Cereal syrup (oat, rice, corn, wheat, etc.) are used in the food industry for their sweetening and texturing properties. These syrups are derived by adding exogenous enzymes that break down the starch present in the cereal. 

With Zymoptiq products, you can now easily:
– Assess the quality of your commercial enzymes upon receipt of after storage
– Optimize your process: determine the ideal pH, temperature, or treatment duration for your product
– Verify residual enzymatic activities in syrups. For regulatory purposes or to prevent adverse effects on finished products (texte, taste, etc.), checking the level of residual activity may be desirable.