| Beerzym CHILL | Erbslöh Geisenheim AG | Beerzym CHILL is a special liquid enzyme to increase the degree of protein modification (Kolbach index) in brewing mashes and for chillproofing of finished beer, active in the temperature range between 4 °C (39.2 °F) and 70 °C (158 °F). The enzyme is prod...view more Beerzym CHILL is a special liquid enzyme to increase the degree of protein modification (Kolbach index) in brewing mashes and for chillproofing of finished beer, active in the temperature range between 4 °C (39.2 °F) and 70 °C (158 °F). The enzyme is produced from the latex of Carica papaya (papaya melons). The main activities of the enzyme are papain and chymopapain (peptidyl peptidhydrolases: EC 3.4.22.2). In the mash, improvement of extract yield and degree of protein modification (Kolbach index), which leads to a better foam stability/head retention. Additionally the chillproofing is improved by application of the enzyme to the mash. When applied in finished beer, Beerzym CHILL results in an improved chill stability of the beer. As an endoenzyme Beerzym CHILL hydrolyzes proteins, peptides, amides and esters, in particular, when alkaline amino acids or leucine or glycine are included in the bonds. Preferably high-molecular, easily coagulable proteins are cleaved into medium-molecular proteins, peptides and amino acids. view less | |
| Bromelain | A to Z Nutrition International Inc. | Bromelain is a nutritional supplement. This product is most commonly used in nutraceutical and nutritional supplement applications. | |
| Bromelain | Vital-Chem Zhuhai Co.,Ltd. | Bromelain also known as pineapple enzyme or pineapple ferment, extracted from the stem, leaf and skin of pineapple. The main component of bromelain is a mercapto group-containing protease, also contains peroxidase, acid phosphatase, several protease inhib...view more Bromelain also known as pineapple enzyme or pineapple ferment, extracted from the stem, leaf and skin of pineapple. The main component of bromelain is a mercapto group-containing protease, also contains peroxidase, acid phosphatase, several protease inhibitors and organic active calcium, the activity center is mercapto (—SH), it can perform a variety of protein hydrolysis, biochemical reactions, it is widely used in food, pharmaceutical and biotechnology industries. view less | |
| Kesozym Rennet | SternEnzym | Kesozym Rennet is an enzyme that aids the maturation of cheese, increases yield, improves taste, and has a preservative effect. It is used in cheese. | |
| Liquid Rennet 20/80 | Clerici-Sacco Group | Liquid Rennet 20/80 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production. It is a natural rennet free from colouring matters, flavourings or other additives. Liquid Renne...view more Liquid Rennet 20/80 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production. It is a natural rennet free from colouring matters, flavourings or other additives. Liquid Rennet 20/80 has a composition of Chymosin (20%) and Bovine pepsine (80%). view less | |
| Liquid Rennet 50/50 | Clerici-Sacco Group | Liquid Rennet 50/50 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production, and is a natural rennet free from colouring matters, flavourings or other additives. It has a co...view more Liquid Rennet 50/50 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production, and is a natural rennet free from colouring matters, flavourings or other additives. It has a composition of Chymosin (50%) and Bovine pepsine (50%). view less | |
| Liquid Rennet 75/25 | Clerici-Sacco Group | Liquid Rennet 75/25 is a light, perfectly clear liquid, with a composition of Chymosin (75%) and Bovine pepsine (25%). This product is naturally obtained only from calf vells, and is ideal for the food industry for cheese production. This natural rennet i...view more Liquid Rennet 75/25 is a light, perfectly clear liquid, with a composition of Chymosin (75%) and Bovine pepsine (25%). This product is naturally obtained only from calf vells, and is ideal for the food industry for cheese production. This natural rennet is free from colouring matters, flavourings or other additives, and has a shelf life of 6 months. view less | |
| Liquid Rennet 92/8 | Clerici-Sacco Group | Liquid Rennet 92/8 is a light, perfectly clear liquid, with a composition of Chymosin (92%) and Bovine pepsine (8%). This product is a natural rennet obtained only from calf vells, and the raw material is frozen and checked at the origin. It is ideal in t...view more Liquid Rennet 92/8 is a light, perfectly clear liquid, with a composition of Chymosin (92%) and Bovine pepsine (8%). This product is a natural rennet obtained only from calf vells, and the raw material is frozen and checked at the origin. It is ideal in the food industry for cheese production, and is free from colouring matters, flavourings or other additives. view less | |
| Pancreatin | Baoding Faithful Industry Co., Ltd. | Pancreatin is a fine white to creamy powder extracted from porcine pancreas. It’s used in health food, medical, leather industries and used as feed additive. It is GMP certified and can supply NF, USP ,EP standard pancreatin as customers request. | |
| Papain | Vital-Chem Zhuhai Co.,Ltd. | Papain (Papain) is a natural, healthy, safe and efficient biological enzyme preparation obtained by extracting the emulsion from the unripe papaya fruit that is planted through biotechnology extraction, microfiltration, ultrafiltration, and freeze-drying....view more Papain (Papain) is a natural, healthy, safe and efficient biological enzyme preparation obtained by extracting the emulsion from the unripe papaya fruit that is planted through biotechnology extraction, microfiltration, ultrafiltration, and freeze-drying. This product is a mixture of proteases, containing papain, chymosin and papain. It has strong proteolytic catalytic activity and curdling and bacteriolytic activity. It also has lipolysis and protein synthesis capabilities. It mainly catalyzes proteolysis, cutting and decomposing many points, preferentially decomposing the peptide bonds of arginine and phenylalanine. This product is composed of 212 amino acids with a molecular weight of 21,000. It belongs to the mercapto group (SH) endopeptidase. Because papain has high enzyme activity and good thermal stability, it can be widely used in food, medicine, and daily chemicals. Feed, leather and textile industries. view less | |
| Papain S-500 | Enzyme Supplies Limited | Papain S-500 is a purified proteolytic enzyme preparation that is obtained from the fruit ‘Papaya carica’. Papain S-500 is an endo-peptidase that degrades high molecular proteins into low molecular peptides and amino acids. Due to the botanical origin and...view more Papain S-500 is a purified proteolytic enzyme preparation that is obtained from the fruit ‘Papaya carica’. Papain S-500 is an endo-peptidase that degrades high molecular proteins into low molecular peptides and amino acids. Due to the botanical origin and to its activity over a wide pH range, Papain S-500 is used extensively in the industry to produce highly soluble proteins and flavoured protein hydrolysates. It is commonly used in yeast extract autolysis, chill proofing of beer, meat tenderizers, marinades, peptone production, and pet foods. view less | |
| Papainase® NA | AEB Group | Papainase® NA is a special agent used for beer stabilization. It contains an enzymatic preparation based on papain that is able to carry out a strong and selective proteolitic activity. Papainase NA partially breaks down the proteinaceous substances and m...view more Papainase® NA is a special agent used for beer stabilization. It contains an enzymatic preparation based on papain that is able to carry out a strong and selective proteolitic activity. Papainase NA partially breaks down the proteinaceous substances and micropolypeptides responsible for the colloidal clouding of beer. The action of Papainase® NA is aimed to the demolition of specific proteins present in the production intermediate, the molecules which are responsible for depreciation in beer. view less | |
| Pepsin | Baoding Faithful Industry Co., Ltd. | Pepsin is a white or slightly yellow powder digestive enzyme. It is widely used for the dyspepsia caused by over taking proteinic foods and lack of stomach proteinase caused by digestive hypofunction in the recovering period. | |
| PROLASTIN | DKSH | Prolastin are low molecular elastin peptides for beauty from within products. | Request Sample |
| PROMOD 144P (100TU) | DKSH | PROMOD 144P (100TU) is an Activity Unit Definition: Papain “ One unit of enzyme activity is defined as that amount of enzyme that causes the release of one microgram of tyrosine, from casein, per minute at pH 6.0 and 40°C. | Request Sample |
| Rennet Casein (Fresh Curd) | Interfood Ingredients Ltd | Rennet Casein (Fresh Curd) is a food additive manufactured from fresh pasteurized skimmed cow’s milk, which is enzymatically coagulated. It is a dried granular, free-flowing powder with a high protein content. It has a variety of applications in the manuf...view more Rennet Casein (Fresh Curd) is a food additive manufactured from fresh pasteurized skimmed cow’s milk, which is enzymatically coagulated. It is a dried granular, free-flowing powder with a high protein content. It has a variety of applications in the manufacturing of food products, including sports nutrition, cheese, yogurt, energy bars, drinks and meat. Rennet Casein (Fresh Curd) is also used as a functional ingredient to stabilize emulsions and for the manufacturing of fat filleds, toppings and foamers. view less | |
| Rennet Paste Type Provo 100 (Soluble Purified Rennet Paste) | Clerici-Sacco Group | Rennet Paste Type Provo 100 (Soluble Purified Rennet Paste) is a suitable product to produce piquant and semi-piquant cheeses obtained from cow, sheep and goat milk. It is a brown paste extracted from the stomachs of unweaned kids and, to a smaller extent...view more Rennet Paste Type Provo 100 (Soluble Purified Rennet Paste) is a suitable product to produce piquant and semi-piquant cheeses obtained from cow, sheep and goat milk. It is a brown paste extracted from the stomachs of unweaned kids and, to a smaller extent, from unweaned lambs. It is soluble and ready-to-use without alterations of the characteristic composition both of the curdling enzymes and of the lipases. The high content of lipases, which hydrolyse milk fat releasing free fatty acids, gives its typical flavour to the cheese. view less | |
| Rennet Powder 20/80 | Clerici-Sacco Group | Rennet Powder 20/80 is a granular beige powder that may have colour variation, but this does not influence on the clotting activity. This product is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at t...view more Rennet Powder 20/80 is a granular beige powder that may have colour variation, but this does not influence on the clotting activity. This product is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at the origin. It has a shelf life of one year and is ideal in the food industry for quality cheese production. Rennet Powder 20/80 has a composition of Chymosin (20%) and Bovine Pepsin (80%). view less | |
| Rennet Powder 50/50 | Clerici-Sacco Group | Rennet Powder 50/50 is a granular beige powder that may have colour variation. but this does not influence on the clotting activity. This product is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at t...view more Rennet Powder 50/50 is a granular beige powder that may have colour variation. but this does not influence on the clotting activity. This product is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at the origin. Rennet Powder 50/50 has a strength of 1:90.000 to 1:125.000 and 830 to 1250 IMCU/g. It has a composition of Chymosin (50%) and Bovine Pepsin (50%). view less | |
| Rennet Powder 70/30 | Clerici-Sacco Group | Rennet Powder 70/30 is a granular beige powder that may have colour variation, but this does not influence the clotting activity. This product has a strength of 1:100.000 to 1:125.000 and 890 to 1200 IMCU/g. It is a natural rennet free from colouring matt...view more Rennet Powder 70/30 is a granular beige powder that may have colour variation, but this does not influence the clotting activity. This product has a strength of 1:100.000 to 1:125.000 and 890 to 1200 IMCU/g. It is a natural rennet free from colouring matters, flavourings or other additives, and is ideal in the food industry for quality cheese production. Rennet Powder 70/30 has a shelf life of one year is in the original sealed containers, and stored in a cool and dry place. view less | |
| Rennet Powder 90/10 | Clerici-Sacco Group | Rennet Powder 90/10 is a granular beige powder that may have colour variation, but this has no influence on the clotting activity. It has a strength of 1:100.000 to 1:145.000 and 870 to 1390 IMCU/g. This product has a composition of Chymosin (90%) and Bov...view more Rennet Powder 90/10 is a granular beige powder that may have colour variation, but this has no influence on the clotting activity. It has a strength of 1:100.000 to 1:145.000 and 870 to 1390 IMCU/g. This product has a composition of Chymosin (90%) and Bovine Pepsin (10%). Rennet Powder 90/10 is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at the origin. This product is used in the food industry for quality cheese production. view less | |
| Rennet Powder 96/4 | Clerici-Sacco Group | Rennet Powder 96/4 has a composition of Chymosin (96%) and Bovine Pepsin (4%). This product is a granular beige powder that may have colour variation, but this has not influence on the clotting activity. It has a strength of 1:90.000 to 1:160.000 and 765 ...view more Rennet Powder 96/4 has a composition of Chymosin (96%) and Bovine Pepsin (4%). This product is a granular beige powder that may have colour variation, but this has not influence on the clotting activity. It has a strength of 1:90.000 to 1:160.000 and 765 to 1620 IMCU/g. Rennet Powder 96/4 is a natural rennet obtained from very young calves stomachs, and used in the food industry for quality cheese production. view less | |
| SQzyme PS L | Suntaq International Ltd. | SQzyme PS L is a light brown liquid acid protease enzyme derived from Aspergillus niger through submerged fermentation. It hydrolyzes peptide bonds that link amino acids together forming the protein while under low pH. It is used in food applications such...view more SQzyme PS L is a light brown liquid acid protease enzyme derived from Aspergillus niger through submerged fermentation. It hydrolyzes peptide bonds that link amino acids together forming the protein while under low pH. It is used in food applications such as juice purification. view less | |
| SQzyme PS P | Suntaq International Ltd. | SQzyme PS P is a tawny powder Acid Protease enzyme derived from Aspergillus niger through submerged fermentation. SQzyme PS P conducts proteolysis by hydrolysis of the peptide bonds that link amino acids together in the polypeptide chain forming the prote...view more SQzyme PS P is a tawny powder Acid Protease enzyme derived from Aspergillus niger through submerged fermentation. SQzyme PS P conducts proteolysis by hydrolysis of the peptide bonds that link amino acids together in the polypeptide chain forming the protein. It is used in the beer brewing industry and alcohol industry. view less | |
| Sternzym BK Protease | SternEnzym | Sternzym BK Protease is an enzyme that softens the gluten, stabilizes the shape, and browns. It is used in biscuits and crackers. | |
| Sunson® WEM-007 | Sunson Industry Group Co., Ltd. | Sunson® WEM-007 is cultured from Aspergillus niger and developed from advanced strain through cultivation, fermentation and extraction technique. Sunson® WEM-007 reduces the viscosity of grape juice by decomposing the juice’s pectin. It enhances the flavo...view more Sunson® WEM-007 is cultured from Aspergillus niger and developed from advanced strain through cultivation, fermentation and extraction technique. Sunson® WEM-007 reduces the viscosity of grape juice by decomposing the juice’s pectin. It enhances the flavor and color of red wine and prevents the production of turbidity over the stockpile period and therefore stability. It is used primarily in red wine. view less | |
| Sunson® WEM-008 | Sunson Industry Group Co., Ltd. | Sunson® WEM-008 is a formulated enzyme consisting of Pectinase, Cellulase, Hemi-cellulase, β- Glucanase, Amylase and Protease. It is cultured from Aspergillus niger. Sunson® WEM-008 reduces viscosity by decomposing the grape juice pectin and speeds up ult...view more Sunson® WEM-008 is a formulated enzyme consisting of Pectinase, Cellulase, Hemi-cellulase, β- Glucanase, Amylase and Protease. It is cultured from Aspergillus niger. Sunson® WEM-008 reduces viscosity by decomposing the grape juice pectin and speeds up ultra-filtration and decreases the number of washes of ultra-membrane. It is used in white wine. 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 |
