| Medium Temperature Alpha-Amylase | ProFood International, Inc. | Medium Temperature Alpha-Amylase consists of Bacillus Subtilis cultures and is available in both liquid and powder form. This product is commonly used in the production of beer. | |
| Mesozym Transglutaminase | SternEnzym | Mesozym Transglutaminase is an enzyme that improves firmness and accelerates ripening. It is used in reconstituted meat and fish. | |
| Micro Starting Flash 25 | Beck Gewurze & Additive GmbH & Co. KG | Micro Starting Flash 25 is a freeze-dried meat maturation culture that is used for fermentation of cut resistant raw sausage. This product impresses with a fast, controlled acidification, mild flavor and strong color formation. | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| Microstart Noble Mold M-1 | Beck Gewurze & Additive GmbH & Co. KG | Microstart Noble Mold M-1 is a meat application that has a mild flavor. This product is used as a mold set for raw sausage. | |
| Natto NSP-2™- for Cardiovascular Health | Vesta Ingredients, Inc. | Vesta Nattokinase (Natto NSP-2™) is a potent fibrinolytic enzyme. It is a white/gray pale powder without an odor. Nattokinase is produced by Bacillus subtilis var. Natto isolated from fermented soybeans. It contains high quality Nattokinase. Vesta Nattoki...view more Vesta Nattokinase (Natto NSP-2™) is a potent fibrinolytic enzyme. It is a white/gray pale powder without an odor. Nattokinase is produced by Bacillus subtilis var. Natto isolated from fermented soybeans. It contains high quality Nattokinase. Vesta Nattokinase is highly effective in facilitating the circulation of the blood. NSP-2 is blended with a Maltodextrin carrier. Maltodextrin is well suited for formulating foods and dietary supplement capsules and tablets. This carrier is much more water dispersible than the starch-based product. It creates a soluble solution verses starch which creates a thick paste. NSP-2 is recommended for applications where the presence of starch and/or lactose is not desired. view less | |
| Natural-2 | Corbion | Natural-2 is a completely natural dough improver that uses the most recent advances in enzyme technology to replace chemical conditioners. It provides volume, machineability and tolerance similar to standard dough conditioners. Natural-2 helps to achieve ...view more Natural-2 is a completely natural dough improver that uses the most recent advances in enzyme technology to replace chemical conditioners. It provides volume, machineability and tolerance similar to standard dough conditioners. Natural-2 helps to achieve superior dough strength in automated operations. view less | Request Sample |
| NEOMALZ H20 | Amano Enzyme | NEOMALZ H20 is a thermostable endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus subtilis. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins, re...view more NEOMALZ H20 is a thermostable endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus subtilis. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to soluble dextrins, reducing the high viscosity of the starch slurry and disappearing blue color of starch-iodine complex. NEOMALZ H is designed for the desizing of fabrics sized with starch. The thermal stability of this product is superior to that of NEOMALZ. NEOMALZ H20 can be used for all types of desizing process, i.e. any pad roll process and any continuous desizing process, and gives sufficient results. view less | |
| Neutral Protease | American Laboratories Inc. | Neutral Protease is an enzyme preparation derived from a selected strain of the bacteria Bacillus subtilis. The principle action of Neutral Protease is to catalyze the hydrolysis of proteins to peptides and amino acids. Neutral Protease is mainly an endo-...view more Neutral Protease is an enzyme preparation derived from a selected strain of the bacteria Bacillus subtilis. The principle action of Neutral Protease is to catalyze the hydrolysis of proteins to peptides and amino acids. Neutral Protease is mainly an endo-protease. It tends to cleave peptide bonds at random within the protein structure. Used in fish meal and protein hydrolysates. view less | |
| Novamyl® FB | Novozymes | Novamyl® FB is a fresh-keeping enzyme solution. It improves the softness of flat breads significantly when consumed fresh or after few hours. Flat breads with Novamyl FB® also exhibits improved softness under frozen conditions. This product enhances the q...view more Novamyl® FB is a fresh-keeping enzyme solution. It improves the softness of flat breads significantly when consumed fresh or after few hours. Flat breads with Novamyl FB® also exhibits improved softness under frozen conditions. This product enhances the quality of flat bread by increasing moistness, softness and mouth feel leading to improved eating quality view less | |
| OptiCake® Excel | Novozymes | OptiCake® Excel is a patented, sugar-tolerant enzyme solution that excels at keeping the freshly baked quality of industrial cakes until they are eaten by the consumer. By delaying the staling process and creating emulsifying components, this product beco...view more OptiCake® Excel is a patented, sugar-tolerant enzyme solution that excels at keeping the freshly baked quality of industrial cakes until they are eaten by the consumer. By delaying the staling process and creating emulsifying components, this product becomes a complete tool to keep softness, moistness and texture throughout storage. It also gives cakes higher volume and better shape. view less | |
| OptiCake® Lift | Novozymes | OptiCake® Lift is the tool that enhances cakes in a number of ways. This lipase gives a lift to volume crumb and texture by acting on the lipids in flour and generating emulsifying components. Sensory studies show that it ensures a less crumbly texture an...view more OptiCake® Lift is the tool that enhances cakes in a number of ways. This lipase gives a lift to volume crumb and texture by acting on the lipids in flour and generating emulsifying components. Sensory studies show that it ensures a less crumbly texture and better sensorial properties through storage. In a muffin sensory test after two weeks of storage, OptiCake® Lift scored significantly higher in moistness, softness, chewing quality, melting properties, and smoothness. view less | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| Panc-Zyme® | American Laboratories Inc. | Panc-Zyme® is a unique enzyme complex consisting of Protease (including Trypsin and Chymotrypsin), Amylase and Lipase enzymes.This product is an off-white to tan powder. | |
| 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. | |
| Pancreatin 4 X USP* Powder | American Laboratories Inc. | Pancreatin 4 X USP* Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzym...view more Pancreatin 4 X USP* Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme activity values to those specified. This product is an offwhite to cream colored powder. view less | |
| Pancreatin 6 X USP Powder | American Laboratories Inc. | Pancreatin 6 X USP Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme...view more Pancreatin 6 X USP Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme activity values to those specified. This product is an off-white to tan colored powder. view less | |
| Pancreatin USP | Penta Manufacturing Company | Pancreatin USP is a solid cream with a characteristic pancreatin odor. This product is an able diluent added to adjust enzyme activity values. | |
| Pancreatin USP Powder | American Laboratories Inc. | Pancreatin USP Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme act...view more Pancreatin USP Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme activity values to those specified. This product is an off-white to cream colored powder. view less | |
| Pancrelipase USP Powder | American Laboratories Inc. | Pancrelipase USP Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme ...view more Pancrelipase USP Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme activity values to those specified. This product is an off-white to tan colored powder. view less | |
| Panzea® 10X BG | Novozymes | Panzea® 10X BG is a pure xylanase product, standardized to 2,350 NXU/g. Benefits include superior volume of baked goods, desirable bread appearance and texture, dry/stable dough, high tolerance toward flour and process variations, and east formulation int...view more Panzea® 10X BG is a pure xylanase product, standardized to 2,350 NXU/g. Benefits include superior volume of baked goods, desirable bread appearance and texture, dry/stable dough, high tolerance toward flour and process variations, and east formulation into flour, improvers, and premixes. view less | |
| Panzea® BG | Novozymes | Panzea® BG is a pure xylanase product, standardized to 235 NXU/g. Benefits include superior volume of baked goods, desirable bread appearance and texture, dry/stable dough, high tolerance toward flour and process variations, and east formulation into flou...view more Panzea® BG is a pure xylanase product, standardized to 235 NXU/g. Benefits include superior volume of baked goods, desirable bread appearance and texture, dry/stable dough, high tolerance toward flour and process variations, and east formulation into flour, improvers, and premixes. view less | |
| Panzea® Dual BG | Novozymes | Panzea® Dual BG is a combination of bacterial xylanase and fungal alpha amylase, standardized to 235 NXU/g and 500 FAU/g. Benefits include superior volume of baked goods, desirable bread appearance and texture, dry/stable dough, high tolerance toward flou...view more Panzea® Dual BG is a combination of bacterial xylanase and fungal alpha amylase, standardized to 235 NXU/g and 500 FAU/g. Benefits include superior volume of baked goods, desirable bread appearance and texture, dry/stable dough, high tolerance toward flour and process variations, and east formulation into flour, improvers, and premixes. view less | |
| Papain 12,000 | American Laboratories Inc. | Papain 12,000 is a proteolytic enzyme derived from the fruit of the papaya (Carica papaya Linne΄ (Fam. Caricaceae)). Papain 12,000 appears as an off-white to light yellow free flowing powder, which may contain traces of dark colored, naturally occurring p...view more Papain 12,000 is a proteolytic enzyme derived from the fruit of the papaya (Carica papaya Linne΄ (Fam. Caricaceae)). Papain 12,000 appears as an off-white to light yellow free flowing powder, which may contain traces of dark colored, naturally occurring plant origin particles. Used to hydrolyze proteins in chill proofing of beer, meat tenderizing and protein hydrolysates. view less | |
| Papain 2000 | American Laboratories Inc. | Papain 2000 is a proteolytic enzyme derived from the fruit of the papaya ( Carica papaya Linne΄ (Fam. Caricaceae)). Papain 2000 appears as an off-white to light yellow free flowing powder, which may contain traces of dark colored, naturally occurring plan...view more Papain 2000 is a proteolytic enzyme derived from the fruit of the papaya ( Carica papaya Linne΄ (Fam. Caricaceae)). Papain 2000 appears as an off-white to light yellow free flowing powder, which may contain traces of dark colored, naturally occurring plant origin particles. Used to hydrolyze proteins in chill proofing of beer, meat tenderizing and protein hydrolysates. view less | |
| 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 | |
| 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. | |
| 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. | |
| Pectinase | American Laboratories Inc. | Pectinase is a food grade pectic enzyme derived from selected strains of Aspergillus niger. This enzyme is useful in hydrolyzing and de-polymerizing naturally occurring pectin. Used in beverages for clarity and yield of fruit juice products. | |
| Pectinase | Winovazyme Biological Science & Technology Co., Ltd. | Pectinase is made through liquid deep fermentation, membrane filter, ultrafiltration and pressure spray drying process. This product comes as a white powder or buff liquid, and is used in wine processing and fruit juice separation or clarification. | |
| 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. | |
| Pepsin 1:10,000 Powder | American Laboratories Inc. | Pepsin 1:10,000 Powder Pepsin is an acidic, proteolytic enzyme product resulting from the processing of porcine stomach linings. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off-white to light yellow vacu...view more Pepsin 1:10,000 Powder Pepsin is an acidic, proteolytic enzyme product resulting from the processing of porcine stomach linings. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off-white to light yellow vacuum dried powder. Used in the manufacture of cheeses. view less | |
| Pepsin 1:3000 Powder | American Laboratories Inc. | Pepsin 1:3000 Powder is an acidic, proteolytic enzyme product resulting from the processing of porcine stomach linings. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off-white to light yellow vacuum dried ...view more Pepsin 1:3000 Powder is an acidic, proteolytic enzyme product resulting from the processing of porcine stomach linings. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off-white to light yellow vacuum dried powder. Used in the manufacture of cheeses and protein hydrolysates. view less | |
| Peptidase | American Laboratories Inc. | Peptidase is a food grade proteolytic enzyme preparation produced by Aspergillus melleus fermentation under current Good Manufacturing Practices. It was developed to produce protein hydrolysates rich in amino acids. Peptidase has high peptidase activity i...view more Peptidase is a food grade proteolytic enzyme preparation produced by Aspergillus melleus fermentation under current Good Manufacturing Practices. It was developed to produce protein hydrolysates rich in amino acids. Peptidase has high peptidase activity in contrast to other fungal proteinase preparations. Peptidase also has high proteinase activity, and with this proteolytic combination system it is possible to hydrolyze various proteins at high levels. view less | |
| PEPTIDASE R | Amano Enzyme | PEPTIDASE R is a bitterless protein hydrolysate that is a light reddish brown to reddish brown powder for use in food processing. Kosher grade available. | |
| 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. | |
| Phytase | American Laboratories Inc. | Phytase is an enzyme produced from the fermentation of a selected strain of Aspergillus niger. This enzyme hydrolyzes the phosphate residues from phytic acid (phytate). Used in soy protein isolate production. | |
| 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...view more 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. view less | |
| 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. | |
| POWERSoft® 7001 | Dupont Nutrition & Health | 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...view more 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. view less | |
| POWERSoft® 7002 | Dupont Nutrition & Health | 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...view more 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. view less | |
| POWERSoft® Cake 7010 | Dupont Nutrition & Health | 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...view more 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. view less | |
| POWERSoft® Cake 8005 | Dupont Nutrition & Health | 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 Nutrition & Health | 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. | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| 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 ...view more 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. view less | |
| 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...view more 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. view less | |
| Protamex® | Novozymes | Protamex® can help convert coproducts into coveted ingredients such as fish protein extracts (FPE). Any type of food-grade fish or seafood coproducts can be transformed into fish protein extracts using this application. The resulting fish protein extracts...view more Protamex® can help convert coproducts into coveted ingredients such as fish protein extracts (FPE). Any type of food-grade fish or seafood coproducts can be transformed into fish protein extracts using this application. The resulting fish protein extracts are high in protein, rich in marine amino acids, and low in fat. The fish protein extracts can be used in high-quality pet food or as an effective feed ingredient. view less | |
| PROTEASE A-DS | Amano Enzyme | Protease A-DS is an enzyme preparation produced by Aspergillus oryzae fermentation under current Good Manufacturing Practices and is using in food processing applications. | |
| PROTEASE DS | Amano Enzyme | Protease DS is an enzyme preparation produced by Aspergillus oryzae fermentation under current Good Manufacturing Practices and used in food processing applications. | |
| PROTEASE M "AMANO" | Amano Enzyme | PROTEASE M "AMANO" is a protein Hydrolysate that is light yellowish-light brownish powder for use in food processing. Kosher grade available. | |
| PROTEASE P "AMANO" 6 | Amano Enzyme | PROTEASE P "AMANO" 6 is a protein Hydrolysate that is light yellowish-light brownish powder for use in food processing. Kosher grade available. | |
| PROTIN SD-AC10F | Amano Enzyme | PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react suffici...view more PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react sufficiently even under the exist of the chelating agent like EDTA or polyphosphoric acid. view less | |
| PROTIN SD-AY10F | Amano Enzyme | PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react suffici...view more PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react sufficiently even under the exist of the chelating agent like EDTA or polyphosphoric acid. view less | |
| PROTIN SD-NY10 | Amano Enzyme | PROTIN SD-NY10 is a bacterial neutral protease (EC 3.4.24.28) preparation derived from Bacillus amyloliquefaciens. The enzyme catalyzes the hydrolysis of protein. | |
| PROTIN SD-PC10F | Amano Enzyme | PROTIN SD-PC10F is a bacterial neutral protease (EC 3.4.24.28) preparation derived from Bacillus amyloliquefaciens. The enzyme catalyzes the hydrolysis of protein. | |
| Pullulanase | Winovazyme Biological Science & Technology Co., Ltd. | Pullulanase is derived from Bacillus licheniformis through liquid fermentation and extraction, and is used in beer production and the starch sugar industry. This product is a liquid that improves the effect and shortens the process of producing beer. | |
| 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 | |
| Shapeit® Biscuit | Novozymes | Shapeit® Biscuit is a sustainable solution that efficiently weakens gluten to secure good dough characteristics which results in high-quality, consistent biscuits and crackers that are easy to pack. It offers softer gluten structure and extensible dough p...view more Shapeit® Biscuit is a sustainable solution that efficiently weakens gluten to secure good dough characteristics which results in high-quality, consistent biscuits and crackers that are easy to pack. It offers softer gluten structure and extensible dough properties, improved machinability, good dough-imprinting characteristics, uniform product shape, surface, and color, and more flexibility in the choice of flour. view less | |
| 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 ...view more 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. view less | |
| 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...view more 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. view less | |
| 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 ...view more 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. view less | |
| 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, ...view more 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. view less | |
| 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 ...view more 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. view less | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| 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 | |
| SQzyme GO P | Suntaq International Ltd. | SQzyme GO P is a yellowish powder concentrated Glucose Oxidase, which is made from a fungal strain by submerged liquid fermentation through cultivation and extraction technique. It keeps food fresh, protects color, dissolves oxygen in food and prolongs th...view more SQzyme GO P is a yellowish powder concentrated Glucose Oxidase, which is made from a fungal strain by submerged liquid fermentation through cultivation and extraction technique. It keeps food fresh, protects color, dissolves oxygen in food and prolongs the shelf life. It is used in flour, baking, beer, juice, etc. view less | |
| 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, ...view more 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. view less | |
| SQzyme LS P | Suntaq International Ltd. | SQzyme LS P is a highly concentrated Lipase, which is produced from refined fungal strain Aspergillus oryzae by submerged liquid fermentation. It modifies the natural lipids in flour to strengthen the dough and can be used as a flour improver. | |
| SQzyme PC L | Suntaq International Ltd. | SQzyme PC L is a light brown concentrated liquid Pectinase derived from refined Aspergillus niger through cultivation and submerged fermentation technique. It breaks down the pectin and is used in fruit juices, vegetable juice and wine processing. | |
| 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 | |
| SQzyme TG H | Suntaq International Ltd. | SQzyme TG H is a high concentrated Transglutaminase off white powder for blending and formulation. It has the ability to improve the physical properties of containing proteins by acting as a catalyst for cross-linking intra and intermolecular proteins. SQ...view more SQzyme TG H is a high concentrated Transglutaminase off white powder for blending and formulation. It has the ability to improve the physical properties of containing proteins by acting as a catalyst for cross-linking intra and intermolecular proteins. SQzyme TG H is used in the production of processed meat, fish and dairy products. view less | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| 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. | |
| 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. | |
| 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. | |
| Super-Zyme | Corbion | Super-Zyme is a protease enzyme containing blend, formulated especially for controlled reduction of dough mixing requirements in yeast raised bakery products. Proper usage will improve machine ability during makeup and improve finished crumb characteristi...view more Super-Zyme is a protease enzyme containing blend, formulated especially for controlled reduction of dough mixing requirements in yeast raised bakery products. Proper usage will improve machine ability during makeup and improve finished crumb characteristics. The typical application in bread, buns, rolls and sweet dough & Danish is 4-12 ounces cwt. flour. view less | Request Sample |
| Tannase (NOVA CLEAR) | Winovazyme Biological Science & Technology Co., Ltd. | Tannase (NOVA CLEAR) is produced through deep liquid fermentation and can hydrolyze depside bonds between gallic acid and tea polyphenols specifically, causing many advantages for tea including solubilization of tea cream. This product can be used in vari...view more Tannase (NOVA CLEAR) is produced through deep liquid fermentation and can hydrolyze depside bonds between gallic acid and tea polyphenols specifically, causing many advantages for tea including solubilization of tea cream. This product can be used in various kinds of tea. view less |
