Frequently Asked Questions

What is the physical form of RYOTO™ SUGAR ESTER?

What are RYOTO™ Sugar Esters made from, and how are they produced?

What are RYOTO™ Sugar Esters made from, and how are they produced?

What is the HLB?

Can we display “LACRIS™” on the product label?

Is LACRIS™ suitable for use in ice cream or frozen desserts?

Is it possible to use the enzyme preparation under conditions outside the optimal temperature and pH?