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  7B Soy Flour ADM (Archer Daniels Midland) 7B Soy Flour is a food additive, a soy flour that most nearly resembles the native defatted portion in raw soybeans. This product possesses maximum enzyme activity; consequently, it is the product of choice for enzyme bleaching activity in bread systems. ...view more 7B Soy Flour is a food additive, a soy flour that most nearly resembles the native defatted portion in raw soybeans. This product possesses maximum enzyme activity; consequently, it is the product of choice for enzyme bleaching activity in bread systems. It is also used in applications such as bread, cereal, cakes, donuts, cookies, crackers, etc. view less
  DEAMIZYME 50000G Amano Enzyme U.S.A. Co., Ltd. Deamizyme 50000G is a 5’-Adenylic deaminase produced by Aspergillus melleus fermentation. This enzyme has strong 5’-Adenylic deaminase activity, which converts 5’-Adenylic acid (AMP) into the flavour enhancer 5’-Inosinic acid (IMP). Together with Amano’...view more Deamizyme 50000G is a 5’-Adenylic deaminase produced by Aspergillus melleus fermentation. This enzyme has strong 5’-Adenylic deaminase activity, which converts 5’-Adenylic acid (AMP) into the flavour enhancer 5’-Inosinic acid (IMP). Together with Amano’s Enzyme RP-1G which hydrolyzes RNA to nucleotides, Deamizyme 50000G can transform yeast extract to natural flavour. potentiators. view less
  KLEISTASE PL45 Amano Enzyme U.S.A. Co., Ltd. KLEISTASE PL45 is a pullulanase (EC 3.2.1.41) preparation derived from Bacillus brevis. It is also called a “debranching enzyme”. KLEISTASE PL45 hydrolyzes the α-1,6 glucosidic linkages of pullulan or amylopectin in starch. It can be used at over 60°C dur...view more KLEISTASE PL45 is a pullulanase (EC 3.2.1.41) preparation derived from Bacillus brevis. It is also called a “debranching enzyme”. KLEISTASE PL45 hydrolyzes the α-1,6 glucosidic linkages of pullulan or amylopectin in starch. It can be used at over 60°C during saccharification. view less
  KLEISTASE SD80 Amano Enzyme U.S.A. Co., Ltd. KLEISTASE SD80 is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus amyloliquefaciens.The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce solu...view more KLEISTASE SD80 is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus amyloliquefaciens.The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce soluble dextrins, reducing the high viscosity of the starch slurry and decolourising the blue colour of the starch-iodine complex. The thermal stability of the enzyme is higher than those of α-amylase from fungal or animal sources. view less
  KLEISTASE T10S Amano Enzyme U.S.A. Co., Ltd. KLEISTASE T10S is a thermostable endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus subtilis. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins,...view more KLEISTASE T10S is a thermostable endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus subtilis. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins, reducing the high viscosity of the starch slurry and disappearing blue color of starch-iodine complex. KLEISTASE T10S is more stabilized in the presence of starch, calcium ions, and sodium ions, and is suitable for corn starch liquefaction which requires high treatment temperature of more than 100°C. view less
  LIPASE A "AMANO" 12 Amano Enzyme U.S.A. Co., Ltd. LIPASE A "AMANO" 12 is light yellowish-light brownish powder for use in enzyme Modified Cheese (E.M.C.). Kosher grade available upon request.
  LIPASE AY "AMANO" 30 Amano Enzyme U.S.A. Co., Ltd. LIPASE AY "AMANO" 30 is light yellowish-light brownish powder for use in enzyme Modified Cheese (E.M.C.). Kosher grade available upon request.
  LIPASE AY "AMANO" 30G Amano Enzyme U.S.A. Co., Ltd. LIPASE AY "AMANO" 30G is light yellowish-light brownish powder for use in enzyme Modified Cheese (E.M.C.). Kosher grade available upon request.
  LIPASE R "AMANO" Amano Enzyme U.S.A. Co., Ltd. LIPASE R "AMANO" is light yellowish-light brownish powder for use in enzyme Modified Cheese (E.M.C.). Kosher grade available upon request.
  NEOMALZ H20 Amano Enzyme U.S.A. Co., Ltd. NEOMALZ H20 is a thermostable endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus subtilis. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins, re...view more NEOMALZ H20 is a thermostable endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus subtilis. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins, reducing the high viscosity of the starch slurry and disappearing blue color of starch-iodine complex. NEOMALZ H is designed for the desizing of fabrics sized with starch. The thermal stability of this product is superior to that of NEOMALZ. NEOMALZ H20 can be used for all types of desizing process, i.e. any pad roll process and any continuous desizing process, and gives sufficient results. view less
  PROTIN SD-AC10F Amano Enzyme U.S.A. Co., Ltd. PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react sufficie...view more PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react sufficiently even under the exist of the chelating agent like EDTA or polyphosphoric acid. view less
  PROTIN SD-AY10F Amano Enzyme U.S.A. Co., Ltd. PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react sufficie...view more PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react sufficiently even under the exist of the chelating agent like EDTA or polyphosphoric acid. view less
  PROTIN SD-NY10 Amano Enzyme U.S.A. Co., Ltd. PROTIN SD-NY10 is a bacterial neutral protease (EC 3.4.24.28) preparation derived from Bacillus amyloliquefaciens. The enzyme catalyzes the hydrolysis of protein.
  PROTIN SD-PC10F Amano Enzyme U.S.A. Co., Ltd. PROTIN SD-PC10F is a bacterial neutral protease (EC 3.4.24.28) preparation derived from Bacillus amyloliquefaciens. The enzyme catalyzes the hydrolysis of protein.
  THERMOASE C160 Amano Enzyme U.S.A. Co., Ltd. THERMOASE C160 is a bacterial neutral metalloprotease (EC 3.4.24.27) preparation derived from Bacillus stearothermophilus (Bacillus thermoproteolyticus Var. Rokko). The enzyme catalyzes the hydrolysis of protein. THERMOASE C160 has an excellent thermal ...view more THERMOASE C160 is a bacterial neutral metalloprotease (EC 3.4.24.27) preparation derived from Bacillus stearothermophilus (Bacillus thermoproteolyticus Var. Rokko). The enzyme catalyzes the hydrolysis of protein. THERMOASE C160 has an excellent thermal stability and can be used at almost 80°C especially in the presence of calcium. view less
  THERMOASE PC10F Amano Enzyme U.S.A. Co., Ltd. THERMOASE PC10F is a bacterial neutral metalloprotease (EC 3.4.24.27) preparation derived from Bacillus stearothermophilus (Bacillus thermoproteolyticus Var. Rokko). The enzyme catalyzes the hydrolysis of protein. THERMOASE PC10F has an excellent therma...view more THERMOASE PC10F is a bacterial neutral metalloprotease (EC 3.4.24.27) preparation derived from Bacillus stearothermophilus (Bacillus thermoproteolyticus Var. Rokko). The enzyme catalyzes the hydrolysis of protein. THERMOASE PC10F has an excellent thermal stability and can be used at almost 80°C especially in the presence of calcium. view less
  Alkaline Protease American Laboratories Inc. Alkaline Protease is an enzyme preparation produced by the controlled fermentation of Bacillus licheniformis. This product, a serine-type endoproteinase, produces primarily peptides and polypeptides. Proteins from animal and vegetable sources as well as “...view more Alkaline Protease is an enzyme preparation produced by the controlled fermentation of Bacillus licheniformis. This product, a serine-type endoproteinase, produces primarily peptides and polypeptides. Proteins from animal and vegetable sources as well as “soil”- type proteins such as fecal matter and food residues are vulnerable to attack by Alkaline Protease. This is used for protein hydrolysis in alkaline conditions. view less
  Amyloglucosidase American Laboratories Inc. Amyloglucosidase is an enzyme derived from a selected strain of the fungus Aspergillus niger. The enzyme is an exo-glucosidase which hydrolyzes both alpha-D-1, 6 branch points and alpha-D-1, 4 glucosidic linkages. This is a food grade product typically ut...view more Amyloglucosidase is an enzyme derived from a selected strain of the fungus Aspergillus niger. The enzyme is an exo-glucosidase which hydrolyzes both alpha-D-1, 6 branch points and alpha-D-1, 4 glucosidic linkages. This is a food grade product typically utilized in the brewing, baking, and distilling industries. view less
  Papain 12,000 American Laboratories Inc. Papain 12,000 is a proteolytic enzyme derived from the fruit of the papaya (Carica papaya Linne΄ (Fam. Caricaceae)). Papain 12,000 appears as an off-white to light yellow free flowing powder, which may contain traces of dark colored, naturally occurring p...view more Papain 12,000 is a proteolytic enzyme derived from the fruit of the papaya (Carica papaya Linne΄ (Fam. Caricaceae)). Papain 12,000 appears as an off-white to light yellow free flowing powder, which may contain traces of dark colored, naturally occurring plant origin particles. Used to hydrolyze proteins in chill proofing of beer, meat tenderizing and protein hydrolysates. view less
  Papain 2000 American Laboratories Inc. Papain 2000 is a proteolytic enzyme derived from the fruit of the papaya ( Carica papaya Linne΄ (Fam. Caricaceae)). Papain 2000 appears as an off-white to light yellow free flowing powder, which may contain traces of dark colored, naturally occurring plan...view more Papain 2000 is a proteolytic enzyme derived from the fruit of the papaya ( Carica papaya Linne΄ (Fam. Caricaceae)). Papain 2000 appears as an off-white to light yellow free flowing powder, which may contain traces of dark colored, naturally occurring plant origin particles. Used to hydrolyze proteins in chill proofing of beer, meat tenderizing and protein hydrolysates. view less
  Pepsin 1:10,000 Powder American Laboratories Inc. Pepsin 1:10,000 Powder Pepsin is an acidic, proteolytic enzyme product resulting from the processing of porcine stomach linings. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off-white to light yellow vacu...view more Pepsin 1:10,000 Powder Pepsin is an acidic, proteolytic enzyme product resulting from the processing of porcine stomach linings. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off-white to light yellow vacuum dried powder. Used in the manufacture of cheeses. view less
  Pepsin 1:3000 Powder American Laboratories Inc. Pepsin 1:3000 Powder is an acidic, proteolytic enzyme product resulting from the processing of porcine stomach linings. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off-white to light yellow vacuum dried ...view more Pepsin 1:3000 Powder is an acidic, proteolytic enzyme product resulting from the processing of porcine stomach linings. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off-white to light yellow vacuum dried powder. Used in the manufacture of cheeses and protein hydrolysates. view less
  Xylanase American Laboratories Inc. Xylanase acts on D-Xylan in a manner reminiscent of alpha and beta amylase on starch and results in the production of D-Xylose. Plant cell walls consist of large amounts of cellulose microfibrils embedded in a continuous phase of lignin, pectin, and hemic...view more Xylanase acts on D-Xylan in a manner reminiscent of alpha and beta amylase on starch and results in the production of D-Xylose. Plant cell walls consist of large amounts of cellulose microfibrils embedded in a continuous phase of lignin, pectin, and hemicellulose, with the hemicellulose fraction predominating. These non-starch polysaccharides are primary components of grains and grain products such as wheat, barley, and corncobs (up to 50% hemicellulose). Animal feeds frequently incorporate these hard to digest products. Considerable interest has developed in trying to break down the hemicellulose (xylan) portion to increase feed efficiency. Other uses are to reduce carbohydrates in baked goods, fruit juices, wine and vegetable oils. view less
  Cristalase® B.S.C. Cristalase® is a liquid preparation of purified papain, standardized with sorbitol. Papain is extracted from the green unripe fruit of the papaya tree. Cristalase® is available in different standardized proteolytic activities. The ability to break down a...view more Cristalase® is a liquid preparation of purified papain, standardized with sorbitol. Papain is extracted from the green unripe fruit of the papaya tree. Cristalase® is available in different standardized proteolytic activities. The ability to break down a wide range of protein tissues, leads to an endless series of applications such as chill proofing of beer, meat tenderizing, gluten transformation in baking, palatability in pet foods, and as a hydrolyzing agent in various food products. view less
  Cristalfoam® B.S.C. Cristalfoam® gives the remedy to cope with the problem of foam stability brewers may face due to raw material composition. Made out of beer friendly vegetal hydrolyzed proteins, it can improve foam stability and cling from 50% up to 100% depending on the ...view more Cristalfoam® gives the remedy to cope with the problem of foam stability brewers may face due to raw material composition. Made out of beer friendly vegetal hydrolyzed proteins, it can improve foam stability and cling from 50% up to 100% depending on the specificity of the brew. It is an easy soluble, cream colored powder with good shelf life. view less
  REFINED PAPAIN B.S.C. Refined Papain is a powder formulation based on spray-dried papain. Standardization at different activity-levels is possible. Refined papain is available in an activity range from 6.000 USP U/mg (100 TU/mg) up to 48.000 USP U/mg ( 800 TU/mg). Refined Pap...view more Refined Papain is a powder formulation based on spray-dried papain. Standardization at different activity-levels is possible. Refined papain is available in an activity range from 6.000 USP U/mg (100 TU/mg) up to 48.000 USP U/mg ( 800 TU/mg). Refined Papain is Kosher and Halal certified. Papain is extracted from the green unripe fruit of the papaya tree. The ability to break down a wide range of protein tissues, leads to an endless series of applications such as chill proofing of beer, meat tenderizing, gluten transformation in baking, palatability in pet foods, and as a hydrolyzing agent in various food products. view less
  Amylase 11P Biocatalysts Amylase 11P is a fungal amylase enzyme used to make minor adjustments to the quality of baking flour. This enzyme is suitable for kosher use if requested, and can be supplied in a range of concentrations. Amylase 11P increases the available carbohydrate ...view more Amylase 11P is a fungal amylase enzyme used to make minor adjustments to the quality of baking flour. This enzyme is suitable for kosher use if requested, and can be supplied in a range of concentrations. Amylase 11P increases the available carbohydrate in flour and as a result increases loaf volume. Bread made with the addition of fungal amylases have an increased oven spring and shelf-life.This enzyme performs well in the presence of other bread improvement enzymes such as xylanases. view less
  Amylase 11P – AD11P Biocatalysts Amylase 11P – AD11P is an off white powder made from the biological source Aspergillus oryzae designed for use in dietetic formulations along with other Biocatalysts enzymes in this range (Lipase, Cellulase, Hemicellulase, Lactase and Protease). It gives ...view more Amylase 11P – AD11P is an off white powder made from the biological source Aspergillus oryzae designed for use in dietetic formulations along with other Biocatalysts enzymes in this range (Lipase, Cellulase, Hemicellulase, Lactase and Protease). It gives rapid digestion of starch at gastric pH. Many disorders are caused by an insufficiency of digestive enzymes. Incomplete digestion of starch in the small intestine can cause digestion problems, as it will be utilised by undesirable microorganisms naturally present in the colon. Amylase AD11P will start digesting starch in the stomach and will continue working in the small intestine. view less
  BC Pepsin Biocatalysts BC Pepsin 1:3000 is a an off white-powder porcine pepsin that can be taken orally to supplement endogenous pepsin and aid the digestion of proteins. Pepsin is an enzyme naturally secreted by the lining of the stomach. This enzyme functions at the low pHs ...view more BC Pepsin 1:3000 is a an off white-powder porcine pepsin that can be taken orally to supplement endogenous pepsin and aid the digestion of proteins. Pepsin is an enzyme naturally secreted by the lining of the stomach. This enzyme functions at the low pHs encountered in the stomach to start the process of digestion of dietary proteins. view less
  BC Pepsin 10,000 Biocatalysts BC Pepsin 10,000 is an acid protease that produces varying degrees of hydrolysis dependent on the process time used. The longer the process time the greater the degree of hydrolysis. The enzyme products extracted are very bitter and pepsin is not recommen...view more BC Pepsin 10,000 is an acid protease that produces varying degrees of hydrolysis dependent on the process time used. The longer the process time the greater the degree of hydrolysis. The enzyme products extracted are very bitter and pepsin is not recommended for use in production of e-HVP for flavour processes. This product is an off-white powder and the biological source is Porcine gastric mucosa. view less
  BC Pepsin 3000 Biocatalysts BC Pepsin 3000 is an acid protease that produces varying degrees of hydrolysis dependent on the process time used. The longer the process time the greater the degree of hydrolysis. The enzyme products extracted are very bitter and pepsin is not recommende...view more BC Pepsin 3000 is an acid protease that produces varying degrees of hydrolysis dependent on the process time used. The longer the process time the greater the degree of hydrolysis. The enzyme products extracted are very bitter and pepsin is not recommended for use in production of e-HVP for flavour processes. This range includes animal, microbial and plant derived enzymes. This product is an off-white powder. view less
  Catalase 641L – C641L Biocatalysts Catalase (641L-C641L) is a superior performing catalase enzyme produced by Micrococcus lysodeikticus. Biocatalysts supply enzymes that modify the functionality of egg and can therefore be used as an aid to egg processing. During processing eggs are pasteu...view more Catalase (641L-C641L) is a superior performing catalase enzyme produced by Micrococcus lysodeikticus. Biocatalysts supply enzymes that modify the functionality of egg and can therefore be used as an aid to egg processing. During processing eggs are pasteurised to eliminate the possible presence of harmful bacteria. This product is a light brown liquid. view less
  Cellulase 13P Biocatalysts Cellulase 13P is an enzyme preparation powder for degradation of cellulose and other viscosity forming polysaccharides, the structural material of plant cells. The activity performance of this preparation is the result of the synergistic effect of the cel...view more Cellulase 13P is an enzyme preparation powder for degradation of cellulose and other viscosity forming polysaccharides, the structural material of plant cells. The activity performance of this preparation is the result of the synergistic effect of the cellulase and side activities. Side activities such as cellobiase, beta-glucosidase and beta-glucanase can result in complete cellulose breakdown. Cellulase 13P results in the liquefaction and maceration of many fruit and vegetables. It is also useful for a range of other applications including the production of low calorie bulking agents for inclusion in slimming foods. view less
  Combizyme™ 275P Biocatalysts Combizyme™ 275P is a carefully selected and standardised proteinase from the Trichoderma group of micro-organisms, together with a specialty amylase from Aspergillus group. Combizyme™ 275P is prepared to an activity that is suited to being added at the do...view more Combizyme™ 275P is a carefully selected and standardised proteinase from the Trichoderma group of micro-organisms, together with a specialty amylase from Aspergillus group. Combizyme™ 275P is prepared to an activity that is suited to being added at the dough making stage of bread production as part of the total dry goods of the mix. This product is an off white to cream powder. This blend of activities gives excellent control of dough character. The dose response to protein content of the flour is constant, and allows a consistent plasticity to be developed with a range of flours. Like most enzymes CombizymeTM 275P is rapidly heat deactivated at temperatures over 60°C. view less
  Combizyme™ 366P Biocatalysts Combizyme™ 366P effectively controls gluten modification. In addition Combizyme™ 366P enables gluten modification to be controlled, and the maintenance of a constant viscosity reduces mechanical problems associated with the production of wafers and cracke...view more Combizyme™ 366P effectively controls gluten modification. In addition Combizyme™ 366P enables gluten modification to be controlled, and the maintenance of a constant viscosity reduces mechanical problems associated with the production of wafers and crackers without chemical additives. It is a cream colored powder. view less
  Combizyme™ 666P Biocatalysts Combizyme™ 666P is an enzyme blend which has been designed for use in the production of English style muffins. This product should be added to the dry ingredients prior to the commencement of baking. Combizyme™ 666P is a carefully controlled blend of mi...view more Combizyme™ 666P is an enzyme blend which has been designed for use in the production of English style muffins. This product should be added to the dry ingredients prior to the commencement of baking. Combizyme™ 666P is a carefully controlled blend of microbially derived enzymes which gives an overall improvement in the production of English style muffins. It conditions the gluten present in the flour, allowing the dough to spread in the griddle cup. This, in turn, influences the quality of the muffin, and gives the characteristic texture. view less
  Depol 680P Biocatalysts Depol 680P has been specially formulated as a baking improver for rye containing bread. Addition of Depol 680P improves the structure and volume of the finished rye bread and gives a more desirable crust colour. It contains a blend of amylases, amylogluco...view more Depol 680P has been specially formulated as a baking improver for rye containing bread. Addition of Depol 680P improves the structure and volume of the finished rye bread and gives a more desirable crust colour. It contains a blend of amylases, amyloglucosidase and pentosanases (xylanases). The pentosanases hydrolyse non-cellulosic polysaccharide components of cell walls such as xylan releasing oligosaccharides and free sugars. The amylase and amyloglucosidase catalyse the hydrolysis of starch releasing fermentable sugars. Depol 680P can be added to the dough or as part of a baking improver and are active under normal baking conditions and so process changes are not required. view less
  Depol™ 150L Biocatalysts Depol™ 150L should be used in the manufacture of French bread. In addition it is suitable for use in retarded and deep frozen processes. It may also be used for the formulation of improvers for bread and buns. This product contains a high performance amyl...view more Depol™ 150L should be used in the manufacture of French bread. In addition it is suitable for use in retarded and deep frozen processes. It may also be used for the formulation of improvers for bread and buns. This product contains a high performance amylase, which improves dough stability, allows more efficient mechanisation and gives an increase in bread volume. This product is a brown liquid. The main benefit of Depol™ 150L is the improved stability and suppleness of the dough during kneading. In addition the enzyme preparation has a beneficial action on fermentation regulation by flavouring gases produced, in addition to improving volume. As with most Biocatalysts’ baking enzymes alternative concentrations can be provided if required. view less
  Depol™ 20L Biocatalysts Depol™ 20L is not a protease but a mixed carbohydrase processing aid. The gums can cause many processing problems such as filtration inefficiency and reduced yields. Depol™ 20L is designed to deal with viscous polysaccharides found in soy flour. It forms ...view more Depol™ 20L is not a protease but a mixed carbohydrase processing aid. The gums can cause many processing problems such as filtration inefficiency and reduced yields. Depol™ 20L is designed to deal with viscous polysaccharides found in soy flour. It forms part of the range of enzymes in Biocatalysts soy cascade hydrolysis system. This product is a brown liquid. view less
  Depol™ 220L Biocatalysts Depol 220L™ contains a high strength, fungal alpha amylase used to prevent the formation of haze in juices made from early season apples. Although fully ripe fruit contains very little starch, immature fruit can contain up to 2% by weight of starch granul...view more Depol 220L™ contains a high strength, fungal alpha amylase used to prevent the formation of haze in juices made from early season apples. Although fully ripe fruit contains very little starch, immature fruit can contain up to 2% by weight of starch granules. Following pasteurisation this can produce a haze, which is difficult to remove by filtration or with other enzyme preparations. Depol™ 220L can be added routinely as a precaution against this haze. It is active in the acidic conditions of apple juice at temperature up to 55°C. It catalyses the endo-hydrolysis of 1-4-alpha-glucosidic linkages in starch chains, releasing soluble sugars. The additional sugars sweeten the fruit juice and can act as fermentable nutrients in cider making. This product is a brown liquid. view less
  Depol™ 222P Biocatalysts Depol™ 222P is a high performance speciality enzyme, which has a range of benefits. Its concentration allows incorporation into the dough at low levels, and it is efficient at reducing stickiness and improving gluten development. In addition products bake...view more Depol™ 222P is a high performance speciality enzyme, which has a range of benefits. Its concentration allows incorporation into the dough at low levels, and it is efficient at reducing stickiness and improving gluten development. In addition products baked using Depol™ 222P as an enzyme additive have been noted to have excellent texture. This product should be used as an alternative to chemical additives. Depol™ 222P improves dough handling and gives an increase in bread volume and oven spring. In addition this blend can prevent crumb stickiness and give improved colour and texture to the finished product. view less
  Depol™ 243P Biocatalysts Depol™ 243P is a carefully selected and standardised amylase from the well established Aspergillus group of micro-organisms. Depol™ 243P is prepared to an activity that is suited to being added to a bread improver formulation. DepolTM 243P provides a high...view more Depol™ 243P is a carefully selected and standardised amylase from the well established Aspergillus group of micro-organisms. Depol™ 243P is prepared to an activity that is suited to being added to a bread improver formulation. DepolTM 243P provides a highly potent alpha amylase of 40,000SKB/g and can therefore be incorporated into the improver recipe in suitably small quantities. The level of incorporation will vary a little depending upon the quality of flour to which the improver is addressed, and also with regard to the baked product to be produced. DepolTM 243P is particularly valuable as an inclusion in improvers for the production of loaf bread and soft buns. Like all enzymes it is rapidly deactivated over 65°C. This product is a light brown powder. view less
  Depol™ 333MDP Biocatalysts Depol™ 333MDP is a highly active pentosanase/ hemicellulase. The main activity is xylanase. It can be used in dietetic applications where a potent powder is required. Depol™ 333MDP is active over the range of pH values encountered in the stomach. It is ...view more Depol™ 333MDP is a highly active pentosanase/ hemicellulase. The main activity is xylanase. It can be used in dietetic applications where a potent powder is required. Depol™ 333MDP is active over the range of pH values encountered in the stomach. It is supplied as a powder standardised on xylanase activity for convenient tableting or capsulation. This product is an off-white powder. view less
  Depol™ 333P – D333P Biocatalysts Depol™ 333P should be used where a potent pentosanase is required. This enzyme has low levels of side activities such as amylase, cellulase and protease and can be used in conjunction with other enzymes with no dosing implications. It is active on both so...view more Depol™ 333P should be used where a potent pentosanase is required. This enzyme has low levels of side activities such as amylase, cellulase and protease and can be used in conjunction with other enzymes with no dosing implications. It is active on both soluble and insoluble pentosans, and should be used to increase both volume and crumb freshness. The main benefit of this pentosanase, in comparison with other similar enzymes, is the very small amounts which are required as a result of the high concentration. Depol™ 333 reduces the stickiness of the dough, and improves gluten development. This results in a net increase in loaf volume and an improved crumb structure. This product is a cream colored powder. view less
  Depol™ 371P Biocatalysts Depol™ 371P is a cream colored powder. The main benefit of Depol™ 371P is the absence of transglucosidase activity which results in the availability of all of the sugars released for fermentation, and not channeled into products which cannot be used by ye...view more Depol™ 371P is a cream colored powder. The main benefit of Depol™ 371P is the absence of transglucosidase activity which results in the availability of all of the sugars released for fermentation, and not channeled into products which cannot be used by yeasts. This enzyme should be used in baking processes where a considerable proportion of the available carbohydrate is present at the start of the fermentation in the form of malt. It is used to release fermentable sugars from malted compounds which are subsequently available for fermentation by yeast. The activity is maximal under normal baking conditions and so process changes are not required. In addition this enzyme can be used in conjunction with other enzymes from the Biocatalysts baking range without loss of activity or requirement for higher dosing. view less
  Depol™ 40L Biocatalysts Depol™ 40L is a broad spectrum carbohydrase containing enzymes active against carbohydrate polymers. Many micro-organisms produce a range of such enzymes which enable them to extract nutrients from their environment. It is a brown liquid. Usually these n...view more Depol™ 40L is a broad spectrum carbohydrase containing enzymes active against carbohydrate polymers. Many micro-organisms produce a range of such enzymes which enable them to extract nutrients from their environment. It is a brown liquid. Usually these nutrients come from botanical tissues and thus enzymes produced by these organisms are particularly useful for degrading such tissue. This particular preparation contains, in addition to the macerating activities, a wide range of exo-glycosidases. These activities are particularly useful in releasing active flavours from their bound inactive forms. This preparation allows a more efficient extraction of valuable plant components, increasing the extracted yield of flavours. view less
  Depol™ 453P Biocatalysts Depol™ 453P should be used in baking and bread improvers to give increased loaf volume and shelf life. It can be used in the preparation fresh, frozen and retarded breads where it improves dough handling characteristics. This is the most suitable enzyme...view more Depol™ 453P should be used in baking and bread improvers to give increased loaf volume and shelf life. It can be used in the preparation fresh, frozen and retarded breads where it improves dough handling characteristics. This is the most suitable enzyme in the Biocatalysts’ range for the production of ‘European type’ breads. The main benefit of DepolTM 453P is its activity level which can be adjusted to meet customer requirements. It functions to increase loaf volume and shelf life in ‘European’ type breads. A further benefit is the maintenance of specified activity levels in fresh, frozen and retarded doughs. view less
  Depol™ 454P Biocatalysts Depol™ 454P is a specialized enzyme suitable for use in a variety of baking and bread improver applications. This enzyme is particularly suited for use in products with acidic – type bread improvers due to its stability under acid type conditions. The p...view more Depol™ 454P is a specialized enzyme suitable for use in a variety of baking and bread improver applications. This enzyme is particularly suited for use in products with acidic – type bread improvers due to its stability under acid type conditions. The product is quite potent and so a low dose is required in most applications. This enzyme is supplied as a non-dusting powder. The main benefit of DepolTM 454P is the absence of any detectable side activities. This means that it will not affect the dosing of other enzymes in the process, or in the improver preparation. In addition use of DepolTM 454P increases loaf volume, extends loaf shelf life and results in improved dough handling characteristics in fresh, frozen and retarded doughs. view less
  Depol™ 624P Biocatalysts Depol™ 624P is a specially formulated blend of Aspergillus spp. amylase and pentosanase. The enzyme levels are carefully controlled so that this enzyme is suitable for use with pre-treated flour. Depol ™ is suitable for use in most commercial bread proces...view more Depol™ 624P is a specially formulated blend of Aspergillus spp. amylase and pentosanase. The enzyme levels are carefully controlled so that this enzyme is suitable for use with pre-treated flour. Depol ™ is suitable for use in most commercial bread processes and is particularly good where longer fermentations are employed, including overnight fermentations. Depol™ increases the available carbohydrate in flour and as a result increases loaf volume. Baked and fermented goods made with the addition of Depol™ 624P have an increased oven spring and shelf-life. This enzyme can be manufactured with certification for Kosher use if required. view less
  Depol™ 667P Biocatalysts Depol™ 667P is used to degrade insoluble cell wall debris during the production of yeast extracts. Depol™ 667P contains a standardised blend of glucanases from strains of Trichoderma sp. which have been specially formulated to degrade beta-glucans and oth...view more Depol™ 667P is used to degrade insoluble cell wall debris during the production of yeast extracts. Depol™ 667P contains a standardised blend of glucanases from strains of Trichoderma sp. which have been specially formulated to degrade beta-glucans and other insoluble yeast cell wall debris. Hydrolytic enzymes can be added to help degrade this material and speed up autolysis. This can compensate for the lack of endogenous enzymes when damaged or moribund cells are used. Depol™ 667P contains a standardised blend of glucanases from strains of Trichoderma sp. which have been specially formulated to degrade beta-glucans and other insoluble yeast cell wall debris. Addition of Depol™ 667P during autolysis can reduce viscosity, improve solubilization and clarification resulting in increased yields of yeast extract. view less
  Depol™ 670L Biocatalysts Depol™ 670L is a very broad spectrum endo-carbohydrase blend containing a wide range of activities. The ferulic acid esterase component is required to open-up the plant tissue structure and allow more efficient extraction of valuable plant components. Fer...view more Depol™ 670L is a very broad spectrum endo-carbohydrase blend containing a wide range of activities. The ferulic acid esterase component is required to open-up the plant tissue structure and allow more efficient extraction of valuable plant components. Ferulic acid esters are involved in the cross linking of lignin to polysaccharide in plant cell walls. Such cross linking exerts a great impact on cell wall structure and also adversely effects digestibility. Reduction of the cross linking by ferulic acid esterase has a marked increase on the rate and extent of digestibility. Depol™ 670L also contains a wide range of exo-glycosidase such as beta-glucosidase which release flavours from their bound inactive form. view less
  Depol™ 686L Biocatalysts Depol™ 686L is a broad spectrum carbohydrase specifically designed for use in brewing to eliminate filtration problems and in particular those associated with the cold filtration process. Depol™ 686L eliminates the micro-particles which block the filters ...view more Depol™ 686L is a broad spectrum carbohydrase specifically designed for use in brewing to eliminate filtration problems and in particular those associated with the cold filtration process. Depol™ 686L eliminates the micro-particles which block the filters used for cold filtered beers. Additional effects include lowering wort viscosity, increasing fermentable sugars and reducing carbohydrate haze problems. It contains a potent combination of beta-glucanase and xylanase. Depol™ 686L is added to the grist in the mash tun, where it breaks down complex barley polysaccharides in the mash. This lowers wort viscosity, leading to a shorter run-off time and an increase in wort volume. The solubilisation of complex polysaccharides in the mash increases the availability of fermentable substrates. It can also be added post fermentation, prior to filtration; the efficient hydrolysis of 1,4-beta linkages removes the problematic glucan molecules. view less
  Depol™ 692L – D692L Biocatalysts Depol™ 692L is a very broad spectrum carbohydrase containing a wide range of activities including cellulase and pectinase. The ferulic acid esterase component is required to open-up the plant tissue structure and allow more efficient extraction of valuabl...view more Depol™ 692L is a very broad spectrum carbohydrase containing a wide range of activities including cellulase and pectinase. The ferulic acid esterase component is required to open-up the plant tissue structure and allow more efficient extraction of valuable plant components as well as increasing the rate and extent of digestibility. Depol™ 692L is ideal for use in a number of vegetable processing applications. For example Depol™ 692L is particularly suitable for the production of vegetable bouillon, carrot, leek and other vegetable juice concentrates. In addition, Depol™ 692L is an improvement on Depol™ 40L and offers greater than 20-60% improvement in the yield of carrot juice (solids in the concentrate) compared to processing without enzyme. Depol™ 692L also contains hemicellulases which enhance the release of flavour compounds from their bound form. view less
  Depol™ 761P – D761P Biocatalysts Depol™ 761P is a specialised enzyme ideal for use in soluble fibre extraction. This enzyme is particularly suited for use on wheat bran, and applications where a GMO is preferred. The product is quite potent and so a low dose is required in most applicati...view more Depol™ 761P is a specialised enzyme ideal for use in soluble fibre extraction. This enzyme is particularly suited for use on wheat bran, and applications where a GMO is preferred. The product is quite potent and so a low dose is required in most applications. This enzyme is supplied as a non - dusting powder. The main benefit of Depol™ 761P is the absence of any detectable side activities. This significantly reduces the possibility that the fibre will be broken down to sugars and not soluble fibre. Laboratory trials have shown that use of Depol™ 761P increases the amount of available soluble fibre by 46% (wheat bran used as substrate). This product is an off white powder. view less
  Flavorpro 192P Biocatalysts Flavorpro 192P is a peptidase preparation from a fungal source with low levels of endo-protease. It is useful in debittering protein hydrolysates produced using animal and bacterial proteases which tend to result in bitter peptides eg casein, lactalbumin,...view more Flavorpro 192P is a peptidase preparation from a fungal source with low levels of endo-protease. It is useful in debittering protein hydrolysates produced using animal and bacterial proteases which tend to result in bitter peptides eg casein, lactalbumin, meat hydrolysates and those produced for the manufacture of EMCs. Its use results in a more palatable product. Peptidases remove single or pairs of amino acids from the C or N terminal of a peptide chain. The presence of terminal hydrophobic amino acids and proline give rise to bitter flavours in protein hydrolysates produced by the action of proteases. The native proteins themselves do not have this associated bitterness. Removing only a few hydrophobic residues from the terminal of a bitter peptide can result in debittering. This product is an off white powder. view less
  Flavorpro 786P – F786P Biocatalysts F786P is actively used to hydrolyse egg white proteins to produce a good tasting hydrolysate. An egg white hydrolysate with a clean taste is useful for protein fortification of foods such as nutritional bars or powdered mixes used by athletes where clarit...view more F786P is actively used to hydrolyse egg white proteins to produce a good tasting hydrolysate. An egg white hydrolysate with a clean taste is useful for protein fortification of foods such as nutritional bars or powdered mixes used by athletes where clarity of the egg white hydrolysate in the final product is not important. The bland flavour of the egg white hydrolysate allows it to be added at higher concentrations in the end application without the need for bitter masking agents. This product is a pale tan powder made from plant and bacterial sources. view less
  Flavorpro Whey – F750P Biocatalysts Flavorpro Whey - F750P is a whey protein hydrolysate that is non bitter and soluble. It is ideal for beverages and nutritional bars without detrimentally affecting the flavour of the end product. This neutral flavour vastly reduces the amount of work that...view more Flavorpro Whey - F750P is a whey protein hydrolysate that is non bitter and soluble. It is ideal for beverages and nutritional bars without detrimentally affecting the flavour of the end product. This neutral flavour vastly reduces the amount of work that has to be done on the end product saving production time and increasing profit. This product is a brown powder. view less
  Flavorpro™ 766MDP Biocatalysts Flavorpro™766MDP is a high performance protease designed for extensive hydrolysis of wheat gluten. It has the ability to produce a wheat gluten hydrolysate with good solubility, a high degree of hydrolysis and high levels of amino acids. The high level of...view more Flavorpro™766MDP is a high performance protease designed for extensive hydrolysis of wheat gluten. It has the ability to produce a wheat gluten hydrolysate with good solubility, a high degree of hydrolysis and high levels of amino acids. The high level of exopeptidases activity aids the production of a smooth, non-bitter flavour. This product is a beige powder made from a mixed biological source. view less
  Glucanase 1XL Biocatalysts Glucanase 1XL is a broad spectrum carbohydrase designed for use in brewing to lower wort viscosity, increase fermentable yield and reduce haze and filtration problems. It contains high levels of glucanase in combination with cellulase and xylanase. Gluca...view more Glucanase 1XL is a broad spectrum carbohydrase designed for use in brewing to lower wort viscosity, increase fermentable yield and reduce haze and filtration problems. It contains high levels of glucanase in combination with cellulase and xylanase. Glucanase 1XL is added to the grist in the mash tun, where it breaks down complex polysaccharides in the mash. It efficiently hydrolyses linkages in the barley glucan. This lowers wort viscosity, leading to a shorter run off time and an increase in wort volume. The solubilisation of complex polysaccharides in the mash increases the availability of fermentable substrates and haze and filtration problems resulting from unhydrolysed polysaccharides are effectively eliminated. This product is a brown liquid. view less
  Glucanase 5XL Biocatalysts Glucanase 5XL is a broad spectrum carbohydrase designed for use in brewing to lower wort viscosity, increase fermentable yield and reduce haze and filtration problems. It contains high levels of glucanase in combination with cellulase and Xylanase. Gluca...view more Glucanase 5XL is a broad spectrum carbohydrase designed for use in brewing to lower wort viscosity, increase fermentable yield and reduce haze and filtration problems. It contains high levels of glucanase in combination with cellulase and Xylanase. Glucanase 5XL is added to the grist in the mash tun, where it breaks down complex polysaccharides in the mash. It efficiently hydrolyses beta linkages in the barley glucan. This lowers wort viscosity, leading to a shorter run off time and an increase in wort volume. The solubilisation of complex polysaccharides in the mash increases the availability of fermentable substrates and haze and filtration problems resulting from unhydrolysed polysaccharides are effectively eliminated. This product is a brown liquid. view less
  Glucose Oxidase 631P Biocatalysts Glucose Oxidase 631P is an oxidising enzyme that has been specially formulated for use in baking applications. It is suitable for use with other enzyme improvers. Glucose Oxidase 631P provides a number of benefits when used in the production of fermented ...view more Glucose Oxidase 631P is an oxidising enzyme that has been specially formulated for use in baking applications. It is suitable for use with other enzyme improvers. Glucose Oxidase 631P provides a number of benefits when used in the production of fermented baked goods. Primarily it improves the crumb structure such that the resulting crumb is both soft, yet the bread strength remains firm. This product is a cream colored powder. view less
  Glucose Oxidase 659P Biocatalysts Glucose Oxidase 659P is a new enzyme containing pentosanase and glucose oxidase, that has been specially produced for the baking industry. Glucose Oxidase 659P gives good overall improvement in loaf quality, in addition to the improved crumb structure whi...view more Glucose Oxidase 659P is a new enzyme containing pentosanase and glucose oxidase, that has been specially produced for the baking industry. Glucose Oxidase 659P gives good overall improvement in loaf quality, in addition to the improved crumb structure which occurs with the use of this optimised glucose oxidase. Glucose Oxidase 659P produces bread which stays fresh for longer, and has a soft and velvety feel, both to the touch and on consumption. Although the bread is softened, the crumb remains firm and stable making this enzyme ideal for use when the resulting product is mechanically cut. This enzyme is suitable for use as a general improver, or may be used to eliminate bromate from the ingredients list. It is a cream colored powder. view less
  Glucose Oxidase 789L Biocatalysts Glucose Oxidase 789L can be used to extend the shelf life of soft drinks by scavenging oxygen. The enzyme catalyses the oxidation of glucose with oxygen to form gluconate and hydrogen peroxide. Hence, the activity of glucose oxidase consumes available oxy...view more Glucose Oxidase 789L can be used to extend the shelf life of soft drinks by scavenging oxygen. The enzyme catalyses the oxidation of glucose with oxygen to form gluconate and hydrogen peroxide. Hence, the activity of glucose oxidase consumes available oxygen which would otherwise reduce the shelf life of the product. This product is a brown liquid. During processing eggs are pasteurised to eliminate the possible presence of harmful bacteria, such as salmonella. A problem occurring during the heat treatment of eggs is browning caused by the Maillard reaction. This occurs as a result of small amounts of glucose in the egg whites reacting with amino acids. This can be problematic for dried egg whites if the product is traditionally pasteurised after drying in a hot room, for an extended period of time. Biocatalysts’ Glucose Oxidase (G789L) is able to desugar the egg by breaking down the glucose to products which do not cause browning. view less
  Lactase L017P Biocatalysts Lactase L017P can be used in dietetic preparations for people that suffer from lactose intolerance. Lactose is the primary sugar found in milk. Digestion of lactose requires the enzyme lactase, produced in the small intestine, which breaks lactose into si...view more Lactase L017P can be used in dietetic preparations for people that suffer from lactose intolerance. Lactose is the primary sugar found in milk. Digestion of lactose requires the enzyme lactase, produced in the small intestine, which breaks lactose into simpler sugars. Lactose intolerance is the inability to properly digest lactose. This product is a white to off-white powder. The product is standardised on Dicalcium Phosphate which makes it ideal for tableting applications. view less
  Lipomod™ 166P – L166P Biocatalysts Lipomod™ 166P-L166P is a fungal lipase from Mucor javanicus. Commonly EMC is produced using lipases of animal origin hence this fungal product is well placed in the market as an animal free alternative to these enzymes. Products made using this lipase can...view more Lipomod™ 166P-L166P is a fungal lipase from Mucor javanicus. Commonly EMC is produced using lipases of animal origin hence this fungal product is well placed in the market as an animal free alternative to these enzymes. Products made using this lipase can be sold to vegetarian and kosher markets. L166P has preference for hydrolysis of mid-length (C18) fatty acyl glycerol linkages resulting in lower levels of blue flavour notes. These enzymes are widespread throughout nature and have different degrees of activity to varying substrate triglycerides. For Enzyme Modified Cheese (EMC) they can be used to produce concentrated specific flavours. This product is an off white-light beige powder. view less
  Lipomod™ 187P Biocatalysts Lipomod™ 187P is a mixed fungal esterase. Commonly EMC is produced using enzymes of animal origin hence this fungal product is well placed in the market as an animal free alternative to these enzymes. Products made using this esterase can be sold to veget...view more Lipomod™ 187P is a mixed fungal esterase. Commonly EMC is produced using enzymes of animal origin hence this fungal product is well placed in the market as an animal free alternative to these enzymes. Products made using this esterase can be sold to vegetarian and kosher markets. A cheddar type flavour EMC is produced using this enzyme. This product is an off white powder. Lipases and esterases hydrolyse triglycerides to liberate fatty acids. These fatty acids have strong flavour characteristics and are responsible for the flavours associated with cheese products. These enzymes are widespread throughout nature and have different degrees of activity to varying substrate triglycerides. For Enzyme Modified Cheese (EMC) they can be used to produce concentrated specific flavours. view less
  Lipomod™ 224P Biocatalysts Lipomod™ 224P contains both lipase and estenase activity which will result in the release of a wide spectrum of fatty acids of differing chain lengths when applied to manufacture of EMCs. The presence of a low level of protease activity also contributes p...view more Lipomod™ 224P contains both lipase and estenase activity which will result in the release of a wide spectrum of fatty acids of differing chain lengths when applied to manufacture of EMCs. The presence of a low level of protease activity also contributes protein notes to the overall flavour. This product is an off white powder. The Lipomod™ range of products hydrolyses triglycerides to liberate fatty acids. These fatty acids have strong flavour characteristics and are responsible for the flavours associated with cheese products. The degradation of proteins and peptides by proteases can also contribute to the flavour of a dairy-based product. These enzymes are widespread in nature and useful for cost effective production of EMCs. view less
  Lipomod™ 299P Biocatalysts Lipomod™ 299P is a mixed esterase/lipase/protease of animal origin. It has a high esterase to lipase ratio, and produces a typical cheddar type flavour without too many blue notes. This product is an off white powder. Lipomod™ 299P can also be used in co...view more Lipomod™ 299P is a mixed esterase/lipase/protease of animal origin. It has a high esterase to lipase ratio, and produces a typical cheddar type flavour without too many blue notes. This product is an off white powder. Lipomod™ 299P can also be used in combination with Promod™ 215P where a less sharp and more protein type flavour is required. Lipomod™ 299P contains animal derived enzymes for the production of a standard non-blue EMC. It is therefore not suitable for Kosher or vegetarian products, where Lipomod™ 187P should be used instead. view less
  Lipomod™ 29P Biocatalysts Lipomod™ 29P is a special blend of animal and fungal lipases. It contains both lipase and esterase activity. The combination of animal with a fungal lipase has shown to be particularly effective in breaking down of animal fats and for enzyme modified chee...view more Lipomod™ 29P is a special blend of animal and fungal lipases. It contains both lipase and esterase activity. The combination of animal with a fungal lipase has shown to be particularly effective in breaking down of animal fats and for enzyme modified cheese (EMC) they can be used to produce concentrated specific flavours. It is active against all 3 positions on the triglyceride molecule. It is also useful for fatty acid production as precursors for Maillard reactions. This product is an off white powder. Lipases and esterases hydrolyse triglycerides to liberate fatty acids. Fatty acids have strong flavour characteristics and are responsible for the flavours associated with many products derived from both dairy and non-dairy fats. These enzymes are widespread throughout nature and vary with regards to their action on different triglycerides. view less
  Lipomod™ 309P Biocatalysts Lipomod™ 309P is a mixed esterase/lipase of animal/fungal origin. It has a high esterase to lipase ratio, and produces a typical cheddar type flavour without too many blue notes. A very low level of protein notes is produced. This product is a white to of...view more Lipomod™ 309P is a mixed esterase/lipase of animal/fungal origin. It has a high esterase to lipase ratio, and produces a typical cheddar type flavour without too many blue notes. A very low level of protein notes is produced. This product is a white to off white powder. Lipomod™ 309P contains animal derived enzymes for the production of a standard non-blue EMC. It is therefore not suitable for vegetarian or Kosher products where Lipomod™ 187P should be used instead. Lipomod™ 309P can also be used in combination with Promod™ 215P where a less sharp/more protein type flavour is required. view less
  Lipomod™ 338P Biocatalysts Lipomod™ 338P has a strong preference for hydrolysis of short chain fatty acids from triglycerides and is thus useful for generating strong blue notes in cheese. The Lipomod™ range hydrolyses triglycerides to liberate fatty acids. Fatty acids have strong ...view more Lipomod™ 338P has a strong preference for hydrolysis of short chain fatty acids from triglycerides and is thus useful for generating strong blue notes in cheese. The Lipomod™ range hydrolyses triglycerides to liberate fatty acids. Fatty acids have strong flavour characteristics and are responsible for the flavours associated with many products derived from both dairy and non dairy fats. These enzymes are widespread throughout nature and vary with regards to their action on different triglycerides. They are particularly suitable for flavour development in EMCs. Most enzyme produced cheese flavours use animal derived enzymes. Since this is a fungal enzyme, products produced using this enzyme can be sold into kosher and vegetarian markets. This product is an off white powder. view less
  Lipomod™ 34P Biocatalysts Lipomod™ 34P is used in egg white production. It acts on lipids degrading them enzymatically to ensure that any fat from the egg yolk is destroyed so that the egg white maintains full foaming capacity. It can be used in conjunction with other Biocatalysts...view more Lipomod™ 34P is used in egg white production. It acts on lipids degrading them enzymatically to ensure that any fat from the egg yolk is destroyed so that the egg white maintains full foaming capacity. It can be used in conjunction with other Biocatalysts enzymes such as Glucose Oxidase (G789L). LipomodTM 34P is derived from the yeast Candida cylindracea (rugosa). It contains both lipase and esterase activity and is broadly active producing mild flavours but more specific for short chain fatty acids, particularly C4. It is active against all 3 positions on the triglyceride molecule with both hard and soft fats. Since it is a non animal product it useful for vegetarian and kosher products. This product is a white to off white powder. view less
  Lipomod™ 36P Biocatalysts Lipomod™ 36P can be used in dietetic formulations to relieve the symptoms of digestive disorders. Lipase enzymes attack dietary fats and oils in the small intestine to produce simpler fatty acids and glycerol. These are taken up by the intestinal mucosa a...view more Lipomod™ 36P can be used in dietetic formulations to relieve the symptoms of digestive disorders. Lipase enzymes attack dietary fats and oils in the small intestine to produce simpler fatty acids and glycerol. These are taken up by the intestinal mucosa and utilised by the body to generate energy. Lipomod™ 36P is supplied as a standardised powder convenient for tablet and capsule production. It has good stability between pH 3 and 8 and so if taken orally with a meal will survive passage through the stomach into the small intestine where it is not inactivated by bile salts. This product is a white to off white powder. view less
  Lipomod™ 627P Biocatalysts Lipomod™ 627P is particularly suited to use in breads with low levels of fat. It allows the standardisation of the amount of fatty acids available, so that there is consistency between bakes. This lipase has a number of beneficial side activities, which p...view more Lipomod™ 627P is particularly suited to use in breads with low levels of fat. It allows the standardisation of the amount of fatty acids available, so that there is consistency between bakes. This lipase has a number of beneficial side activities, which promote activity of the lipase. Lipomod™ 627P is suited to use in white breads where the reaction products are available as oxidising pre-cursors. In the presence of Lipoxygenase this will increase whiteness. This baking lipase should be used to improve the dough texture and colour. It is particularly useful in applications where oil is used, or where there is no shortening. This lipase is suitable for use with other baking enzymes, for example amylase A011P. Lipomod™ 627P should be used to increase loaf volume and shelf-life, and to improve dough handling characteristics without introducing stickiness. This product is a cream colored powder. view less
  Lipomod™ 691P Biocatalysts Lipomod™ 691P is a mixed fungal lipase. Commonly, EMC is produced using lipases of animal origins, hence this fungal product is well suited to markets where animal-free alternatives are desired. Products made using this lipase may be sold to vegetarian an...view more Lipomod™ 691P is a mixed fungal lipase. Commonly, EMC is produced using lipases of animal origins, hence this fungal product is well suited to markets where animal-free alternatives are desired. Products made using this lipase may be sold to vegetarian and kosher markets. Lipomod™ 691P preferentially hydrolyses medium and long chain fatty acids. Lipases hydrolyse triglycerides to liberate fatty acids. These fatty acids have strong flavour characteristics and are responsible for the flavours associated with cheese products. These enzymes are widespread throughout nature and have different degrees of activity to varying substrate triglycerides. For Enzyme Modified Cheese (EMC) they can be used to produce concentrated specific flavours. This product is an off-white to light brown powder. view less
  Lipomod™ 699L Biocatalysts Lipomod™ 699L can be used to improve the emulsifying properties of egg yolk, whole egg or purified lecithin. Egg yolks have extremely useful emulsifying and gelation properties due to the presence of various lipid and protein types. Phospholipids can be m...view more Lipomod™ 699L can be used to improve the emulsifying properties of egg yolk, whole egg or purified lecithin. Egg yolks have extremely useful emulsifying and gelation properties due to the presence of various lipid and protein types. Phospholipids can be modified by the action of L699L to produce lyso-lecithin with superior emulsifying properties especially useful in mayonnaise manufacturing. This is a low preservative enzyme designed for the Japanese market. This product is a pale brown liquid. view less
  Lipomod™ 768P – L768P Biocatalysts Lipomod™ 768P is a mixed fungal esterase. It contains both lipase and esterase activity. It is active against all 3 positions on the triglyceride molecule, hydrolysing short, medium and long chain fatty acids. It is useful for producing ‘waxy’ or brown fl...view more Lipomod™ 768P is a mixed fungal esterase. It contains both lipase and esterase activity. It is active against all 3 positions on the triglyceride molecule, hydrolysing short, medium and long chain fatty acids. It is useful for producing ‘waxy’ or brown flavour notes in EMC’s. Since it is a non animal product it useful for vegetarian and kosher products. This product is an off-white to beige powder. Lipases and esterases hydrolyse triglycerides to liberate fatty acids. These fatty acids have strong flavour characteristics and are responsible for the flavours associated with many products derived from both dairy and non dairy fats. These enzymes are widespread throughout nature and have different degrees of activity to varying substrate triglycerides. For Enzyme Modified Cheese (EMC) they can be used to produce concentrated specific flavours. view less
  Macer8™ FJ Biocatalysts Macer8™ FJ contains a balanced mix of pectinases designed to provide controlled maceration and depectinisation of fruit, without generating undesirable levels of methanol. It is ideally suited for the production of high quality apple and pear juices. Ma...view more Macer8™ FJ contains a balanced mix of pectinases designed to provide controlled maceration and depectinisation of fruit, without generating undesirable levels of methanol. It is ideally suited for the production of high quality apple and pear juices. Macer8™ FJ contains high levels of pectin lyase (PL) which depolymerises pectin chains and polygalacturonase (PG) which randomly cuts the polygalacturonic acid backbone of the insoluble pectin. It also contains high levels of arabanase which hydrolyse araban and arabinoxylan preventing haze formation in fruit juice concentrates. The low levels of pectin esterase (PE) in Macer8™ FJ ensures that only minimal levels of methanol are produced by the demethylation of pectin. Used at different levels Macer8™ FJ can provide a controlled disintegration of the fruit, resulting in improved juice yield and full flavor recovery. view less
  Macer8™ W Biocatalysts Macer8™ W contains a unique blend of pectinase, glycosidase and macerating enzymes, specially formulated for white wine production. These activities break open the fruit tissues and hydrolyse the insoluble pectins, resulting in an increased yield of juice...view more Macer8™ W contains a unique blend of pectinase, glycosidase and macerating enzymes, specially formulated for white wine production. These activities break open the fruit tissues and hydrolyse the insoluble pectins, resulting in an increased yield of juice from the grape and fuller flavor release. The degradation of complex polysaccharides aids rapid clarification of the juice. This product is a brown liquid. The high levels of glycosidases convert tasteless glycosides to terpenols, which enhance the nose, flavor and the color of the juice. Macer8™ W also contains anthocyanase which removes traces of red color caused by anthocyanins, providing improved color for white wine. Macer8™ W works well at the normal pH of grape juice and can be used on grapes of all varieties. The amount of bound flavor released will vary from variety to variety. view less
  Pancreatin 1XNF Biocatalysts Pancreatin 1XNF is an ideal mixed enzyme system that can be formulated to be taken orally to augment the endogenous enzymes and aid digestion generally. Pancreatin 1XNF is a standardised preparation that is convenient for tableting or capsulation. Because...view more Pancreatin 1XNF is an ideal mixed enzyme system that can be formulated to be taken orally to augment the endogenous enzymes and aid digestion generally. Pancreatin 1XNF is a standardised preparation that is convenient for tableting or capsulation. Because these principal enzymes are rapidly inactivated at pH values below 3.0 pancreatin-based digestive aids must be taken with food. Enzymes secreted naturally by the pancreas breakdown the major components of food (starch, fat and protein) into simpler substances that can be absorbed and used for energy, renewal and growth. This product is an off white to light brown powder. view less
  Pancreatin 4XNF Biocatalysts Pancreatin 4XNF is an ideal mixed enzyme system that can be formulated to be taken orally to augment the endogenous enzymes and aid digestion generally. Pancreatin 4XNF is a standardised preparation that is convenient for tableting or capsulation. Because...view more Pancreatin 4XNF is an ideal mixed enzyme system that can be formulated to be taken orally to augment the endogenous enzymes and aid digestion generally. Pancreatin 4XNF is a standardised preparation that is convenient for tableting or capsulation. Because these principal enzymes are rapidly inactivated at pH values below 3.0 pancreatin-based digestive aids must be taken with food. Enzymes secreted naturally by the pancreas breakdown the major components of food (starch, fat and protein) into simpler substances that can be absorbed and used for energy, renewal and growth. This product is an off white to light brown powder. view less
  Pectinase 162L Biocatalysts Pectinase 162L contains a unique blend of pectinases with a high Polygalacturonase (PG) to Pectin Lyase (PL) ratio and a moderate maceration index specifically designed for the peeling of citrus fruit. The mixture of carbohydrases in Pectinase 162L breaks...view more Pectinase 162L contains a unique blend of pectinases with a high Polygalacturonase (PG) to Pectin Lyase (PL) ratio and a moderate maceration index specifically designed for the peeling of citrus fruit. The mixture of carbohydrases in Pectinase 162L breaks down the albedo by digesting soluble and insoluble pectins, cellulose and arabinoxylan, causing the fruit segments to separate from the skins. Enzymatic treatment provides a more gentle and less energy intensive process than mechanical peeling. It is less likely to damage the fruit resulting in segments with increased visual appeal and lower losses. Pectinase 162L is ideal for use in the production of florida cocktail and other fresh citrus salads. This product is a brown liquid. view less
  Pectinase 444L Biocatalysts Pectinase 444L is a unique blend of pectinases designed to provide economical de-pectinisation of fruit juices. It can be added to either the pulp or juice to provide a controlled disintegration of the fruit and rapid reduction in viscosity. It promotes i...view more Pectinase 444L is a unique blend of pectinases designed to provide economical de-pectinisation of fruit juices. It can be added to either the pulp or juice to provide a controlled disintegration of the fruit and rapid reduction in viscosity. It promotes improved juice yield, full flavour recovery and rapid clarification of the juice. Pectinase 444L has a low Polygalacturonase (PG) to Pectin Lyase (PL) ratio, high arabanase activity, a high maceration index and low level of pectin esterase. The high levels of arabanase prevent haze formation in fruit juice concentrates, and the low level of pectin esterase (PE) ensures that only minimal levels of methanol are produced by the demethylation of pectin. Pectinase 444L demonstrates excellent stability at low pH and is particularly suited for the processing of high acidity fruit. This product is a brown liquid. view less
  Pectinase 62L Biocatalysts Pectinase 62L has a high Polygalaturonase (PG) to Pectin Lyase (PL) ration and a moderate maceration index. It is used to improve the yield from pressed fruit pulps by breaking down pectin, the major structural polysaccaride component of fruit lamma and c...view more Pectinase 62L has a high Polygalaturonase (PG) to Pectin Lyase (PL) ration and a moderate maceration index. It is used to improve the yield from pressed fruit pulps by breaking down pectin, the major structural polysaccaride component of fruit lamma and cell walls. Pectin is degraded by the combined action of several types of pectinase. Polygalacturonase (PG) randomly cuts the polygalacturonic backbone of the insoluble pectin. Pectin lyase (PL) cuts the long methylated chains of rhamnogalacturonan significantly reducing the viscosity of soluble pectin. Pectinase 62L also contains arabanase activity which hydrolyse araban and arabinoxylan side chains. Pectinase 62L demonstrates excellent stability at low pH and is particularly suited for the processing of high-acidity fruit. This product is a brown liquid. view less
  Pectinase 714L Biocatalysts Pectinase 714L is an enzyme spefically designed for the cranberry market with a high Polygalactouronase (PG) and Pectin Lyase (PL) activity. It acts by breaking down the cranberry skin walls so that maximum juice is extracted but also so that there is min...view more Pectinase 714L is an enzyme spefically designed for the cranberry market with a high Polygalactouronase (PG) and Pectin Lyase (PL) activity. It acts by breaking down the cranberry skin walls so that maximum juice is extracted but also so that there is minimum anthocyanin breakdown. This means that the cranberry juice retains its colour, thus increasing the profits available to the cranberry producer. This product is a brown liquid. view less
  Pectinase 872L Biocatalysts Pectinase 872L is ideal for increasing the firmness of fruit and vegetables so that they retain their shape during processing. The enzyme works by catalysing the hydrolysis of the methyl ester bonds in the pectin, releasing pectin free carboxyl groups. Th...view more Pectinase 872L is ideal for increasing the firmness of fruit and vegetables so that they retain their shape during processing. The enzyme works by catalysing the hydrolysis of the methyl ester bonds in the pectin, releasing pectin free carboxyl groups. The main benefit of this product is that it contains negligible side activities, which significantly reduces the possibility that the demethylated pectin will be broken down to shorter pectates by endopolygalacturonase. As a result, the free carboxyl groups can be cross-linked with divalent ions such as calcium and form a network of pectin which increases plant tissue firmness. This ensures that the fruit maintains its structure and form within the sauce or yoghurt. view less
  Peptidase 436P Biocatalysts Peptidase 436P is a selected and standardised peptidase produced from a strain of Aspergillus. The preparation has optimum performance at neutral pH and is therefore ideal for bitterness control during EMC manufacture. Its optimum temperature is 50ºC, but...view more Peptidase 436P is a selected and standardised peptidase produced from a strain of Aspergillus. The preparation has optimum performance at neutral pH and is therefore ideal for bitterness control during EMC manufacture. Its optimum temperature is 50ºC, but for long incubations (>16 hours) a temperature of 45ºC should be used. It is fully inactivated at pasteurisation temperatures. This product is an off white powder. view less
  Promod™ 144GL Biocatalysts Promod™ 144GL is a botanical protease with at least five proteases of different specificity. It can be widely used to modify protein functionality in food systems. It is useful for pre-treatments in production of fermented sauces. It is a well proven aid ...view more Promod™ 144GL is a botanical protease with at least five proteases of different specificity. It can be widely used to modify protein functionality in food systems. It is useful for pre-treatments in production of fermented sauces. It is a well proven aid to meat tenderisation. It can also be used to co-precipitate proteins in chill proofing of beers. This product is in liquid form. view less
  Promod™ 144P Biocatalysts Promod™ 144P (Papain) has a long history of use in protein modification. It is used in applications where vegetable, milk or animal protein breakdown is required. Promod™ 144P is available in a range of standardised activities and is ideal for use in tabl...view more Promod™ 144P (Papain) has a long history of use in protein modification. It is used in applications where vegetable, milk or animal protein breakdown is required. Promod™ 144P is available in a range of standardised activities and is ideal for use in tablets or capsules as a digestive aid. It is nonanimal and therefore is suitable for the vegetarian and kosher markets. This product is an off white to light brown powder. view less
  Promod™ 194P Biocatalysts Promod™ 194P is a microbial alkaline peptidase suitable for use in the secondary hydrolysis of proteins initially solubillised by broad spectrum general proteases. It is ideal when a reduction of peptide size and removal of bitterness is required contribu...view more Promod™ 194P is a microbial alkaline peptidase suitable for use in the secondary hydrolysis of proteins initially solubillised by broad spectrum general proteases. It is ideal when a reduction of peptide size and removal of bitterness is required contributing greatly to flavour development and control in enhanced savoury flavours. It is useful for non-meat products. This product is a brown powder. view less
  Promod™ 194SP Biocatalysts Promod™ 194SP is a fungal neutral peptidase suitable for use in the secondary hydrolysis of proteins initially solubilised by broad spectrum general proteases. It is ideal when a reduction of peptide size and removal of bitterness is required contributing...view more Promod™ 194SP is a fungal neutral peptidase suitable for use in the secondary hydrolysis of proteins initially solubilised by broad spectrum general proteases. It is ideal when a reduction of peptide size and removal of bitterness is required contributing greatly to flavour development and control in enhanced savoury flavours. It is useful for non-meat products and eggs where foaming ability can be improved by a minor modification of the egg white proteins. This product is a brown powder. view less
  Promod™ 215P Biocatalysts Promod™ 215P is a proteases particularly suited for manufacture of EMCs where proteins notes are required without the associated bitterness. The peptidases present in this product result in the debittering of any bitter peptides produced by action of the ...view more Promod™ 215P is a proteases particularly suited for manufacture of EMCs where proteins notes are required without the associated bitterness. The peptidases present in this product result in the debittering of any bitter peptides produced by action of the protease. When combined with Lipomod™ products it gives a full cheese flavour with fatty and protein notes. This product is an off-white powder. view less
  Promod™ 223P Biocatalysts Promod™ 223P should be used in the preparation of batters for the production of biscuits and crackers. It is markedly superior in performance when used in the production of batters for wafer biscuits. This product is a pale brown powder. Promod™ 223P ena...view more Promod™ 223P should be used in the preparation of batters for the production of biscuits and crackers. It is markedly superior in performance when used in the production of batters for wafer biscuits. This product is a pale brown powder. Promod™ 223P enables batter to maintain a constant viscosity, which makes it particularly suitable for processes where mechanisation is used. This product enables flours with a higher than average protein content to be used in the production of biscuits and crackers. The protease acts on the gluten, the result of which is a soft and plastic dough. Control of the enzyme dose and the time allowed for dough development provide enzyme regulation prior to baking. The protease is rapidly inactivated by heat once baking has commenced. view less
  Promod™ 24L Biocatalysts Promod™ 24L is a broad spectrum protease for use in the mild acid to neutral pH range. Since it is microbial in origin it is suitable for use in vegetarian products and is a good replacement for pancreatic proteases. It has good synergy with plant proteas...view more Promod™ 24L is a broad spectrum protease for use in the mild acid to neutral pH range. Since it is microbial in origin it is suitable for use in vegetarian products and is a good replacement for pancreatic proteases. It has good synergy with plant proteases and also contains glucanase side activity. Promod™ 24L is a brown liquid. view less
  Promod™ 278P Biocatalysts Promod™ 278P is first enzyme in the Biocatalysts Cascade System for the production of meaty flavours (eHVP) from soya protein. It produces a low level of bitter peptides and a good yield of flavour precursors. It can also be used to remove the haem moiety...view more Promod™ 278P is first enzyme in the Biocatalysts Cascade System for the production of meaty flavours (eHVP) from soya protein. It produces a low level of bitter peptides and a good yield of flavour precursors. It can also be used to remove the haem moiety from haemaglobulin. It is non animal and therefore is suitable for products destined for vegetarian and kosher markets. This product is a brown powder. view less
  Promod™ 279P Biocatalysts Promod™ 279P is a blend of microbially derived proteases with significant exopeptidase activity. This blend of activities is particularly directed towards increased solubility and debittering of vegetable protein hydrolysates. It can be used in a cascade ...view more Promod™ 279P is a blend of microbially derived proteases with significant exopeptidase activity. This blend of activities is particularly directed towards increased solubility and debittering of vegetable protein hydrolysates. It can be used in a cascade of reactions with other enzymes to generate specific vegetable protein hydrolysates e.g. the soya cascade system and blood protein processing. Promod™ 279P is a brown powder. view less
  Promod™ 280P Biocatalysts Promod™ 280P is a blend of proteases/exopeptidases and carbohydrases derived from microbial strains. It is particularly suitable for production of vegetable protein hydrolysates, stage 3 in vegetable protein hydrolysis cascade where it results in process ...view more Promod™ 280P is a blend of proteases/exopeptidases and carbohydrases derived from microbial strains. It is particularly suitable for production of vegetable protein hydrolysates, stage 3 in vegetable protein hydrolysis cascade where it results in process improvements on filtration and yield. The presence of exopeptidases contributes to the debittering and improved palatability of the final product. Promod™ 280P is a brown powder. view less
  Promod™ 298L Biocatalysts Promod™ 298L is ideal in general protein processing. In food applications it is useful for imroved solubilisation of protein for improved process efficienies. It may also be used as first stage enzyme for generation of vegetable protein hydrolysates. This...view more Promod™ 298L is ideal in general protein processing. In food applications it is useful for imroved solubilisation of protein for improved process efficienies. It may also be used as first stage enzyme for generation of vegetable protein hydrolysates. This enzyme is also useful for solubilisation of protein wastes and protein fouling. Promod™ 298L is a brown liquid. view less
  Promod™ 388P Biocatalysts Promod™ 388P gives rise to numerous beneficial effects when used as part of the improver mix or directly in the bake. There is an increase in loaf volume, which is accompanied by improved crumb softness. In addition the crust colour is improved and there ...view more Promod™ 388P gives rise to numerous beneficial effects when used as part of the improver mix or directly in the bake. There is an increase in loaf volume, which is accompanied by improved crumb softness. In addition the crust colour is improved and there is an increase in the flavour of the bread. It is recommended that this enzyme is used in conjunction with an amylase, eg A011P. This product is an off-white powder. Traditionally low levels of protease were added as a component of the amylase mix in breadmaking. As enzyme companies increasingly purify their enzymes to higher and higher levels the often beneficial proteases which were components of improvers are now absent. Addition of low levels of Promod™ 388P may increase the quality of the bread. view less
  Promod™ 439L Biocatalysts Promod™ 439L is useful for modification of protrin functionality and generation of flavour. It can be applied effectively to animal, vegetable and fish proteins. Due to its activity over a broad pH range the need for control is not critical. It might also...view more Promod™ 439L is useful for modification of protrin functionality and generation of flavour. It can be applied effectively to animal, vegetable and fish proteins. Due to its activity over a broad pH range the need for control is not critical. It might also be useful in solubilising proteins and their aggregates for more efficient processing such as improved filterability. This product is a brown liquid. view less