Pectic enzyme
A family of pectin-active enzyme preparations used in fruit and beverage processing. Exact activities and formulations vary; the linked Concord recipe and its current powder product give conflicting use rates.
Ingredients
1086 articles on substrates, cultures and additives.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
Additives and aids
Koji culture: named mold, substrate and enzyme system
Koji is steamed grain — rice, barley, soybean or wheat — grown out with a food-grade Aspergillus mold until the kernels carry working enzymes. It is bought or cultivated, and it converts starch and protein for the foods that follow.