Starch degradation in all products of fruit or cereal origin:
Biological L(+) lactic acid (80% solution).
Special enzyme to digest distilling mashes from hard‐skinned fruit and roots.
Glucoamylase for the saccharification of starch.
Neutral bacterial protease.
Special enzyme for starch degradation at lower temperatures without filamentous haze.
Special enzyme for starch degradation in hot fining without filamentous haze.
Special enzyme for liquefaction and extraction of vegetable mash.
Maceration enzyme for cloud stable juices and purees.
Special enzyme for vegetable processing.
Special enzyme for enzymatisation of vegetable mash.