SuperLIQ™ 3.0T Alpha-Amylase can hydrolyse α- 1,4 glycosidic bond randomly. The viscosity of starch slurry decreases rapidly because of the high reaction rate and yielding short chain dextrins and a little oligosaccharides. SuperLIQ™ 3.0T Alpha-amylase can be applied in liquefaction process based on starchy materials to produce starch sweetener.

Lipomod® 166P is a fungal lipase from Mucor javanicus. Lipomod® 166P has preference for hydrolysis of medium and long chain fatty acids from triglycerides, resulting in the production of delicate flavours and cream notes. Since it is a non-animal product Lipomod® 166P is suitable for vegetarian and kosher products. Lipases and esterases hydrolyse triglycerides to liberate free fatty acids (FFA). These enzymes are widespread throughout nature and possess different activities and specificities towards triacylglycerol substrates (fat). Fatty acids have strong flavour characteristics and are responsible for the flavours associated with cheese products. For Enzyme Modified Cheese (EMC), lipases and esterases are used to produce specific concentrated flavours.