What: FREE Webinar
When: June 23, 2022 at 2:00 PM EDT
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