What: FREE Webinar
When: On Demand until June 23, 2023
Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods.
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