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ENZYMES for food production
-D-fructouronidase from Saccharomyces cerevisiae. Hydrolyses sucrose into a fructose / glucose mixture (invert sugar) for the production of soft centre and liquid centre confectionery and invert sugar.
Fungal -amylase enzyme complex for use in the fruit juice industry.
Cellulase enzyme preparation with high pectinase activity developed for application in the hot mash treatment for the production of fruit juices.
Amyloglucosidase preparation from Aspergillus niger.
Liquid bacterial -amylase from Bacillus subtilis.
Heat stable -amylase from Bacillus licheniformis.
Protease derived from Papaya.
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EMULSIFIERS for food production
DISTILLED MONOGLYCERIDES
High potency food emulsifiers containing a minimum of 90% monoglycerides.
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Myverol 18-04 | Product No. 5Z10388
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From hydrogenated palm oil or palm stearine.
MONO-DIGLYCERIDES
Emulsifiers for the production of ice creams, desserts, margarine and other spreads.
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Admul MG 4203K | Product No. 5A00363
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From hydrogenated palm oil. Minimum 40% monoester content.
DIACETYL TARTARIC ACID ESTERS OF MONO-DIGLYCERIDES
Emulsifiers for added tolerance to dough and improving volume in bread products.
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Admul Datem 1117 | Product No. 5Z02405
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From soybean oil. Bead form.
STEAROYL LACTYLATES
Emulsifiers for use in powdered bread improvers and dough conditioning products.
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Admul SSL 1078 | Product No. 5Z0332
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31-34% lactic acid. Micro-beads.
SPECIALLY TUNED EMULSIFIER SYSTEMS
Emulsifier blends for selected applications designed to deliver optimal performance.
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Myvatex Mighty Soft | Product No. S210581
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Distilled monos. Used for bread, ice cream, pasta, pet food, doughnuts. Non GMO
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Myvatex Monoset | Product No. SD01228
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Distilled monos with rapeseed and cottonseed oils. Used for peanut butter.
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Myvatex 26 | Product No. 5210503
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PGMEs, Mono-diglycerides, lecithin, partially hydrogenated soybean oil. Used for cakes, cookies, shortenings.
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Myatex Ice#2 | Product No. 5201266
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Mono-diglycerides with polysorbate 80. Used for ice cream, frozen dairy products.
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