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Addzyme CALB 163G Advanced Enzyme Technologies Ltd Addzyme CALB 163G is an immobilized Candida Antartica lipase B for interesterification and transesterification reactions in food applications.
Addzyme CALB 165G Advanced Enzyme Technologies Ltd Addzyme CALB 165G is an immobilized Candida Antartica lipase B for interesterification and transesterification reactions in food applications.
Addzyme TL 162F Advanced Enzyme Technologies Ltd Addzyme TL 162F is an immobilised Thermomyces Lanuginosus lipase for interesterification and transesterification reactions in food applications.
Addzyme TL 165G Advanced Enzyme Technologies Ltd Addzyme TL 165G is an immobilised Thermomyces Lanuginosus lipase for interesterification and transesterification reactions in food applications.
Alkaline Lipase LBK B400 Leveking Enzymes Alkaline Lipase LBK B400 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder typically used in baked goods. This product can improve softness and crust color, extend shelf life of the baked goo...展開 Alkaline Lipase LBK B400 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder typically used in baked goods. This product can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, and give it better crumb structure along with more volume and visual appeal. 收起
Alkaline Lipase LBK B900 Leveking Enzymes Alkaline Lipase LBK B900 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder, and it can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, and...展開 Alkaline Lipase LBK B900 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder, and it can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, and provide better crumb structure along with more volume and visual appeal. 收起
Alkaline Lipase LBK BX300 Leveking Enzymes Alkaline Lipase LBK BX300 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder, and it can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, an...展開 Alkaline Lipase LBK BX300 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder, and it can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, and provide better crumb structure along with more volume and visual appeal. 收起
Alkaline Lipase LBK N300 Leveking Enzymes Alkaline Lipase LBK N300 is a white to creamy powder primarily used to make noodles and pastas. It can improve the surface smoothness and fineness of pastas, enhance the flexibility, elasticity, and tenacity of noodles, and finally to help prolong the she...展開 Alkaline Lipase LBK N300 is a white to creamy powder primarily used to make noodles and pastas. It can improve the surface smoothness and fineness of pastas, enhance the flexibility, elasticity, and tenacity of noodles, and finally to help prolong the shelf life. 收起
Alkaline Lipase LBK S200 Leveking Enzymes Alkaline Lipase LBK S200 is a white to creamy powder primarily used to make Mantou which is a steamed bread. This product can enlarge Mantou volume and internal structure, improve the flavor and taste, extend the shelf life, and to whiten the Mantou.
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,...展開 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%. 收起
Calzyme LIP Calpro Foods Pvt. Ltd. Calzyme LIP increases dough stability for excellent loaf volume. It also improves whiteness and crumb structure. Calzyme LIP partly replaces emulsifiers in recipes.
KM450 Lipase DuPont Danisco KM450 Lipase is a natural dairy flavor enzyme. This product reduces bitterness and ripening time, and modifies flavor intensity in mature goat-type cheese applications.
Kesozym Lipase SternEnzym Kesozym Lipase 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...展開 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%. 收起
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...展開 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%. 收起
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...展開 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%. 收起
Lipase Shanghai Freemen Lifescience Co., Ltd Lipase has a CAS number of 92-48-8. This product is a food additive that is widely used in bread, noodles and steamed bread. It helps to decompose fat in dough, replace or reduce the use of emulsifier, increase the whitening, quality of flour, loaf volume...展開 Lipase has a CAS number of 92-48-8. This product is a food additive that is widely used in bread, noodles and steamed bread. It helps to decompose fat in dough, replace or reduce the use of emulsifier, increase the whitening, quality of flour, loaf volume and improve crumb structure, and enhance the stability of dough. 收起
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...展開 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. 收起
Lipase Yiming Biological Products Co.,Ltd Lipase is a pale white to yellow enzyme preparation powder produced through the fermentation of rhizopus. This product is commonly used to replace or reduce the use of emulsifiers, enhance dough stability, whiten and increase the quality of flour, increas...展開 Lipase is a pale white to yellow enzyme preparation powder produced through the fermentation of rhizopus. This product is commonly used to replace or reduce the use of emulsifiers, enhance dough stability, whiten and increase the quality of flour, increase bread loaf volume, and improve bread crumb structure. 收起
Lipase 30 G Advanced Enzyme Technologies Ltd Lipase 30 G is a triacylglycerol lipase enzyme produced by controlled fermentation of Candida Rugosa and it is suitable for processing dairy fats and oils.
Lipase 300 DuPont Danisco Lipase 300 is a natural dairy flavor enzyme. This product reduces bitterness and ripening time, and modifies flavor intensity in Romano and Provalone cheese applications.
Lipase 400 DuPont Danisco Lipase 400 is a natural dairy flavor enzyme. This product reduces bitterness and ripening time, and modifies flavor intensity in Romano and Provalone cheese applications.
Lipase 500 DuPont Danisco Lipase 500 is a natural dairy flavor enzyme. This product reduces bitterness and ripening time, and modifies flavor intensity in Romano and Provalone cheese applications.
Lipase 57 LFU Chr. Hansen - Colors & Blends (EU) Lipase 57 LFU is composed of lipase extract from the throats of calves, kid goats, and sheep. It differs from Lipase Calf 57 LFU which contains pure calf lipase. It can be used in aged cheeses such as feta, pecorino, parmesan, and romano to enhance flavor...展開 Lipase 57 LFU is composed of lipase extract from the throats of calves, kid goats, and sheep. It differs from Lipase Calf 57 LFU which contains pure calf lipase. It can be used in aged cheeses such as feta, pecorino, parmesan, and romano to enhance flavor. This product is used to enhance cheese flavors. 收起
Lipase 600 DuPont Danisco Lipase 600 is a natural dairy flavor enzyme. This product reduces bitterness and ripening time, and modifies flavor intensity in mozzarella, provolone, feta, asiago, blue, and parmesan cheese applications.
Lipase Calf 57 LFU Chr. Hansen - Colors & Blends (EU) Lipase Calf 57 LFU is composed of pure calf lipase extracted from the throat of calves. It can be used in aged cheeses such as feta, pecorino, parmesan and romano to enhance flavor. This product is used to enhance the flavor of cheeses.
Lipase Kid Goat ST20 Chr. Hansen - Colors & Blends (EU) Lipase Kid Goat ST20 is composed of lipase extract from the throat gland of kid goats and calves. It differs from Lipase 57 LFU which also contains lamb lipase and is provided at a higher strength. It can be used in aged cheeses such as feta, pecorino, p...展開 Lipase Kid Goat ST20 is composed of lipase extract from the throat gland of kid goats and calves. It differs from Lipase 57 LFU which also contains lamb lipase and is provided at a higher strength. It can be used in aged cheeses such as feta, pecorino, parmesan and romano to enhance flavor. This product is used to enhance flavor in cheeses. 收起
Lipomod™ 34P Biocatalysts Lipomod™ 34P is used in egg white production. It acts on lipids degrading them enzymatically to ensure that any fat from the egg yolk is destroyed so that the egg white maintains full foaming capacity. It can be used in conjunction with other Biocatalysts...展開 Lipomod™ 34P is used in egg white production. It acts on lipids degrading them enzymatically to ensure that any fat from the egg yolk is destroyed so that the egg white maintains full foaming capacity. It can be used in conjunction with other Biocatalysts enzymes such as Glucose Oxidase (G789L). LipomodTM 34P is derived from the yeast Candida cylindracea (rugosa). It contains both lipase and esterase activity and is broadly active producing mild flavours but more specific for short chain fatty acids, particularly C4. It is active against all 3 positions on the triglyceride molecule with both hard and soft fats. Since it is a non animal product it useful for vegetarian and kosher products. This product is a white to off white powder. 收起
Lipomod™ 36P Biocatalysts Lipomod™ 36P can be used in dietetic formulations to relieve the symptoms of digestive disorders. Lipase enzymes attack dietary fats and oils in the small intestine to produce simpler fatty acids and glycerol. These are taken up by the intestinal mucosa a...展開 Lipomod™ 36P can be used in dietetic formulations to relieve the symptoms of digestive disorders. Lipase enzymes attack dietary fats and oils in the small intestine to produce simpler fatty acids and glycerol. These are taken up by the intestinal mucosa and utilised by the body to generate energy. Lipomod™ 36P is supplied as a standardised powder convenient for tablet and capsule production. It has good stability between pH 3 and 8 and so if taken orally with a meal will survive passage through the stomach into the small intestine where it is not inactivated by bile salts. This product is a white to off white powder. 收起
Lipomod™ 691P Biocatalysts Lipomod™ 691P is a mixed fungal lipase. Commonly, EMC is produced using lipases of animal origins, hence this fungal product is well suited to markets where animal-free alternatives are desired. Products made using this lipase may be sold to vegetarian an...展開 Lipomod™ 691P is a mixed fungal lipase. Commonly, EMC is produced using lipases of animal origins, hence this fungal product is well suited to markets where animal-free alternatives are desired. Products made using this lipase may be sold to vegetarian and kosher markets. Lipomod™ 691P preferentially hydrolyses medium and long chain fatty acids. Lipases hydrolyse triglycerides to liberate fatty acids. These fatty acids have strong flavour characteristics and are responsible for the flavours associated with cheese products. These enzymes are widespread throughout nature and have different degrees of activity to varying substrate triglycerides. For Enzyme Modified Cheese (EMC) they can be used to produce concentrated specific flavours. This product is an off-white to light brown powder. 收起
Lipomod™ 768P – L768P Biocatalysts Lipomod™ 768P is a mixed fungal esterase. It contains both lipase and esterase activity. It is active against all 3 positions on the triglyceride molecule, hydrolysing short, medium and long chain fatty acids. It is useful for producing ‘waxy’ or brown fl...展開 Lipomod™ 768P is a mixed fungal esterase. It contains both lipase and esterase activity. It is active against all 3 positions on the triglyceride molecule, hydrolysing short, medium and long chain fatty acids. It is useful for producing ‘waxy’ or brown flavour notes in EMC’s. Since it is a non animal product it useful for vegetarian and kosher products. This product is an off-white to beige powder. Lipases and esterases hydrolyse triglycerides to liberate fatty acids. These fatty acids have strong flavour characteristics and are responsible for the flavours associated with many products derived from both dairy and non dairy fats. These enzymes are widespread throughout nature and have different degrees of activity to varying substrate triglycerides. For Enzyme Modified Cheese (EMC) they can be used to produce concentrated specific flavours. 收起
Lipomod™ 801MDP Biocatalysts Lipomod™ 801MDP is a mixed fungal lipase with a carefully selected low level of protease activity. It is a microbial alternative to porcine pancreatic lipase. Since it is a non-animal product L801MDP is suitable for vegetarian, kosher and halal products. ...展開 Lipomod™ 801MDP is a mixed fungal lipase with a carefully selected low level of protease activity. It is a microbial alternative to porcine pancreatic lipase. Since it is a non-animal product L801MDP is suitable for vegetarian, kosher and halal products. L801MDP has been specifically designed to match the flavour profile of pancreatin lipase, characterised by: intense free fatty acid flavours with some sweaty, brothy and sulphur undertone notes. This product is an off-white to pale brown powder. Lipases hydrolyse triglycerides to liberate free fatty acids (FFA). These enzymes are widespread throughout nature and they possess different activities and specificities towards triacylglycerol substrates (fat). The free fatty acid profile (amount and type of FFA) contributes to the difference in flavour from one cheese to another. For Enzyme Modified Cheese (EMC), lipases are used to produce specific concentrated flavours. Lipomod™ 801MDP can be suitable for use in other flavour applications. 收起
Pastazym Lipase SternEnzym Pastazym Lipase is an enzyme that is stable when boiled, provides smoother surfaces, a better appearance and sensory properties of fresh and dried pasta and optimizes colour. It is used in pasta and instant noodles.
Phospholipase A2 Bioseutica Group Phospholipase A2 (PA2) is an enzyme derived from porcine pancreas. It serves as a catalyst in the hydrolysis of fatty acids. This product is used for enzymatic degumming of vegetable oil.
SEBake L80 Advanced Enzyme Technologies Ltd SEBake L80, fungal lipase preparation for dough strengthening, improved whiteness and finer crumb structure.
SEBrew LP Advanced Enzyme Technologies Ltd SEBrew LP is a lipase preparation for haze clarification in high adjunct mashing in brewing applications.
SQzyme LS P Suntaq International Ltd. SQzyme LS P is a highly concentrated Lipase, which is produced from refined fungal strain Aspergillus oryzae by submerged liquid fermentation. It modifies the natural lipids in flour to strengthen the dough and can be used as a flour improver.
Spiceit™ MR Chr. Hansen - Colors & Blends (EU) Spiceit™ MR is a pure, standardized microbial lipase produced by submerged fermentation using an aspergillus oryzae strain. It can be used in shorter-ripened Italian style cheeses to accelerate flavor development. Spiceit™ MR is used to enhance cheese fla...展開 Spiceit™ MR is a pure, standardized microbial lipase produced by submerged fermentation using an aspergillus oryzae strain. It can be used in shorter-ripened Italian style cheeses to accelerate flavor development. Spiceit™ MR is used to enhance cheese flavors. 收起
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 ...展開 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. 收起
Sunson® SBE-01X Sunson Industry Group Co., Ltd. Sunson® SBE-01X is a xylanase which made from the best strain of Bacillus subtilis. It is a kind of purified endo-bacteria-xylanase. Sunson® SBE-01X has a powdery appearance with good fluidity and normal fermentation odor. It shortens the time of dough fo...展開 Sunson® SBE-01X is a xylanase which made from the best strain of Bacillus subtilis. It is a kind of purified endo-bacteria-xylanase. Sunson® SBE-01X has a powdery appearance with good fluidity and normal fermentation odor. It shortens the time of dough formation and stabilization. It can be applied in bread, beer, juice, and wine. 收起