SternEnzym GmbH & Co. KG

Booth number G7-45

www.sternenzym.de/en

SternEnzym specialises in the development and application of functional enzyme systems for the food industry. Applications are bread, cookies/cakes, sugar/specialty sugars & dairy.

About us

SternEnzym – The Enzyme Specialists

SternEnzym specialises in the development and application of functional enzyme systems for the food industry. Their main applications are in the production of bread, cookies and cakes, sugar and specialty sugars, a wide variety of dairy products, and fish and meat.

SternEnzym can always find an individual solution for each customer, for the most diverse products and process conditions. Our services extend from individual consulting to applications trials to assistance with trials at the customer site.

As a subsidiary of the independent, owner-operated Stern-Wywiol Gruppe, SternEnzym has access to the knowledge of some 150 R&D specialists and the extensive applications technology and testing resources of the Group’s large Stern Technology Center in Ahrensburg, Germany. Customers benefit from the dedication, creativity and flexibility of our technology team, as well as the collaborations we maintain with universities and other research institutions.

Address
SternEnzym GmbH & Co. KG
Kurt-Fischer-Straße 55
22926 Ahrensburg
Germany

Phone: +49 4102 202 002
Internet: www.sternenzym.de/en

Contact person

Jan Gerrit Hußmann
Area Sales Manager Greater Middle East & Africa, USA
Phone: +49 160 847 839 6

Products and Services

SternEnzym specialises in developing functional enzyme systems for different sectors of the food industry.

The core competencies of SternEnzym are in the production of bread, wafers, cookies and cakes, sugar and specialty sugars, a wide variety of dairy products, as well as fish and meat.
Dairyzym

The enzyme lactase is commonly used in the production of lactose-free dairy products. It splits lactose into glucose and galactose, not only making the final product easier to digest but also providing technological and sensory benefits. It can boost sweetness without the addition of sugar.
Besides, breaking down the lactose also prevents crystallisation processes in high solid content dairy products, like ice cream and sweetened condensed milk.

Further reading

Sternzym FOS L

Fructooligosaccharides (FOS) are well-known prebiotic short-chain sugars.
Prebiotics are popularly used in various food products to give them an
additional health benefit.
Enzymes are indispensable aids in the production of prebiotic FOS. Sternzym FOS L provides an efficient pathway to produce prebiotic FOS enzymatically from sucrose.

Further reading

Sternzym LQ 4020

Wafer producers often have to cope with suboptimum flours with excessive gluten content. This can lead to a high viscosity of the wafer batter and clogging of batter nozzles by protein clumps. Xylanases, glucanase and proteases counteract this and enable smooth production and consistent product quality. Besides, the use of enzymes reduces energy consumption and baking times in wafer production.

Further reading

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