This enzyme is capable of breaking the alpha-1,6 glycosidic bonds found in legume sugars. These oligosaccharides, namely raffinose, stachyose, and melibiose, may cause bloating, gas and general discomfort.

A bacterial hemicellulase blend that works on grain.

Is an alpha amylase used as an ingredient in bread-improvers and bakery mixes and for supplementing and standardizing the natural alpha-amylase activity of flour in the flourmill. When added to bread flours, the maltose and dextrins produced by SEBamyl-XCP improve fermentation, baking volume, crumb structure and softness.

Is a carbohydrase blend of enzymes designed to reduce viscosity, particularly with cereal grain beta glucans. The beta-glucanase activity in ViscoSEB is more temperature-stable than barely malt glucanase

A granulated multi-enzyme preparation used to breakdown cereal grain cell-wall polysaccharides, to reduce viscosity and help produce higher yields of sugars