| Bromelain | A to Z Nutrition International Inc. | Bromelain is a nutritional supplement. This product is most commonly used in nutraceutical and nutritional supplement applications. | |
| 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. | |
| 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...Vea Mas 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%). Vea Menos | |
| 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...Vea Mas 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%). Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| 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...Vea Mas 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. Vea Menos | |
| Papainase® NA | AEB Group | Papainase® NA is a special agent used for beer stabilization. It contains an enzymatic preparation based on papain that is able to carry out a strong and selective proteolitic activity. Papainase NA partially breaks down the proteinaceous substances and m...Vea Mas Papainase® NA is a special agent used for beer stabilization. It contains an enzymatic preparation based on papain that is able to carry out a strong and selective proteolitic activity. Papainase NA partially breaks down the proteinaceous substances and micropolypeptides responsible for the colloidal clouding of beer. The action of Papainase® NA is aimed to the demolition of specific proteins present in the production intermediate, the molecules which are responsible for depreciation in beer. Vea Menos | |
| PEPTIDASE R | Amano Enzyme | PEPTIDASE R is a bitterless protein hydrolysate that is a light reddish brown to reddish brown powder for use in food processing. Kosher grade available. | |
| PROTEASE M "AMANO" | Amano Enzyme | PROTEASE M "AMANO" is a protein Hydrolysate that is light yellowish-light brownish powder for use in food processing. Kosher grade available. | |
| PROTEASE P "AMANO" 6 | Amano Enzyme | PROTEASE P "AMANO" 6 is a protein Hydrolysate that is light yellowish-light brownish powder for use in food processing. Kosher grade available. | |
| PROTIN SD-AC10F | Amano Enzyme | PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react suffici...Vea Mas PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react sufficiently even under the exist of the chelating agent like EDTA or polyphosphoric acid. Vea Menos | |
| PROTIN SD-AY10F | Amano Enzyme | PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react suffici...Vea Mas PROTIN SD-AC10F is an alkaline protease (EC 3.4.21.62) preparation derived from Bacillus licheniformis. The enzyme catalyzes the hydrolysis of protein. PROTIN SD-AC10F is effective and stable in a wide range from neutral to alkaline and can react sufficiently even under the exist of the chelating agent like EDTA or polyphosphoric acid. Vea Menos | |
| PROTIN SD-NY10 | Amano Enzyme | PROTIN SD-NY10 is a bacterial neutral protease (EC 3.4.24.28) preparation derived from Bacillus amyloliquefaciens. The enzyme catalyzes the hydrolysis of protein. | |
| PROTIN SD-PC10F | Amano Enzyme | PROTIN SD-PC10F is a bacterial neutral protease (EC 3.4.24.28) preparation derived from Bacillus amyloliquefaciens. The enzyme catalyzes the hydrolysis of protein. | |
| Rennet Casein (Fresh Curd) | Interfood Ingredients Ltd | Rennet Casein (Fresh Curd) is a food additive manufactured from fresh pasteurized skimmed cow’s milk, which is enzymatically coagulated. It is a dried granular, free-flowing powder with a high protein content. It has a variety of applications in the manuf...Vea Mas Rennet Casein (Fresh Curd) is a food additive manufactured from fresh pasteurized skimmed cow’s milk, which is enzymatically coagulated. It is a dried granular, free-flowing powder with a high protein content. It has a variety of applications in the manufacturing of food products, including sports nutrition, cheese, yogurt, energy bars, drinks and meat. Rennet Casein (Fresh Curd) is also used as a functional ingredient to stabilize emulsions and for the manufacturing of fat filleds, toppings and foamers. Vea Menos | |
| Rennet Paste Type Provo 100 (Soluble Purified Rennet Paste) | Clerici-Sacco Group | Rennet Paste Type Provo 100 (Soluble Purified Rennet Paste) is a suitable product to produce piquant and semi-piquant cheeses obtained from cow, sheep and goat milk. It is a brown paste extracted from the stomachs of unweaned kids and, to a smaller extent...Vea Mas Rennet Paste Type Provo 100 (Soluble Purified Rennet Paste) is a suitable product to produce piquant and semi-piquant cheeses obtained from cow, sheep and goat milk. It is a brown paste extracted from the stomachs of unweaned kids and, to a smaller extent, from unweaned lambs. It is soluble and ready-to-use without alterations of the characteristic composition both of the curdling enzymes and of the lipases. The high content of lipases, which hydrolyse milk fat releasing free fatty acids, gives its typical flavour to the cheese. Vea Menos | |
| Rennet Powder 20/80 | Clerici-Sacco Group | Rennet Powder 20/80 is a granular beige powder that may have colour variation, but this does not influence on the clotting activity. This product is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at t...Vea Mas Rennet Powder 20/80 is a granular beige powder that may have colour variation, but this does not influence on the clotting activity. This product is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at the origin. It has a shelf life of one year and is ideal in the food industry for quality cheese production. Rennet Powder 20/80 has a composition of Chymosin (20%) and Bovine Pepsin (80%). Vea Menos | |
| Rennet Powder 50/50 | Clerici-Sacco Group | Rennet Powder 50/50 is a granular beige powder that may have colour variation. but this does not influence on the clotting activity. This product is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at t...Vea Mas Rennet Powder 50/50 is a granular beige powder that may have colour variation. but this does not influence on the clotting activity. This product is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at the origin. Rennet Powder 50/50 has a strength of 1:90.000 to 1:125.000 and 830 to 1250 IMCU/g. It has a composition of Chymosin (50%) and Bovine Pepsin (50%). Vea Menos | |
| Rennet Powder 70/30 | Clerici-Sacco Group | Rennet Powder 70/30 is a granular beige powder that may have colour variation, but this does not influence the clotting activity. This product has a strength of 1:100.000 to 1:125.000 and 890 to 1200 IMCU/g. It is a natural rennet free from colouring matt...Vea Mas Rennet Powder 70/30 is a granular beige powder that may have colour variation, but this does not influence the clotting activity. This product has a strength of 1:100.000 to 1:125.000 and 890 to 1200 IMCU/g. It is a natural rennet free from colouring matters, flavourings or other additives, and is ideal in the food industry for quality cheese production. Rennet Powder 70/30 has a shelf life of one year is in the original sealed containers, and stored in a cool and dry place. Vea Menos | |
| Rennet Powder 90/10 | Clerici-Sacco Group | Rennet Powder 90/10 is a granular beige powder that may have colour variation, but this has no influence on the clotting activity. It has a strength of 1:100.000 to 1:145.000 and 870 to 1390 IMCU/g. This product has a composition of Chymosin (90%) and Bov...Vea Mas Rennet Powder 90/10 is a granular beige powder that may have colour variation, but this has no influence on the clotting activity. It has a strength of 1:100.000 to 1:145.000 and 870 to 1390 IMCU/g. This product has a composition of Chymosin (90%) and Bovine Pepsin (10%). Rennet Powder 90/10 is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at the origin. This product is used in the food industry for quality cheese production. Vea Menos | |
| Rennet Powder 96/4 | Clerici-Sacco Group | Rennet Powder 96/4 has a composition of Chymosin (96%) and Bovine Pepsin (4%). This product is a granular beige powder that may have colour variation, but this has not influence on the clotting activity. It has a strength of 1:90.000 to 1:160.000 and 765 ...Vea Mas Rennet Powder 96/4 has a composition of Chymosin (96%) and Bovine Pepsin (4%). This product is a granular beige powder that may have colour variation, but this has not influence on the clotting activity. It has a strength of 1:90.000 to 1:160.000 and 765 to 1620 IMCU/g. Rennet Powder 96/4 is a natural rennet obtained from very young calves stomachs, and used in the food industry for quality cheese production. Vea Menos | |
| SQzyme PS L | Suntaq International Ltd. | SQzyme PS L is a light brown liquid acid protease enzyme derived from Aspergillus niger through submerged fermentation. It hydrolyzes peptide bonds that link amino acids together forming the protein while under low pH. It is used in food applications such...Vea Mas SQzyme PS L is a light brown liquid acid protease enzyme derived from Aspergillus niger through submerged fermentation. It hydrolyzes peptide bonds that link amino acids together forming the protein while under low pH. It is used in food applications such as juice purification. Vea Menos | |
| SQzyme PS P | Suntaq International Ltd. | SQzyme PS P is a tawny powder Acid Protease enzyme derived from Aspergillus niger through submerged fermentation. SQzyme PS P conducts proteolysis by hydrolysis of the peptide bonds that link amino acids together in the polypeptide chain forming the prote...Vea Mas SQzyme PS P is a tawny powder Acid Protease enzyme derived from Aspergillus niger through submerged fermentation. SQzyme PS P conducts proteolysis by hydrolysis of the peptide bonds that link amino acids together in the polypeptide chain forming the protein. It is used in the beer brewing industry and alcohol industry. Vea Menos | |
| Sternzym BK Protease | SternEnzym | Sternzym BK Protease is an enzyme that softens the gluten, stabilizes the shape, and browns. It is used in biscuits and crackers. | |
| THERMOASE C160 | Amano Enzyme | THERMOASE C160 is a bacterial neutral metalloprotease (EC 3.4.24.27) preparation derived from Bacillus stearothermophilus (Bacillus thermoproteolyticus Var. Rokko). The enzyme catalyzes the hydrolysis of protein. THERMOASE C160 has an excellent ther...Vea Mas THERMOASE C160 is a bacterial neutral metalloprotease (EC 3.4.24.27) preparation derived from Bacillus stearothermophilus (Bacillus thermoproteolyticus Var. Rokko). The enzyme catalyzes the hydrolysis of protein. THERMOASE C160 has an excellent thermal stability and can be used at almost 80°C especially in the presence of calcium. Vea Menos | |
| THERMOASE PC10F | Amano Enzyme | THERMOASE PC10F is a bacterial neutral metalloprotease (EC 3.4.24.27) preparation derived from Bacillus stearothermophilus (Bacillus thermoproteolyticus Var. Rokko). The enzyme catalyzes the hydrolysis of protein. THERMOASE PC10F has an excellent th...Vea Mas THERMOASE PC10F is a bacterial neutral metalloprotease (EC 3.4.24.27) preparation derived from Bacillus stearothermophilus (Bacillus thermoproteolyticus Var. Rokko). The enzyme catalyzes the hydrolysis of protein. THERMOASE PC10F has an excellent thermal stability and can be used at almost 80°C especially in the presence of calcium. Vea Menos | |
| Trypsin VI | Bioseutica Group | Trypsin VI is a refined trypsin enzyme that is produced from porcine pancreas. Its primary function is to act as a digestive enzyme for proteins in the human body which makes it effective in food applications for the purpose of hydrolyzing proteins. Tryps...Vea Mas Trypsin VI is a refined trypsin enzyme that is produced from porcine pancreas. Its primary function is to act as a digestive enzyme for proteins in the human body which makes it effective in food applications for the purpose of hydrolyzing proteins. Trypsin VI is used in functional foods and nutraceutical foods or supplements. Vea Menos | |
| UMAMIZYME | Amano Enzyme | UMAMIZYME is a proteolytic enzyme preparation developed for protein hydrolyzates rich in amino acids that comes in a light reddish brown to reddish brown powder for food processing applications. |
