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Name: Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More
Start: 2022-06-23T14:00:00-04:00
End: 2023-06-23T14:00:00-04:00

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

6/23/22 2:00 pm to 6/23/23 2:00 pm EDT

Contact: Meg M.

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

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

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