Products in Antioxidants & Preservatives: Enzyme

Pure fungal Alpha-amylase for starch decomposition, with excellent activity also at low pH. The Alpha-amylase splits unbranched sections of the starch molecule into smaller components. It only acts on dissolved substrate, i. e. Swollen, damaged starch in the dough or slurry, or on starch that has been thermally modified (pre-gelatinized).

Flour treatment agent based on baking enzymes

Sternzym Fresh 110 is a Baking enzyme

Rovita BioLox is a substitute preservative used for shelf life improvement which gives an antioxidant effect and killing effect.

ezPIZZA CONDITIONERTM is an all natural shelf life extender for fresh or frozen pizza and other similar products. It adds softness without stickiness. It also improves machinability of doughs and prevents cracking. ezPIZZA CONDITIONERTM increases volume of finished products which may allow decreased scaling weight. The enzyme system helps stabilize retained moisture to keep the product fresher longer.

ezSOFT softener is a natural shelf life extender for breads, rolls, pastries, bagels, soft pretzels and other yeast based products.

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.

OxyVac™ is a food grade oxygen scavenging enzyme system.

SAFEPRO® helps prevent spoilage, extend shelf life and maintain or improve the safety and the goodness of your meat, salmon & salads – even after it has been opened. It makes it easier for you to deliver a consistent and enjoyable brand experience. SAFEPRO® cultures are based on unique bacteria strains found within lactic acid bacteria species that are normally used in food products They come in several versions specifically targeting meat, salmon and ready-to-eat food applications

TopSweet Fresh Cake Plus V is an innovative enzyme system which is based on osmotolerant amylases that keep their functionality even at high levels of sugar and fat.

FRESHQ® works across various applications such as Yogurt, Sour cream, Quark, Kefir, Tvorog, White cheese, Cottage cheese, Pasta Filata etc.