Products

Inovapure® is Bioseutica’s generic brand of its purified preparation of lysozyme. Bioseutica's inovapure™ has application in a wide range of industries worldwide, including health & wellness, food (protection and processing), agriculture and animal health. Bioseutica has developed specific and proprietary formulations for applications in these industries, making it one of the worlds’ foremost authorities on the development of natural proteins applications for industry and consumer products.

TRYPSIN VI is a serine protease complex, containing trypsin (EC 3.4.21.4) and chymotrypsin(EC 3.4.21.1), obtained from the porcine pancreas by Neova Technologies Inc. The serine protease complex is intended to be used for hydrolysis of whey proteins employed as ingredients of infant formulae and follow-on formulae. Trypsin and chymotrypsin’s primary function in the human body is the digestion of proteins. These naturally occurring pancreatic proteins play an important role in the digestion of food in the human body. This functional property makes them effective when used in food applications for the purpose of hydrolyzing proteins.

Lysolac® contains lysozyme, a safe and natural anti-bacterial enzyme, which effectively prevents late blowing, by killing Clostridium tyrobutyricum in cheese production. LYSOLAC® helps your ripened cheese maintain its flavor, texture and prolongs shelf-life, thus adding tangible value to your product and business. For its anti-bacterial activity, lysozyme is used in functional foods, animal feeds and by nutraceutical industry worldwide. LYSOLAC® helps your ripened cheese maintain its flavor, texture and prolongs shelf-life, thus adding tangible value to your product and business. For its anti-bacterial activity, lysozyme is used in functional foods, animal feeds and by nutraceutical industry worldwide. LYSOLAC® is specifically effective against 'late-blowing' for hard and semi-hard ripened and soft cheeses.

Bioseutica Group OVOTRANSFERRIN, also called conalbumin, is a glycoprotein with a molecular weight of 76,000. OVOTRANSFERRIN comprises approximately 13% of the protein content of egg albumen. More than sixty years ago, researchers determined that OVOTRANSFERRIN is an iron-binding protein, making the iron in a bacterial culture medium nutritionally unavailable to potentially harmful micro-organisms, such as Schigella dysenteria (for which iron is an essential nutrient).