Food enzymes are natural proteins that serve as catalysts in the acceleration of biochemical reactions in food processing. They significantly enhance the quality, flavor, texture, and shelf life of numerous food products. In the baking industry, enzymes such as amylases and proteases improve dough handling and bread softness. In dairy processing, lactase breaks down lactose to produce lactose-free products with increased sweetness. Brewing utilizes enzymes like amylases that break starches down into fermentable sugars.
The result is maximization of alcohol yield. Application of Enzymes Fruit juice clarification- Pectinases lowers viscosity and enhances yield of juice. Further, Enzymes ensure the becomes eco-friendly, thereby reducing energy use, thus lowering the dependence on chemicals in additives, meeting consumer requirements for a product to be as natural and friendly as possible. As the food and beverage industry continues to innovate, its strategic use of enzymes stays integral to the production of high-quality, nutritious, and sustainable food products.
Our Products
Fungal Amylase (10,000-150,000 SKB U/g)
- Breaks down starch into sugars in baking, brewing, and syrup production.
Rennet (2,000-15,000 IMC U/g)
- Coagulates milk proteins, primarily used in cheese-making.
Lactase (2,000-100,000 ALU/g)
- Converts lactose into glucose and galactose for lactose-intolerant consumers.
Bacterial Amylase (2,000-50,000 BAU/g)
- Starch hydrolysis for brewing, baking, and syrup production.
Phospholipase (2,000-10,000 U/g)
- Improves dough strength and texture in baking; used in egg yolk lecithin processing.
Acid Protease (20,000-600,000 HUT/g)
- Aids in protein digestion, brewing, and soy sauce production.
Alkaline Protease (50,000-500,000 U/g)
- Used in protein hydrolysis for flavor and protein isolates.
Acid Protease (20,000-600,000 HUT/g)
- Aids in protein digestion, brewing, and soy sauce production.
Alkaline Protease (50,000-500,000 U/g)
- Used in protein hydrolysis for flavor and protein isolates.
Neutral Protease (25,000-50,000 PC U/g)
- Balances pH during digestion for enhanced protein utilization.
Lipase (10,000-200,000 FIP U/g)
- Hydrolyzes fats, used in baking, dairy, and flavor production.
Maltogenic Amylase (2,000-15,000 MAN U/g)
- Prolongs shelf life and enhances bread texture in baking.
Alpha-Galactosidase (1,500-30,000 GAL U/g)
- Reduces gas-producing sugars in beans and legumes.
Lipase (10,000-200,000 FIP U/g)
- Hydrolyzes fats, used in baking, dairy, and flavor production.
Maltogenic Amylase (2,000-15,000 MAN U/g)
- Prolongs shelf life and enhances bread texture in baking.
Alpha-Galactosidase (1,500-30,000 GAL U/g)
- Reduces gas-producing sugars in beans and legumes.
Acid Cellulase (10,000-200,000 CNC U/g)
- Enhances juice extraction and clarity in beverages.
Bromelain (600-2,400 GDU/g)
- Aids in protein digestion, meat tenderization, and anti-inflammatory supplements.
Neutral Cellulase (5,000-50,000 U/g)
- Improves texture and digestibility in food products.
Pectinase (10,000-200,000 U/g)
- Breaks down pectin in fruits for juice clarification and extraction.
Pectinase (10,000-200,000 U/g)
- Breaks down pectin in fruits for juice clarification and extraction.
Polygalacturonase (5,000-40,000 PGU/g)
- Facilitates fruit processing by breaking down pectin for juice extraction.
Xylanase (5,000-200,000 XU/g)
- Improves dough quality and reduces viscosity in baking and brewing.
Dextranase (5,000-100,000 U/g)
- Breaks down dextran in sugar production, ensuring quality improvement.
Beta-Glucanase (5,000-100,000 BGU/g)
- Reduces viscosity in brewing and improves extract yields in malt processing.
Transglutaminase (100-2,000 U/g)
- Binds proteins, improving texture in meat, fish, and dairy products.
Laccase (2,000-50,000 U/g)
- Used in juice stabilization and removal of phenolic compounds.
Laccase (2,000-50,000 U/g)
- Used in juice stabilization and removal of phenolic compounds.
FAQ’s
Yes, since they help break down the nutrients so that their ingestion is easier and increases chances of nutrient absorption.
Food enzymes at GCSE levels incorporate amylase that hydrolyzes starch, protease, which breaks down protein into smaller fragments, and lipase that hydrolyzes the fats.
Natural food enzymes are present in raw foods, including bromelain in pineapples, papain in papayas, and lactase in milk, which help break down specific nutrients.
Lipase is thought to be effective in breaking down fat molecules, assisting in fat metabolism, which can indirectly help control belly fat.
Enzymes act as catalysts in the body, accelerating biochemical reactions, including digestion, energy production, and detoxification.
