Products

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® 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® 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® 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® 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® 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® 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® 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® 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® 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® 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® 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.