Products

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® 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® 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.