FRESH-N®
- CAS Number
- 9000-92-4
FRESH-N® Heat resistant alpha amylase derived from B. liquifaciens (formerly B. subtilis) helps retainmoisture and aroma and extends the shelf-life of low fruit content fruit cakes, brownies and date bars. Theenzyme also is recommended for use in sweet goods such as sweet rolls, coffee cakes and similar products aswell as bread, buns and cake mixes.
Product families
Applications
- Bakery
- Convenience Foods
Product Families
- Enzymes & Starter Cultures
Other characteristics
- Brand
- FRESH-N
- End Uses
- Bread, Brownies, Cakes, Cookies, Dough
- Functions
- Enzyme
- Ingredient Name
- Amylase
- Labeling Claims
- Non-GMO
- Markets
- Food & Nutrition
- Enzyme Type
- Amylase
- Ingredient
- Amylase
- Technology
- Food Ingredients
- Continuous Baking
In continuous bakeries where no flour is added to the brew, the enzyme should be added to the brew state at levels of.25 to .60 ounces for each 100 pounds of flour in the total formula. During the preliminary evaluation, we suggest that no change, except the addition of FRESH-N® high temperature stable enzyme be made in the ingredients formula. After differences between rates of staling in your regular production loaf and the enzyme processed loaf have been established, more modifications may be made in the basic formula.
- Food Additive Number
- E 1100, INS 1100
- Food Ingredients Features
- High Temperature Resistance
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Bread
- Brownies
- Cakes
- Cookies
- Dough
- When to Add
It is dissolved in a part of water used in the formulation and is added at the time water would normally be added to the dough or batter. In the event that milk or eggs are used instead of water, FRESH-N® amylase may be mixed with the milk or dispersed in the eggs.
