| 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...veja mais 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. veja menos | |
| SQzyme FA P | Suntaq International Ltd. | SQzyme FA P is a concentrated tawny powder fungal alpha-amylase. It hydrolyses starch to maltose maltotriose, glucose and other oligose. It is used as a food grade enzyme as a flour improver to enhance crumb structure and baking volume | |
| Activa™ RM Transglutaminase | H & A Canada | Activa™ TG-RM is a cross-linking enzyme preparation for food use, and has been designed for use specifically in meat, poultry and fish restructuring applications. Activa™ TG-RM allows for production of value-added, portion-controlled meat products with re...veja mais Activa™ TG-RM is a cross-linking enzyme preparation for food use, and has been designed for use specifically in meat, poultry and fish restructuring applications. Activa™ TG-RM allows for production of value-added, portion-controlled meat products with reduction in sodium levels. The active ingredient in this preparation is microbial transglutaminase. veja menos | |
| 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...veja mais 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. veja menos | |
| Bromelain | Nanning Pangbo Biological Engineering Co., Ltd | Bromelain is a natural enzyme used to hydrolyze most soluble proteins. Used in food and pharmaceutical industries, it is extracted from pineapple stems by means of biotechnology. It is also used to improve the nutritional value of plant and animal protein...veja mais Bromelain is a natural enzyme used to hydrolyze most soluble proteins. Used in food and pharmaceutical industries, it is extracted from pineapple stems by means of biotechnology. It is also used to improve the nutritional value of plant and animal proteins, and used in the production of meat tenderizers, wine clarifiers, soy sauce, noodle stabilizers and health food. In the pharmaceutical industry, it is primarily used as an anti inflammatory, and in the treatment of insect bites, and numerous ailments unique to women. Bromelain has an enzyme activity expressed by GDU/g, or gelatin digesting units. The specific enzyme activity for Bromelain is 1000GDU/g-3500GDU/g, with a suitable reaction temperature of 40--45℃. veja menos | |
| Cellulase | ProFood International, Inc. | Cellulase is an enzyme produced mainly by fungi, bacteria, and protozoans that catalyze the cellulolysis (or hydrolysis) of cellulose. This product is most commonly used as a food additive to increase the body's ability to absorb nutrients. | |
| 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. | |
| Transglutaminase TG-B | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-B is an enzyme preparation. It improves the final texture of products, increases juiciness in products, increases water retention capacity, and does not contain allergens. In addition, it reduces processing loss and increases the gel s...veja mais Transglutaminase TG-B is an enzyme preparation. It improves the final texture of products, increases juiciness in products, increases water retention capacity, and does not contain allergens. In addition, it reduces processing loss and increases the gel strength of products. This product is specially designed for ham, bacon, sausages, salami, meatballs, and other meat products. veja menos | |
| Pancreatin | Nanning Pangbo Biological Engineering Co., Ltd | Pancreatin is a composite powder enzyme that is commonly used in the food, medical, textile and leather industries. Obtained by extraction, it is then refined and compounded. Long term exposure to the skin, eyes or mucous membrane can be harmful and is no...veja mais Pancreatin is a composite powder enzyme that is commonly used in the food, medical, textile and leather industries. Obtained by extraction, it is then refined and compounded. Long term exposure to the skin, eyes or mucous membrane can be harmful and is not recommended. While susceptible to alkali-tic conditions, it has stability in higher temperatures and is comprised of protease, lipase and amylase among other chemicals. Pancreatin has an enzyme activity of 4,000u/g and an optimum temperature of 50°C, with a suitable pH of 7.5-8.5. veja menos | |
| 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...veja mais 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. veja menos | |
| Probind BF | BDF Natural Ingredients S.L. | Probind BF is a transglutaminase enzyme that is designed to improve the physical properties of beef products. The strong binding occurs by cross-linking of protein molecules. This product can be cooked or frozen without losing shape or texture. Probind BF...veja mais Probind BF is a transglutaminase enzyme that is designed to improve the physical properties of beef products. The strong binding occurs by cross-linking of protein molecules. This product can be cooked or frozen without losing shape or texture. Probind BF is used in meat food products. veja menos | |
| Transglutaminase TG-K | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-K is an enzyme preparation designed for the fish industry. It improves the elasticity and firmness of the product, is easy to handle, has no influence on flavor, helps increase the gel strength of products, and offers strong binding by...veja mais Transglutaminase TG-K is an enzyme preparation designed for the fish industry. It improves the elasticity and firmness of the product, is easy to handle, has no influence on flavor, helps increase the gel strength of products, and offers strong binding by natural cross-linking of protein molecules. It also increases water retention and facilitates the incorporation of mechanically deboned fish into standardized portions with high added value. This product is recommended for fish and other seafood products such as surimi and surimi-based products, fish balls, and more. veja menos | |
| SQzyme CS P | Suntaq International Ltd. | SQzyme CS P is a yellowish high concentrated powder acid Cellulase enzyme made from the strain of Trichoderma reesei by submerged liquid fermentation and refined extraction technology. It hydrolyzes individual cellulose fibers to break into smaller sugars...veja mais SQzyme CS P is a yellowish high concentrated powder acid Cellulase enzyme made from the strain of Trichoderma reesei by submerged liquid fermentation and refined extraction technology. It hydrolyzes individual cellulose fibers to break into smaller sugars. It is used in industries such as the feed, distillery, food, etc. veja menos | |
| PLA2 NAGASE | NAGASE & CO, LTD. | PLA2 NAGASE is a microbial enzyme that improves quality of bakery products (cakes and breads) and enables egg reduction and free of emulsifiers. This enzyme provides better emulsifying properties and machinability for making bakery products with eggs. Thi...veja mais PLA2 NAGASE is a microbial enzyme that improves quality of bakery products (cakes and breads) and enables egg reduction and free of emulsifiers. This enzyme provides better emulsifying properties and machinability for making bakery products with eggs. This enzyme is also used for egg modification (sauces, dressings and mayonnaise) and hydrolyzed lecithin (soybean, sunflower, or rapeseed). This enzyme is a Kosher and Halal certified so it can alternate to animal derived phospholipase A2. Animal Free product will be available soon. veja menos | |
| Malto Dextrin | Sanstar Bio-Polymers Ltd. | Malto Dextrin is a liquid starch that is hydrolyzed by liquification enzyme under the control condition to generate as high as 25 DE sugar containing maximum of Maltodextrin and minimum quantity of glucose and other sugars. This product has been largely u...veja mais Malto Dextrin is a liquid starch that is hydrolyzed by liquification enzyme under the control condition to generate as high as 25 DE sugar containing maximum of Maltodextrin and minimum quantity of glucose and other sugars. This product has been largely used in making baby food and cereals. veja menos | |
| SQzyme CS L | Suntaq International Ltd. | SQzyme CS L is a concentrated liquid Acid Cellulase enzyme made from the strain of Trichoderma reesei by submerged liquid fermentation and refined extraction technology. It hydrolyzes 1.4-beta-D-glycosidic linkages in cellulose, lichenin and cereal beta-D...veja mais SQzyme CS L is a concentrated liquid Acid Cellulase enzyme made from the strain of Trichoderma reesei by submerged liquid fermentation and refined extraction technology. It hydrolyzes 1.4-beta-D-glycosidic linkages in cellulose, lichenin and cereal beta-D-glucans. It is used in industries like animal feed, vegetality extraction, food etc. veja menos | |
| SQzyme FA L | Suntaq International Ltd. | SQzyme FA L is a light brown liquid fungal endo-alpha-amylase enzyme made from strain of Aspergillus oryzae through cultivation, submerged liquid fermentation and extraction. It hydrolyzes the α-1,4 glycosidic bonds of starch chain and generate high-level...veja mais SQzyme FA L is a light brown liquid fungal endo-alpha-amylase enzyme made from strain of Aspergillus oryzae through cultivation, submerged liquid fermentation and extraction. It hydrolyzes the α-1,4 glycosidic bonds of starch chain and generate high-level maltose, maltotriose, glucose and other oligosaccharide. It is used in beer, high maltose syrup and many other food industries. veja menos | |
| VIVAPUR® Methyl Cellulose (MC) | J. Rettenmaier & Söhne GmbH & Co. KG | VIVAPUR® Methyl Cellulose (MC) is a water-soluble derivative of the natural raw material cellulose. The product is soluble in water and organic solvents, exhibiting thickening, water binding, thermal gelation, surface activity, film formation, surface activity, enzyme resistance, pH-stability, non-ionic, and non-caloric characteristics. It is used as a stabilizer, film former, binder, and emulsifier for baking, frozen food...veja mais VIVAPUR® Methyl Cellulose (MC) is a water-soluble derivative of the natural raw material cellulose. The product is soluble in water and organic solvents, exhibiting thickening, water binding, thermal gelation, surface activity, film formation, surface activity, enzyme resistance, pH-stability, non-ionic, and non-caloric characteristics. It is used as a stabilizer, film former, binder, and emulsifier for baking, frozen food, and breading. veja menos | |
| VIVAPUR® Hydroxypropylmethyl Cellulose (HPMC) | J. Rettenmaier & Söhne GmbH & Co. KG | VIVAPUR® Hydroxypropylmethyl Cellulose (HPMC) is a water-soluble derivative of the natural raw material cellulose. The product is soluble in water and organic solvents, exhibiting thickening, water binding, thermal gelation, surface activity, film formation, surface activity, enzyme resistance, pH-stability, non-ionic, and non-caloric characteristics. It is used as a stabilizer, film former, binder, and emulsifier for baking, frozen food...veja mais VIVAPUR® Hydroxypropylmethyl Cellulose (HPMC) is a water-soluble derivative of the natural raw material cellulose. The product is soluble in water and organic solvents, exhibiting thickening, water binding, thermal gelation, surface activity, film formation, surface activity, enzyme resistance, pH-stability, non-ionic, and non-caloric characteristics. It is used as a stabilizer, film former, binder, and emulsifier for baking, frozen food, and breading. veja menos | |
| 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...veja mais 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) veja menos | |
| DELVO® PLANT GLU | DKSH | DELVO® PLANT GLU is a liquid, highly concentrated product, consisting of amyloglucosidase enzyme activity from a selected classical strain of Aspergillus niger. | Request Sample |
| Mesozym Transglutaminase | SternEnzym | Mesozym Transglutaminase is an enzyme that improves firmness and accelerates ripening. It is used in reconstituted meat and fish. | |
| 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. | |
| Sternzym BK Xylanase | SternEnzym | Sternzym BK Xylanase is an enzyme that softens the gluten, stabilizes the shape, and browns. It is used in biscuits and crackers. | |
| Sugazym Amylase | SternEnzym | Sugazym Amylase is an enzyme that improves purification and increases throughput and yield. It is used in the manufacture of sugar. | |
| PROBIND MB | BDF Natural Ingredients S.L. | PROBIND MB is a functional formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates the inco...veja mais PROBIND MB is a functional formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates the incorporation of mechanically deboned meat or fish. PROBIND MB can be applied in double or rolled bacon, dry ham deboned after curing, fast dry-cured ham, dry fermented sausages or salami, structured fish, and structured meat. veja menos | |
| Sternzym Amylase | SternEnzym | Sternzym Amylase is an enzyme that stabilizes dough and gives greater raising power. It is used in bread, rolls, and baking improvers. | |
| 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. | |
| OxyVac™ | Nutricepts, Inc. | OxyVac™ enzyme based oxygen scavenger system. Designed not to produce flavors or odors, it is a fine white powder that prevents growth of aerobic pathogens and prevents oxidative damage. The product is used for extending the shelf life and quality of gra...veja mais OxyVac™ enzyme based oxygen scavenger system. Designed not to produce flavors or odors, it is a fine white powder that prevents growth of aerobic pathogens and prevents oxidative damage. The product is used for extending the shelf life and quality of grated cheeses, fresh pasta, par-baked bread products, or other modified atmosphere (MAP or CAP) packaged products, and it can be added to the surface of food products within 20 minutes of package sealing. veja menos | |
| MAXILACT® LAGX 1000 | DKSH | MAXILACT® LAGX 1000 is a β - galactosidase enzyme derived from Kluyveromyces lactis which is used for lactose hydrolysis treatment of milk after final heat treatment. | Request Sample |
| Probind MB 3.0 | BDF Natural Ingredients S.L. | Probind MB 3.0 is a functional new formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates ...veja mais Probind MB 3.0 is a functional new formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates the incorporation of mechanically deboned meat or fish. Probind MB 3.0 can be applied in double or rolled bacon, dry ham deboned after curing, fast dry-cured ham, dry fermented sausages or salami, structured fish, and structured meat. veja menos | |
| Cellulase | Nanning Pangbo Biological Engineering Co., Ltd | Cellulase is an enzyme obtained through the fermentation process of Trichoderma spp., and is used in juice, brewing, textile and forage industries. It has enzyme activity of >10,000U/g, and an optimum reaction temperature of 40-50℃, and an optimum pH of 4...veja mais Cellulase is an enzyme obtained through the fermentation process of Trichoderma spp., and is used in juice, brewing, textile and forage industries. It has enzyme activity of >10,000U/g, and an optimum reaction temperature of 40-50℃, and an optimum pH of 4.8. Cellulase is a known allergen when the eyes, skin or mucous membrane are exposed for an extended period of time. veja menos | |
| PROBIND GT | BDF Natural Ingredients S.L. | PROBIND GT is a functional formula based on the Transglutaminase enzyme with an animal protein base which is designed to improve the physical properties of food products. It does not contain allergens. PROBIND GT offers an innovative way to give portion c...veja mais PROBIND GT is a functional formula based on the Transglutaminase enzyme with an animal protein base which is designed to improve the physical properties of food products. It does not contain allergens. PROBIND GT offers an innovative way to give portion control in meat processing, which allows the effective use for an added-value enhancement of raw materials. It is applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. veja menos | |
| Amylase | Nanning Pangbo Biological Engineering Co., Ltd | Amylase is an enzyme found in powder form that is used in the sugar starch, alcohol, brewing and bacteriophage industries. It is used to hydrolyze starch into a soluble dextrin and oligosaccharide. With an enzyme activity of >4,000U/g, it has an optimal p...veja mais Amylase is an enzyme found in powder form that is used in the sugar starch, alcohol, brewing and bacteriophage industries. It is used to hydrolyze starch into a soluble dextrin and oligosaccharide. With an enzyme activity of >4,000U/g, it has an optimal pH: 4.0-4.5 and an optimal temperature of 58℃-60℃. Prolonged exposure to the skin, eyes or mucous membranes is known to cause allergic reactions, veja menos | |
| GODO-YNL2 Lactase | DuPont Danisco | GODO-YNL2 Lactase is an enzyme designed to reduce or eliminate lactose. This product is suitable for use in all dairy products wherever a lactose-free alternative is needed. | |
| Sugazym Dextranase | SternEnzym | Sugazym Dextranase is an enzyme that improves purification and increases throughput and yield. It is used in the manufacture of sugar and has applications in melted syrup. | |
| Sunson® SBE-01Li | Sunson Industry Group Co., Ltd. | Sunson® SBE-01Li is a lipase which made from a fungal strain through cultivation and extraction technique. It has a yellowish powder appearance with a normal fermentation odor. It will have better synergies with other enzyme preparations such as glucose ...veja mais Sunson® SBE-01Li is a lipase which made from a fungal strain through cultivation and extraction technique. It has a yellowish powder appearance with a normal fermentation odor. It will have better synergies with other enzyme preparations such as glucose oxidase, fungal α-amylase enzyme to make bread volume larger, inflation better and organization more delicate. Sunson® SBE-01Li is primarily used in flour and the baking process. veja menos | |
| Phospholipase A2 | Bioseutica Group | Phospholipase A2 (PA2) is an enzyme derived from porcine pancreas. It serves as a catalyst in the hydrolysis of fatty acids. This product is used for enzymatic degumming of vegetable oil. | |
| POWERSoft® Cake 8005 | DuPont Danisco | POWERSoft® Cake 8005 is a cake enzyme. This product provides added moistness, delayed staling, softening, extra body, and less crumbling in low fat/no fat sponge cake applications. | |
| POWERSoft® Cake 8010 | DuPont Danisco | POWERSoft® Cake 8010 is a cake enzyme. This product provides added moistness, delayed staling, softening, extra body, and less crumbling in high fat muffin and pound cake applications. | |
| 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. | |
| Neutral Protease | Nanning Pangbo Biological Engineering Co., Ltd | Neutral Protease is a type of endopeptidase that is commonly used to hydrolyze different proteins to peptides and amino acid. Fermented by Bacillus Subtilis, it is primarily used in the food and baking industries and is commonly used in meat tenderizers, ...veja mais Neutral Protease is a type of endopeptidase that is commonly used to hydrolyze different proteins to peptides and amino acid. Fermented by Bacillus Subtilis, it is primarily used in the food and baking industries and is commonly used in meat tenderizers, wine clarifiers, noodle stabilizers and soy sauce. It is also used to reduce paste gluten and improve plasticity and physicochemical properties. By the use of biotechnology and membrane separation techniques, food grade can be obtained with a strict concentration limit of microbe and heavy metal. Found in powder form, it has an enzyme activity of 50,000u/g-400,000u/g. Long term exposure to the skin, eyes and mucous membranes can cause allergic reactions. veja menos | |
| Pastazym Lipase | SternEnzym | Pastazym Lipase is an enzyme that is stable when boiled, provides smoother surfaces, a better appearance and sensory properties of fresh and dried pasta and optimizes colour. It is used in pasta and instant noodles. | |
| Pastazym Hemicellulase | SternEnzym | Pastazym Hemicellulase is an enzyme that is stable when boiled, provides smoother surfaces, a better appearance and sensory properties of fresh and dried pasta and optimizes colour. It is used in pasta and instant Noodles. | |
| LAMINEX® MaxFlow 4G | DuPont Danisco | LAMINEX® MaxFlow 4G is a brewing enzyme. This product optimizes mash separation and beer filtration, reduces the risk of off-flavor and filter bed collapse, and provides a high and consistent throughput in brewing and potable alcohol production. | |
| Probind FB | BDF Natural Ingredients S.L. | Probind FB is a transglutaminase enzyme that is designed to improve the physical properties of fish and some meat products. The strong binding occurs by cross-linking of protein molecules. Probind FB is used in meat processing applications, including fish...veja mais Probind FB is a transglutaminase enzyme that is designed to improve the physical properties of fish and some meat products. The strong binding occurs by cross-linking of protein molecules. Probind FB is used in meat processing applications, including fish. veja menos | |
| β-Glucanase | Winovazyme Biological Science & Technology Co., Ltd. | β-Glucanase is an incision enzyme made through liquid fermentation and extraction. This product appears as a water soluble buff powder and is used in beer production to reduce malt viscosity, improve filtering performance, speed, and malt brightness and t...veja mais β-Glucanase is an incision enzyme made through liquid fermentation and extraction. This product appears as a water soluble buff powder and is used in beer production to reduce malt viscosity, improve filtering performance, speed, and malt brightness and to improve colloid stability. veja menos | |
| Transglutaminase | Foodchem International Corporation | Transglutaminase is an enzyme that catalyzes the formation of an isopeptide bond between a free amine group (e.g., protein- or peptide-bound lysine) and the acyl group at the end of the side chain of protein- or peptide-bound glutamine. In commercial food...veja mais Transglutaminase is an enzyme that catalyzes the formation of an isopeptide bond between a free amine group (e.g., protein- or peptide-bound lysine) and the acyl group at the end of the side chain of protein- or peptide-bound glutamine. In commercial food processing, transglutaminase is used to bond proteins together. Examples of foods made using transglutaminase include imitation crabmeat, and fish balls. It is produced by Streptoverticillium mobaraense fermentation in commercial quantities or extracted from animal blood, and is used in a variety of processes, including the production of processed meat and fish products. Transglutaminase can be used as a binding agent to improve the texture of protein-rich foods such as surimi or ham. veja menos | |
| POWERSoft® 7001 | DuPont Danisco | POWERSoft® 7001 is a cake enzyme. This product provides added moistness, delayed staling, softening, extra body, and less crumbling in high fat cake and sweet good applications in countries that are awaiting approval of the POWERSoft® Cake 8000 series li...veja mais POWERSoft® 7001 is a cake enzyme. This product provides added moistness, delayed staling, softening, extra body, and less crumbling in high fat cake and sweet good applications in countries that are awaiting approval of the POWERSoft® Cake 8000 series line of products. veja menos | |
| POWERSoft® 7002 | DuPont Danisco | POWERSoft® 7002 is a cake enzyme. This product provides added moistness, delayed staling, softening, extra body, and less crumbling in high fat cake and sweet good applications in countries that are awaiting approval of the POWERSoft® Cake 8000 series li...veja mais POWERSoft® 7002 is a cake enzyme. This product provides added moistness, delayed staling, softening, extra body, and less crumbling in high fat cake and sweet good applications in countries that are awaiting approval of the POWERSoft® Cake 8000 series line of products. veja menos | |
| POWERSoft® Cake 7010 | DuPont Danisco | POWERSoft® Cake 7010 is a cake enzyme. This product provides added moistness, delayed staling, softening, extra body, and less crumbling in high fat cake and sweet good applications in countries that are awaiting approval of the POWERSoft® Cake 8000 seri...veja mais POWERSoft® Cake 7010 is a cake enzyme. This product provides added moistness, delayed staling, softening, extra body, and less crumbling in high fat cake and sweet good applications in countries that are awaiting approval of the POWERSoft® Cake 8000 series line of products. veja menos | |
| 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. | |
| Dairyzym Lactase | SternEnzym | Dairyzym Lactase is an enzyme that aids in the break-down of lactose, prevents crystallization and gritty mouth-feel of lactose, and improves its structure. It is used in milk, yogurt, dairy ice, and condensed milk. | |
| SQzyme BA P | Suntaq International Ltd. | SQzyme BA P is a tawny powder bacterial alpha-amylase enzyme. It hydrolyzes terminal 1,4 α-D-glucose bonds of the starch chains of dextrin, glucose and maltos to reduce the viscosity and liquefy the starch. It is used in applications of distillery, beer, ...veja mais SQzyme BA P is a tawny powder bacterial alpha-amylase enzyme. It hydrolyzes terminal 1,4 α-D-glucose bonds of the starch chains of dextrin, glucose and maltos to reduce the viscosity and liquefy the starch. It is used in applications of distillery, beer, monosodium glutamate. veja menos | |
| Probind FG | BDF Natural Ingredients S.L. | Probind FG is a transglutaminase enzyme that is designed to improve the physical properties of fish and meat products. The strong binding occurs by cross-linking of protein molecules. Probind FG is used in processing meat products, including fish, poultry...veja mais Probind FG is a transglutaminase enzyme that is designed to improve the physical properties of fish and meat products. The strong binding occurs by cross-linking of protein molecules. Probind FG is used in processing meat products, including fish, poultry, or high fat percentage content meats. veja menos | |
| Deaminase | Nanning Pangbo Biological Engineering Co., Ltd | Deaminase is a flavor enhancer found in powdered form and is used to convert adenosine monophosphate (AMP) to inosinic acid (IMP). Obtained from the freeze-dried extract of Aspergillus melleus, it is primarily used in the production of yeast extract.The optimum temperature of deaminase is 50℃, and has an optimum pH of 6.0 with an enzyme...veja mais Deaminase is a flavor enhancer found in powdered form and is used to convert adenosine monophosphate (AMP) to inosinic acid (IMP). Obtained from the freeze-dried extract of Aspergillus melleus, it is primarily used in the production of yeast extract.The optimum temperature of deaminase is 50℃, and has an optimum pH of 6.0 with an enzyme activity of 20,000u/g. veja menos | |
| SQzyme HSA L | Suntaq International Ltd. | SQzyme HSA L is a light brown liquid Heat Stable Alpha-Amylase enzyme. It has a heat resistance and adaptability over a wide pH range. It is used for liquefaction to produce soluble dextrin, maltose and glucose from starch for beer, monosodium glutamate, ...veja mais SQzyme HSA L is a light brown liquid Heat Stable Alpha-Amylase enzyme. It has a heat resistance and adaptability over a wide pH range. It is used for liquefaction to produce soluble dextrin, maltose and glucose from starch for beer, monosodium glutamate, and organic acid fermentation. veja menos | |
| SQzyme XS L | Suntaq International Ltd. | SQzyme XS L is a light brown concentrated liquid xylanase enzyme made from the starin of Trichoderma reesei by submerged liquid fermentation and refined extraction technology. It breaks down hemicellulose a major component of the plant cell wall. It is us...veja mais SQzyme XS L is a light brown concentrated liquid xylanase enzyme made from the starin of Trichoderma reesei by submerged liquid fermentation and refined extraction technology. It breaks down hemicellulose a major component of the plant cell wall. It is used in industries of brewery, distillery, and animal feed. veja menos | |
| Bioprotease (Pan) | Bakels Worldwide | Bioprotease (Pan), product code 26009, is a Bakels protease enzyme formulation. This product reduces mixing time by up to 25%, reduces fermentation time by up to 4 hours, improves extensibility and pliability of dough, and enhances crispiness, texture, an...veja mais Bioprotease (Pan), product code 26009, is a Bakels protease enzyme formulation. This product reduces mixing time by up to 25%, reduces fermentation time by up to 4 hours, improves extensibility and pliability of dough, and enhances crispiness, texture, and shape. Bioprotease (Pan) is used in crackers and sweet crackers. veja menos | |
| SQzyme XS P | Suntaq International Ltd. | SQzyme XS P is a high concentrated tawny powder xylanase enzyme made from the strain of Trichoderma Reesei by submerged liquid fermentation and refined extraction technology. In the baking industry it improves the size, interior and appearance of bread a...veja mais SQzyme XS P is a high concentrated tawny powder xylanase enzyme made from the strain of Trichoderma Reesei by submerged liquid fermentation and refined extraction technology. In the baking industry it improves the size, interior and appearance of bread and steam bread. Also it improves the quality of beer. veja menos | |
| SQzyme BA L | Suntaq International Ltd. | SQzyme BA L is a light brown liquid Bacterial Alpha-Amylase enzyme. It hydrolyzes 1.4 α-D-glucose bonds of the starch chains to reduce the viscosity of the slurry and liquefy the starch. It is used to liquefy starch in industries such as beer, monosodium ...veja mais SQzyme BA L is a light brown liquid Bacterial Alpha-Amylase enzyme. It hydrolyzes 1.4 α-D-glucose bonds of the starch chains to reduce the viscosity of the slurry and liquefy the starch. It is used to liquefy starch in industries such as beer, monosodium glutamate and organic acid fermentation. veja menos | |
| SQzyme AG P | Suntaq International Ltd. | SQzyme AG P is a tawny powder Glucoamylase enzyme. It hydrolyzes terminal 1,4 α-D-glucose bonds and hydrolyzes 1,6 α-D-glucose bonds successively from non-reducing ends of the starch chains with the release of β-D-glucose. It is used in beer brewing, orga...veja mais SQzyme AG P is a tawny powder Glucoamylase enzyme. It hydrolyzes terminal 1,4 α-D-glucose bonds and hydrolyzes 1,6 α-D-glucose bonds successively from non-reducing ends of the starch chains with the release of β-D-glucose. It is used in beer brewing, organic acid, and sugar. veja menos | |
| ALBAMAX Powder | Clerici-Sacco Group | ALBAMAX Powder is a milk clotting enzyme produced by fermentation of Aspergillus niger var. awamori. This product has an Enzymatic composition of 100% chymosin. It is a light brown-grey powder, with a specific odour. ALBAMAX Powder has a strength of ≥ 1.8...veja mais ALBAMAX Powder is a milk clotting enzyme produced by fermentation of Aspergillus niger var. awamori. This product has an Enzymatic composition of 100% chymosin. It is a light brown-grey powder, with a specific odour. ALBAMAX Powder has a strength of ≥ 1.800 IMCU/g. It has a shelf life of two years. veja menos | |
| Papain | Nanning Pangbo Biological Engineering Co., Ltd | Papain is a naturally occurring enzyme with a strong ability of hydrolyzing protein. By the use of biotechnology, it is extracted from the juice of the unripe papaya fruit. Primarily applied in the food, brewing, pharmaceutical and forage industries, it i...veja mais Papain is a naturally occurring enzyme with a strong ability of hydrolyzing protein. By the use of biotechnology, it is extracted from the juice of the unripe papaya fruit. Primarily applied in the food, brewing, pharmaceutical and forage industries, it is also used in improving the nutritional value of plant and animal proteins. Long term exposure to the skin, eyes or mucous membranes is considered harmful. According to the type and concentration of the substrate, the reaction temperature varies from 20-80℃, with a suitable temperature of 50-65 ℃. . Complying with the specifications of FCC Ⅳ and JEFCA, it has activity expressed by TU/mg. Papain can be found in both liquid and powder form. veja menos | |
| 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...veja mais 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. veja menos | |
| Bioprotease | Bakels Worldwide | Bioprotease, product code 26006, is a proteolytic enzyme obtained by the solid state fermentation of Aspergillus oryzae. This product reduces mixing time by up to 25%, improves extensibility and pliability of dough, and improves the texture and shape of t...veja mais Bioprotease, product code 26006, is a proteolytic enzyme obtained by the solid state fermentation of Aspergillus oryzae. This product reduces mixing time by up to 25%, improves extensibility and pliability of dough, and improves the texture and shape of the finished product. Bioprotease is used in bread, rolls, crackers, khari, and patties. veja menos | |
| SQzyme AG L | Suntaq International Ltd. | SQzyme AG L is a light brown colored liquid Glucoamylase enzyme. It hydrolyzes terminal 1.4 α-D-glucose bonds and slowly hydrolyzes 1.6 α-D-glucose bonds successively from non-reducing ends of the starch chains with release of glucose. It is used in beer ...veja mais SQzyme AG L is a light brown colored liquid Glucoamylase enzyme. It hydrolyzes terminal 1.4 α-D-glucose bonds and slowly hydrolyzes 1.6 α-D-glucose bonds successively from non-reducing ends of the starch chains with release of glucose. It is used in beer brewing, organic acid and some other industries for saccharification process. veja menos | |
| ALBAMAX Liquid | Clerici-Sacco Group | ALBAMAX Liquid is a milk clotting enzyme produced by fermentation of Aspergillus niger var. awamori. This product has an Enzymatic composition of 100% chymosin. It is a colourless to amber liquid, with a specific odour. ALBAMAX Liquid has a strength of ≥ ...veja mais ALBAMAX Liquid is a milk clotting enzyme produced by fermentation of Aspergillus niger var. awamori. This product has an Enzymatic composition of 100% chymosin. It is a colourless to amber liquid, with a specific odour. ALBAMAX Liquid has a strength of ≥ 600 IMCU/ml, a pH level of 5,5 – 6,0, and a sodium chloride level of ≥ 10 %(w/v). veja menos | |
| SQzyme BG L | Suntaq International Ltd. | SQzyme BG L is a light brown concentrated liquid Beta-Glucanase enzyme made from the strain of Trichoderma reesei by submerged liquid fermentation and refined extraction technology. It hydrolyzes malt beta-glucanase, reducing wort viscosity, improves the ...veja mais SQzyme BG L is a light brown concentrated liquid Beta-Glucanase enzyme made from the strain of Trichoderma reesei by submerged liquid fermentation and refined extraction technology. It hydrolyzes malt beta-glucanase, reducing wort viscosity, improves the quality of the beef and avoid turbid product, etc. It is used in beer brewing, alcohol, etc. veja menos | |
| LYSOBIER™ | Bioseutica Group | LYSOBIER™ is made with the all-natural enzyme Lysozyme which protects against lactic acid bacteria spoilage in non-pasteurized beers. It also serves as a natural solution to protect and conserve the yeast and extends the shelf life of high fermentation bo...veja mais LYSOBIER™ is made with the all-natural enzyme Lysozyme which protects against lactic acid bacteria spoilage in non-pasteurized beers. It also serves as a natural solution to protect and conserve the yeast and extends the shelf life of high fermentation bottled beers. LYSOBIER™ is used to make high fermentation and non-pasteurized bottle-conditioned beer. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| SQzyme BG P | Suntaq International Ltd. | SQzyme BG P is a tawny powder high concentrated Beta-Glucanase enzyme made from the strain of Trichoderma reesei by submerged liquid fermentation and refined extraction technology. It can catalyze the β-Glucosan in plants efficiently into glucose and oth...veja mais SQzyme BG P is a tawny powder high concentrated Beta-Glucanase enzyme made from the strain of Trichoderma reesei by submerged liquid fermentation and refined extraction technology. It can catalyze the β-Glucosan in plants efficiently into glucose and other low molecular material, so as to reduce the viscosity of processed plants and animal chymus.It is used in the brewing industry and malt extraction. veja menos | |
| OxyVac-S™ | Nutricepts, Inc. | OxyVac-S™ is an enzyme based oxygen scavenger and CO2 generator system. Designed not to produce flavors, odors, or color changes, it is a fine white powder that protects meats from aerobic organisms and oxidative degradation. The product is used for exte...veja mais OxyVac-S™ is an enzyme based oxygen scavenger and CO2 generator system. Designed not to produce flavors, odors, or color changes, it is a fine white powder that protects meats from aerobic organisms and oxidative degradation. The product is used for extending the shelf life and quality of meat and poultry, and it can be applied at any point after the product has been cooled to below 120°F. veja menos | |
| 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...veja mais 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. veja menos | |
| PROBIND FSH | BDF Natural Ingredients S.L. | PROBIND FSH is a beige enzyme preparation that offers control in fish processing, which allows the effective use an added-value enhancement of raw materials. The strong binding occurs by cross-linking of protein molecules. It is applicable for any further...veja mais PROBIND FSH is a beige enzyme preparation that offers control in fish processing, which allows the effective use an added-value enhancement of raw materials. The strong binding occurs by cross-linking of protein molecules. It is applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. PROBIND FSH is composed of fish gelatin, maltodextrin and transglutaminase. veja menos | |
| PROBIND CH | BDF Natural Ingredients S.L. | PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND...veja mais PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND CH can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir as well as full-fat and skimmed yoghurts. veja menos | |
| Tapioca Maltodextrin 10DE | AG Commodities, Inc. | Tapioca Maltodextrin 10DE is a white, fine powder. It is prepared by the partial hydrolysis of tapioca starch with suitable enzymes. All ingredients are non-GMO and are guaranteed to meet all FDA, Canadian Health and USDA food requirements within the mean...veja mais Tapioca Maltodextrin 10DE is a white, fine powder. It is prepared by the partial hydrolysis of tapioca starch with suitable enzymes. All ingredients are non-GMO and are guaranteed to meet all FDA, Canadian Health and USDA food requirements within the meaning of the Federal Food, Drug, and Cosmetic Act. veja menos | |
| Domax SF (100) | Bakels Worldwide | Domax SF (100), product code 25010, is a bread improver based on enzymes, emulsifiers, and other permitted food ingredients. This product provides broad functionality, combining dough relaxation, dough tolerance, high oven spring, and good volume. | |
| Probind CH 2.0 | BDF Natural Ingredients S.L. | Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Pro...veja mais Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Probind CH 2.0 can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir, as well as full-fat and skimmed yoghurts. veja menos | |
| LYSOLAC™ | Bioseutica Group | LYSOLAC™ is 100% pure Lysozyme which is a natural antimicrobial enzyme that reduces late blowing when used for making hard or semi-hard cheeses. It inhibits the growth of many Gram-positive bacteria by rupturing the peptidoglycan outer layer of the cell w...veja mais LYSOLAC™ is 100% pure Lysozyme which is a natural antimicrobial enzyme that reduces late blowing when used for making hard or semi-hard cheeses. It inhibits the growth of many Gram-positive bacteria by rupturing the peptidoglycan outer layer of the cell wall. LYSOLAC™ will not negatively affect the cultures, texture, flavor, or organoleptic qualities of cheese. It can be used to produce cheeses such as Edam, Gouda, Emmental, Swiss, Provolone, Romano, Montasio, Danbo, Asiago, Conte, Alpine types, and Manchego. veja menos | |
| Domax SF (XL) Supreme | Bakels Worldwide | Domax SF (XL) Supreme, product code 25021, is a bromate-free bread improver based on enzymes, emulsifiers, and other permitted food ingredients. This product provides broad functionality for bread applications, combining dough relaxation, dough tolerance,...veja mais Domax SF (XL) Supreme, product code 25021, is a bromate-free bread improver based on enzymes, emulsifiers, and other permitted food ingredients. This product provides broad functionality for bread applications, combining dough relaxation, dough tolerance, and good volume. veja menos | |
| Domax SF (200) | Bakels Worldwide | Domax SF (200), product code 25011, is a bread improver based on enzymes, emulsifiers, and other permitted food ingredients. This product provides broad functionality for bread applications, combining dough relaxation, dough tolerance, high oven spring, a...veja mais Domax SF (200), product code 25011, is a bread improver based on enzymes, emulsifiers, and other permitted food ingredients. This product provides broad functionality for bread applications, combining dough relaxation, dough tolerance, high oven spring, and good volume. veja menos | |
| Domax SF (PB) | Bakels Worldwide | Domax SF (PB), product code 25006, is a bread improver based on enzymes, emulsifiers, and other permitted food ingredients. This product provides broad functionality for bread applications, combining dough relaxation, dough tolerance, high oven spring, an...veja mais Domax SF (PB), product code 25006, is a bread improver based on enzymes, emulsifiers, and other permitted food ingredients. This product provides broad functionality for bread applications, combining dough relaxation, dough tolerance, high oven spring, and good volume. veja menos | |
| PROBIND TX | BDF Natural Ingredients S.L. | PROBIND TX is a functional formula based on the Transglutaminase enzyme which is specially designed to improve the physical properties of cooked, injected and emulsified products. Besides improving the final texture, it facilitates the elimination of phos...veja mais PROBIND TX is a functional formula based on the Transglutaminase enzyme which is specially designed to improve the physical properties of cooked, injected and emulsified products. Besides improving the final texture, it facilitates the elimination of phosphates and caseinates, increases juiciness, dissolves easily in brine, and increases water retention capacity. This product does not contain allergens. It is typically applied in surimi, emulsified sausages and minced cooked products, cooked ham, and dry fermented sausages and salami. veja menos | |
| Maltodextrin | Baolingbao Biology Co., Ltd. | Maltodextrin is a refined corn starch as a raw material. Biological enzymes are purified to make this product. Maltodextrin is particularly suitable for many foods, seasonings, and filling material as well as able to improve the taste. It is a low-sweet, ...veja mais Maltodextrin is a refined corn starch as a raw material. Biological enzymes are purified to make this product. Maltodextrin is particularly suitable for many foods, seasonings, and filling material as well as able to improve the taste. It is a low-sweet, instant acid salt with anti-crystallization properties for good mobility. Maltodextrin is used for food and beverage foam with good retention. veja menos | |
| Sunson® PUL | Sunson Industry Group Co., Ltd. | Sunson® PUL is a pullulanase which made from Bacillus licheniformis through a cultivation and extraction technique. This product is a thermally stable debranching enzyme(starchα-1,6-glucosidase) used in low pH applications. It can hydrolyze theα-1,6-gluco...veja mais Sunson® PUL is a pullulanase which made from Bacillus licheniformis through a cultivation and extraction technique. This product is a thermally stable debranching enzyme(starchα-1,6-glucosidase) used in low pH applications. It can hydrolyze theα-1,6-glucosidic linkages of the starch to produce straight chain polysaccharides containing 1, 4-α-D-glucoside bond, effectively act on branched chain starch and work with other enzymes (glucoamylase,fungal alpha-amylase). Sunson® PUL can be used in the glucose and maltose industries to improve yield and in the beer industry to reduce the dextrin content. It is also used to shorten the saccharification time in the manufacture of monosodium glutamate, alcohol, vinegar, and soy sauce. veja menos | |
| Konjac Glucomannan | VITAL-CHEM Zhuhai Co., Ltd. | Konjac Glucomannan is natural dietary fiber with a heavy molecular weight and extremely high viscosity. KGM has very high water retaining capacity, which is able to bind hydro molecules as 200 times its original volume and turn it into a viscous liquid. Because of its special β-1-4 linked structure of D-glucose and D-mannose, KGM is not affected by human digestive enzymes and contributes no calories. KGM is widely used as a gelling agent, thickener, stabilizer, emulsifier and film former in food...veja mais Konjac Glucomannan is natural dietary fiber with a heavy molecular weight and extremely high viscosity. KGM has very high water retaining capacity, which is able to bind hydro molecules as 200 times its original volume and turn it into a viscous liquid. Because of its special β-1-4 linked structure of D-glucose and D-mannose, KGM is not affected by human digestive enzymes and contributes no calories. KGM is widely used as a gelling agent, thickener, stabilizer, emulsifier and film former in food, beverage, health care and chemical industries. veja menos | |
| inovapure™ | Bioseutica Group | inovapure™ is a generic brand of the purified preparation of lysozyme. It has antibacterial activity combined with a-toxicity that makes it an important agent for applications in the food industry. Under certain conditions, either alone or in the presence...veja mais inovapure™ is a generic brand of the purified preparation of lysozyme. It has antibacterial activity combined with a-toxicity that makes it an important agent for applications in the food industry. Under certain conditions, either alone or in the presence of synergistic compounds, inovapure™ is highly effective against pathogens and food spoilage organisms. veja menos | |
| Pork Heart Digest (PD Powder) | Global BioIngredients, Inc. | Pork Heart Digest (PD Powder) is an enzymatic digest of pork heart tissue that is supplied as a fine powder. It is used in microbiological culture media such as Columbia Agar/Broth. | |
| DELVO® PLANT ALT | DKSH | DELVO® PLANT ALT is an alpha-amylase (EC 3.2.1.1) produced by the controlled fermentation of Bacillus subtilis. | Request Sample |
| MAXILACT® LGI 5000 | DKSH | MAXILACT® LGI 5000 is a β-galactosidase derived from the dairy yeast Kluyveromyces lactis for the lactose hydrolysis (pre and co) of milk during pasteurization. | Request Sample |
| Microclerici | Clerici-Sacco Group | Microclerici microbial coagulant preparation is derived from a controlled fermentation of Rhizomucor miehei. It is a brownish granulate, ideal for use in the food industry for cheese production. This product has a strength of 1:150.000 MCU/g and 2040 IMCU...veja mais Microclerici microbial coagulant preparation is derived from a controlled fermentation of Rhizomucor miehei. It is a brownish granulate, ideal for use in the food industry for cheese production. This product has a strength of 1:150.000 MCU/g and 2040 IMCU. This product has a shelf life of two years, if stored in its original container and in a dry, cool place. veja menos | |
| Microclerici Liquid | Clerici-Sacco Group | Microclerici Liquid is a microbial coagulant preparation that is derived from a controlled fermentation of Rhizomucor miehei. This product is a light brown liquid for use In food industry for cheese production. It has a strength of 1: 50.000 MCU/ml and 68...veja mais Microclerici Liquid is a microbial coagulant preparation that is derived from a controlled fermentation of Rhizomucor miehei. This product is a light brown liquid for use In food industry for cheese production. It has a strength of 1: 50.000 MCU/ml and 680 IMCU. Microclerici Liquid has a shelf life of one year if it is stored in the original sealed containers at +4°C/+8°C. veja menos | |
| 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, from unweaned lambs. It is soluble and ready-to-use without alterations of the characteristic composition both of the curdling enzyme...veja mais 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. veja menos | |
| MAXINVERT® L 10000 | DKSH | MAXINVERT® L 10000 is a β-fructofuranosidase derived from Saccharomyces cerevisiae used in the confectionary applications for the sugar inversion. | Request Sample |
| MAXINVERT® L 15000 | DKSH | MAXINVERT® L 15000 is a β-fructofuranosidase derived from Saccharomyces cerevisiae used in the confectionary application for the sugar inversion. | Request Sample |
| MAXINVERT® L 5000 | DKSH | MAXINVERT® L 5000 is a β-fructofuranosidase derived from Saccharomyces cerevisiae used for the sucrose inversion for invert sugar production and various confectionary applications. MAXINVERT® L 5000 helps in the preservation of softness of fillings of swe...veja mais MAXINVERT® L 5000 is a β-fructofuranosidase derived from Saccharomyces cerevisiae used for the sucrose inversion for invert sugar production and various confectionary applications. MAXINVERT® L 5000 helps in the preservation of softness of fillings of sweet and marzipan applications. veja menos | Request Sample |
| High Temperature α-Amylase | Winovazyme Biological Science & Technology Co., Ltd. | High Temperature α-Amylase comes as a buff powder or snuff colored liquid. This product has good heat resistance and can liquify starch fast in small dosages. It is commonly used in starch sugar, beer production, and food fermentation. | |
| 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...veja mais 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%). veja menos |
