| Dairyzym Lactase | SternEnzym | Dairyzym Lactase is an enzyme that aids in the break-down of lactose, prevents crystallization and gritty mouth-feel of lactose, and improves its structure. It is used in milk, yogurt, dairy ice, and condensed milk. | |
| Inulin | CBH Qingdao Co., Ltd. | Inulin is a natural source of fructo-oligosaccharide which is extracted from Jerusalem artichokes and has a purity of 90%. It can stimulate the immune system and boost calcium absorption giving it great compatibility when used in health foods. Inulin is u...展開 Inulin is a natural source of fructo-oligosaccharide which is extracted from Jerusalem artichokes and has a purity of 90%. It can stimulate the immune system and boost calcium absorption giving it great compatibility when used in health foods. Inulin is used in a wide array of products such as health foods, dietary supplements, beverage, dairy, bakery, cereals, and confectionery. 收起 | |
| Kesozym Rennet | SternEnzym | Kesozym Rennet is an enzyme that aids the maturation of cheese, increases yield, improves taste, and has a preservative effect. It is used in cheese. | |
| Mesozym Transglutaminase | SternEnzym | Mesozym Transglutaminase is an enzyme that improves firmness and accelerates ripening. It is used in reconstituted meat and fish. | |
| Pastazym Hemicellulase | SternEnzym | Pastazym Hemicellulase is an enzyme that is stable when boiled, provides smoother surfaces, a better appearance and sensory properties of fresh and dried pasta and optimizes colour. It is used in pasta and instant Noodles. | |
| Pastazym Lipase | SternEnzym | Pastazym Lipase is an enzyme that is stable when boiled, provides smoother surfaces, a better appearance and sensory properties of fresh and dried pasta and optimizes colour. It is used in pasta and instant noodles. | |
| Sternzym Amylase | SternEnzym | Sternzym Amylase is an enzyme that stabilizes dough and gives greater raising power. It is used in bread, rolls, and baking improvers. | |
| Sternzym BK Protease | SternEnzym | Sternzym BK Protease is an enzyme that softens the gluten, stabilizes the shape, and browns. It is used in biscuits and crackers. | |
| Sternzym BK Xylanase | SternEnzym | Sternzym BK Xylanase is an enzyme that softens the gluten, stabilizes the shape, and browns. It is used in biscuits and crackers. | |
| Sugazym Amylase | SternEnzym | Sugazym Amylase is an enzyme that improves purification and increases throughput and yield. It is used in the manufacture of sugar. | |
| Sugazym Dextranase | SternEnzym | Sugazym Dextranase is an enzyme that improves purification and increases throughput and yield. It is used in the manufacture of sugar and has applications in melted syrup. | |
| Xanthan Gum | CBH Qingdao Co., Ltd. | Xanthan Gum it is a high molecular weight polysaccharide produced by fermentation of carbohydrates with Xanthomonas campestris. It has a very high temperature and pH stability making it a good thickener, stabilizer, emulsifier, and suspending agent in the...展開 Xanthan Gum it is a high molecular weight polysaccharide produced by fermentation of carbohydrates with Xanthomonas campestris. It has a very high temperature and pH stability making it a good thickener, stabilizer, emulsifier, and suspending agent in the products it is used in. Xanthan Gum has many application including foods and beverages. 收起 |
