Products

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

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. 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.

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.

Ailazyme® LAC is an active neutral lactase enzyme (IUB 3.2.1.23) preparation produced by fermentation with a special strain of the yeast Kluyveromyces lactis. The product Ailazyme® LAC is manufactured to be in compliance with current purity specifications of the Joint Expert Committee on Food Additives of FAO/WHO (JECFA) and conforms to the Food Chemical Codex’ (FCC) recommended specifications for food enzymes. The product is GRAS in the U.S.A.

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.