6.5 - Extract Content of Maize: Enzymatic Method
- Cereal Adjuncts, Sugars, Syrups and Caramel
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