Products

CYGYC BIOCON S.L Biogras L is a liquid enzyme preparation with high pectolytic activity obtained by controlled fungal fermentation. BIOGRAS L is a food grade enzyme according to JECFA/FCC. BIOGRAS L has been designed for the treatment of pastes in the extraction of olive oil. Its high content in pectinases and residual activity as a cellulase and protease enables in depth disintegration of the vegetable fiber. In the first place it digests the pectins constituting the bond between the pulp cells and then enables breakdown of the cell walls by cellulase enzymes releasing protoplasms and the oil contained in the central vacuole. The result is a higher oil yield from the process, whether using presses or 2 phases /3 phases’ decanters. The oil released is separated more easily from the olive pomace as the enzymes alter the stabilizing membranes that form around the smaller drops during beating. The drops of oil bond together more easily and the resulting pomace is less viscous and has a lower oil content.

CYGYC BIOCON S.L Biomalt is a beta-amylase (EC 3.2.1.2 - beta-amylase) that cuts α-1.4 bonds of starch at the non-reducing ends, releasing mainly maltose. BIOMALT is extracted from malted barley. Being an enzyme with exo activity, requires long incubation periods.

CYGYC BIOCON S.L DELTAFLOC is a purified and standardized beer wort fining agent (kappa-carrageenan) prepared from certain marine red algae Rhodophyceae. Classed as a processing aid not an additive. Free flowing concentrated granule, it swells in cold water.

CYGYC BIOCON S.L D.P.V. is a carbohydrase which contains polygalacturonase, pectinsterase, pectinic liase and hemicellulase activities derived from Aspergillus aculeatus and meets the recommendations of JECFA/FCC.

CYGYC BIOCON S.L Biorepas is a liquid enzymatic preparation of high pectolythic activity, obtained by controlled fungal fermentation of Aspergillus sp.. BIOREPAS has been optimized for treating pastes in order to extract olive oil. Its high content in pectinases and its residual hemicellulasic activity allow in-depth disgregation of the vegetable tissue. The pectins that constitute the cement between the cells of the pulp are dissolved and the cellular walls are broken by the cellulasic enzymes to release protoplasmas, from which the oil contained in the central vacuole is released. The result is greater oil production in the process through the use of presses or decanters. The released oil is more easily separated from the juice, as the enzymes alter the stabilizing membranes that are formed around the finer drops during the beating. The drops of oil gather more easily and a less viscous juice is obtained with smaller oil content and which separates more clearly.

CYGYC BIOCON S.L Bio TGM is an enzyme obtained by fermentation of conventional micro-organisms, with a high transglutaminase activity. The enzyme protein has been encapsulated to make it resistant to oxidation. BIO TGM forms new, covalent bonds between the amino acids L-glutamine and L-lysine. The bonds come about within a protein or between different proteins. As a processing aid the enzyme binds meat and fish pieces together and enhances their structure and bite.

CYGYC BIOCON S.L Dextranase L enzyme can hydrolyze α-1, 6 glucosidic linkage of dextran. Dextran is a polysaccharide which is composed of α-1,6 linkage glucose unit. This polysaccharide is produced by some microorganisms such as Leuconostoc mesenteroides. When harvesting sugar cane is damaged climatically or mechanically and such microorganisms would atack the damaged portion, the microorganism will assimilate the cane sugar and produce viscous dextran. At a cane sugar refinery, dextran-containing juice shows low filtration rate and poor crystallization of sucrose. Dextranase L is an endo-splitting type dextranase and hydrolyzes the dextran rapidly. Accordingly, usage of Dextranase L improves the purification process of cane sugar eliminating the interference of dextran in filtration and crystallization.

CYGYC BIOCON S.L Biocelulasa W is an enzyme complex obtained from the fermentation of Trichoderma sp., whose main activities are betaglucanase, cellulase and Xylanase, also containing other hemicellulases as side activities.

CYGYC BIOCON S.L Betazyme 1250 L is an enzyme complex obtained by mixing beta-glucanase from Bacillus subtilis and beta-glucanase from Geosmithia (Penicillum) emersonii, whose main activity is (1,3)1,4-glucanase (EC 3.2.1.6.), but which also has a high level of cellulase, xylanase and arabinoxylanase activity. BETAZYME 1250 L is a high-quality enzyme complex, accredited by the most important brewing groups in the world.

CYGYC BIOCON S.L GLUCOZYME 2x is an amyloglucosidic enzyme E.C. 3.2.1.3 produced by the fermentation of a selected stock of Aspergillus Niger.

CYGYC BIOCON S.L Biolactasa NL is a lactase enzyme produced by fermentation of a selected strain of Kluyverumices lact. Lactase hydrolyses lactose into its constituent monosacharides, glucose and galactose.

CYGYC BIOCON S.L Bioglucanasa is an enzyme preparation containing Bacillus subtilis and Geosmithia (Penicillum) emersonii, betaglucanases which main activity is Beta-(1,3)(1,4)-glucanase (EC 3.2.1.6). The product also contains significant levels of cellulase, xylanase and arabinoxylanase activities. BIOGLUCANASA is a high quality brewing enzyme.

CYGYC BIOCON S.L Olease L Plus is a disaggregating coadjutant of olive pulp, obtained by means of a process of natural fermentation. OLEASE L PLUS has been optimized for treating pastes in extracting olive oil. Its a high carbohydrase content allows indepth desegregation of the vegetable tissue. In the first place, they separate the pectins which constitute the cement connecting the pulp cells and then the cellular walls are broken down to release the protoplasms from which the oil is obtained, which is contained in the central vacuole. The result is a greater oil output in the process, whether 2 or 3-phase presses or decanters are used. The oil released is separated more easily from the olive juice, as the stabilizing membranes which form around the finer drops in the beating are disaggregated. The drops of oil are more easily gathered and a less viscous olive juice is obtained, with a lower oil content and which separates more cleanly.