MAX-LIFE™ - Bakery Enzymes

For long-lasting softness and consistent shape

MAX-LIFE™ enzymes help enhance the sensory appeal of your baked goods.

Use MAX-LIFE™ to help your baked goods stay softer for longer.

The secret to enhancing softness lies in the key ingredient: maltogenic alpha-amylase. This helps successfully modify the starch in flour, slowing the process behind the usual rapid decline in softness.

MAX-LIFE™ is a label-friendly solution for long-lasting softness.

Try it—and discover how long your baked goods can last. 

Key Benefits

  • Ensures long-lasting softness and freshness
  • Makes products resilient to crushing when stacked
  • Allows for consistent food shape

Application Areas

Drawing on many years of experience, we tailor solutions for bakery products, creating superb fresh-keeping properties in bread and cakes and the right bite and crumb in biscuits, crackers and pastry, even at reduced fat levels.


Related Products

DuPont™ Danisco® food enzymes help deliver better and more consistent performance to meet challenges faced by bakers every day.
POWERFlex® keeps tortillas fresh and foldable and eliminates dry edges. Based on G4 technology.
Our unique G+ and G4 anti-staling enzymes modify the amylopectin in flour starch during baking. The result is soft, resilient and cohesive bread with a longer shelf life.
Cakes and other sweet bakery goods gain a longer fresh life with our highly specialized POWERSoft® amylase.

How We Help

Clean Label

You can use our baking enzymes as a label-friendly alternative to many commonly used baking ingredients. And MAX-LIFE™ is a great clean-label alternative to many fresh-keeping solutions.



Roughly 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste. This amounts to losses of roughly US$1 trillion globally. Our baking enzymes can help keep baked goods fresh for longer, reducing food waste.

In addition, our baking enzymes help ensure a reliable and robust baking process, leading to less product discarded due to being out of specification. This avoids both wasted resources and environmental emissions associated with food waste decomposition.

Our baking enzymes are in alignment with the objectives of the United Nations Sustainable Development Goals.

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