DENAZYME GY2* Hydrolyses lactose in milk to give lactose-free dairy concepts
PLA2 NAGASE 10P/R* Improves the volume and texture of breads and cakes as an alternative of emulsifier
PLA2 NAGASE L/R*
Increases emulsifying property of egg yolk.
Increases viscosity and improves heat stability of mayonnaise
DENAZYME NNC* Works on tendon in meat to give more tenderness yet maintaining good meat texture
* Please contact us for information on the regulatory status for any countries of interest.
FIBRYXA™* Isomaltodextrin, a soluble dietary fiber that helps to maintain favourable conditions for beneficial intestinal flora
* Please contact us for information on the regulatory status for any countries of interest. Fibryxa is a trademark of Hayashibara and a registered trademark of Hayashibara in Japan and other countries.
HALLODEX TM* Maltosyltrehalose syrup that is used to lower sweetness in bakery products & fillings, mask undesirable taste in beverages and improve viscosity
PULLULAN* Unique polysaccharide that has film forming and binding properties for snacks
SUNMALT TM * High purity maltose powder that can be used for creating shiny glaze and works well with oil and fats to reduce separation in fillings
TREHA TM* Unique disaccharide that is versatile and can be used in many applications to help maintain moisture, improve freeze thawing stability and improve taste
* Please contact us for information on the regulatory status for any countries of interest. TREHA, SUNMALT and HALLODEX are trademarks of Hayashibara and registered trademarks of Hayashibara in Japan and other countries.
It is the customers’ responsibility to determine that the ingredient meets all legal requirements in the countries where it is used,
and that it does not infringe on any third-party patents.