mainly dextrin and small amount of glucose and maltose.

SUNBAKE GO is a glucose oxidase obtained from the newest biotechnology. It´s a high performance enzyme that brings versatility and efficiency to all bread process. SUNBAKE® GO strengthen and protect the gluten network during kneading. These characteristics improve the gas retention and the elasticity of the dough, increasing the tolerance and the bread volume.

LiqueStar is a heat stable endo-alpha-amylase enzyme made from the refined strain through liquid submerged fermentation. LiqueStar has excellent heat resistance and adaptability over a wide pH range. It is applied broadly for liquefaction by producing soluble dextrins and small amount of maltose and glucose from starch in the industry of fuel ethanol, distillery, starch sweetener and beer.

SUNBAKE TGH is a Transglutaminase produced from a selected strain of Streptoverticillium mobaraense through fermentation. SUNBAKE® TGH is a high performance enzyme that brings versatility and efficiency to all bread process. It improves the physical properties of gluten by catalyzing the reactions of cross-linking intra and inter molecular of proteins. These characteristics enhance texture and tolerance of the dough increasing the volume, stability and crusty of the bread. It's a food grade enzyme typically used to enhance texture and tolerance of the dough.

SQzyme FAL is a concentrated Fungal Alpha-Amylase (E.C. 3.2.1.1) produced from refined strain Aspergillus oryzae through submerged liquid fermentation. SQzyme FAL can rapidly hydrolyze the α-1,4 glycosidic bonds of starch chain and generate high-level maltose, maltotriose, glucose and other oligosaccharide. It is a food grade enzyme widely used in production of fuel ethanol, distillery, beer, high maltose syrup and many other food industries.

SUNBAKE FAA is a highly concentrated Fungal Alpha-Amylase from a selected strain of Aspergillus oryzae produced through fermentation. This enzyme hydrolyses the endo α (1 - 4) glycosidic bonds of starch chain and generates maltose and minor maltotriose, glucose and other oligosaccharides. It is food grade enzyme typically used as a flour improver to enhance crumb structure and baking volume.

SQzyme BTA is an efficient liquid beta-amylase extracted from refined plants through a variety of techniques. SQzyme BTA is highly purified and concentrated with outstanding thermostability, which is widely used in the production of beer, vinegar, high maltose syrup, maltitol and other maltose-related sugar industries.

SUNBAKE LPF is a concentrated lipase produced from a fungal strain through submerged fermentation and advanced recovery technology. SUNBAKE® LPF is a lypolitic enzyme acting on non-polar and polar lipids naturally present in wheat flour. During bread making, SUNBAKE® LPF is able to hydrolyse non- polar lipids into diglycerides and monoglycerides,which can condition the dough, increase loaf volume, soften the crumb and improve bread characteristics.