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Company: Natural Sprout Company, LLC  Company: Amano Enzyme  Company: Artemis International Inc.  Bakery Products  Clear All 

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AMT 1.2L - MALTOTRIOSE FORMING AMYLASE Amano Enzyme AMT 1.2L - MALTOTRIOSE FORMING AMYLASE is a clear, brownish liquid. It is a new kind of syrup which is stable in acid and high temperature conditions and who's viscosity is low as well. it also resists crystallization and is valuable as a humectant.
Aronia Juice Concentrate - 65° Brix Artemis International Inc. Aronia Juice Concentrate - 65° Brix is pure aroniaberry (Aronia melanocarpa) fruit concentrate made from high-quality berries, no off-notes or flavors. Ideal for a variety of applications including functional foods and beverages, dietary supplements, a...view more Aronia Juice Concentrate - 65° Brix is pure aroniaberry (Aronia melanocarpa) fruit concentrate made from high-quality berries, no off-notes or flavors. Ideal for a variety of applications including functional foods and beverages, dietary supplements, and as natural colorants. It is suitable for use in gummies, capsules, tablets, drink mixes, cosmetics, baked goods and more. view less Request Sample
Aronia Juice Powder Artemis International Inc. Aronia Juice Powder is a pink-red, spray dried powder, that is a versatile fruit powder delivering full-spectrum aronia phytonutrients and the intense flavor of Aronia berry. Ideal for a variety of applications including functional foods and beverages,...view more Aronia Juice Powder is a pink-red, spray dried powder, that is a versatile fruit powder delivering full-spectrum aronia phytonutrients and the intense flavor of Aronia berry. Ideal for a variety of applications including functional foods and beverages, dietary supplements, and as natural colorants. It is suitable for use in gummies, capsules, tablets, drink mixes, cosmetics, baked goods and more. view less Request Sample
AroniaCraft® 7% Powder Artemis International Inc. AroniaCraft® 7% Powder is pure aroniaberry (Aronia melanocarpa) extract. Processed without organic solvent via physical membrane separation and spray-dried with maltodextrin as an excipient. Standardized to a minimum anthocyanin content of 7%. Ideal fo...view more AroniaCraft® 7% Powder is pure aroniaberry (Aronia melanocarpa) extract. Processed without organic solvent via physical membrane separation and spray-dried with maltodextrin as an excipient. Standardized to a minimum anthocyanin content of 7%. Ideal for a variety of applications including functional foods and beverages, dietary supplements, and as natural colorants. It is suitable for use in gummies, capsules, tablets, drink mixes, cosmetics, baked goods and more. view less Request Sample
HYDERASE Amano Enzyme HYDERASE is a glucose oxidase made by a fermentation process with a selected strain of Aspergillous niger.
KLEISTASE E5S Amano Enzyme KLEISTASE E5S is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus amyloliquefaciens. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce sol...view more KLEISTASE E5S is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus amyloliquefaciens. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce soluble dextrins, reducing the high viscosity of the starch slurry anddecolourising the blue colour of the starch-iodine complex. The thermal stability of the enzyme is higher than those of α-amylase from fungal or animal sources. view less
KLEISTASE SD80 Amano Enzyme KLEISTASE SD80 is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus amyloliquefaciens.The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce sol...view more KLEISTASE SD80 is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus amyloliquefaciens.The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce soluble dextrins, reducing the high viscosity of the starch slurry and decolourising the blue colour of the starch-iodine complex. The thermal stability of the enzyme is higher than those of α-amylase from fungal or animal sources. view less