It is a common sugar found naturally in many food sources, including figs, raisins, maple syrup, and brown sugar. It can also be commercially produced from corn and is found in a variety of processed foods.

Mannanase Enzyme (30,000U/g)

Activating Temperature: 25-75C, pH 3.0-8.0 (best 40-45C, pH 5.5-7.5)

used as a food additive, primarily as an antioxidant and preservative

Food grade, can be eaten. Used to decorate food

Low Ester type from Apple

DE 36-40%, Gel Strength 150 US-SAG

Medium Calcium Reactivity

Red color from water-soluble beta carotene, used for coloring food. Can dissolve in water directly

INS 160a ii can be dissolved directly in water

sweetener It is extracted from the Citrus family, which is much sweeter than sugar and has an anti-oxidant effect in food.

Ribonuclease 5-phosphodiesterase (Nuclease) Enzyme (12,000U/g)

Activating Temperature: 55-75C, pH 5.0-6.0 (optimal 70C, pH 5.5)

Processing enzyme for Baking / dough improvement.