PROCESS FOR STABILIZING LIQUID ENZYMES, STABILIZED LIQUID ENZYMES AND FOOD CONTAINING SUCH ENZYMES, ESPECIALLY FOR MONOGASTRIC ANIMALS

摘要

1. Process for preparing stabilised liquid beta-glucanases or alpha-amylases retaining their activity on storage, characterised in that it consists in spraying these enzymes onto a continuously stirred solid support, which is a solid by-product of the alcoholic fermentation, followed where appropriate by distillation, of vegetable matter, and possesses a water activity of less than 0.55 and has a pH of the order of 5.