| Catalase | American Laboratories Inc. | Catalase is an enzyme derived from the fungus Aspergillus niger. It is available in both food and industrial grade versions. The food grade product complies with current FAO/WHO and FCC requirements. Catalase is used for the removal of hydrogen peroxide, ...view more Catalase is an enzyme derived from the fungus Aspergillus niger. It is available in both food and industrial grade versions. The food grade product complies with current FAO/WHO and FCC requirements. Catalase is used for the removal of hydrogen peroxide, which is used as both a bleaching agent and an antimicrobial. Safe removal of hydrogen peroxide is desired to prevent oxidation and to inhibit possible attachment of the substrate to stainless steel processing equipment. This is especially useful when proteinaceous substrates such as milk, egg, fish, and soy proteins are processed. Catalase quickly and safely removes residual hydrogen peroxide by converting it to oxygen and water (2H2O2→O2 + 2H2O). This process does not affect taste, texture, and aroma of the final product. view less | |
| Activa® STG-MS | Ajinomoto Food Ingredients | Activa® STG-MS is an enzyme preparation for the cross-linking of proteins found in food products. It has been designed specifically for use in pasta and wheat-based noodle applications to allow enhanced or consistent texture, both before and after cooking...view more Activa® STG-MS is an enzyme preparation for the cross-linking of proteins found in food products. It has been designed specifically for use in pasta and wheat-based noodle applications to allow enhanced or consistent texture, both before and after cooking. Specifically formulated to withstand the presence of oxygen, this product may be blended with wheat flour and stored for an extended time before use. view less | |
| Activa® GS | Ajinomoto Food Ingredients | Activa® GS is a cross-linking enzyme preparation that has been designed for use in a variety of food products, specifically for bonding food pieces such as red meat, poultry and seafood. It is allergen free and has improved bonding strength and wider hand...view more Activa® GS is a cross-linking enzyme preparation that has been designed for use in a variety of food products, specifically for bonding food pieces such as red meat, poultry and seafood. It is allergen free and has improved bonding strength and wider handling window when compared to other bonding preparations. The enhanced handling window allows processors to easily introduce the system into a commercial process. view less | |
| Activa® TI | Ajinomoto Food Ingredients | Activa® TI is a cross-linking enzyme preparation that has been designed for use in a variety of food products. It is certified Kosher and allergen free. It improves texture in products ranging from emulsified sausages and hams to yogurt. This product may ...view more Activa® TI is a cross-linking enzyme preparation that has been designed for use in a variety of food products. It is certified Kosher and allergen free. It improves texture in products ranging from emulsified sausages and hams to yogurt. This product may be used in food systems where sufficient protein is present to ensure proper cross-linking. view less |
