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In this field nearly all the typical properties can be changed specifically with the aid of products from SternEnzym.
Our amylases, for example, can reduce the Falling Number and boost oven rise and baked volume. For long-life bakery products there are various enzymes that reduce water-binding, relax the dough and enhance browning.

CULINARY & SEASONING INGREDIENTS

Acetic acid
ascorbic acid
Calcium Chloride Flakes
Caramel colour
Citric acid
Cream of tartar
Tartaric acid
Creamer
Di sodiumm phosphate
Fumaric acid
Creamer
Spices
Maize Strach
Sodium Diacetate
Sodium Bicarbonate
Phosphates
Fortifications
Thickeners
Masking agents
Oleo Resins
Malt Extracts
Anti caking agents
Yeast
Savouries
Fruit and Veg powders
I + G
MSG

Acetic acid
ascorbic acid
Calcium Chloride Flakes
Caramel colour
Citric acid
Cream of tartar
Tartaric acid
Creamer
Di sodiumm phosphate
Fumaric acid
Creamer
Spices
Maize Strach
Sodium Diacetate
Sodium Bicarbonate
Phosphates
Fortifications
Thickeners
Masking agents
Oleo Resins
Malt Extracts
Anti caking agents
Yeast
Savouries
Fruit and Veg powders
I + G
MSG

Dextrose
Maltodextrine
Sodium Cyclamate
Sodium Saccharine
White Sugar
Icing Sugar

Guar gum
Xanthan Gum
STPP
Modified Starches

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