At present, the major uses of starch-modifying enzymes in the food industry are in the production of low molecular weight sugars by the complete hydrolysis of starch. However, there are several other uses of enzymes, which are currently only at the laboratory or pilot scale but which have much promise for the future. These processes range from the addition of special enzymes to supplement hydrolysis, the partial breakdown of starch to produce compounds with altered gelling and retrogradation properties, to the use of non-hydrolytic and synthetic activities of enzymes. Creative Enzymes provides Sugar Processing Enzymes. https://www.creative-enzym...