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<p><span style="color: rgb(80, 80, 80);">The Ailana logo means movement, progress, and change in the food industry. These values represent the focus of our capabilities in the design, development, and production of enzymes and other biological products in this industry. The efforts of Ailana, a knowledge-based company, persist to achieve goals such as seeking out new solutions, fulfilling customer needs, and changing the demands. We believe that the industrialization of science and the use of modern technologies will increase the value of our clients and help conserve resources and energy for future generations. We will do our best to use technology to improve the traditional production processes and enhance the quality of the final products that are produced by our clients.</span></p>

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Ailazyme

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® AS-lux

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® DEX

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

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® AMP

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® REN

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-ALE2

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

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® BGY

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 &amp; flexibility and enables a better surface molding.

Ailazyme® NPF-4

Ailana

The Ailana logo means movement, progress, and change in the food industry. These values represent the focus of our capabilities in the design, development, and production of enzymes and other biologic

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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® AL-neo

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