| Amygluten - Vital Wheat Gluten | Tereos | Amygluten - Vital Wheat Gluten is an insoluble functional protein, which displays unique visco-elastic properties, resulting from the balance between elasticity (linked to glutenin content) and extensibility (linked to gliadin content). Visco-elastic beha...展开 Amygluten - Vital Wheat Gluten is an insoluble functional protein, which displays unique visco-elastic properties, resulting from the balance between elasticity (linked to glutenin content) and extensibility (linked to gliadin content). Visco-elastic behavior of vital wheat gluten in presence of water is gives the product strong aggregation, and a water absorption capacity of absorption of 1.5 to 2 times its own weight of water. This product can be applied in breakfast cereals, snacks, and vegetarian food. Vital wheat gluten is commonly used for flour fortification & standardization, and added in special bakery products. It is also used in pasta, breakfast cereals, extruded snacks, processed meat products, vegetarian products, blends, fermented sauces, seasonings. 收起 | |
| Meritena® 200 - Native Wheat Starch | Tereos | Meritena® 200 - Native Wheat Starch is a fine, white powder that has a neutral odor and taste. It is obtained through physical extraction from wheat before being purified and dried. It is used to improve texture, as a thickener, as a stabilizer, as a gell...展开 Meritena® 200 - Native Wheat Starch is a fine, white powder that has a neutral odor and taste. It is obtained through physical extraction from wheat before being purified and dried. It is used to improve texture, as a thickener, as a stabilizer, as a gelling and bulking agent, to improve shelf-life, and aid in extrusion. This product can be used in the production of sugar confectionery, bakery & snacks, coating, batters, breading, dairy desserts, cheese, sauces, dry mixes, beer & alcoholic drinks, pasta, noodles, prepared foods, meats, and fish products. It is used in functional foods and nutrition applications. 收起 | |
| Meritena® 262 - Gluten Free Wheat Starch | Tereos | Meritena® 262 - Gluten Free Wheat Starch is a fine, white powder that has a neutral odor and taste. It is obtained through physical extraction from wheat before being purified and dried. This product has a gluten content below 20ppm. It is used to improve...展开 Meritena® 262 - Gluten Free Wheat Starch is a fine, white powder that has a neutral odor and taste. It is obtained through physical extraction from wheat before being purified and dried. This product has a gluten content below 20ppm. It is used to improve texture, as a thickener, as a stabilizer, as a gelling and bulking agent, to improve shelf-life, and aid in extrusion. This product can be used in the production of sugar confectionery, bakery & snacks, coating, batters, breading, dairy desserts, cheese, sauces, dry mixes, beer & alcoholic drinks, pasta, noodles, prepared foods, meats, and fish products. It is used in functional foods and nutrition applications. 收起 | |
| SQzyme FA P | Suntaq International Ltd. | SQzyme FA P is a concentrated tawny powder fungal alpha-amylase. It hydrolyses starch to maltose maltotriose, glucose and other oligose. It is used as a food grade enzyme as a flour improver to enhance crumb structure and baking volume | |
| SQzyme GO P | Suntaq International Ltd. | SQzyme GO P is a yellowish powder concentrated Glucose Oxidase, which is made from a fungal strain by submerged liquid fermentation through cultivation and extraction technique. It keeps food fresh, protects color, dissolves oxygen in food and prolongs th...展开 SQzyme GO P is a yellowish powder concentrated Glucose Oxidase, which is made from a fungal strain by submerged liquid fermentation through cultivation and extraction technique. It keeps food fresh, protects color, dissolves oxygen in food and prolongs the shelf life. It is used in flour, baking, beer, juice, etc. 收起 | |
| SQzyme LS P | Suntaq International Ltd. | SQzyme LS P is a highly concentrated Lipase, which is produced from refined fungal strain Aspergillus oryzae by submerged liquid fermentation. It modifies the natural lipids in flour to strengthen the dough and can be used as a flour improver. |
