Products in Convenience Foods: Enzyme

Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. There is transglutaminase of animal origin (used in medicine) and transglutaminase of bacterial origin. Our NewBind transglutaminase is obtained by a fermentation process of the bacterium Streptomyces mobaraensis. The TG catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The NewBind transglutaminase is not part of the binding and has no function in the final product.

Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. There is transglutaminase of animal origin (used in medicine) and transglutaminase of bacterial origin. Our NewBind transglutaminase is obtained by a fermentation process of the bacterium Streptomyces mobaraensis. The TG catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The NewBind transglutaminase is not part of the binding and has no function in the final product.

Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. There is transglutaminase of animal origin (used in medicine) and transglutaminase of bacterial origin. Our NewBind transglutaminase is obtained by a fermentation process of the bacterium Streptomyces mobaraensis. The TG catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The NewBind transglutaminase is not part of the binding and has no function in the final product.

Enzyme system for acrylamide reduction. Main propertiesEfficient acrylamide reductionOnly minor process or recipe adjustmentsUnchanged taste and texture of the end productsApplicable to a wide range of productsThe formation of acrylamide is a result of the Maillard reaction between reducing sugars and asparagine, a naturally occurring amino acid. Unfortunately, acrylamide is suspected of being a potential carcinogen and is thus considered a process contaminant. This has led to almost worldwide regulations to reduce acrylamide in food products. Proven mitigation strategies usually include drastic changes in process conditions and raw material selection, both of which risk undesirable changes in product properties. Innovase ASP, on the other hand, removes asparagine from the Maillard reaction with little, if any, process adjustments.

Lipomod® 699L is extremely useful Egg yolks have emulsifying and gelation properties due to the presence of various lipid and protein types. Phospholipids can be modified by the action of Lipomod® 699L to produce lyso-lecithin with superior emulsifying properties especially useful in mayonnaise manufacture. This is a low preservative enzyme designed for the Japanese market.

Flavorpro® 786MDP is used to hydrolyse egg white proteins to produce good tasting and heat stable egg white hydrolysates. This clean taste is ideal for the protein fortification of foods such as nutritional bars or powdered mixes and allows for higher concentrations to be added without the need for bitter masking agents.

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.

Winovazyme Biological Science & Technology Lipase is defined as the amount of enzyme which hydrolyzes substrate to liberate 1μmol titratable fatty acid in 1min at 40℃ and pH7.5.

VERON® Oxibake serves as a natural oxidizing system, cross-linking the protein network by creating additional disulfide links. Doughs made with VERON® Oxibake have increased dough elasticity and show increased fermentation tolerance. Products with a surface cut, such as French baguettes or German rolls, show a nice burst and open cut when baked with VERON® Oxibake.

ENZECO® Fungal Protease is a highly concentrated food-grade fungal proteolytic enzyme, with high levels of endo-protease and lower levels of exo-protease. It is derived from a non-GMO strain of Aspergillus oryzae and is available as a powder or microgranulate at different activity levels up to 1,000,000 HUT/g. It can be used in a wide variety of bread and baked good.

VERON® ESL ia s Classic bacterial amylase solution to obtain improved crumb softness in yeast-raised baked goods.

Alphamalt V is an enzyme with mono-specifity which contains fungal alpha-amylases as the active component.

VERON® Soft+ ia s Classic amylase solution for crumb softness without compromising resiliency.

Ezbake Technologies Ezsoft Wraps adds softness while preventing sticking in the finished wheat WRAPS product. Adding ezSOFT WRAPS to your formula will extend shelf-life by improving rollability and preventing WRAP cracking. It also aids in machinability of the dough while allowing the removal of reducing agents such as L-cysteine, sodium metabisulfite, etc. ezSOFT WRAPS will allow ½ % - 1 % added absorption in your formula. It also gives increased volume to the finished product which may allow decreased scaling weight.

VERON® TG serves as a strong protein cross-linking enzyme. Unlike the action of oxidases, that of transglutaminase is irreversible. Doughs with transglutaminase have increased dough elasticity and show increased fermentation tolerance.

VERON® AC ia s Alpha-amylase for the regulation of gassing and acceleration of fermentation properties – strong in combination with maltogenic amylases.

TopBake Gluten Enhancer AS makes it possible to use low gluten soft wheat or work in non-bread flours without loss of baking quality and to do without vital wheat gluten.

Trizyme® WF4000 is an enzyme used in making wafers, kadayif etc.

Velcozyme Soft is based on baking enzymes, especially suitable for toast breads, hamburgers, baguettes, sandwiches.

VERON® RL ia s Concentrated bacterial xylanase. Performance similar to VERON® Special.

VERON® MAC ia s Maltogenic amylase to improve long term shelf life and resiliency of yeast-raised goods.

VERON® SX ia s SX Fungal amylase preparation with additional bacterial xylanase activity for excellent baking volume and extraordinarily soft crumb structure.

ELCO C-100 contains ascorbic acid as the active component. With the aid of the enzymes naturally present in the flour, ascorbic acid in the dough brings about an oxidative strengthening of the gluten and improves the gas retention capacity and baked volume of the dough. The functionality of ascorbic acid depends to a large extent on the size of the particles. Our renowned quality brand ELCO is valued for its standardized, homogeneous particle size and optimum flow properties.

Powerzym has Amylase-hemicellulase complexes with different side activities, depending on the flour quality.

Bake-Mor® offer an all natural alternative to emulsifiers in bread formulations. Bake-Mor® blends deliver superior dough tolerance and consistent production characteristics. Applications include white and pan breads, flatbreads, pita, laminated or frozen dough, tortillas, pizza dough, Artisan breads, sweet goods, hamburger and hotdog buns, Kaiser and dinner rolls, crackers and bagels.

VERON® Special ia s Bacterial xylanase product. Excellent baking performance and dough properties are obtained in combination with fungal amylase VERON® M4.

VERON® 1000 ia s Bacterial alpha-amylase for the sensory and textural modification of crumb.

TopBake Gluten Enhancer 21 makes it possible to use low gluten soft wheat or work in non-bread flours without loss of baking quality and to do without vital wheat gluten.

SAFEPRO® helps prevent spoilage, extend shelf life and maintain or improve the safety and the goodness of your meat, salmon & salads – even after it has been opened. It makes it easier for you to deliver a consistent and enjoyable brand experience. SAFEPRO® cultures are based on unique bacteria strains found within lactic acid bacteria species that are normally used in food products They come in several versions specifically targeting meat, salmon and ready-to-eat food applications

VERON® BA ia s Concentrated bacterial amylase for improvement of crumb softness, moistness and texture.

VERON® AX ia s Fungal amylase product with fungal xylanase activity to obtain dry and stable dough properties in addition to high baking volume.

VOLUME UP will boost the development and volume of finished goods. Enhances and ensures dough fermentation. Improves product development while baking. It keeps its volume and shape. It is suitable for frozen foods.

VERON® 292 ia s Concentrated xylanase for dough extensibility, high baking volume even at low dosages, improved break-and-shred, and soft and fine crumb structure.

VERON® 191 ia s Concentrated fungal xylanase produces high baking volume and improved dough properties.

Alphamalt BA is an enzyme with mono-specifity which contains bacterial alpha-amylases as the active component.

Trizyme® GO1000 is a glucosoxidase enzyme.