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AIT Ingredients Monozyme moelleux
AIT Ingredients Monozyme moelleux has an antistaling effect by preventing starch retrogradation, similar to fungal amylase.
Product families
Applications
Food & Nutrition — Food
- Bakery
- Confectionery
Product Families
Food Ingredients — Functional Additives
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Biscuits, Confectionery Products, Pastries
- Functions
- Enzyme
- Ingredient Name
- Amylase
- Markets
- Food & Nutrition
- Enzyme Type
- Amylase
- Ingredient
- Amylase
- Technology
- Food Ingredients
- Technical Details
Mixes And Premixes Easy To Use Solutions For A Wide Range Of Tastes; Cereals And Grains; Classics; Festives; Wellness Balance; Discoveries; Viennoiseries; Pastries; Bread-making Improvers For Every Product Issue, A Technical Solution.; Maxi Soft; Pro Fresh; Pro Resist; Volume Up; Gluten Booster; Expert H+
- Food Additive Number
- E 1100, INS 1100
- Food Ingredients Features
- Inhibits Staling
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Biscuits
- Confectionery Products
- Pastries
