Products in Food & Nutrition: Enzyme

Flavorpro® 795MDP is a protease preparation containing endopeptidase, exopeptidase and glutaminase activities. The enzyme can be used to efficiently hydrolyse proteins such as wheat and soya to increase solubility, digestibility, and create non-bitter protein hydrolysates with an enhanced savory-type flavor.

AILAZYME® AMP is a high-activity AMP aminase enzyme (5-AMP -deaminase) preparation for yeast extract production that converts 5'-Adenylic acid (AMP) to the flavor enhancer 5'-Inosinic acid (IMP). AILAZYME ® AMP can convert yeast extract into a natural flavor enhancer when combined with Ailazyme® PH5, which hydrolyzes RNA to nucleotides.

Lipomod® 801MDP is a mixed fungal lipase with carefully selected low level of protease activity. It is a microbial alternative to porcine pancreatic lipase. Since it is a non-animal product Lipomod® 801MDP is suitable for vegetarian, kosher and halal products. It has been specifically designed to match the flavor profile of pancreatin lipase, characterized by: intense free fatty acid flavor with some sweaty, brothy and sulfur undertone notes.

Depol® 40L is a broad spectrum carbohydrase which allows for maximum maceration of botanical tissue. This enzyme preparation contains a wide range of exo-glycosidases which are useful in releasing active flavors from their bound inactive forms. Depol® 40L allows a more efficient extraction of valuable plant components, increasing the extracted yield of flavors.

Viva Fresco™ CLS 900 (#20053) is a 0.5 - 1% non-GMO, clean label, powdered emulsifier, and enzyme blend for exceptional prolonged softness. It is a non-hydrated replacement for Glycerol Monostearate (GMS).

Ailazyme® NPF-4 is a food grade neutral protease preparation produced by controlled fermentation of selected strain of Aspergillus oryzae. Ailazyme® NPF-4 is inactivated during the baking process, typically around 64°C, well below the baking temperatures. Ailazyme® NPF-4 splits the protein strands of the gluten skeleton and improves dough handling, mixing tolerance and machinability. It plays an important role in control of dough rheology or viscoelastic property of gluten strength. Ailazyme® NPF-4 enhances dough extensibility helping to shape the dough more easily thus reducing the resistance. It prevents cracking of biscuits, shortens dough resting time and increases the loaf volume of bread. Ailazyme® NPF-4 is used primarily in baking for moderate softening of wheat gluten in flours that are intended for biscuits and cookies production. Ailazyme® NPF-4 effectively breaks down the gluten thus reducing the batter viscosity. Ailazyme® NPF-4 reduces mixing time, improves extensibility & flexibility and enables a better surface molding.

Promod® 950L is a microbial protease preparation which is a suitable alternative to papain. The microbial origin of the product removes the variability of quality and supply associated with plant derived material. This enzyme can be used to efficiently hydrolyse vegetable, animal and fish proteins to increase solubility, reduce viscosity and produce specific flavors.

Promod® 215MDP is a protease particularly suited for manufacture of EMCs where proteins notes are required without the associated bitterness. The exopeptidases present in this product result in the removal of any bitter peptides produced by action of the endopeptidase. When combined with our Lipomod® products Promod® 215MDP gives a full cheese flavor with fatty acid and protein notes.

Ailazyme® TGD is a transglutaminase enzyme preparation for dairy applications. The enzyme is obtained from specific cultures of Streptomyces mobaraensis. The application of this enzyme is in dairy, normally for improving viscosity/gel strength, usage of less solid non-fat content, reduction or elimination of stabilizer system, smooth surfaces, and cost reduction in all types of yogurts and yogurt drinks. Ailazyme® TGD also have a great effect on the quality and the yield of different types of sour creams and different types of cheeses.

Lipomod® 4MDP is a unique microbial lipase with high specificity towards the release of short chain fatty acids (high release of butyric and caproic acid).LO04MDP releases short chain tatty acids from fat substrates, with particular effectiveness on dairy fats, to produce sharp mature cheese and dairy flavor notes. LO04MDP delivers a new flavor opportunity in Enzyme Modified Dairy Ingredients (EMD) producing a well-rounded and balanced mature cheese flavor. LO04MDP can be used on its own or as a top up to another lipase or protease to produce your desired flavor. flavor.

Promod® 523MDP can be used to hydrolyse whey protein to produce a highly digestible whey protein hydrolysate that is suitable for use in infant formula. It can be used to efficiently hydrolyse beta-lactoglobulin. It is a non-animal product and therefore is suitable for products destined for Halal, Kosher and vegetarian markets.

Lipomod® 768MDP is a mixed fungal lipase. It is active against all 3 positions on triacylglycerol substrates (fat); hydrolysing short, medium, and long chain fatty acids. It produces a free fatty acid profile with subtle sweet undertones. Since it is a non-animal product it is useful for vegetarian and kosher products. 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 flavor from one cheese to another. For Enzyme Modified Cheese (EMC), lipases are used to produce specific concentrated flavors. Lipomod® 768MDP can be suitable for use in other flavor applications.

Ailazyme® AG is obtained from Aspergillus Niger and is a scarification enzyme producing glucose from hydrolyzed starch. The enzyme is an exo-1,4-α-D-glucosidase and it hydrolyzes the 1,4-linkages starch and, at a lower rate, it also splits the 1,6-α linkage making it an effective enzyme in the processing of starch. The product also contains some acid α-amylase, but has extremely low levels of trans-glucosidase.

Pectinase 62L is used to improve the yield from pressed fruit pulps by breaking down pectin. It also contains arabanase activity, which hydrolyse araban and arabinoxylan side chains. Pectinase 62L demonstrates excellent stability at low pH and is particularly suited for the processing of high-acidity fruit.

Lipomod® 833L2 modifies Phospholipids in egg yolk (lecithin) to produce lyso-lecithin with superior emulsifying properties and improved heat stability, especially useful in mayonnaise manufacture.

Ailazyme® TGM 4.0 is a transglutaminase preparation for structured fish. Ailazyme® TGM 4.0 an enzyme preparation for food production, designed for improving physical characteristics of different products. Transglutaminase is an enzyme produced by Streptomyces mobaraensis. This enzyme comes mixed with fish gelatin, salt, phosphate, maltodextrin and sunflower oil as technical aid in order to reduce dust formation during product manipulation.

Ailazyme® AGPP is obtained from Aspergillus Niger and is a saccharification enzyme producing glucose from hydrolyzed starch. The enzyme is an exo-1,4-α-D-glucosidase and it hydrolyzes the 1,4-linkages starch and, at a lower rate, it also splits t the 1,6-α linkage making it an effective enzyme in the processing of starch. The product also contains some acid α-amylase, but has extremely low levels of transglucosidase.

Lipomod® 957MDP is a microbial alternative to porcine pancreatin. It is a mixed lipase with protease activity, which has been specifically designed for dairy flavor applications hence it does not contain any amylase activity. Since Lipomod® 957MDP is a non-animal product, it is suitable for vegetarian, Kosher and Halal products in EMC applications. The flavor profile generated is similar to the one created by porcine pancreatin. Lipomod® 957MDP produces a flavor profile dominated by strong free fatty acid notes with sulfur and sweet undertones.

Celluase 13MDP has an excellent activity against natural cellulose as well as synthetic substances such as carboxy methyl cellulose (CMC). It contains additional side activities of cellobiase, beta glucosidase and beta glucanase which provide the capability for complete cellulose breakdown. Cellulase 13MDP is useful as an aid for digestion of dietary cellulose and in the preparation of low calorie bulking agents for inclusion in slimming foods.

Ailazyme® DEX contains a fungal 1,6-α-D-glucan 6-glucanohydrolase obtained by fermentation from Penicillium spp. The product Ailazyme® DEX is a very efficient endo-dextranase producing soluble polysaccharides from dextran. The product has a pH optimum appropriate for application to mixed juices, has high thermal stability and has no Invertase activity. Its performance is enhanced when combined with the use of heat-stable α-amylase such as Ailazyme® BA-Neo under its normal conditions of use. The product has been especially developed for its rapid dextran reduction and for the increase of line- outputs and processing yield in sugar production.

Lipomod® 338MDP has a strong preference for hydrolysis of short chain fatty acids from triglycerides resulting in the production of blue notes. Since it is a non-animal product Lipomod® 338MDP is suitable for vegetarian and kosher products. If protein notes are required Promod® 215P can be used in combination with Lipomod® 338MDP.

Promod® 439L is a high performing protease that can be used to efficiently hydrolyse whey protein to produce a highly digestible heat stable whey protein hydrolysate. It can be used to efficiently hydrolyse both alpha-lactoalbumin and beta-lactoglobulin.

Ailazyme® P-ALF is a polypeptide exo-protease produced by Aspergillus oryzae fermentation and an endo-protease produced by Bacillus subtilis fermentation in a specific ratio, acting on different positions of protein molecular peptide chains. It is broken down into small molecular peptides and amino acids, with the terminal amino acids of bitter peptides cleaved to form flavor peptides, which reduces the bitterness and improves the flavor of the product.

Promod® 324L is a high performance protease. Applications include the initial hydrolyses of animal proteins, solubilisation of protein wastes, the cleaning of equipment fouled by proteins and the extraction of chondroitin sulfate from collagenous material such as trachea.

Ailazyme® AGP-F is a glucoamylase obtained from a selected strain of Aspergillus Niger. The enzyme produces glucose from liquefied starch and is an exo-1,4-α-D-glucosidase which hydrolyses the 1,4-α linkages in liquefied starch and the 1,6-α linkages at a lower rate. It can be added to the liquefied starch during the saccharification stage or at the beginning of the alcoholic fermentation (SSF).

Ailazyme® TGM is a transglutaminase preparation for structured meat. Ailazyme® TGM an enzyme preparation for food production, designed for improving physical characteristics of different products. Transglutaminase is an enzyme produced by Streptomyces mobaraensis. This enzyme comes mixed with salt, maltodextrin and sunflower oil as technical aid in order to reduce dust formation during product manipulation.

Ailazyme® PT is a pure and specific pectolytic enzyme preparation produced by fermentation of selected strains of Aspergillus niger. This product contains activities like pectin-lyase. This product was created specifically for depectinization and viscosity reduction in the fruit and vegetable processing industry, as well as improved pressing, clarification, and filtration. AILAZYME® PT primarily contains the specific pectin lyase activity required for pectin degradation without prior de-esterification. AILAZYME® PT is ideal for rapid viscosity reduction in fruit and vegetable processing. The use of AILAZYME® PT in citrus processing speeds up the process by rapidly reducing juice viscosity. AILAZYME® PT is recommended as a mash enzyme for belt presses in apple processing. In the production of fruit brandy, enzyme treatment improves fermentation without the formation of additional methanol. Treatment improves the yield of juice and coloring matter in carrot juice processing.

Ailazyme® BE is a highly concentrated, acid stable pectinase produced from a selected, classical strain of Aspergillus niger. Ailazyme® BE is applied to produce color intensive juices, especially out of acidic berries like blackcurrant, raspberry, cranberry and blueberry. Its use during maceration enables both a fast viscosity decreases and a strong extraction of anthocyans. Applied in juice, the pectin degradation will be fast and complete. Ailazyme® BE does contain practically no anthocyanase and thus contributes to a long-lasting color stability of the juices and concentrates.

Pectinase 831L is a unique blend of pectinases designed to provide economical de-pectinisation of fruit juices, including berry juices. It can be added to either the pulp or juice to provide a controlled disintegration of the fruit and rapid reduction in viscosity. Pectinase 831L promotes improved juice yield, full flavor recovery and rapid clarification of the juice.

Lipomod® 888MDP is a microbial alternative to pancreatic lipase for hydrolysis of fats and tallows generating savory flavors for palatants and other flavor applications.

Promod® 845MDP is a protease particularly suited for the manufacture of EMCs where creamy protein notes are required. The exopeptidases present in this product result in the removal of any bitter peptides. Promod® 845MDP can be used on its own or in combination with Biocatalysts' dairy lipases (Lipomod® products). Promod® 845MDP generates cooked, caramel and nutty flavors with very low bitterness; producing a creamy savory taste in EMC application.

Lipomod® 691MDP is a mixed fungal lipase. It's fatty acid profile produces rounded cream notes. Since it is a non-animal product Lipomod® 691MDP is suitable for vegetarian and kosher products. If protein notes are required Promod® 215P can be used with Lipomod® 691MDP.

Ailazyme® P-ALE2 is a mixed protease that includes both exopeptidase and endopeptidase. It effectively broke down the yeast cell wall and protein, increasing the yield of the final product and promoting flavor by increasing the production of amino nitrogen and total nitrogen.

AILAZYME® P-NPE is a food-grade, fungal, alkaline protease enzyme preparation ideal for hydrolyzing proteins in mildly alkaline conditions. AILAZYME® P-NPE demonstrates endo-protease activity; it rapidly hydrolyzes the peptide bonds in protein molecules, liberating polypeptides and peptides of various lengths. AILAZYME® P-NPE hydrolyzes proteins from plants, fish, and animals, resulting in hydrolysates with a well-defined peptide profile. These protein hydrolysates are utilized to create protein components that can be employed to make food taste enhancers, meat extenders, fermented foods, baked goods, and other protein-enriched foods. AILAZYME® P-NPE aids in the production of high-quality protein hydrolysates that have improved digestibility, solubility, water binding, foaming, and emulsifying properties. In addition, AILAZYME® P-NPE improves the flavor and palatability of protein hydrolysates.

Lipomod® 187MDP is a mixed fungal esterase. Commonly EMC is produced using enzymes of animal origin hence this fungal product is well placed in the market as an animal free alternative to these enzymes. Since it is a non-animal product Lipomod® 187MDP is suitable for vegetarian and kosher products. In EMC applications it will generate an american cheddar type flavor. If protein notes are required Promod® 215P can be used in combination with Lipomod® 187MDP.

Ailazyme® MU is a powerful pectinase produced from a selected strain of Aspergillus niger. Ailazyme® MU is a macerating enzyme that has been specially developed for a quick hydrolysis of the soluble pectin leading to a better press ability of the pulp with all types of presses (horizontal, belt). The enzyme can be used at ambient temperature in the maceration of apples and pears during apple and pear juice processing. Ailazyme® MU contains a good balance of different activities such as pectin lyase, polygalacturonase, pectin esterase such as required for apple and pear pulp maceration. It helps the improvement of the production capacity and is aimed at achieving a consistent high yield increase throughout the season.