6.5 - Extract Content of Maize: Enzymatic Method
- 28/10/2020
- 3961
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- Cereal Adjuncts, Sugars, Syrups and Caramel
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- 2020
The determination of the extract content in refined maize grits and maize grits by an enzymatic method. Descriptors: calculate the extract content of the maize.
This method was based using a Heat-stable α-amylase enzyme, the Termamyl type 120 L enzyme. However, the producer stopped the production of this enzyme. The method has thus been adjusted in 2020 to a new enzyme commercially available.
It is necessary to use EBC Methods 8.2.1 or 8.2.2 and 8.3 and 1.1 and 4.5.1
