Products

Mayozyme® Lysozyme (E-1105) is lysozyme enzyme, obtained from white eggs, which is used for inhibition of spore-forming bacteria (Clostridium tyrobutyricum, among other microorganisms). Mayozyme is not active against yeast, molds and Gram negative bacteria (for instance E. coli) and it does not affect the development of starter cultures. Lysozyme is an enzyme used to prevent the problem known as “late blowing”, which is the formation of gas during the fermentation that can occur in the ripening process of certain types of cheese. The effects of the formation of non desired gas can result in: cracks in the texture due to the formation of irregular holes, undesired flavors and odors and ultimately the cheese can break..

Pimalac® Natamycin (E-235) is natural antifungal obtained by the fermentation of not genetically modified strain of Streptomyces natalensis. Active substance of Pimalac® is min 55% of active natamycin (pimaricin)..

Valisin® Nisin is a natural additive obtained by the fermentation of not genetically modified strain of Lactococcus lactis subsp. lactis. The nisin is a natural bactericide, approved by the EU (food additive number E-234), active against a great number of Gram positive bacteria, especially sporulated bacteria, such as Clostridium botulinum, Staphylococcus aureus, Listeria monocytogenes, Bacillus sutillus etc. Valisin® is not active against Gram negative bacteria, yeasts and molds..

Mayalact® Lactase Enzyme is a unique, high-purity, lactose-reducing liquid enzyme used for the production of high-quality, lactose reduced milk and milk-based products..

Mayasan ANNATTO is a natural colorant extracted from annatto seeds and used to obtain yellowish colors.

Mayasan Chlorophyll is a natural colorant used as whitener in milk industry.