| Trenolin® Super DF | Erbslöh Geisenheim AG | Trenolin® Super DF is a depsidase-free, liquid pectinase preparation. The enzyme is applied for the processing of mash, must, young wine and “Süßreserve”. A treatment with Trenolin® Super DF provides for a quick pectin degradation. This leads to a good pa...view more Trenolin® Super DF is a depsidase-free, liquid pectinase preparation. The enzyme is applied for the processing of mash, must, young wine and “Süßreserve”. A treatment with Trenolin® Super DF provides for a quick pectin degradation. This leads to a good partial juice extraction in the mash. Pressing time is reduced and press capacity increased. A Trenolin® Super DF treatment has particular importance for pulp-containing grape varieties, since these grapes, if they were processed without enzymes, would require prolonged rest periods before pressing. And the result would be increased tannin contents. This is prevented by Trenolin® Super DF. view less | |
| Trenolin® T-Stab DF | Erbslöh Geisenheim AG | Trenolin® T-Stab DF is an innovative, thermostable pectinolytic enzyme complex for the accelerated maceration of red grape mashes in the course of mash warming at 65-75°C. Trenolin® T-Stab DF contains besides a temperature-stable pectinase further useful ...view more Trenolin® T-Stab DF is an innovative, thermostable pectinolytic enzyme complex for the accelerated maceration of red grape mashes in the course of mash warming at 65-75°C. Trenolin® T-Stab DF contains besides a temperature-stable pectinase further useful and valuable thermostable enzyme activities such as acidic proteinases and hemicellulases which effect an intensive mash digestion without attacking the mash structure and macerate it in an unfavorable way. Trenolin® T-Stab DF is free from undesirable depsidase activity. view less | |
| Trenolin® Thermo DF | Erbslöh Geisenheim AG | Trenolin® Thermo DF is a highly efficient liquid enzyme complex for the optimized thermo-vinification of red mashes/crushed grapes and to support decanter juice extraction. Besides the "classical” pectinase fractions, pectinesterase and polygalacturonase,...view more Trenolin® Thermo DF is a highly efficient liquid enzyme complex for the optimized thermo-vinification of red mashes/crushed grapes and to support decanter juice extraction. Besides the "classical” pectinase fractions, pectinesterase and polygalacturonase, also the “new” pectinase fractions, the enzyme activities rhamnogalacturonase, arabanase/arabinosidase and xyloglucanase and others, which can attack the difficultly degradable pectin components, the so-called ” hairy-regions”, are contained in Trenolin® Thermo DF. The useful proteinase and cellulase/hemicellulase side activities integrated in the enzyme complex, support the pectinases in a positive way. Trenolin® Thermo DF is free from undesired depsidase activity.Trenolin® Thermo DF is an unique enzyme complex which contains also valuable side activities of acidic proteinase and cellulase/hemicellulase in addition to multiple pectin-degrading activities described by modern colloid and pectin research. view less | |
| Trenolin® Filtro DF | Erbslöh Geisenheim AG | Trenolin® Filtro DF is a liquid, depsidase-free enzyme for clarification and filtration with a broad activity spectrum. Particularly for must and young wines from mashes/crushed grapes with increased contents of mucilaginous substances and colloids. Treno...view more Trenolin® Filtro DF is a liquid, depsidase-free enzyme for clarification and filtration with a broad activity spectrum. Particularly for must and young wines from mashes/crushed grapes with increased contents of mucilaginous substances and colloids. Trenolin® Filtro DF breaks down enzymatically practically all mucilaginous substances in must and young wine. Thus filtration difficulties related to these substances can be removed. Very frequently also a particular composition of wine colloids causes filtration problems. Trenolin® Filtro DF helps in these cases too. Trenolin® Filtro DF is a, in a special process, purified enzyme preparation which is therefore free from disturbing depsidase and oxidase side activities, thus the freshness of the varietal character is enhanced. view less | |
| Triple Strength Invertase | Invertase.net | Triple Strength Invertase is the common name for Sucrase. Invertase preparations are colorless to light yellow clear solutions. Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially li...view more Triple Strength Invertase is the common name for Sucrase. Invertase preparations are colorless to light yellow clear solutions. Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. It is available in triple strength and is packaged in a 44 pound container for ease of use, storage and cost efficiency. view less | |
| Trypsin VI | Bioseutica Group | Trypsin VI is a refined trypsin enzyme that is produced from porcine pancreas. Its primary function is to act as a digestive enzyme for proteins in the human body which makes it effective in food applications for the purpose of hydrolyzing proteins. Tryps...view more Trypsin VI is a refined trypsin enzyme that is produced from porcine pancreas. Its primary function is to act as a digestive enzyme for proteins in the human body which makes it effective in food applications for the purpose of hydrolyzing proteins. Trypsin VI is used in functional foods and nutraceutical foods or supplements. view less | |
| Ultra Fresh™ Classic | Corbion | Caravan Ingredients conducted proprietary focus groups and sensory tests, in order to better understand consumer acceptance of extended shelf-life ingredients. The studies showed that Ultra Fresh™ offers “longer lasting” fresh bread opportunities across v...view more Caravan Ingredients conducted proprietary focus groups and sensory tests, in order to better understand consumer acceptance of extended shelf-life ingredients. The studies showed that Ultra Fresh™ offers “longer lasting” fresh bread opportunities across various levels examined; customers perceived the breads with Ultra Fresh™ to provide superior taste, freshness, texture and overall liking. Applications may include, yeast raised breads, buns and rolls. view less | |
| Ultra Fresh® Classic 125 | Corbion | Ultra Fresh® Classic 125 is a balanced blend of food grade enzymes. It increase the shelf life of any baked product and reduces stale. It aids in producing excellent crumb softness without creating gumminess, along with increasing crumb whiteness using e...view more Ultra Fresh® Classic 125 is a balanced blend of food grade enzymes. It increase the shelf life of any baked product and reduces stale. It aids in producing excellent crumb softness without creating gumminess, along with increasing crumb whiteness using enzyme active soy flour. It is recommended at 0.25- 5% based on flour. view less | |
| Ultra Fresh™ Premium | Corbion | Caravan Ingredients conducted proprietary focus groups and sensory tests, in order to better understand consumer acceptance of extended shelf-life ingredients. The studies showed that Ultra Fresh™ offers “longer lasting” fresh bread opportunities across v...view more Caravan Ingredients conducted proprietary focus groups and sensory tests, in order to better understand consumer acceptance of extended shelf-life ingredients. The studies showed that Ultra Fresh™ offers “longer lasting” fresh bread opportunities across various levels examined; customers perceived the breads with Ultra Fresh™ to provide superior taste, freshness, texture and overall liking. Applications may include, yeast raised breads, buns and rolls. view less | |
| Ultra Fresh® Premium 209 | Corbion | Ultra Fresh® Premium 209 is a blend of enzymes in tablet form for use in yeast leavened products to increase crumb softness and extend shelf life without creating gumminess. 1-2 tablets/cwt flour (2-4 for sweet dough, 2-3 for honeybun & yeast raised donut...view more Ultra Fresh® Premium 209 is a blend of enzymes in tablet form for use in yeast leavened products to increase crumb softness and extend shelf life without creating gumminess. 1-2 tablets/cwt flour (2-4 for sweet dough, 2-3 for honeybun & yeast raised donuts) for up to 21 days shelf life. Convenient and easy to use, tablets dissolve in just a few minutes with a small amount of water. Produces a softer crumb in a variety of breads and buns. view less | |
| Ultra Fresh™ Supreme | Corbion | Caravan Ingredients conducted proprietary focus groups and sensory tests, in order to better understand consumer acceptance of extended shelf-life ingredients. The studies showed that Ultra Fresh™ offers “longer lasting” fresh bread opportunities across v...view more Caravan Ingredients conducted proprietary focus groups and sensory tests, in order to better understand consumer acceptance of extended shelf-life ingredients. The studies showed that Ultra Fresh™ offers “longer lasting” fresh bread opportunities across various levels examined; customers perceived the breads with Ultra Fresh™ to provide superior taste, freshness, texture and overall liking. Commercial and in-store bread products include, breads, buns and rolls, especially those exposed to extreme staling conditions (e.g . refrigeration). view less | |
| Ultra Fresh® Supreme 400 I | Corbion | Ultra Fresh® Supreme 400 I is part of Caravan Ingredients line of extended shelf life products. It is designed for anti-staling applications in refrigerated, yeast leavened bakery products as well as other non-refrigerated bakery products requiring extrem...view more Ultra Fresh® Supreme 400 I is part of Caravan Ingredients line of extended shelf life products. It is designed for anti-staling applications in refrigerated, yeast leavened bakery products as well as other non-refrigerated bakery products requiring extreme resistance to staling. It reduces waste levels of prepared sandwiches kept in refrigerators and vending machines by keeping the bread as fresh as the filling. It is ideal for industrial bakeries looking to tap the market for individually wrapped sandwiches and breads as this product will keep them fresh for much longer. It can be used in non-refridgerated baked breads and rolls to extend crumb softness to a 'just baked' freshness level used at 0.5% to 2.0%, this powdered blend ensures soft, delicious bread, rolls and other refrigerated baked goods. view less | |
| ULTRasi RedBerry | Dal Cin Gildo Spa | ULTRasi RedBerry is a brown liquid enzyme for red grape maceration and thermovinification. It is particularly indicated for ready to drink young red and rose wine maceration. Maceration is the winemaking process where the phenolic materials of the grape—t...view more ULTRasi RedBerry is a brown liquid enzyme for red grape maceration and thermovinification. It is particularly indicated for ready to drink young red and rose wine maceration. Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since 99% of all grape juice (with the exceptions of teinturiers) is a clearish-gray color. In the production of white wines, maceration is either actively avoided or allowed in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wines grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. view less | |
| ULTRasi Select | Dal Cin Gildo Spa | ULTRasi Select is a granular enzymatic preparation, with an action specific for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc. ULTRasi Select is characterized by a high concentration of well-balanced pectol...view more ULTRasi Select is a granular enzymatic preparation, with an action specific for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc. ULTRasi Select is characterized by a high concentration of well-balanced pectolytic and hemi-cellulosic activities. This blend allows for a rapid fining of must coming from grapes with a pectin composition that is difficult to hydrolyze with regular pectinases. Even for grapes that are not very ripe and therefore rich in pectins bound with hemi-cellulases, the use of ULTRasi Select improves the lysis, flocculation and sedimentation processes of the lees. view less | |
| Uneks Co. Enzim Fungal Alfa Amilaz | Beyab Gıda Mühendislik Ürünleri Ltd. Şti. | Uneks Co Enzim Fungal Alfa Amilaz is an enzyme preparation of microbial origin which is standardized with food-grade components. Product is a yellowish-brownish powder used in yeast raised products and made through standardized amylolytic enzyme preparat...view more Uneks Co Enzim Fungal Alfa Amilaz is an enzyme preparation of microbial origin which is standardized with food-grade components. Product is a yellowish-brownish powder used in yeast raised products and made through standardized amylolytic enzyme preparation. view less | |
| Uneks Co-Comix | Beyab Gıda Mühendislik Ürünleri Ltd. Şti. | Uneks Co. Co-Mix is an enzyme preparation of microbial origin which is standardized with food-grade components. Product is a yellowish powder that contains pentosanases and hemicellulases. Powder is used in yeast raised product and improves the propertie...view more Uneks Co. Co-Mix is an enzyme preparation of microbial origin which is standardized with food-grade components. Product is a yellowish powder that contains pentosanases and hemicellulases. Powder is used in yeast raised product and improves the properties of the dough as well as volume, crumb structure, texture and overall appearance. view less | |
| Vegazym HC | Erbslöh Geisenheim AG | Vegazym HC is a liquid, highly concentrated special enzyme for the treatment of vegetable mashes in the production of cloud-stable vegetable juices and concentrates, as well as for universal liquefaction of vegetable raw materials. Vegazym HC is a highly ...view more Vegazym HC is a liquid, highly concentrated special enzyme for the treatment of vegetable mashes in the production of cloud-stable vegetable juices and concentrates, as well as for universal liquefaction of vegetable raw materials. Vegazym HC is a highly concentrated carbohydrase complex based on selectively acting hemicellulases and a special C1-cellulase. Vegazym HC is particularly optimized as to the pH-value of non-acidified vegetable mashes. Vegazym HC allows an optimal extraction of the valuable ingredients of vegetable mashes or watered/soaked pomaces prior to second juice extraction. In combination with the pectinase complex Vegazym P it allows the controlled lowering of viscosity to optimize yield in the production of cloud-stable vegetable juices. view less | |
| Vegazym M | Erbslöh Geisenheim AG | Vegazym M is a pectinase special product with excellent maceration properties. This product was developed especially for the production of cloud-stable juices or purees from fruits and vegetables. Vegazym M preserves the natural viscosity of the juice, th...view more Vegazym M is a pectinase special product with excellent maceration properties. This product was developed especially for the production of cloud-stable juices or purees from fruits and vegetables. Vegazym M preserves the natural viscosity of the juice, thus contributing to cloud stability. Dependent on the individual production process, high-quality vegetable or fruit purees or cloud stable juices can be produced. Moreover, due to the selective enzyme activity (polygalacturonase), also the so-called mouthfeel is enhanced. The maceration process is controlled by a final flash pasteurization. view less | |
| Vegazym P | Erbslöh Geisenheim AG | Vegazym P is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Furthermore, Vegazym P is applied to increase yield in the production of clo...view more Vegazym P is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Furthermore, Vegazym P is applied to increase yield in the production of cloudy apple juices, particularly from stored fruits. Vegazym P is a specially developed enzyme for the partial and, if chosen, also complete degradation of the dissolved pectin in fruit and vegetable mashes. Vegazym P is applied without problem in acidified vegetable mashes (pH< 4.5) or at original pH-values. Vegazym P allows a controlled viscosity reduction to optimize the yield of extract and other valuable ingredients (carotenoids, phenols, etc.) in the production of vegetable juices and beverage raw materials particularly rich-in-extract. In apple mashes Vegazym P reacts selectively to increase yield together with sufficient stability of turbidity of the obtained juices. view less | |
| Vegazym P-CS | Erbslöh Geisenheim AG | Vegazym P-CS is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Vegazym P-CS is a specially developed enzyme for the partial or, if chose...view more Vegazym P-CS is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Vegazym P-CS is a specially developed enzyme for the partial or, if chosen, also for the complete, degradation of the dissolved pectin in vegetable mashes and other turbid vegetable products. Vegazym P-CS is particularly optimized with respect to the pH-value of non-acidified vegetable mashes. The product allows a controlled reduction of viscosity to optimize the yield of extract and other valuable ingredients (carotenoids, phenols, etc.) in the production of cloud-stable vegetable juices. view less | |
| WrightSoft® #1 WE-50131 | The Wright Group | WrightSoft® #1 is an off white powdered enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor) WrightSoft® extenders are ideal for use in a wide array o...view more WrightSoft® #1 is an off white powdered enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor) WrightSoft® extenders are ideal for use in a wide array of commercial applications, including yeast-raised sweet goods, pan breads, rolls and artisan breads. view less | |
| WrightSoft® #19 WE-50209 | The Wright Group | WrightSoft® #19 enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor) Its ingredients include calcium sulfate, guar gum, maltodextrin, enzyme. (non-GMO...view more WrightSoft® #19 enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor) Its ingredients include calcium sulfate, guar gum, maltodextrin, enzyme. (non-GMO) view less | |
| WrightSoft® #27 WE-50247 | The Wright Group | WrightSoft® #27 is an enzyme blend that extends shelf life and improves crumb softness in gluten-free products. It can be used in baked and fried products. | |
| WrightSoft® #33 WE-50274 | The Wright Group | WrightSoft® #33 is an enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. WrightSoft® extenders are ideal for use in a wide array of commercial applications, including yeas...view more WrightSoft® #33 is an enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. WrightSoft® extenders are ideal for use in a wide array of commercial applications, including yeast-raised sweet goods, pan breads, rolls and artisan breads. view less | |
| WrightSoft® #6 WE-50142 | The Wright Group | WrightSoft® #6 is an off white powdered enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products, but not a mold inhibitor. Its ingredients include wheat flour and enzymes. | |
| Xylanase | ProFood International, Inc. | Xylanase is a xylan degrading hydrolase enzyme that helps aid in digestion. It is available in powder, liquid, granular, and coated forms. This product finds use in a wide variety of food, beverage, and pharmaceutical applications. | |
| Xylanase | Winovazyme Biological Science & Technology Co., Ltd. | Xylanase is a food solid enzyme preparation which is made through liquid deep fermentation, membrane filter, ultrafiltration and pressure spray drying process. This product is a white powder used in bread and flour processing, beer brewing and health food...view more Xylanase is a food solid enzyme preparation which is made through liquid deep fermentation, membrane filter, ultrafiltration and pressure spray drying process. This product is a white powder used in bread and flour processing, beer brewing and health foods. view less | |
| Xylitol | Shandong Longlive Bio-Technology Co., Ltd | Xylitol is a white crystal or crystalline powder, sweet, with a sweetness equivalent to that of sucrose, soluble in water (160g/ml approximately) and slightly soluble in ethanol and methanol, with a melting point of 91℃-96℃, a boiling point of 216℃, and a...view more Xylitol is a white crystal or crystalline powder, sweet, with a sweetness equivalent to that of sucrose, soluble in water (160g/ml approximately) and slightly soluble in ethanol and methanol, with a melting point of 91℃-96℃, a boiling point of 216℃, and a calorific value of 16.72KJ/g (as the same with glucose). Xylitol is capable of inhibiting corrosion. Long-term retention of Xylitol in mouth can effectively prevent tooth decay. According to such a characteristic, Xylitol is extensively applied in gum confection, chewing gum, candy and chocolate, etc. view less | |
| Xylo-Oligosaccharides | Shandong Longlive Bio-Technology Co., Ltd | Xylo-Oligosaccharides, also named as XOS, is a type of functional polymer sugar composed of 2-7 xylose molecules bonded with β (1-4) glycosidic bonds. It is broadly applied in fields of food, medicine and health products. |
