What: FREE Webinar
Where: Online
When: On Demand until June 23, 2023
Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More
AMT 1.2L breaks down starches into maltotriose adding sweetness without adding sugar.
Glucose Oxidase AC “Amano” L oxidizes sugar to reduce browning and also extends the shelf life of frozen dough.
GlycoTransferase “Amano” L breaks down starch to prevent retrogradation of foods such as cooked rice, sushi, and mochi.
In this webinar, you will learn how specialty enzymes:
- Help extend the shelf life of frozen dough
- Prevent starch retrogradation and extend the shelf life of cooked rice, noodles, and baked goods
- Create reduced sugar grain-based milks
- Reduce browning of starch-based foods
Sponsored by:
