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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.

DAIRY & DAIRY PRODUCT INGREDIENTS

Citric acid
Sodium Citrate
Buttermilk
Full Cream milkpowder
Skim milk powder
Creamer
Whey powder
Flavourants-MSG
Flavour Enhancers
milk Protein

Natamycin
Potassium Sorbate
Sodium Benzoate
Sodium Metabisulphite
Rennet Casein
Sodium Caseinate

Aspartame
AcesulfameK
Sodium saccharine
Sodium Cyclamate
Sugar

Modified starches
Xanthan gum
Guar gum
CMC

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