| Sugazym Amylase | SternEnzym | Sugazym Amylase is an enzyme that improves purification and increases throughput and yield. It is used in the manufacture of sugar. | |
| 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. | |
| Amylase HT – 30K | Enzyme Supplies Limited | Amylase HT-30K is a high temperature α-amylase produced by submerged fermentation of Bacillus licheniformis. The enzyme is an endo-amylase, hydrolyzing 1,4-α-glucosidic linkages in amylase & amylopectin at random, producing dextrins of different chain len...view more Amylase HT-30K is a high temperature α-amylase produced by submerged fermentation of Bacillus licheniformis. The enzyme is an endo-amylase, hydrolyzing 1,4-α-glucosidic linkages in amylase & amylopectin at random, producing dextrins of different chain lengths & oligosaccharides. This results in a rapid decrease in the viscosity of starch solutions. Amylase HT-30K is widely used for high temperature liquefaction applications in the starch, alcohol, brewing, & ethanol industries. view less | |
| Amylase MT – 3K | Enzyme Supplies Limited | Amylase MT-3K is a medium temperature α-amylase produced by submerged fermentation of Bacillus subtilis. The enzyme is an endo-amylase, hydrolyzing 1,4-α-glucosidic linkages in amylase & amylopectin at random, producing dextrins of different chain lengths...view more Amylase MT-3K is a medium temperature α-amylase produced by submerged fermentation of Bacillus subtilis. The enzyme is an endo-amylase, hydrolyzing 1,4-α-glucosidic linkages in amylase & amylopectin at random, producing dextrins of different chain lengths & oligo-saccharides. The enzyme works both on the amorphous & crystalline components of amylopectin, resulting in a rapid decrease in the viscosity of starch solutions. Amylase MT-3K is widely used for liquefaction applications in the starch, alcohol, brewing, & ethanol industries. The enzyme is also an effective desizing agent for the textiles industry. view less | |
| Fungal α-Amylase | Winovazyme Biological Science & Technology Co., Ltd. | Fungal α-Amylase is made from Aspergillus oryzae by liquid deep fermentation and extraction. This product is a buff powder or snuff colored liquid that is used in baking products to improve the structure and volume of bread. It can also be used in beer pr...view more Fungal α-Amylase is made from Aspergillus oryzae by liquid deep fermentation and extraction. This product is a buff powder or snuff colored liquid that is used in baking products to improve the structure and volume of bread. It can also be used in beer production. view less | |
| 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. | |
| Low Temperature α-Amylase | Winovazyme Biological Science & Technology Co., Ltd. | Low Temperature α-Amylase is a buff powder made from Bacillus subtilis through fermentation and extraction. This product can hydrolyze starch into dextrin of different lengths and other low molecular sugar, glucose and altose and decrease the viscosity of...view more Low Temperature α-Amylase is a buff powder made from Bacillus subtilis through fermentation and extraction. This product can hydrolyze starch into dextrin of different lengths and other low molecular sugar, glucose and altose and decrease the viscosity of starch paste. It is often used in beer production. view less | |
| 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. | |
| Heat-Resistant Alpha-Amylase | ProFood International, Inc. | Heat-Resistant Alpha-Amylase is a clear brown liquid made of Bacillus Subtilis cultures with excellent heat resistance. This product is commonly used in the production of beer, starch sugar, and monosodium glutamate. | |
| Acid High Temperature α-Amylase | Winovazyme Biological Science & Technology Co., Ltd. | Acid High Temperature α-Amylase is a snuff colored liquid made from Bacillus licheniformis through liquid fermentation and extraction. This product has good stability in an acid environment, can hydrolyze α-1,4 glucoside in starch molecule at high tempera...view more Acid High Temperature α-Amylase is a snuff colored liquid made from Bacillus licheniformis through liquid fermentation and extraction. This product has good stability in an acid environment, can hydrolyze α-1,4 glucoside in starch molecule at high temperatures and decrease the concentration of starch fast. It is often used in beer production. view less | |
| Beerzym ALFA-BETA | Erbslöh Geisenheim AG | Beerzym ALFA-BETA is a liquid special enzyme for the hydrolysis of starch in beer brewing with adjuncts in high amounts. The enzyme is produced from a specially selected strain of Aspergillus oryzae. The main activity of the enzyme is based on a liquefyin...view more Beerzym ALFA-BETA is a liquid special enzyme for the hydrolysis of starch in beer brewing with adjuncts in high amounts. The enzyme is produced from a specially selected strain of Aspergillus oryzae. The main activity of the enzyme is based on a liquefying α-amylase (1,4-α-D-glucan-glucanohydrolase: EC.3.2.1.1.) and a saccharifying β-amylase (1,4- β-D-glucan-glucanohydrolase: EC.3.2.1.2.). Beerzym ALFA-BETA is tested by specialized laboratories for purity and quality. As an endo-enzyme the a-amylase of Beerzym ALFA-BETA hydrolyzes 1,4-α-D-glycosidic bonds within the starch molecule. At the same time, the β-amylase as an exo-enzyme gradually splits off maltose units, starting from the nonreducing end of the carbohydrate chain. Products formed hereby are maltose, malto-oligosaccharides and α-limit dextrines. view less | |
| Befresh™ MA | Handary | Befresh™ MA is the next generation of maltogenic amylase preparation, derived from Bacillus subtilis. It works by breaking down flour starch in a highly effective enzymatic reaction, providing crumb softness over a longer period of time, improved elastici...view more Befresh™ MA is the next generation of maltogenic amylase preparation, derived from Bacillus subtilis. It works by breaking down flour starch in a highly effective enzymatic reaction, providing crumb softness over a longer period of time, improved elasticity and freshness, and an extra tender crumb texture compared to previously available maltogenic amylase products in the market. This product provides key benefits including long-lasting crumb softness, freshness and tenderness, shelf life extension. It has no impact in flavor and taste and has a natural, clean label. 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 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 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 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 | |
| Kenmyl 5000 SKB | Kenfood S.A. | Kenmyl 5000 SKB is a fungal amylase that is used as a raw material in improvers, premixes. The mills also used it for the standardization of the flour. The product is based on a fungal amylase from selected elements of aspergillus oryzae. The enzyme bydri...view more Kenmyl 5000 SKB is a fungal amylase that is used as a raw material in improvers, premixes. The mills also used it for the standardization of the flour. The product is based on a fungal amylase from selected elements of aspergillus oryzae. The enzyme bydriyzes a-1,4- the starch bonds in amylose and amylopectin, producing dextrin’s and maltose’s. Kenmyl 5000 skb improves the flour quality when it contains low quantities of a-amy-lase. Its addition offers bread crumb and crust of good quality and big volume of final product, it is inactivated before the gelatinization of the starch without risking for sticky crumb. It consists of wheat flour and enzymes. It is a free flowing powder that does not create clouds. view less | |
| Alpha Trim™-W | Nutricepts, Inc. | Alpha Trim™-W is a wheat based amylase inhibitor. It is a free flowing, light tan powder or granular that delays or prevents digestion of starches. The product is used for weight control products, breaking down starchy foods, such as breads, potatoes, ric...view more Alpha Trim™-W is a wheat based amylase inhibitor. It is a free flowing, light tan powder or granular that delays or prevents digestion of starches. The product is used for weight control products, breaking down starchy foods, such as breads, potatoes, rice, and pasta into sugars that can be absorbed through the intestinal wall. view less | |
| RiBalance® | RiceBran Technologies | RiBalance®is a derivative of stabilized rice bran that is produced through a patented α-amylase treatment process. This product is an all-natural, minimally processed, hypoallergenic, nutrient rich ingredient that is a light tan powder. RiBalance® can be ...view more RiBalance®is a derivative of stabilized rice bran that is produced through a patented α-amylase treatment process. This product is an all-natural, minimally processed, hypoallergenic, nutrient rich ingredient that is a light tan powder. RiBalance® can be used as a meal replacement and also in energy bars and cereals. view less | |
| Sunson® WEM-008 | Sunson Industry Group Co., Ltd. | Sunson® WEM-008 is a formulated enzyme consisting of Pectinase, Cellulase, Hemi-cellulase, β- Glucanase, Amylase and Protease. It is cultured from Aspergillus niger. Sunson® WEM-008 reduces viscosity by decomposing the grape juice pectin and speeds up ult...view more Sunson® WEM-008 is a formulated enzyme consisting of Pectinase, Cellulase, Hemi-cellulase, β- Glucanase, Amylase and Protease. It is cultured from Aspergillus niger. Sunson® WEM-008 reduces viscosity by decomposing the grape juice pectin and speeds up ultra-filtration and decreases the number of washes of ultra-membrane. It is used in white wine. view less | |
| Sunson® LTAA | Sunson Industry Group Co., Ltd. | Sunson® LTAA is a low temperature α amylase which made from the strain of Bacillus subtilis through cultivation, fermentation and extraction techniques. It reduces the viscosity of gelatinized starch while it speeds up the fermentation process and has exc...view more Sunson® LTAA is a low temperature α amylase which made from the strain of Bacillus subtilis through cultivation, fermentation and extraction techniques. It reduces the viscosity of gelatinized starch while it speeds up the fermentation process and has excellent thermal stability. Sunson® LTAA can be used for the liquidizing process of glucose, alcohol, beer, 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 | |
| Weyermann® Diastatic Barley Malt | Weyermann Specialty Malts | Weyermann® Diastatic Barley Malt is produced from quality spring barley and has exceptional amylase strength. This product accelerates and enhances saccharification in mash for better extract efficiency and a larger proportion of fermentables in wort, wit...view more Weyermann® Diastatic Barley Malt is produced from quality spring barley and has exceptional amylase strength. This product accelerates and enhances saccharification in mash for better extract efficiency and a larger proportion of fermentables in wort, without loss of malt flavor. Its flavor is malty-sweet, and is used for pilsner, lager, and all other beer types. view less | |
| Sunson® HTAA | Sunson Industry Group Co., Ltd. | Sunson® HTAA is a high temperature α amylase which made from the best strain of Bacillus licheniformis through deep fermentation and extraction technique. It speeds up the fermentation reducing any processing time, decreases formation of non-fermenting su...view more Sunson® HTAA is a high temperature α amylase which made from the best strain of Bacillus licheniformis through deep fermentation and extraction technique. It speeds up the fermentation reducing any processing time, decreases formation of non-fermenting sugars, and is very stable with low pH environment. Since it has an excellent heat resistance it is used in applications such as alcohol, beer, organic acid, etc. view less | |
| Panodan® 140 K | DuPont Danisco | Panodan® 140 K is a Kosher-certified blend of diacetyl tartaric acid ester of mono-diglycerides (DATEM), wheat starch and alpha amylase. Calcium sulfate and calcium silicate are added as anti-caking agents. The enzyme complex exhibits its main activity on...view more Panodan® 140 K is a Kosher-certified blend of diacetyl tartaric acid ester of mono-diglycerides (DATEM), wheat starch and alpha amylase. Calcium sulfate and calcium silicate are added as anti-caking agents. The enzyme complex exhibits its main activity on the hemicellulose of flour. It is produced by fermentation of selected fungal microorganisms. This product is ideally used in yeast-raised bread and doughnuts. view less | |
| Doh-Tone® | Corbion | Doh-Tone® is an enzyme supplement for flour. It improves gas production and gas retention in dough, leading to an improved loaf volume. Doh-Tone® is an alternative to malted-barley flour, as a flour treatment. It is a concentrated enzyme premix which is s...view more Doh-Tone® is an enzyme supplement for flour. It improves gas production and gas retention in dough, leading to an improved loaf volume. Doh-Tone® is an alternative to malted-barley flour, as a flour treatment. It is a concentrated enzyme premix which is standardized to contain specific levels of amylase and protease activity. Unlike malted barley flour, Doh-Tone® will not support insect activity. view less | |
| Organic Rice Flour, Hydrolyzed | Interquell GmbH | Organic Rice Flour, Hydrolyzed comes from inspected organic farms. Product is a enzymatic starch hydrolisation of organic rice flour with alpha-amylase and following drying by drum dryer. White powder's main benefit is that it allows a flavour-neutral gr...view more Organic Rice Flour, Hydrolyzed comes from inspected organic farms. Product is a enzymatic starch hydrolisation of organic rice flour with alpha-amylase and following drying by drum dryer. White powder's main benefit is that it allows a flavour-neutral grain to be used in drinks, baby food, fruit preparations, fillings and soups. With its excellent sprinkling qualities and high solubility in both cold and hot liquids. view less | |
| Doh-Tone® 2 | Corbion | Doh-Tone® 2 is an enzyme supplement. When added to flour, it improves gas production and gas retention in dough, resulting in a greater loaf volume. Doh-Tone® 2 is an alternative to barley malted flour, as a flour treatment. It is a concentrated enzyme pr...view more Doh-Tone® 2 is an enzyme supplement. When added to flour, it improves gas production and gas retention in dough, resulting in a greater loaf volume. Doh-Tone® 2 is an alternative to barley malted flour, as a flour treatment. It is a concentrated enzyme premix which is standardized to contain specific levels of amylase activity. Unlike malted barley flour, Doh-Tone® 2 will not support insect activity. view less | |
| 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 ...view more 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. view less | |
| High DU Wheat Malt Flour | Muntons Malted Ingredients | Muntons™ High DU Wheat Malt is a cream colored, diastatic malt flour derived from malted wheat with a pleasant, slightly sweet and malty flavor profile. It offers higher levels of enzyme activity (alpha amylase activity), enabling reduced inclusion levels...view more Muntons™ High DU Wheat Malt is a cream colored, diastatic malt flour derived from malted wheat with a pleasant, slightly sweet and malty flavor profile. It offers higher levels of enzyme activity (alpha amylase activity), enabling reduced inclusion levels. It also delivers increased volume, improved crust color, additional crust texture, improved crumb softness and stickiness, and enhanced fermentation. It is recommended for bakery blends and baked goods such as bread, crackers, specialty breads, and bread sticks. view less | |
| Beerzym AMYL | Erbslöh Geisenheim AG | Beerzym AMYL is a liquid special enzyme for starch liquefaction in brewing with malt and raw grain portions (adjuncts) in infusion mashing. The enzyme is produced from a specially selected strain of Bacillus subtilis. The main activity of the enzyme is ba...view more Beerzym AMYL is a liquid special enzyme for starch liquefaction in brewing with malt and raw grain portions (adjuncts) in infusion mashing. The enzyme is produced from a specially selected strain of Bacillus subtilis. The main activity of the enzyme is based on an α-amylase (1,4-α-D-glucan glucanohydrolase: EC 3.2.1.1). Beerzym AMYL is tested by specialized laboratories for purity and quality. As an endo-enzyme Beerzym AMYL hydrolyzes 1,4-α-D-glycosidic bonds within the starch molecule. Products formed hereby are α-limit dextrines and oligosaccharides. view less | |
| Beerzym COMBI | Erbslöh Geisenheim AG | Beerzym COMBI is an enzyme combination preparation consisting of thermolabile and thermostable fungal-ß-glucanase, as well as a fungal amylase for glucan and starch degradation for the improvement of the filtration capacity and performance in breweries. B...view more Beerzym COMBI is an enzyme combination preparation consisting of thermolabile and thermostable fungal-ß-glucanase, as well as a fungal amylase for glucan and starch degradation for the improvement of the filtration capacity and performance in breweries. Beerzym COMBI improves filtration capacity and performance during beverage filtration and thus equally increases the total capacity. Beerzym COMBI acts on colloidally dissolved substances in the beverage, specially α-and ß-glucans, moreover on polyphenols and proteins which may lead to reduced filter throughput, respectively to a clogging of the filter. view less | |
| Organic Oat Flour, Hydrolised | Interquell GmbH | Organic Oat Flour, Hydrolised is a starch hydrolysate generated with alpha-amylase. Forms a beige powder, its main benefit is that it allows a very valuable grain to be used in drinks, baby food, fruit preparations, fillings and soups. With its excellent ...view more Organic Oat Flour, Hydrolised is a starch hydrolysate generated with alpha-amylase. Forms a beige powder, its main benefit is that it allows a very valuable grain to be used in drinks, baby food, fruit preparations, fillings and soups. With its excellent sprinkling qualities and high solubility in both cold and hot liquids, this item has the benefit of low sedimentation and lack of retrogradation. This means a high take-up of carbohydrates without increasing the viscosity of the end product. "Organic oat flour, hydrolysed" meets the guidelines for inspected organic farming. view less | |
| Beerzym AMYL HT | Erbslöh Geisenheim AG | Beerzym AMYL HT is a liquid special enzyme for the liquefaction of starch in beer production with malt and adjuncts in starch degradation by decoction mashing method or in starch degradation with a cereal cooker at temperatures up to 95°C (203 °F). The en...view more Beerzym AMYL HT is a liquid special enzyme for the liquefaction of starch in beer production with malt and adjuncts in starch degradation by decoction mashing method or in starch degradation with a cereal cooker at temperatures up to 95°C (203 °F). The enzyme is produced from a specially selected strain of Bacillus licheniformis. The main activity of the enzyme is based on a thermostable α-amylase (1,4-α-D-glucan-glucanohydrolase: EC 3.2.1.1). Beerzym AMYL HT is tested by specialized laboratories for purity and quality. As an endo-enzyme Beerzym AMYL HT hydrolyzes 1,4-α-D-glycosidic bonds within the starch molecule. Products formed hereby are α-limit dextrines and oligosaccharides. view less | |
| Beerzym P7 | Erbslöh Geisenheim AG | Beerzym P7 is a special liquid enzyme for proteolysis in mashes with adjuncts at temperatures up to 55 °C (131 °F). The enzyme is produced from a specially selected strain of Bacillus subtilis. The main activity of the enzyme is based on a proteinase (EC ...view more Beerzym P7 is a special liquid enzyme for proteolysis in mashes with adjuncts at temperatures up to 55 °C (131 °F). The enzyme is produced from a specially selected strain of Bacillus subtilis. The main activity of the enzyme is based on a proteinase (EC 3.4.24.4). In addition to this Beerzym P7 contains non-standardized amounts of valuable bacterial α-amylase und β-glucanase. Release of proteins to achieve the desired protein modification in the course of mashing of malt or malt with adjuncts and to secure sufficient amino acid provision for an improved yeast nutrition. As an endo-enzyme Beerzym P7 hydrolyzes peptide bonds under release of soluble peptides and assimilable amino acids. view less | |
| 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...view more 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. view less | |
| Fructozym® FLUX | Erbslöh Geisenheim AG | Fructozym® FLUX is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® FLUX possesses a...view more Fructozym® FLUX is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® FLUX possesses additional enzyme fractions which are specifically needed to eliminate destabilizing and filtration-inhibiting polymer juice colloids that cannot be decomposed by normal pectinases. Most efficiently, Fructozym® FLUX is applied, already in the course of juice treatment, in combination with a starch degrading, filament-free amylase, for instance Fructamyl® FHT. When juices are made from strongly stressed mash or pomace, or when special concentrates (Schorle base concentrate) are made, critical cell wall colloids and rhamnogalacturonan are decomposed by Fructozym® FLUX. view less | |
| Beerzym CRYSTAL | Erbslöh Geisenheim AG | Beerzym CRYSTAL is a liquid special enzyme for the prevention and removal of colloidal haze in green beer. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on an α-amylase (1,4-α-D-gluc...view more Beerzym CRYSTAL is a liquid special enzyme for the prevention and removal of colloidal haze in green beer. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on an α-amylase (1,4-α-D-glucan-glucanohydrolase: EC 3.2.1.1) well effective in the pH-range of beer, also at low temperatures. It provides the prevention and decomposition of colloidal haze in green beer (e. g. glycogen). As an endo-enzyme Beerzym CRYSTAL hydrolyses 1,4-α-glycosidic bonds in starch and dextrins which particularly occur in green beers, produced by using portions of unmalted barley or produced from 100 % unmalted barley. In this process glucose is split off and may lead, with incorrect dosages, to taste modification (intensified impression of sweetness). Moreover microbiological stability is reduced with incorrect additions. view less | |
| Beerzym AMYL ST | Erbslöh Geisenheim AG | Beerzym AMYL ST is a special liquid enzyme for the liquefaction of starch in beer production with malt and adjuncts when the starch degradation is carried through in a cereal cooker at extremely high temperatures up to 105 °C (221 °F). These high temperat...view more Beerzym AMYL ST is a special liquid enzyme for the liquefaction of starch in beer production with malt and adjuncts when the starch degradation is carried through in a cereal cooker at extremely high temperatures up to 105 °C (221 °F). These high temperatures are necessary when starch granules with small cells (e.g. millet) are present and for starch liquefaction in mashes with low pH-values around pH 5.0. The enzyme is produced from a specially selected strain of Bacillus stearothermophilus. The main activity of the enzyme is based on a thermostable, acid tolerant α-amylase (1,4-α-D-glucan-glucanohydrolase: EC 3.2.1.1). It provides liquefaction of the gelatinized, broken down starch in brewing mashes with temperatures of up to 105 °C (221 °F). Beerzym AMYL ST also works very well at pH-values up to pH 5.0. As an endo-enzyme Beerzym AMYL ST hydrolyzes 1,4-α- D-glycosidic bonds within the starch molecule. Products formed hereby are α-limit dextrines and oligosaccharides. view less | |
| Distizym® AG ALPHA | Erbslöh Geisenheim AG | Distizym® AG ALPHA is a combination enzyme which is applied in alcohol production of distilling mashes derived from farinaceous materials for the saccharification of the liquefied starch. The enzyme is produced from specially selected strains of Aspergill...view more Distizym® AG ALPHA is a combination enzyme which is applied in alcohol production of distilling mashes derived from farinaceous materials for the saccharification of the liquefied starch. The enzyme is produced from specially selected strains of Aspergillus niger and Aspergillus oryzae. The main activity of the enzyme is based on a fungal glucoamylase (exo-1,4-α-D-glucosidase: EC.3.2.1.3.) and a fungal α-amylase (1,4-α-D-glucan-glucanohydrolase: EC.3.2.1.1.). As endo enzyme the amylolytic enzymatic activities of Distizym® AG ALPHA hydrolyse 1,4-α-D-glycosidic bonds within the starch molecule and, at the same time, progressively the 1,4-α- D-glycosidic bonds of starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process maltose and D-glucose units are split off. Additionally, also the 1,6-α-D-glycosidic bonds of the amylopectin are cleaved. The enzyme is applied at temperatures of up to 60 °C and is effective in a pH-range of 4.0-5.5. 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 | |
| Beerzym MINICAL | Erbslöh Geisenheim AG | Beerzym MINICAL is a special liquid enzyme for the saccharification of residual dextrins to fermentable glucose and thus to improve the final fermentation degree in dietetic beer brewing with miminized calorie content. The enzyme is produced from a specia...view more Beerzym MINICAL is a special liquid enzyme for the saccharification of residual dextrins to fermentable glucose and thus to improve the final fermentation degree in dietetic beer brewing with miminized calorie content. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a glucoamylase (exo-1,4-α-D-glucosidase: EC 3.2.1.3). It provides the Saccharification of residual dextrins to the largest possible extent to improve the final fermentation degree in dietetic beer brewing. Beerzym MINICAL gradually hydrolyzes 1,4-α-D-glycosidic bonds in starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process D-glucose units are split off. The enzyme equally splits up the 1,6-α-Dglycosidic bonds of amylopectin. view less | |
| Beerzym MULTI | Erbslöh Geisenheim AG | Beerzym MULTI is a special liquid enzyme used for beer production from malts with low enzyme activity and/or for brewing with large amounts of unmalted barley or other cereal adjuncts in the grist in infusion mashing. The enzyme is produced from specially...view more Beerzym MULTI is a special liquid enzyme used for beer production from malts with low enzyme activity and/or for brewing with large amounts of unmalted barley or other cereal adjuncts in the grist in infusion mashing. The enzyme is produced from specially selected strains of Bacillus subtilis, Talaromyces emersonii and Penicillium funiculosum. The main activity of the enzyme is based on an α-amylase (1,4-α-D-glucan-glucanohydrolase: EC 3.2.1.1), a neutral proteinase (EC 3.4.24.4 and different β-glucanases (endo-1,3(4)-β-D-glucanase:EC 3.2.1.6 and endo-1,4 β-glucanase: EC 3.2.1.73)). The composition of the enzyme components is comparable to the enzyme complex of the malt. It causes the Exposure of proteins to achieve the desired protein modification in mashing at temperatures up to 60 °C (140 °F), thus ensuring a sufficient supply of amino acids for an improved yeast nutrition (increase of the FAN-value). Glucan degradation in mashes up to 85 °C (185 °F) for an improved lautering and filtration as well as for the liquefaction of the gelatinized, broken down starch in mashes up to 80 °C (176 °F). Proteins from unmalted barley and other cereal adjuncts cannot be utilized directly in the brewing process. Only by the neutral proteinase of Beerzym MULTI they are broken down accordingly. In this process the peptide bonds are cleaved under liberation of soluble peptides and assimilable amino acids. view less | |
| Endozym® Alphamyl SB1 | AEB Group | Endozym® Alphamyl SB1 is an enzymatic preparation acting at higher temperatures than those normal allowed for other bacterial amylases. It reduces the viscosity of the cereal mash and promotes the extraction of a more concentrated wort, increasing yield d...view more Endozym® Alphamyl SB1 is an enzymatic preparation acting at higher temperatures than those normal allowed for other bacterial amylases. It reduces the viscosity of the cereal mash and promotes the extraction of a more concentrated wort, increasing yield during the mashing-in stage. Endozym® Alphamyl SB1 is used in the food industry as a processing aid in the liquefaction of starch. view less | |
| Sunson® WEM-007 | Sunson Industry Group Co., Ltd. | Sunson® WEM-007 is cultured from Aspergillus niger and developed from advanced strain through cultivation, fermentation and extraction technique. Sunson® WEM-007 reduces the viscosity of grape juice by decomposing the juice’s pectin. It enhances the flavo...view more Sunson® WEM-007 is cultured from Aspergillus niger and developed from advanced strain through cultivation, fermentation and extraction technique. Sunson® WEM-007 reduces the viscosity of grape juice by decomposing the juice’s pectin. It enhances the flavor and color of red wine and prevents the production of turbidity over the stockpile period and therefore stability. It is used primarily in red wine. view less | |
| Uneks Co. Enzim Fungal Alfa Amilaz | Beyab Gıda Mühendislik Ürünleri Ltd. Şti. | Uneks Co Enzim Fungal Alfa Amilaz is an enzyme preparation of microbial origin which is standardized with food-grade components. Product is a yellowish-brownish powder used in yeast raised products and made through standardized amylolytic enzyme preparat...view more Uneks Co Enzim Fungal Alfa Amilaz is an enzyme preparation of microbial origin which is standardized with food-grade components. Product is a yellowish-brownish powder used in yeast raised products and made through standardized amylolytic enzyme preparation. view less | |
| Fructozym® Flow UF | Erbslöh Geisenheim AG | Fructozym® Flow UF is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Fructozym® Flow UF provides complete pectin degradation in the juice to...view more Fructozym® Flow UF is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Fructozym® Flow UF provides complete pectin degradation in the juice to prepare for good clarification and filtration, enhanced stability of juices rich in colloids derived from stressed mashes, increase of flux rate of ultrafiltration plants and prolonged operating time of the membranes between two cleaning cycles, reduction of foam stabilizing and filtration inhibiting neutral colloids in special applications (e.g. base concentrate for schorle (fruit punch). Besides its efficient pectinase main activity, Fructozym® Flow UF possesses additional enzyme fractions which are specifically needed to eliminate destabilizing and filtration-inhibiting polymer juice colloids that cannot be decomposed by normal pectinases. Most efficiently, Fructozym® Flow UF is applied, already in the course of juice treatment, in combination with a starch degrading, filament-free amylase, for instance Fructamyl® FHT. When juices are made from strongly stressed mash or pomace, or when special concentrates (Schorle base concentrate) are made, critical cell wall colloids and rhamnogalacturonan are decomposed by Fructozym® Flow UF. view less | |
| Distizym® AG | Erbslöh Geisenheim AG | Distizym® AG is a special enzyme which is applied in alcohol production for saccharification of mashes containing liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a...view more Distizym® AG is a special enzyme which is applied in alcohol production for saccharification of mashes containing liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a glucoamylase (exo-1,4-α-D-glucosidase: EC.3.2.1.3.). It provides extensive saccharification of liquefied starch to fermentable D-glucose units. Distizym® AG progressively hydrolyses 1,4-α-D-glycosidic bonds of starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process D-glucose units are split off. The enzyme also cleaves the 1,6-α-glycosidic bonds of amylopectin, yet with reduced conversion rate. view less | |
| Distizym® AG-7 | Erbslöh Geisenheim AG | Distizym® AG-7 is a special enzyme which is applied in alcohol production for the saccharification of mashes which contain liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is b...view more Distizym® AG-7 is a special enzyme which is applied in alcohol production for the saccharification of mashes which contain liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a glucoamylase (exo-1,4-α-D-glucosidase: EC.3.2.1.3.). Distizym® AG-7 progressively hydrolyses 1,4-α-D-glycosidic bonds of starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process D-glucose units are split off. The enzyme also cleaves the 1,6-α-glycosidic bonds of amylopectin, yet with reduced conversion rate. view less | |
| Fructamyl® HT-300 | Erbslöh Geisenheim AG | Fructamyl® HT-300 is a liquid, highly concentrated amylolytic enzyme preparation for starch degradation in pome fruit juices. Fructamyl® HT-300 hydrolyses the a-1,4-glycosidic bonds of starch. Only by complete degradation of starch the clarification of th...view more Fructamyl® HT-300 is a liquid, highly concentrated amylolytic enzyme preparation for starch degradation in pome fruit juices. Fructamyl® HT-300 hydrolyses the a-1,4-glycosidic bonds of starch. Only by complete degradation of starch the clarification of the juices becomes possible and secondary haze is prevented. On principle amylases are only able to decompose dissolved starch. By thermal treatment, e.g. high-temperature storage, flash pasteurization, concentration (temp. >70°C), the starch contained in the fresh juice is gelatinized and dissolved. In stored, starch containing juices and concentrates part of the dissolved starch crystallizes again during storage time (retrogradation). The retrograded starch which is not degradable by enzymatic treatment is usually fined out during clarification. The degradation of dissolved starch is effected by adding Fructamyl® HT-300 either during cold clarification (15-20°C) or during hot clarification (45-55°C). view less | |
| Fructamyl® FCT | Erbslöh Geisenheim AG | Fructamyl® FCT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of cold clarification of pome fruit juices, preventing the formation of filamentous cloudiness. Contrary to undissolved...view more Fructamyl® FCT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of cold clarification of pome fruit juices, preventing the formation of filamentous cloudiness. Contrary to undissolved starch, dissolved starch cannot be fined out or filtered off. Consequently, the enzymatic degradation of the starch in solution by means of Fructamyl® FCT is absolutely necessary for the production of clear juices and concentrates. Fructamyl® FCT provides for facilitated clarification, unproblematic filtration and prevents from secondary haze. At temperatures around 20 °C, Fructamyl® FCT can be securely applied for starch degradation. Fructamyl® FCT was specially developed under the aspect that filamentous cloudiness, even at high dosages that are particularly required for the processing of premature apples can be avoided. The enzyme protein of Fructamyl® FCT is removed during clarification/fining. If juices and concentrates are stored without starch degradation, the starch present in dissolved form at the beginning of storage, crystallizes during storage (retrogradation). view less | |
| Fructamyl® FHT | Erbslöh Geisenheim AG | Fructamyl® FHT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of hot clarification of pome fruit juices, preventing the formation of filamentous cloudiness. The stability of the pro...view more Fructamyl® FHT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of hot clarification of pome fruit juices, preventing the formation of filamentous cloudiness. The stability of the product at high temperatures and low pH- values corresponds to the stability of amyloglucosidases. Due to the specially developed structure of the active enzyme protein, even high dosages do not cause filamentous cloudiness. view less | |
| Sunson® GA | Sunson Industry Group Co., Ltd. | Sunson® GA is a glucoamylase (Glucan 1,4-α-glucosidase) that comes from Aspergillus niger through cultivation and extraction technique. Sunson® GA catalyzes the hydrolysis of starch. It can also decompose alpha-1.4 heteroside from the non-reductive end of...view more Sunson® GA is a glucoamylase (Glucan 1,4-α-glucosidase) that comes from Aspergillus niger through cultivation and extraction technique. Sunson® GA catalyzes the hydrolysis of starch. It can also decompose alpha-1.4 heteroside from the non-reductive end of starch molecules in order to form glucose view less | |
| Malted Wheat Flour | Gemef Industries | Malted Wheat Flour is made from select malted flours that are chosen for their enzymatic potency. It is rich in alpha-amylases, which acts on the volume and improves the texture of the soft part in breads. Malted Wheat Flour is used mainly in bread produc...view more Malted Wheat Flour is made from select malted flours that are chosen for their enzymatic potency. It is rich in alpha-amylases, which acts on the volume and improves the texture of the soft part in breads. Malted Wheat Flour is used mainly in bread producing food applications. view less | |
| DigeZyme® | Sabinsa Europe GmbH | DigeZyme® is a multi-enzyme blend containing amylases, proteases, cellulase, lipase, and lactase. It helps to improve digestion and absorption of foods. It helps lower the toxic load in the system generated by undigested food, supports digestive health, s...view more DigeZyme® is a multi-enzyme blend containing amylases, proteases, cellulase, lipase, and lactase. It helps to improve digestion and absorption of foods. It helps lower the toxic load in the system generated by undigested food, supports digestive health, supports healthy immune functions, and helps maintain healthy body composition. This product can be used in tablets, capsules, and in powder form. view less | |
| Toasted Malted Wheat Flour | Gemef Industries | Toasted Malted Wheat Flour is a functional flour. This product is derived from malted wheat flour and has a toasted taste. It is rich in alpha-amylases, which acts on the volume and improves texture of the soft part in breads. This product functions to en...view more Toasted Malted Wheat Flour is a functional flour. This product is derived from malted wheat flour and has a toasted taste. It is rich in alpha-amylases, which acts on the volume and improves texture of the soft part in breads. This product functions to enhance the taste and color of breads and biscuits. Toasted Malted Wheat Flour is used mainly in bread and biscuit producing food applications. view less |
