Sweeteners & Syrups
If you’re making syrups from sugar or other starch sources, our enzymes can help make high-quality and organic products efficiently.
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Amigase Mega L
Chemical Name: Glucan 1,4-a-glucosidase (amyloglucosidase) Solution, Sodium benzoate, Potassium sorbate
Hydrolyzes the linear a-1,4- and branched a-1,6-glycosidic bonds in starch.
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Mycolase
Chemical Name: a-amylase solution, glycerol
Prolonged hydrolysis yields substantial quantities of maltose and glucose.
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Maxinvert® L 10,000
Chemical Name: Glycerol, Beta-fructofuranosidase (invertase) solution.
Inversion of sucrose into reducing sugars creates a creamy center for peppermint patties or liquid center for cordial cherries.
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Maxinvert® L 15,000
Chemical Name: Glycerol, Beta-fructofuranosidase (invertase) solution
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Maxinvert® 200,000
Chemical Name: Maltodextrin, Beta-fructofuranosidase (invertase) crude granulate, NaCl.
Inversion of sucrose into medium or full invert syrup.