Ailazyme

Ailazyme® 1000 FF is an enzymatic complex produced from selected classical strains of Aspergillus niger. The product contains a broad range of activities such as pectinlyase, polygalacturonase and cellulases able to decrease molecular weight of macromolecules fouling filtration membranes or ceramic. Ailazyme® 1000 FF improves ultra-filtration flux rate of fruit juices.

Ailazyme® ACP is a fermentation-produced acid protease enzyme preparation from a selected strain of Aspergillus niger. Ailazyme® ACP can be used in starch processing and ethanol production to hydrolyze proteins present in cereals to improve filtration and yeast growth under acid and low pH conditions.

Ailazyme® ACP-L is a fermentation-produced pectinase with acid protease side activity enzyme preparation from a selected strain of Aspergillus niger. Ailazyme® ACP-L is universally applicable and especially recommended for complete pectin degradation in juice to prepare for clarification and filtration; hydrolysis or degradation of protein substances; increasing flux rates in ultrafiltration processes with extended operation times; reducing foam stabilizing proteins and neutral colloids for special applications such as spritzer concentrates; and enzymatic cleaning of UF or cross-flow membranes.

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.

Ailazyme® AG-PL is a high activity glucoamylase and pullulanase formulation obtained from the fermentation of genetically modified strains of microorganisms. The enzyme enhances the production of glucose and/or maltose from amylopectin. The enzyme formulation is a debranching enzyme which catalyzes the hydrolysis of the alpha-1,6-glucosidic linkages in amylopectin to liberate linear alpha-1,4-dextrin. This product contains other side-activities which make the enzyme more efficient.

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® 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.

Ailazyme® AL-neo is obtained from Aspergillus Oryzae and is an endo amylase. It can hydrolyze gelatinized starch, amylose and 1,4-α-D-glucanohydrolase in the branched chain starch, producing many maltose and little Maltotriose, Glucose and other oligosaccharides. The enzyme is a 1,4-α-D-glucanohydrolase.

Ailazyme® ALF is fermentation-produced enzyme obtained from Aspergillus oryzae for starch processing such as in beer making. The product can both dextrin and saccharify starch. Ailazyme® ALF contains a fungal-α-amylase and the systematic name is 1,4-α-D-glucano-hydrolase. The enzyme in Ailazyme® ALF hydrolyzes the 1,4-α-glyosidic linkages in starch and the product has been specially developed to improve fermentation yields in alcohol or beer production.

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.

Ailazyme® AS-lux is a maltogenic amylase preparation for the treatment of flour. The maltogenic amylase from Bacillus stearothermophilus is expressed by submerged fermentation of a Bacillus subtilis host strain. Ailazyme® AS-lux is used for the treatment of flour and for the production of bread improvers. Ailazyme® AS-lux significantly retards the retro gradation of starch. The product is specifically used to increase the shelf life and crumb softness while maintaining a high crumb resiliency of yeast raised baked goods e. g. white pan bread.

Ailazyme® BA-Neo is a highly thermostable and pH tolerant alpha-amylase (3.2.1.1) derived from a genetically modified microorganism strain. This enzyme is an endo-amylase that randomly hydrolyzes the 1,4-glucosidic linkages in starch during liquefaction. It is temperature and pH stable and can be used at a wide range of temperatures and pH values. At elevated temperatures, it rapidly reduces the viscosity of the slurry, releasing soluble dextrin as well as trace amounts of maltose and glucose.

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.

Ailazyme® BGY is a food grade beta glucanase preparation produced by controlled fermentation of selected strain of Trichoderma citrinoviride. Ailazyme® BGY catalyzes the breakdown of 1,3-beta-glycosidic linkages in yeast cell wall beta glucans.

Ailazyme® CHY-G 2100 IMCU is a milk clotting enzyme produced by fermentation of Kluyveromyces lactis.

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.

Ailazyme® DU is a highly effective liquid pectinase produced by fermentation from a selected classic strain of Aspergillus niger. Ailazyme® DU mainly contains different activities such pectin lyase, polygalacturonase, pectin esterase and arabanase and is able to break down pectin present in the fruit for depectinisation and clarification. The main application is in the production of apple and pear juice concentrate, it has been especially developed for juice depectinisation and clarification, but it can be also recommended for other juices like grape and tropical fruit but also to improve oil recovery in the citrus industry. The arabanase activity of Ailazyme® DU is very high to prevent post araban haze in the juice concentrate.

Ailazyme® GOX is obtained from Trichoderma reesei and is an oxidizing enzyme. Ailazyme® GOX is used for the treatment of flour and for the production of bread improvers. Ailazyme® GOX is providing improved gluten strengthening with improved dough stability. The fermentation stability and fermentation tolerance are optimized and improved, This is e.g. important for long fermentation processes and frozen dough applications, as well for using weak wheat flours. The dough properties are dry and stable, possible dough stickiness is clearly reduced.

Ailazyme® GOX L is a concentrated glucose oxidase (EC 1.1.3.4) enzyme preparation produced by classic fermentation of a selected strain of Aspergillus niger. The enzyme can eliminate the dissolved oxygen in food, and helps to keep freshness, protect color, prevent browning and prolong shelf life. It is mainly used in flour and baking processing to hydrolyze glucose into gluconic acid and peroxide, to improve dough and bread quality. It can also be used in beer, juice, and other beverage industries.

Ailazyme® LP is a lipolytic enzyme preparation for the treatment of flours. The enzyme is obtained from specific cultures of Trichoderma reesei. Ailazyme® LP is used for the treatment of flour and for the production of bread improvers. Using Ailazyme® LP ensures dry and fluffy doughs, which are easily to process due to the improved machine ability. Furthermore, you will obtain improved dough and fermentation stability. The natural function of Ailazyme® LP is to act on carboxylic ester bonds hydrolyzing triglycerides into diglycerides, monoglycerides, fatty acids, and glycerol. In addition, Ailazyme® LP also acts on certain non-natural substrates such as esters. Ailazyme® LP acts preferentially on ester bonds at the sn-1 and sn-3 position of the triglyceride structure.

Ailazyme® LPLA1 is a food grade fungal phospholipase-A1 enzyme preparation for hydrolyzing phospholipids to lysophospholipids in the dairy industry as a processing aid during cheese, especially Mozzarella and Pasta Filata type, manufacturing. The enzyme is applied prior before coagulation. The treatment reduces fat losses and increases cheese yield due to improved fat and moisture retention in the cheese curd and improved texture in the end product. The usage of Ailazyme® LPLA1 has been proven effective in reducing the fat losses into the whey. Addition of Ailazyme® LPLA1 to the cheese milk has given a significant increase in cheese yield in production of Mozzarella cheeses and other cheese types. Ailazyme® LPLA1 is a phospholipase, which cleaves the p-1 position in phospholipids, an important part of the fat globule membrane. The application of phospholipase a significant increased cheese yield of 1-3% after moisture adjustment.

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.

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.

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-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.

Ailazyme® P-LA is a food-grade product that contains leucine aminopeptidase and endo-protease, both of which are manufactured via controlled fermentation of Aspergillus oryzae strains. Ailazyme® P-LA helps release the N-terminal amino acid, XaaYaa, which is usually Leucine, but may be other amino acids like Proline, but not Arginine or Lysine. Yaa may also be Proline.

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.

AILAZYME® P1 is a nuclease P1 designed specifically for the production of flavored yeast extracts. Ailazyme® P1 acts on yeast cell nucleic acids to produce guanosine 5'-monophosphate (5'GMP), a flavor enhancer. As a result, yeast extracts made with Ailazyme® P1 can be used to enhance the flavor of a variety of foods, including soups, sauces, snacks, ready-to-eat meals, and meat products. The yeast extracts made with Ailazyme® P1 help to reduce the use of sodium chloride and can be used instead of MSG.

Ailazyme® PA is a food grade protease preparation derived from latex of the immature papaya fruit, Carica papaya. Ailazyme® PA is used to hydrolyze fish proteins into fish protein hydrolysates, which can then be employed as a nitrogen source in microbiological growth media, fish-based fertilizers, and other applications. Ailazyme® PA aids in the production of hydrolysates, which can be used as functional foods with bioactive qualities. When compared to hydrolysates made using traditional chemical procedures, the fish protein hydrolysates made with Ailazyme® PA have a better functional and nutritional value. Meat tenderizers can also be made with Ailazyme® PA. Ailazyme® PA hydrolyzes meat proteins, improving digestibility, lowering bitterness, increasing water absorption, and increasing meat palatability.

Ailazyme® PE-X is used for the treatment of wheat flours intended for wafer production. Already during mixing, Ailazyme® PE-X effects a reduction of the batter viscosity, which remains nearly constant afterwards, as well as a liquefaction of gluten and it improves the quality of wafers.

AILAZYME® PH5 can hydrolyze RNA to 5’ nucleotides at a specific temperature, pH, and substrate concentration. The nucleotides 5’ GMP and 5’ AMP are well-known natural flavor enhancers, and the 5' nucleotides are natural bio ingredients. Together with Ailazyme® AMP, a flavor enhancer that converts the nucleotide 5' AMP to 5' IMP. Yeast extracts can be transformed into natural flavor enhancers using the Ailazyme® AMP.

Ailazyme® PME is a concentrated Pectin Methyl Esterase enzyme produced from a selected classical strain of Aspergillus niger. Pectin Methyl Esterase product is a light brown liquid with slight fermentation odor, stabilized with glycerol and has very low side-activities. Ailazyme® PME has been especially developed for fruit firming in fruit preparations which are used food processing and dairy products such as yogurt.

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® REN is a food grade enzyme system, produced by the controlled fermentation of non-genetically modified Rhizomucor miehei (formerly Mucor miehei). It contains the specific protease activity that makes it effective as a milk clotting enzyme.

Ailazyme® TG MC is a micro coated transglutaminase enzyme preparation for the treatment of flours, structured meat and fish and any other food applications and is highly oxygen stable and can be stored and used for a longer period in comparison to other available transglutaminases in the market. The enzyme is obtained from specific cultures of Streptomyces mobaraensis.

Ailazyme® TG MC is a micro coated transglutaminase enzyme preparation for the treatment of flours. The enzyme is obtained from specific cultures of Streptomyces mobaraensis. The application of this enzyme is in bakery, normally for improving dough stability especially in retarded, frozen dough and flour treatment applications and thereby reduced baking volume loss and round shape of baked goods.