| 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 | 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. | |
| 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 | |
| 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 | |
| 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 | |
| KLEISTASE E5S | Amano Enzyme | 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 SD80 | Amano Enzyme | 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 | |
| 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 | |
| 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 | |
| Sternzym Amylase | SternEnzym | Sternzym Amylase is an enzyme that stabilizes dough and gives greater raising power. It is used in bread, rolls, and baking improvers. | |
| Sternzym BK Xylanase | SternEnzym | Sternzym BK Xylanase is an enzyme that softens the gluten, stabilizes the shape, and browns. It is used in biscuits and crackers. | |
| Xylanase | American Laboratories Inc. | Xylanase acts on D-Xylan in a manner reminiscent of alpha and beta amylase on starch and results in the production of D-Xylose. Plant cell walls consist of large amounts of cellulose microfibrils embedded in a continuous phase of lignin, pectin, and hemic...view more Xylanase acts on D-Xylan in a manner reminiscent of alpha and beta amylase on starch and results in the production of D-Xylose. Plant cell walls consist of large amounts of cellulose microfibrils embedded in a continuous phase of lignin, pectin, and hemicellulose, with the hemicellulose fraction predominating. These non-starch polysaccharides are primary components of grains and grain products such as wheat, barley, and corncobs (up to 50% hemicellulose). Animal feeds frequently incorporate these hard to digest products. Considerable interest has developed in trying to break down the hemicellulose (xylan) portion to increase feed efficiency. Other uses are to reduce carbohydrates in baked goods, fruit juices, wine and vegetable oils. view less | |
| Xylanase | ProFood International, Inc. | Xylanase is a xylan degrading hydrolase enzyme that helps aid in digestion. It is available in powder, liquid, granular, and coated forms. This product finds use in a wide variety of food, beverage, and pharmaceutical applications. | |
| Xylanase | Winovazyme Biological Science & Technology Co., Ltd. | Xylanase is a food solid enzyme preparation which is made through liquid deep fermentation, membrane filter, ultrafiltration and pressure spray drying process. This product is a white powder used in bread and flour processing, beer brewing and health food...view more Xylanase is a food solid enzyme preparation which is made through liquid deep fermentation, membrane filter, ultrafiltration and pressure spray drying process. This product is a white powder used in bread and flour processing, beer brewing and health foods. view less | |
| Xylitol | Shandong Longlive Bio-Technology Co., Ltd | Xylitol is a white crystal or crystalline powder, sweet, with a sweetness equivalent to that of sucrose, soluble in water (160g/ml approximately) and slightly soluble in ethanol and methanol, with a melting point of 91℃-96℃, a boiling point of 216℃, and a...view more Xylitol is a white crystal or crystalline powder, sweet, with a sweetness equivalent to that of sucrose, soluble in water (160g/ml approximately) and slightly soluble in ethanol and methanol, with a melting point of 91℃-96℃, a boiling point of 216℃, and a calorific value of 16.72KJ/g (as the same with glucose). Xylitol is capable of inhibiting corrosion. Long-term retention of Xylitol in mouth can effectively prevent tooth decay. According to such a characteristic, Xylitol is extensively applied in gum confection, chewing gum, candy and chocolate, etc. view less |
