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Α-GALACTOSIDASE DS Amano Enzyme U.S.A. Co., Ltd. Α-GALACTOSIDASE DS hydrolyses undigestable sugars such as stachyoseand raffinose. It is very stable in a wide range of pH (3.0 – 9.0) and its optimum pH is around 4.5.
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
ACID PROTEASE DS Amano Enzyme U.S.A. Co., Ltd. ACID PROTEASE DS is an enzyme preparation produced by Aspergillus niger fermentation under current Good Manufacturing Practices and is used in food processing applications.
Acid Stable Protease (SAPU/g) American Laboratories Inc. Acid Stable Protease (SAPU/g) is an enzyme derived from the fungus Aspergillus niger. It is typically utilized for low pH applications in the pharmaceutical, food and feed industries. This product is food grade and kosher.
Acrylaway® 3500 BG Novozymes Acrylaway® 3500 BG is an off white granulate that is both low dusting and free flowing. In this product, the key enzyme activity is provided by asparaginase that hydrolyzes L-asparagine to L-asparatate and ammonia. The active component is readily soluble ...view more Acrylaway® 3500 BG is an off white granulate that is both low dusting and free flowing. In this product, the key enzyme activity is provided by asparaginase that hydrolyzes L-asparagine to L-asparatate and ammonia. The active component is readily soluble in water at all concentrations that occur in normal usage. Standardization components can cause turbidity in solution. view less
Acrylaway® 3500 BG Wheat Free Novozymes Acrylaway® 3500 BG Wheat Free is recommended for gluten free applications. It is used to reduce the formation of acrylamide by converting the amino acid asparagine to aspartic acid. This product is primarily formed as a by-product of Maillard reactions be...view more Acrylaway® 3500 BG Wheat Free is recommended for gluten free applications. It is used to reduce the formation of acrylamide by converting the amino acid asparagine to aspartic acid. This product is primarily formed as a by-product of Maillard reactions between the amino acid asparagine and reducing sugars. This typically occurs at temperatures about 100°C and is responsible for important color and flavor development in friend and baked starchy products. view less
Acrylaway® BeFree 3500 L Novozymes Acrylaway® BeFree 3500 L is recommended for applications where the preservative benzoate is not desirable. It is used to reduce the formation of acrylamide by converting the amino acid asparagine to aspartic acid. This product is primarily formed as a by-...view more Acrylaway® BeFree 3500 L is recommended for applications where the preservative benzoate is not desirable. It is used to reduce the formation of acrylamide by converting the amino acid asparagine to aspartic acid. This product is primarily formed as a by-product of Maillard reactions between the amino acid asparagine and reducing sugars. This typically occurs at temperatures about 100°C and is responsible for important color and flavor development in friend and baked starchy products. view less
Acrylaway® CB L Novozymes Acrylaway® CB L is an effective asparaginase that significantly reduces acrylamide formation in coffee. In an industry that is sensitive to social and environmental sustainability, health is also a priority. With Acrylaway® CB L, coffee producers can offe...view more Acrylaway® CB L is an effective asparaginase that significantly reduces acrylamide formation in coffee. In an industry that is sensitive to social and environmental sustainability, health is also a priority. With Acrylaway® CB L, coffee producers can offer consumers great-tasting coffee containing significantly less acrylamide. view less
Acrylaway® L Novozymes Acrylaway® L is a liquid product produced by fermentation of a microorganism which is self-cloned according to the EU definition. The enzyme protein is separated and purified from the production organism. This product is recommended to reduce acrylamide f...view more Acrylaway® L is a liquid product produced by fermentation of a microorganism which is self-cloned according to the EU definition. The enzyme protein is separated and purified from the production organism. This product is recommended to reduce acrylamide for french fries and other potato based snacks. view less
ALBAMAX Liquid Clerici-Sacco Group ALBAMAX Liquid is a milk clotting enzyme produced by fermentation of Aspergillus niger var. awamori. This product has an Enzymatic composition of 100% chymosin. It is a colourless to amber liquid, with a specific odour. ALBAMAX Liquid has a strength of ≥ ...view more ALBAMAX Liquid is a milk clotting enzyme produced by fermentation of Aspergillus niger var. awamori. This product has an Enzymatic composition of 100% chymosin. It is a colourless to amber liquid, with a specific odour. ALBAMAX Liquid has a strength of ≥ 600 IMCU/ml, a pH level of 5,5 – 6,0, and a sodium chloride level of ≥ 10 %(w/v). view less
ALBAMAX Powder Clerici-Sacco Group ALBAMAX Powder is a milk clotting enzyme produced by fermentation of Aspergillus niger var. awamori. This product has an Enzymatic composition of 100% chymosin. It is a light brown-grey powder, with a specific odour. ALBAMAX Powder has a strength of ≥ 1.8...view more ALBAMAX Powder is a milk clotting enzyme produced by fermentation of Aspergillus niger var. awamori. This product has an Enzymatic composition of 100% chymosin. It is a light brown-grey powder, with a specific odour. ALBAMAX Powder has a strength of ≥ 1.800 IMCU/g. It has a shelf life of two years. view less
Alkaline Protease American Laboratories Inc. Alkaline Protease is an enzyme preparation produced by the controlled fermentation of Bacillus licheniformis. This product, a serine-type endoproteinase, produces primarily peptides and polypeptides. Proteins from animal and vegetable sources as well as “...view more Alkaline Protease is an enzyme preparation produced by the controlled fermentation of Bacillus licheniformis. This product, a serine-type endoproteinase, produces primarily peptides and polypeptides. Proteins from animal and vegetable sources as well as “soil”- type proteins such as fecal matter and food residues are vulnerable to attack by Alkaline Protease. This is used for protein hydrolysis in alkaline conditions. 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
AMT 1.2L - MALTOTRIOSE FORMING AMYLASE Amano Enzyme U.S.A. Co., Ltd. AMT 1.2L - MALTOTRIOSE FORMING AMYLASE is a clear, brownish liquid. It is a new kind of syrup which is stable in acid and high temperature conditions and who's viscosity is low as well. it also resists crystallization and is valuable as a humectant.
AMYLASE DS Amano Enzyme U.S.A. Co., Ltd. Amylase DS is an enzyme preparation produced by an unique fermentation process of a selected strain of Aspergillus oryzae under Good Manufacturing Practices. Amylase DS las a high saccharification activity on starch. Amylase DS is a high amylolytic enzyme...view more Amylase DS is an enzyme preparation produced by an unique fermentation process of a selected strain of Aspergillus oryzae under Good Manufacturing Practices. Amylase DS las a high saccharification activity on starch. Amylase DS is a high amylolytic enzyme preparation used in food processing applications. view less
β-Glucanase Winovazyme Biological Science & Technology Co., Ltd. β-Glucanase is an incision enzyme made through liquid fermentation and extraction. This product appears as a water soluble buff powder and is used in beer production to reduce malt viscosity, improve filtering performance, speed, and malt brightness and t...view more β-Glucanase is an incision enzyme made through liquid fermentation and extraction. This product appears as a water soluble buff powder and is used in beer production to reduce malt viscosity, improve filtering performance, speed, and malt brightness and to improve colloid stability. view less
Beta Glucanase American Laboratories Inc. Beta Glucanase is an enzyme, which is derived from the fungus Trichoderma longibrachiatum. The enzyme is useful in hydrolyzing beta glucans –oligosaccharides of three and four glucose units.
Bromelain A to Z Nutrition International Inc. Bromelain is a nutritional supplement. This product is most commonly used in nutraceutical and nutritional supplement applications.
Bromelain 2400 GDU American Laboratories Inc. Bromelain 2400 GDU is a proteolytic enzyme preparation isolated from the pineapple stem, and appears as an off-white to light yellow fine powder. This enzyme is used for broad specificity protein hydrolysis. Bromelain 2400 GDU has 2,400 gelatin digestion ...view more Bromelain 2400 GDU is a proteolytic enzyme preparation isolated from the pineapple stem, and appears as an off-white to light yellow fine powder. This enzyme is used for broad specificity protein hydrolysis. Bromelain 2400 GDU has 2,400 gelatin digestion units which is more potent than Bromelain 80 GDU. view less
Bromelain 2400 GDU Charkit Chemical Company Bromelain 2400 GDU is a fine yellow powder. Avoid exposure to sunlight and high temperatures.
Bromelain 80 GDU American Laboratories Inc. Bromelain 80 GDU is a proteolytic enzyme preparation isolated from the pineapple stem, and appears as an off-white to light yellow fine powder. This enzyme is used for broad specificity protein hydrolysis.
C M Enzyme Corbion C M Enzyme is a standardized blend of fungal enzymes for use in baking where a portion of the flour is pre-fermented, like Sponge-Dough, Flour Brews or Liquid Ferments. It is most effective when added directly to sponges or brews. Optimum dough and bread ...view more C M Enzyme is a standardized blend of fungal enzymes for use in baking where a portion of the flour is pre-fermented, like Sponge-Dough, Flour Brews or Liquid Ferments. It is most effective when added directly to sponges or brews. Optimum dough and bread properties are attained when C M Enzyme is used in combination with Caravan® standardized oxidation products, for example the Dependox® and Doughmaker lines. view less Request Sample
Calf Lipases Clerici-Sacco Group Calf Lipases is a light beige powder that has been obtained only from the basis tongue calf glands suspended on sodium chloride and/or milk powder and whey powder. Calf Lipase creates a delicate but very noticeable flavour, similar to the scent of butter,...view more Calf Lipases is a light beige powder that has been obtained only from the basis tongue calf glands suspended on sodium chloride and/or milk powder and whey powder. Calf Lipase creates a delicate but very noticeable flavour, similar to the scent of butter, and lightly spicy. This product is meant to produce piquant cheeses. Calf Lipases has a pH level of 6,20 - 6,50, in solution 1%, and a humidity point of max. 5%. view less
Cellulase American Laboratories Inc. Cellulase is an enzyme derived from the fermentation of a selected strain of Trichodema longibrachiatum. This product is characterized by its ability to modify, hydrolyze, or degrade the carbohydrate cellulose. Cellulase contains all three enzymatic activ...view more Cellulase is an enzyme derived from the fermentation of a selected strain of Trichodema longibrachiatum. This product is characterized by its ability to modify, hydrolyze, or degrade the carbohydrate cellulose. Cellulase contains all three enzymatic activities (endo- and exo-cellulase and beta-glucosidase activities) required to achieve complete cellulose hydrolysis. Other significant side activities include β-glucanase, pectinase and arabinoxylanase. Typical applications include releasing bound water from absorbent gums, filtration improvement, viscosity reduction, degradation and modification of soluble gums and fiber, and freeing materials from enveloping cellulosic matrices. Cellulase can be used for both partial or complete hydrolysis, depending on dosage and conditions. view less
Cellulase ProFood International, Inc. Cellulase is an enzyme produced mainly by fungi, bacteria, and protozoans that catalyze the cellulolysis (or hydrolysis) of cellulose. This product is most commonly used as a food additive to increase the body's ability to absorb nutrients.
CELLULASE DS Amano Enzyme U.S.A. Co., Ltd. Cellulase DS is a cellulolytic enzyme preparation produced by a unique fermentation process of a selected strain of ASpergillus niger under Good Manufacturing Practices. Cellulase DS has a high activity of CMC-ase. Cellulase DS also contains C1-ase and β-...view more Cellulase DS is a cellulolytic enzyme preparation produced by a unique fermentation process of a selected strain of ASpergillus niger under Good Manufacturing Practices. Cellulase DS has a high activity of CMC-ase. Cellulase DS also contains C1-ase and β-glucosidase. This ingredient is used in food processing applications. view less
CLERIZYMA - Lysozyme hydrochloride E 1105 Clerici-Sacco Group CLERIZYMA - Lysozyme hydrochloride E 1105 is a clear and almost colourless liquid, exclusively made of extract from hen egg whites. It is easily soluble without excessive stirring which could impair its activity.The granular formulation of Clerizyma reduc...view more CLERIZYMA - Lysozyme hydrochloride E 1105 is a clear and almost colourless liquid, exclusively made of extract from hen egg whites. It is easily soluble without excessive stirring which could impair its activity.The granular formulation of Clerizyma reduces its dispersion in the environment and the risk of being accidentally inhaled by operators. Additionally its formulation in granules makes weighing easier. This product has a shelf life of six months, and is ideally used in the food industry. view less
CrackerVantage Corbion CrackerVantage is an enzyme dough conditioner that improves the quality of a wide range of crackers. It can reduce a manufacturers fermentation time and/or allow them to convert to a straight dough. It also acts as a dough conditioner giving the dough th...view more CrackerVantage is an enzyme dough conditioner that improves the quality of a wide range of crackers. It can reduce a manufacturers fermentation time and/or allow them to convert to a straight dough. It also acts as a dough conditioner giving the dough the necessary rheology through the manufacturing process. CrackerVantage allows for up to 8 hours of lost time tolerance, eliminating dough wastage from mechanical breakdowns. It also enhances the strength of the crackers post-bake aiding in less breakage during packaging. view less Request Sample
CrackerVantage Concentrate Corbion CrackerVantage Concentrate is a highly concentrated enzymatic dough conditioner that improves the quality of crackers. It can reduce a manufacturers fermentation time and/or allow them to convert to a straight dough. It also acts as a dough conditioner gi...view more CrackerVantage Concentrate is a highly concentrated enzymatic dough conditioner that improves the quality of crackers. It can reduce a manufacturers fermentation time and/or allow them to convert to a straight dough. It also acts as a dough conditioner giving the dough the necessary rheology through the manufacturing process and alows for up to 8 hours of lost time tolerance, eliminating dough wastage from mechanical breakdowns. It enhances the strength of the crackers post-bake aiding in less breakage during packaging. view less Request Sample
Dairyzym Lactase SternEnzym Dairyzym Lactase is an enzyme that aids in the break-down of lactose, prevents crystallization and gritty mouth-feel of lactose, and improves its structure. It is used in milk, yogurt, dairy ice, and condensed milk.
DEAMIZYME 50000G Amano Enzyme U.S.A. Co., Ltd. Deamizyme 50000G is a 5’-Adenylic deaminase produced by Aspergillus melleus fermentation. This enzyme has strong 5’-Adenylic deaminase activity, which converts 5’-Adenylic acid (AMP) into the flavour enhancer 5’-Inosinic acid (IMP). Together with Amano’s ...view more Deamizyme 50000G is a 5’-Adenylic deaminase produced by Aspergillus melleus fermentation. This enzyme has strong 5’-Adenylic deaminase activity, which converts 5’-Adenylic acid (AMP) into the flavour enhancer 5’-Inosinic acid (IMP). Together with Amano’s Enzyme RP-1G which hydrolyzes RNA to nucleotides, Deamizyme 50000G can transform yeast extract to natural flavour potentiators. view less
DENAZYME GY2 NAGASE & CO., LTD. DENAZYME GY2 is a pure, microbial lactase with functionality for lactose hydrolysis. It can be used in a variety of applications, including for lactose-free milk products, giving sweetness. DENAZYME GY2 fermented by Kluyveromyces is Kosher and Halal certi...view more DENAZYME GY2 is a pure, microbial lactase with functionality for lactose hydrolysis. It can be used in a variety of applications, including for lactose-free milk products, giving sweetness. DENAZYME GY2 fermented by Kluyveromyces is Kosher and Halal certificated product and meets non-GMO demand. view less
DIASTASE DS Amano Enzyme U.S.A. Co., Ltd. Diastase DS is an enzyme preparation produced from barley malt extraction and purification under current Good Manufacturing Practices. Diastase DS has a high α-amylase activity and saccharification activity. This is an ingredient for use in food processin...view more Diastase DS is an enzyme preparation produced from barley malt extraction and purification under current Good Manufacturing Practices. Diastase DS has a high α-amylase activity and saccharification activity. This is an ingredient for use in food processing. view less
Endozym® Active AEB Group Endozym® Active is a pectolytic enzyme based on concentrated pectinase, indicated for the treatment of grapes and for the clarification of musts and wines. Endozym® Active accelerates pressing, clarification and filtration processes, as it decreases their...view more Endozym® Active is a pectolytic enzyme based on concentrated pectinase, indicated for the treatment of grapes and for the clarification of musts and wines. Endozym® Active accelerates pressing, clarification and filtration processes, as it decreases their speed and reduces, because of its peculiar enzymatic activity. 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
ENZYME RP-1G Amano Enzyme U.S.A. Co., Ltd. Enzyme RP-1G is a 5’-Phosphodiesterase preparation produced by Penicillium citrinum fermentation. Enzyme RP-1G can hydrolyze RNA to 5’-nucleotides. The nucleotide 5’-GMP is a well known natural flavour enhancer. Together with Amano’s Deamizyme 50000...view more Enzyme RP-1G is a 5’-Phosphodiesterase preparation produced by Penicillium citrinum fermentation. Enzyme RP-1G can hydrolyze RNA to 5’-nucleotides. The nucleotide 5’-GMP is a well known natural flavour enhancer. Together with Amano’s Deamizyme 50000G which converts the nucleotide 5’-AMP to the flavour enhancer 5’-IMP, Enzyme RP-1G can transform yeast extracts to natural flavour enhancer. 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
Fungal Amylase American Laboratories Inc. Fungal Amylase is an alpha-amylase derived from the fungus Aspergillus oryzae. It cleaves α-1, 4 glucan bonds. This is a food grade product typically utilized in the baking industry for the improvement of loaf volume and texture. It is also utilized to in...view more Fungal Amylase is an alpha-amylase derived from the fungus Aspergillus oryzae. It cleaves α-1, 4 glucan bonds. This is a food grade product typically utilized in the baking industry for the improvement of loaf volume and texture. It is also utilized to increase the amount of fermentable sugar available for yeast. view less
Fungal Lactase American Laboratories Inc. Fungal Lactase is an enzyme derived from the fungus Aspergillus oryzae. It hydrolyzes lactose (4-o-beta-D-galactopyranosyl-Dglucose) and produces beta-D-galactose and alpha-D-glucose. This is a food grade product typically utilized in dairy and pharmaceut...view more Fungal Lactase is an enzyme derived from the fungus Aspergillus oryzae. It hydrolyzes lactose (4-o-beta-D-galactopyranosyl-Dglucose) and produces beta-D-galactose and alpha-D-glucose. This is a food grade product typically utilized in dairy and pharmaceutical applications. view less
Fungal Lipase American Laboratories Inc. Fungal Lipase is an enzyme derived from the fungus Rhizopus oryzae. This is a food grade product typically utilized in the pharmaceutical, food and feed industries. Sodium taurocholate is not required for lipolytic activation. This lipase is non-specific.
Fungal Protease American Laboratories Inc. Fungal Protease (HUT) is an enzyme derived from the fungus Aspergillus oryzae var. The enzyme exhibits both exo- and endo- peptidase activities. This is a food grade product with broad substrate specificity able to efficiently hydrolyze most soluble prote...view more Fungal Protease (HUT) is an enzyme derived from the fungus Aspergillus oryzae var. The enzyme exhibits both exo- and endo- peptidase activities. This is a food grade product with broad substrate specificity able to efficiently hydrolyze most soluble proteins. Performance is excellent on both animal and vegetable proteins. Fungal Protease (HUT) is supplied as a light tan to off-white powder which is readily miscible in water. view less
Fungamyl® 2500 SG Novozymes Fungamyl® 2500 SG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ens...view more Fungamyl® 2500 SG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ensures a fine and uniform crumb structure. The recommended dosage of this product is 2–10 ppm (5–25 FAU/kg flour). view less
Fungamyl® 4000 BG Novozymes Fungamyl® 4000 BG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ens...view more Fungamyl® 4000 BG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ensures a fine and uniform crumb structure. The recommended dosage of this product is 1–6 ppm (5–25 FAU/kg flour). view less
Fungamyl® 800 L Novozymes Fungamyl® 800 L is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ensur...view more Fungamyl® 800 L is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ensures a fine and uniform crumb structure. The recommended dosage of this product is 6–31 ppm (5–25 FAU/kg flour). view less
Fungamyl® Ultra BG Novozymes Fungamyl® Ultra BG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and en...view more Fungamyl® Ultra BG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ensures a fine and uniform crumb structure. The recommended dosage of this product is varied (5–25 FAU/kg flour). view less
Fungamyl® Ultra SG Novozymes Fungamyl® Ultra SG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and en...view more Fungamyl® Ultra SG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ensures a fine and uniform crumb structure. The recommended dosage of this product is varied (5–25 FAU/kg flour). view less
Glucoamylase Winovazyme Biological Science & Technology Co., Ltd. Glucoamylase is derived from Aspergillus niger through liquid fermentation and extraction. This product comes as a snuff colored powder or brown liquid that is water soluble, and is used in the production of dry beer to improve fermentation degree.
GLUTAMINASE SD-C100S Amano Enzyme U.S.A. Co., Ltd. GLUTAMINASE SD-C100S is a glutaminase (EC 3.5.1.2) preparation derived from Bacillus amyloliquefaciens. It catalyzes the hydrolysis of L-glutamine to L-glutamic acid. GLUTAMINASE SD-C100S has excellent thermal stability, salt-resistance, and alcohol-resi...view more GLUTAMINASE SD-C100S is a glutaminase (EC 3.5.1.2) preparation derived from Bacillus amyloliquefaciens. It catalyzes the hydrolysis of L-glutamine to L-glutamic acid. GLUTAMINASE SD-C100S has excellent thermal stability, salt-resistance, and alcohol-resistance. view less
GODO-YNL2 Lactase Dupont Nutrition & Health GODO-YNL2 Lactase is an enzyme designed to reduce or eliminate lactose. This product is suitable for use in all dairy products wherever a lactose-free alternative is needed.
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.
Hemicellulase American Laboratories Inc. Hemicellulase is an enzyme which is derived from a fungal source. This enzyme is useful in hydrolyzing galactomannoglucans, mannans, and glucomannans. Supplied as a white to brown powder with a slight fermentation odor. The product is standardized to 400,...view more Hemicellulase is an enzyme which is derived from a fungal source. This enzyme is useful in hydrolyzing galactomannoglucans, mannans, and glucomannans. Supplied as a white to brown powder with a slight fermentation odor. The product is standardized to 400,000 HCU/g. and can be custom blended to any strength below that (minimum 5000HCU/g). Applications are fruit juices, wine, beer and baked goods. 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.
inovapure™ Bioseutica Group inovapure™ is a generic brand of the purified preparation of lysozyme. It has antibacterial activity combined with a-toxicity that makes it an important agent for applications in the food industry. Under certain conditions, either alone or in the presence...view more inovapure™ is a generic brand of the purified preparation of lysozyme. It has antibacterial activity combined with a-toxicity that makes it an important agent for applications in the food industry. Under certain conditions, either alone or in the presence of synergistic compounds, inovapure™ is highly effective against pathogens and food spoilage organisms. view less
Invertase American Laboratories Inc. Invertase is derived from non-genetically modified (non-GMO) production organism and is produced using non-GMO fermentation / processing ingredients. This product is standardized using PCR negative maltrodextrin from conventional waxy maize that has been ...view more Invertase is derived from non-genetically modified (non-GMO) production organism and is produced using non-GMO fermentation / processing ingredients. This product is standardized using PCR negative maltrodextrin from conventional waxy maize that has been grown, transported, and stored according to identity preservation practices. Used in the candy and ice cream industries to catalyze sucrose. view less
Kesozym Rennet SternEnzym Kesozym Rennet is an enzyme that aids the maturation of cheese, increases yield, improves taste, and has a preservative effect. It is used in cheese.
Kid Goat Lipases Clerici-Sacco Group Kid Goat Lipases is a light beige powder that is obtained only from the basis tongue kid goat glands suspended on sodium chloride and/or milk powder and whey powder. Kid Goat Lipase has a strong definite flavour, spicy, very similar to Italian provolone c...view more Kid Goat Lipases is a light beige powder that is obtained only from the basis tongue kid goat glands suspended on sodium chloride and/or milk powder and whey powder. Kid Goat Lipase has a strong definite flavour, spicy, very similar to Italian provolone cheese with a lingering and very noticeable aroma of goat’s milk. This product had a pH level of 6,20 - 6,50, in solution 1%, and a humidity point of max. 5%. view less
Kid/Lamb Lipase – Double Strength Clerici-Sacco Group Kid/Lamb Lipase – Double Strength is a light beige powder that has been obtained only from the basis tongue kid/lamb glands suspended on sodium chloride and/or milk powder and whey powder. Lamb Lipase gives a sharper and more pronounced flavour, typical o...view more Kid/Lamb Lipase – Double Strength is a light beige powder that has been obtained only from the basis tongue kid/lamb glands suspended on sodium chloride and/or milk powder and whey powder. Lamb Lipase gives a sharper and more pronounced flavour, typical of Pecorino Romano. It is very noticeable on the palate and with longlasting effect. It has a medium spiciness, and a strong definite flavour very similar to Italian Provolone cheese. This product has a pH level of 6,20 - 6,50, in solution 1%, and a humidity level of max. 5%. view less
KLEISTASE E5S Amano Enzyme U.S.A. Co., Ltd. KLEISTASE E5S is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus amyloliquefaciens. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce sol...view more KLEISTASE E5S is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus amyloliquefaciens. The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce soluble dextrins, reducing the high viscosity of the starch slurry anddecolourising the blue colour of the starch-iodine complex. The thermal stability of the enzyme is higher than those of α-amylase from fungal or animal sources. view less
KLEISTASE PL45 Amano Enzyme U.S.A. Co., Ltd. KLEISTASE PL45 is a pullulanase (EC 3.2.1.41) preparation derived from Bacillus brevis. It is also called a “debranching enzyme”. KLEISTASE PL45 hydrolyzes the α-1,6 glucosidic linkages of pullulan or amylopectin in starch. It can be used at over 60°C dur...view more KLEISTASE PL45 is a pullulanase (EC 3.2.1.41) preparation derived from Bacillus brevis. It is also called a “debranching enzyme”. KLEISTASE PL45 hydrolyzes the α-1,6 glucosidic linkages of pullulan or amylopectin in starch. It can be used at over 60°C during saccharification. view less
KLEISTASE SD80 Amano Enzyme U.S.A. Co., Ltd. KLEISTASE SD80 is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus amyloliquefaciens.The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce sol...view more KLEISTASE SD80 is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus amyloliquefaciens.The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce soluble dextrins, reducing the high viscosity of the starch slurry and decolourising the blue colour of the starch-iodine complex. The thermal stability of the enzyme is higher than those of α-amylase from fungal or animal sources. view less
KLEISTASE T10S Amano Enzyme U.S.A. Co., Ltd. KLEISTASE T10S 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...view more KLEISTASE T10S 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. KLEISTASE T10S is more stabilized in the presence of starch, calcium ions, and sodium ions, and is suitable for corn starch liquefaction which requires high treatment temperature of more than 100°C. view less
LACTASE 14-DS Amano Enzyme U.S.A. Co., Ltd. Lactase 14-DS is a dietary supplemental grade enzyme preparation produced by Aspergillus oryzae fermentation under current Good Manufacturing Practices. Lactase 14-DS hydrolyzes Lactose and produces β-D-Galactose and α-D-Glucose. It is used in food proces...view more Lactase 14-DS is a dietary supplemental grade enzyme preparation produced by Aspergillus oryzae fermentation under current Good Manufacturing Practices. Lactase 14-DS hydrolyzes Lactose and produces β-D-Galactose and α-D-Glucose. It is used in food processing applications. view less
Lactozym® Pure Novozymes Lactozym® Pure ensures the controlled elimination of lactose in milk and milk-based products to enable their safe digestion by almost everyone. The premium purity of the solution offers superior low-lactose products with significantly reduced risk of deve...view more Lactozym® Pure ensures the controlled elimination of lactose in milk and milk-based products to enable their safe digestion by almost everyone. The premium purity of the solution offers superior low-lactose products with significantly reduced risk of developing off-flavors. It also degrades lactose into glucose and galactose, making the products naturally sweeter. Ice cream additionally boasts a smoother, less grainy mouthfeel as no lactose crystals form in treated products. This product is available in a variety of formulation strengths, which allows for increased process flexibility. view less
Lamb Lipases Clerici-Sacco Group Lamb Lipases is a light beige powder that is obtained only from the basis tongue lamb glands suspended on sodium chloride and/or milk powder and whey powder. Every type of lipase provides its own characteristic flavour due to the different way each one of...view more Lamb Lipases is a light beige powder that is obtained only from the basis tongue lamb glands suspended on sodium chloride and/or milk powder and whey powder. Every type of lipase provides its own characteristic flavour due to the different way each one of them works, giving a sharper and more pronounced flavour, typical of Pecorino Romano. It is medium spicy, and is very noticeable on the palate, with longlasting effect. This product has a pH level of 6,20 - 6,50 in solution 1%, and a humidity of max. 5%. view less
LAMINEX® MaxFlow 4G Dupont Nutrition & Health LAMINEX® MaxFlow 4G is a brewing enzyme. This product optimizes mash separation and beer filtration, reduces the risk of off-flavor and filter bed collapse, and provides a high and consistent throughput in brewing and potable alcohol production.
Lipase Winovazyme Biological Science & Technology Co., Ltd. Lipase is a buff or white powder that is used in food production, mostly in breads. This product has good emulsifying performance, can strengthen gluten network, improve dough stability, increase product volume and taste of steamed bread products, and ext...view more Lipase is a buff or white powder that is used in food production, mostly in breads. This product has good emulsifying performance, can strengthen gluten network, improve dough stability, increase product volume and taste of steamed bread products, and extend shelf life. view less
Lipase 30 Powder American Laboratories Inc. Lipase 30 Powder is a fat-splitting enzyme derived from porcine pancreas glands. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off white to tan colored powder. Used in cheese and cheese flavors.
LIPASE A "AMANO" 12 Amano Enzyme U.S.A. Co., Ltd. LIPASE A "AMANO" 12 is light yellowish-light brownish powder for use in enzyme Modified Cheese (E.M.C.). Kosher grade available upon request.
LIPASE AY "AMANO" 30 Amano Enzyme U.S.A. Co., Ltd. LIPASE AY "AMANO" 30 is light yellowish-light brownish powder for use in enzyme Modified Cheese (E.M.C.). Kosher grade available upon request.
LIPASE AY "AMANO" 30G Amano Enzyme U.S.A. Co., Ltd. LIPASE AY "AMANO" 30G is light yellowish-light brownish powder for use in enzyme Modified Cheese (E.M.C.). Kosher grade available upon request.
LIPASE DF-DS Amano Enzyme U.S.A. Co., Ltd. Lipase DF-DS is a dietary supplemental grade Triacylglycerol Lipase produced by Rhizopus oryzae fermentation under Good Manufacturing Practices. It can hydrolyze short, medium and long fatty acids from 1, 2 and 3 positions of tri-, di- and monoglycerides....view more Lipase DF-DS is a dietary supplemental grade Triacylglycerol Lipase produced by Rhizopus oryzae fermentation under Good Manufacturing Practices. It can hydrolyze short, medium and long fatty acids from 1, 2 and 3 positions of tri-, di- and monoglycerides. Lipase DF-DS can be used to improve digestion. view less
LIPASE DS Amano Enzyme U.S.A. Co., Ltd. Lipase DS is a Triacylglycerol lipase ( E.C. No. 3.1.1.3, CAS No. 9001-62-1) manufactured by a unique fermentation process with a selected strain of Aspergillus niger under current Good Manufacturing Practices. Used in dietary supplement applications.
LIPASE G"AMANO" 50 Amano Enzyme U.S.A. Co., Ltd. LIPASE G"AMANO" 50 is a off white to brown powder and soluble in water for use in fats & oils processing.
LIPASE R "AMANO" Amano Enzyme U.S.A. Co., Ltd. LIPASE R "AMANO" is light yellowish-light brownish powder for use in enzyme Modified Cheese (E.M.C.). Kosher grade available upon request.
Liquid Rennet 20/80 Clerici-Sacco Group Liquid Rennet 20/80 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production. It is a natural rennet free from colouring matters, flavourings or other additives. Liquid Renne...view more Liquid Rennet 20/80 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production. It is a natural rennet free from colouring matters, flavourings or other additives. Liquid Rennet 20/80 has a composition of Chymosin (20%) and Bovine pepsine (80%). view less
Liquid Rennet 50/50 Clerici-Sacco Group Liquid Rennet 50/50 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production, and is a natural rennet free from colouring matters, flavourings or other additives. It has a co...view more Liquid Rennet 50/50 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production, and is a natural rennet free from colouring matters, flavourings or other additives. It has a composition of Chymosin (50%) and Bovine pepsine (50%). view less
Liquid Rennet 75/25 Clerici-Sacco Group Liquid Rennet 75/25 is a light, perfectly clear liquid, with a composition of Chymosin (75%) and Bovine pepsine (25%). This product is naturally obtained only from calf vells, and is ideal for the food industry for cheese production. This natural rennet i...view more Liquid Rennet 75/25 is a light, perfectly clear liquid, with a composition of Chymosin (75%) and Bovine pepsine (25%). This product is naturally obtained only from calf vells, and is ideal for the food industry for cheese production. This natural rennet is free from colouring matters, flavourings or other additives, and has a shelf life of 6 months. view less
Liquid Rennet 92/8 Clerici-Sacco Group Liquid Rennet 92/8 is a light, perfectly clear liquid, with a composition of Chymosin (92%) and Bovine pepsine (8%). This product is a natural rennet obtained only from calf vells, and the raw material is frozen and checked at the origin. It is ideal in t...view more Liquid Rennet 92/8 is a light, perfectly clear liquid, with a composition of Chymosin (92%) and Bovine pepsine (8%). This product is a natural rennet obtained only from calf vells, and the raw material is frozen and checked at the origin. It is ideal in the food industry for cheese production, and is free from colouring matters, flavourings or other additives. view less
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
LYSOBIER™ Bioseutica Group LYSOBIER™ is made with the all-natural enzyme Lysozyme which protects against lactic acid bacteria spoilage in non-pasteurized beers. It also serves as a natural solution to protect and conserve the yeast and extends the shelf life of high fermentation bo...view more LYSOBIER™ is made with the all-natural enzyme Lysozyme which protects against lactic acid bacteria spoilage in non-pasteurized beers. It also serves as a natural solution to protect and conserve the yeast and extends the shelf life of high fermentation bottled beers. LYSOBIER™ is used to make high fermentation and non-pasteurized bottle-conditioned beer. view less
LYSOLAC™ Bioseutica Group LYSOLAC™ is 100% pure Lysozyme which is a natural antimicrobial enzyme that reduces late blowing when used for making hard or semi-hard cheeses. It inhibits the growth of many Gram-positive bacteria by rupturing the peptidoglycan outer layer of the cell w...view more LYSOLAC™ is 100% pure Lysozyme which is a natural antimicrobial enzyme that reduces late blowing when used for making hard or semi-hard cheeses. It inhibits the growth of many Gram-positive bacteria by rupturing the peptidoglycan outer layer of the cell wall. LYSOLAC™ will not negatively affect the cultures, texture, flavor, or organoleptic qualities of cheese. It can be used to produce cheeses such as Edam, Gouda, Emmental, Swiss, Provolone, Romano, Montasio, Danbo, Asiago, Conte, Alpine types, and Manchego. view less
LYSOVIN™ Bioseutica Group LYSOVIN™ is a natural ingredient used to produce different qualities while making wine. It can control the onset of malolactic fermentation and contributes to the microbiological stability of wines. LYSOVIN™ prevents the growth of lactic acid bacteria whi...view more LYSOVIN™ is a natural ingredient used to produce different qualities while making wine. It can control the onset of malolactic fermentation and contributes to the microbiological stability of wines. LYSOVIN™ prevents the growth of lactic acid bacteria which can negatively affect wine by slowing fermentation and the adding to the production of compounds such as biogenic amines. It is used in the production of many various types of wines. view less
Maltase American Laboratories Inc. Maltase is a light tan powder extracted from barley malt (Hordeum vulgare) extraction and purification. It contains both alpha-amylase activity and saccharification activity.
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.
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
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 U.S.A. Co., Ltd. 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
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