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.
DS-Soya PC100 is a high purity-phosphatidylcholine product (PC >94%). DS-Soya PC100 can be used as an emulsifier and a liposomal delivery carrier for various foods and nutraceutical. Owing to its particular chemical properties and biocompatibilities, it w...view more
DS-Soya PC100 is a high purity-phosphatidylcholine product (PC >94%). DS-Soya PC100 can be used as an emulsifier and a liposomal delivery carrier for various foods and nutraceutical. Owing to its particular chemical properties and biocompatibilities, it will improve the stability of the products. view less
DS-Soya PC50IP includes more than 45% phosphatidylcholine (PC) with other phospholipids fractions from Non-GMO certified soybean. Phosphatidylcholine (Lecithin) structurally has amphipathic nature with water-like polar head and non-polar tail. As a natur...view more
DS-Soya PC50IP includes more than 45% phosphatidylcholine (PC) with other phospholipids fractions from Non-GMO certified soybean. Phosphatidylcholine (Lecithin) structurally has amphipathic nature with water-like polar head and non-polar tail. As a natural emulsifier, DS-Soya PC50IP allows it to be successfully used to improve stability of products such as infant food, transparent beverage and hard/softgel capsule. view less
DS-Soya PC60IP includes more than 55% phosphatidylcholine (PC) with other phospholipids fractions from Non-GMO certified soybean. While serving as an essential building block for cellular membrane, amphipathic nature of phosphatidylcholine allows it to be...view more
DS-Soya PC60IP includes more than 55% phosphatidylcholine (PC) with other phospholipids fractions from Non-GMO certified soybean. While serving as an essential building block for cellular membrane, amphipathic nature of phosphatidylcholine allows it to be successfully used to improve product stability. DS-Soya PC60IP will ensure its compatibility and effectiveness as a emulsifier in various foods. view less
DS-SUN PC50 is lecithin derived from sunflower seed, which is surely 100% Non-GMO resources. It is Kosher compliant. 50% of PC is included and it is used in various food and cosmetics application.
DS-SUN PC65 includes more than 63% of phosphatidylcholine (PC) with other phospholipids fractions from Sunflower seed which is Non-GMO and soy allergen free. While serving as an essential building block for cellular membrane, amphipathic nature of phospha...view more
DS-SUN PC65 includes more than 63% of phosphatidylcholine (PC) with other phospholipids fractions from Sunflower seed which is Non-GMO and soy allergen free. While serving as an essential building block for cellular membrane, amphipathic nature of phosphatidylcholine allows it to be successfully used to improve product stability. DS-SUN PC65 will ensure its compatibility and effectiveness as a stabilizer and surfactant in various foods. view less
Grape Seed Flour - 100µ (921) appears as a reddish brown powder with a nutty, characteristic odor and nutty taste. The composition of this product is 100% dried grape seeds mostly separated from oil, and is commonly used for the making of wine. This produ...view more
Grape Seed Flour - 100µ (921) appears as a reddish brown powder with a nutty, characteristic odor and nutty taste. The composition of this product is 100% dried grape seeds mostly separated from oil, and is commonly used for the making of wine. This product has not been treated with ionizing radiance and it classified as non-GMO. view less
Grape Seed Flour - 200µ (922) appears as a reddish brown powder with a nutty, characteristic odor and nutty taste. The composition of this product is 100% dried grape seeds mostly separated from oil, and is commonly used for the making of wine. This produ...view more
Grape Seed Flour - 200µ (922) appears as a reddish brown powder with a nutty, characteristic odor and nutty taste. The composition of this product is 100% dried grape seeds mostly separated from oil, and is commonly used for the making of wine. This product has not been treated with ionizing radiance and it classified as non-GMO. view less
Grape Seed Flour - 300µ (923) appears as a reddish brown powder with a nutty, characteristic odor and nutty taste. The composition of this product is 100% dried grape seeds mostly separated from oil, and is commonly used for the making of wine. This produ...view more
Grape Seed Flour - 300µ (923) appears as a reddish brown powder with a nutty, characteristic odor and nutty taste. The composition of this product is 100% dried grape seeds mostly separated from oil, and is commonly used for the making of wine. This product has not been treated with ionizing radiance and it classified as non-GMO. view less
Grape Seed Flour - 63µ (920) appears as a reddish brown powder with a nutty, characteristic odor and nutty taste. The composition of this product is 100% dried grape seeds mostly separated from oil. The common application for Grape Seed Flour - 63µ (920) ...view more
Grape Seed Flour - 63µ (920) appears as a reddish brown powder with a nutty, characteristic odor and nutty taste. The composition of this product is 100% dried grape seeds mostly separated from oil. The common application for Grape Seed Flour - 63µ (920) is in the making of wine. view less
KLEISTASE PL45 is a pullulanase (EC 3.2.1.41) preparation derived from Bacillus brevis. It is also called a “debranching enzyme”. KLEISTASE PL45 hydrolyzes the α-1,6 glucosidic linkages of pullulan or amylopectin in starch. It can be used at over 60°C dur...view more
KLEISTASE PL45 is a pullulanase (EC 3.2.1.41) preparation derived from Bacillus brevis. It is also called a “debranching enzyme”. KLEISTASE PL45 hydrolyzes the α-1,6 glucosidic linkages of pullulan or amylopectin in starch. It can be used at over 60°C during saccharification. view less
KLEISTASE T10S is a thermostable endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus
subtilis. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins...view more
KLEISTASE T10S is a thermostable endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus
subtilis. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins, reducing the high viscosity of the starch slurry and disappearing blue color of starch-iodine complex.
KLEISTASE T10S is more stabilized in the presence of starch, calcium ions, and sodium ions, and is suitable for corn starch liquefaction which requires high treatment temperature of more than 100°C. view less
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