It is a kind of incision enzyme, that can hydrolyze starch, soluable dextrin and a-1, 4 dextrose glycosidic linkage of oligose. After the enzyme treatment, the ......
Food Ingredients
It is a starch-hydrolyzing alpha-amylase with high heat and pH stability derived from a selected strain of Bacillus licheniformis. The enzyme is an endo-amylase......
It is a Xylan hydrolyzing Xylanase enzyme with heat and pH stability derived from a selected strain of Aspergillus. Xylans are polysaccharides composed of β-1,......
An alpha-amylase enzyme used to produce maltose and dextrins that improve fermentation, baking volume, crumb structure and softness.https://www.creative-enzymes......
The hemicellulase acts on flour pentosans to improve the elasticity of dough gluten/pentosan complexes, enhance dough stability and strength, loaf volume, and c......