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Enzymes & Starter Cultures
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760 Products found in Enzymes & Starter Cultures
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GENOFOCUS
GENOFOCUS Superoxide Dismutase
Ingredient Name:
Superoxide Dismutase
Ingredient Origin:
Fermentation
Functions:
Antioxidant, Enzyme
Oral supplementation of SOD is spurring the body’s production of endogenous antioxidants, including SOD, catalase and glutathione peroxidase. These enzymes are key elements of the internal antioxidant defense system.
GENOFOCUS
GENOFOCUS Nattokinase
Ingredient Name:
Nattokinase
Ingredient Origin:
Fermentation
Functions:
Enzyme
Labeling Claims:
Natural
Certifications & Compliance:
GMP
Physical Form:
Powder, Solid
Nattokinase has the ability to dissolve amyloid fibrils, which build up as plaque in the blood and even brain and can lead to brain cell damage. Nattokinase has been shown to support a healthy circulatory system by helping to maintain normal fibrinogen levels in blood.
NewIngredients
NewIngredients Transglutaminase for Fish
Ingredient Name:
Transglutaminase
Ingredient Origin:
Fermentation, Natural Origin
Functions:
Enzyme
Labeling Claims:
Halal, Kosher, Naturally Derived, Natural
End Uses:
Seafood Products, Convenience Foods
Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. There is transglutaminase of animal origin (used in medicine) and transglutaminase of bacterial origin. Our NewBind transglutaminase is obtained by a fermentation process of the bacterium Streptomyces mobaraensis. The TG catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The NewBind transglutaminase is not part of the binding and has no function in the final product.
NewIngredients
NewIngredients Transglutaminase for Meat
Ingredient Name:
Transglutaminase
Ingredient Origin:
Fermentation, Natural Origin
Functions:
Enzyme
Labeling Claims:
Halal, Kosher, Naturally Derived, Natural
End Uses:
Sausage, Processed Meat Products, Convenience Foods
Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. There is transglutaminase of animal origin (used in medicine) and transglutaminase of bacterial origin. Our NewBind transglutaminase is obtained by a fermentation process of the bacterium Streptomyces mobaraensis. The TG catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The NewBind transglutaminase is not part of the binding and has no function in the final product.
NewIngredients
NewIngredients Transglutaminase for Bakery
Ingredient Name:
Transglutaminase
Ingredient Origin:
Fermentation, Natural Origin
Functions:
Enzyme
Labeling Claims:
Halal, Kosher, Naturally Derived, Natural
End Uses:
Bread, Noodles & Pasta
Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. There is transglutaminase of animal origin (used in medicine) and transglutaminase of bacterial origin. Our NewBind transglutaminase is obtained by a fermentation process of the bacterium Streptomyces mobaraensis. The TG catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The NewBind transglutaminase is not part of the binding and has no function in the final product.
NewIngredients
NewIngredients Transglutaminase for Dairy
Ingredient Name:
Transglutaminase
Ingredient Origin:
Fermentation, Natural Origin
Functions:
Enzyme
Labeling Claims:
Halal, Kosher, Naturally Derived, Natural
End Uses:
Cheese, Yogurt, Ice Cream
Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. There is transglutaminase of animal origin (used in medicine) and transglutaminase of bacterial origin. Our NewBind transglutaminase is obtained by a fermentation process of the bacterium Streptomyces mobaraensis. The TG catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The NewBind transglutaminase is not part of the binding and has no function in the final product.
NewIngredients
NewIngredients Transglutaminase for Vegan
Ingredient Name:
Transglutaminase
Ingredient Origin:
Fermentation, Natural Origin
Functions:
Enzyme
Labeling Claims:
Halal, Vegan, Kosher, Naturally Derived, Natural
End Uses:
Non-Dairy Yogurt, Plant-based Meat, Plant Based Dairy Alternatives, Meat Substitutes, Convenience Foods
Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. There is transglutaminase of animal origin (used in medicine) and transglutaminase of bacterial origin. Our NewBind transglutaminase is obtained by a fermentation process of the bacterium Streptomyces mobaraensis. The TG catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The NewBind transglutaminase is not part of the binding and has no function in the final product.
Capitol Food Company
Capitol Food Company Staysoft
Ingredient Name:
Enzyme Blend
Functions:
Enzyme, Crumb Softener
Certifications & Compliance:
SQF Certified, SQF Level II
Capitol Food Company Staysoft is a blend of fungal and bacterial enzymes that help improve crumb, grain, and texture. Additionally, it also extends stale-free shelf life. This high-quality, cost-effective, and SQF-certified product contains ingredients such as calcium sulfate along with fungal and bacterial enzymes.
Capitol Food Company
Capitol Food Company Yeast Active
Ingredient Name:
Active Dry Yeast
Functions:
Yeast
End Uses:
Dough, Bread Products, Bread
Capitol Food Company Yeast Active is a type of dry yeast that’s granular, with a consistency similar to cornmeal. It provides ultimate baking activity in all yeast doughs, from low sugar to highly sweetened bread. These single-celled microorganisms that belong to the fungi kingdom are living organisms that are dormant until proofed or dissolved in a small amount of lukewarm water (about 110°F). It’s then added to the rest of the ingredients, which causes the dough to rise.
Capitol Food Company
Capitol Food Company Yeast Food
Ingredient Name:
Yeast Nutrient
Functions:
Cell Starter Culture
Capitol Food Company Yeast Food is a mixture of several nutrients required for the growth of yeast in the fermentation process. Yeast or Saccharomyces cerevisiae is a single-celled microorganism that needs food, warmth, and moisture to thrive. Through the process of fermentation, it converts sugars into carbon dioxide and alcohol, and these two byproducts make yeast extremely useful in food production.
SternEnzym GmbH & Co. KG
Sternzym B 7033 SF
Functions:
Flour Treating Agent, Enzyme
Labeling Claims:
BSE-free, Nanomaterials-free, TSE-free, Vegetarian, Kosher, Non-Irritant, Halal, Vegan, Non-GMO
Certifications & Compliance:
Kosher, Halal
Physical Form:
Solid, Powder
Sternzym B 7033 SF is a Balanced complex of fungal and bacterial proteases and α-amylases for improving dough extensibility, fermentation power and crust color formation
SternEnzym GmbH & Co. KG
Sternzym LQ 15080
Functions:
Enzyme, Flour Treating Agent
Labeling Claims:
TSE-free, Halal, Vegan, Non-GMO, Vegetarian, BSE-free, Non-Irritant, Nanomaterials-free
Certifications & Compliance:
Halal
Physical Form:
Powder, Solid
Sternzym LQ 15080 is a n enzyme formulation for wafer prduction with the main features of Utilization of high extraction flours Homogeneous wafer batters for an improved processibility Reduced viscosity for a trouble-free production Reduced water addition for energy savings
SternEnzym GmbH & Co. KG
Sternzym LQ 4020
Functions:
Enzyme, Flour Treating Agent
Labeling Claims:
TSE-free, Halal, Vegan, Non-GMO, Vegetarian, Kosher, BSE-free, Nanomaterials-free
Certifications & Compliance:
Halal, Kosher
Physical Form:
Powder, Solid
Sternzym LQ 4020 is a Baking enzyme
SternEnzym GmbH & Co. KG
Sternzym FOS L
Ingredient Name:
Fructosyltransferase
Ingredient Origin:
Fermentation
Functions:
Enzyme
Labeling Claims:
Vegan, Non-GMO, Vegetarian, BSE-free, Non-Irritant, Nanomaterials-free, Allergen-free, TSE-free
Physical Form:
Liquid
End Uses:
Syrups
Sternzym FOS L is a liquid enzyme preparation with fructosyltransferase activity. It catalyzes the hydrolysis of sucrose and subsequently the transfer of fructosyl-groups to a sucrose molecule or to an existing FOS. Depending on the enzyme dosage and reaction time, mainly Kestose (GF2), Nystose (GF3) and Fructosylnystose (GF4) are formed and a total conversion rate of sucrose to fructose of 50 to 60 % can be reached.
SternEnzym GmbH & Co. KG
Sweetase L
Ingredient Name:
Invertase
Functions:
Enzyme
End Uses:
Confectionery Products, Chocolates
Sweetase L is a Liquid enzyme preparation with invertase activity
SternEnzym GmbH & Co. KG
Sternzym A 7010
Ingredient Name:
Alpha-Amylase
Functions:
Stabilizer, Shelf Life Enhancer, Crumb Softener, Enzyme
Labeling Claims:
BSE-free, TSE-free, Vegetarian, Kosher, Non-Irritant, Halal, Vegan, Non-GMO
Certifications & Compliance:
Generally Recognized As Safe (GRAS), Kosher, Halal
Physical Form:
Solid, Powder
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).
SternEnzym GmbH & Co. KG
Sternzym BK 18222 SF
Ingredient Name:
Alpha-Amylase
Functions:
Dough Regulator, Enzyme
Labeling Claims:
TSE-free, Vegan, Non-GMO, Acrylamide-free, Vegetarian, BSE-free, Non-Irritant, Nanomaterials-free
Physical Form:
Powder, Solid
Phospholipid activated bacterial protease. The enzyme reduces the protein strength, thus decreasing dough viscosity and resistance to stretching. Relaxation times can be shortened or omitted without risking deformation by shrinkage.
SternEnzym GmbH & Co. KG
Sternzym Quick and Easy
Functions:
Enzyme, Flour Treating Agent
Labeling Claims:
TSE-free, Halal, Vegan, Non-GMO, Vegetarian, BSE-free, Non-Irritant, Nanomaterials-free
Certifications & Compliance:
Halal
Physical Form:
Powder, Solid
Sternzym Quick & Easy enables simple and reliable replacement of sodium metabisulphite. The mechanism of the breakdown of gluten protein by enzymes differs distinctively from that of chemical agents such as metabisulphite (MBS). Sternzym Quick & Easy requires more time to soften the dough than MBS, so the dough resting time needs to be adjusted. The enzymes are completely destroyed when heated, which is not the case with MBS, and can therefore be classified as technical aids without the need for declaration.
SternEnzym GmbH & Co. KG
Sternzym Fresh 15 Organic
Ingredient Name:
Alpha-Amylase
Ingredient Origin:
Fermentation
Functions:
Flour Treating Agent, Shelf Life Enhancer, Crumb Softener, Enzyme
Labeling Claims:
BSE-free, Nanomaterials-free, TSE-free, Vegetarian, Non-Irritant, Vegan, Organic, Non-GMO, Low Carbon Footprint (PCF)
Certifications & Compliance:
Organic Certified
Physical Form:
Solid, Powder
Flour treatment agent based on baking enzymes
SternEnzym GmbH & Co. KG
Innovase ASP P
Functions:
Acrylamide Removal Agent, Enzyme
Ingredient Origin:
Fermentation
Labeling Claims:
BSE-free, Nanomaterials-free, TSE-free, Acrylamide-free, Vegetarian, Kosher, Non-Irritant, Halal, Vegan, Non-GMO
Certifications & Compliance:
Kosher, Halal
Enzyme system for acrylamide reduction. Main propertiesEfficient acrylamide reductionOnly minor process or recipe adjustmentsUnchanged taste and texture of the end productsApplicable to a wide range of productsThe formation of acrylamide is a result of the Maillard reaction between reducing sugars and asparagine, a naturally occurring amino acid. Unfortunately, acrylamide is suspected of being a potential carcinogen and is thus considered a process contaminant. This has led to almost worldwide regulations to reduce acrylamide in food products. Proven mitigation strategies usually include drastic changes in process conditions and raw material selection, both of which risk undesirable changes in product properties. Innovase ASP, on the other hand, removes asparagine from the Maillard reaction with little, if any, process adjustments.
SternEnzym GmbH & Co. KG
Dairyzym F 100 P
Ingredient Name:
Lactase
Functions:
Lactose Removal Agent, Anti-Crystalizing Agent, Enzyme
Labeling Claims:
BSE-free, Nanomaterials-free, TSE-free, Vegetarian, Non-Irritant, Allergen-free, Vegan, Non-GMO
Physical Form:
Solid, Powder
Features:
Non-Irradiated, Broad pH Stability, Wide Temperature Range
Dairyzym F 100 P is a purified ß-galactosidase (E.C. 3.2.1.23, ß-Dgalactoside galactohydrolase) of fungal origin with a wide pH and temperature range. The enzyme ß-galactosidase hydrolyses the disaccharide lactose into the two monosaccharides glucose and galactose. Dairyzym F 100 P is a powdered enzyme preparation, which is readily soluble in water
SternEnzym GmbH & Co. KG
Sweetase P
Ingredient Name:
Invertase
Functions:
Enzyme
End Uses:
Confectionery Products, Chocolates
Sweetase P is used in Invertase (E 1103) preparation
SternEnzym GmbH & Co. KG
Sweetase 200 P
Ingredient Name:
Invertase
Functions:
Enzyme
End Uses:
Chocolates
Sweetase 200 P is used in Invertase (E 1103) preparation
SternEnzym GmbH & Co. KG
Sweetase 20 P
Ingredient Name:
Invertase
Functions:
Enzyme
End Uses:
Confectionery Products, Chocolates
Sweetase 20 P is used in Invertase (E 1103) preparation
SternEnzym GmbH & Co. KG
Sternzym Fresh 110
Ingredient Name:
Alpha-Amylase
Functions:
Shelf Life Enhancer, Crumb Softener, Enzyme
Ingredient Origin:
Fermentation
Labeling Claims:
BSE-free, Nanomaterials-free, TSE-free, Vegetarian, Non-Irritant, Vegan, Non-GMO, Low Carbon Footprint (PCF)
Physical Form:
Solid, Powder
Sternzym Fresh 110 is a Baking enzyme
SternEnzym GmbH & Co. KG
Sternzym Glac 10
Ingredient Name:
alpha-galactosidase
Ingredient Origin:
Fermentation
Functions:
Supplement, Enzyme, Supplement
Labeling Claims:
Allergen-free, TSE-free, Vegetarian, Nanomaterials-free, Non-GMO, Non-Irritant, Vegan, BSE-free
Physical Form:
Solid, Powder
End Uses:
Dietary Supplements
Sternzym GLAC 10 is a purified α-galactosidase (E.C. 3.2.1.22, α-D-galactoside galactohydrolase) of fungal origin with a wide pH and temperature range. The enzyme α-galactosidase hydrolyses the terminal, non-reducing α-D-galactose residues in α-D-galactosides, including galactose oligosaccharides, galactomannans and galactolipids. Sternzym GLAC 10 is a powdered enzyme preparation, which is used in the dietary supplements as a digestive aid to reduce the intolerance to complex carbohydrates.
Ailana
Ailazyme® AG-PL
Ingredient Name:
Glucoamylase-Pullulanase Blend
Functions:
Enzyme
Labeling Claims:
Halal, Non-GMO, Kosher
End Uses:
Glucose Production, Maltose Production, Ethanol Production, Starch Processing
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.
Biocatalysts Ltd
Promod® 192P
Ingredient Name:
Protease
Ingredient Origin:
Fermentation
Functions:
Taste Modifier, Enzyme, Flavor Enhancer
Labeling Claims:
Non-GMO
Certifications & Compliance:
Generally Recognized As Safe (GRAS), ISO 9001, ISO 18001, ISO 14001, FSSC 22000, FCC Compliant, JECFA (FAO/WHO), GMP, Hazard Analysis Critical Control Point (HACCP)
Physical Form:
Solid, Powder
Promod® 192P is a microbially derived acid protease. It is useful for modification, control and development of flavor alone or where proteases have been previously used and generated bitter peptides, for example, in production of vegetable protein hydrolysates.
Ailana
Ailazyme® LAC
Ingredient Name:
Lactase
Functions:
Enzyme
Labeling Claims:
Non-GMO, Halal, Kosher
End Uses:
Yogurt, Cheese
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.
Biocatalysts Ltd
Lipomod® 699L
Functions:
Enzyme
Physical Form:
Liquid
Labeling Claims:
GMO-free, Non-GMO
End Uses:
Frozen Egg Products, Mayonnaise, Liquid Egg Products, Dried Egg Products
Lipomod® 699L is extremely useful Egg yolks have emulsifying and gelation properties due to the presence of various lipid and protein types. Phospholipids can be modified by the action of Lipomod® 699L to produce lyso-lecithin with superior emulsifying properties especially useful in mayonnaise manufacture. This is a low preservative enzyme designed for the Japanese market.
Ailana
Ailazyme® AL-neo
Ingredient Name:
Alpha-Amylase
Functions:
Enzyme
Labeling Claims:
Non-GMO, Halal, Kosher
End Uses:
Milling
Ailazyme® AL-neo is obtained from Aspergillus Oryzae and is an endo amylase. It can hydrolyze gelatinized starch, amylose and 1,4-α-D-glucanohydrolase in the branched chain starch, producing many maltose and little Maltotriose, Glucose and other oligosaccharides. The enzyme is a 1,4-α-D-glucanohydrolase.
Biocatalysts Ltd
Depol® 40L
Ingredient Name:
Endogalactouronase
Functions:
Flavor Enhancer, Enzyme, Taste Modifier
Ingredient Origin:
Natural Origin, Plant Origin
Labeling Claims:
Plant-Based, Naturally Derived, Allergen-free, Natural, Non-GMO
Certifications & Compliance:
Generally Recognized As Safe (GRAS), FDA Food Safety Modernization Act (FSMA), ISO 9001, ISO 18001, ISO 14001, FSSC 22000, FCC Compliant, JECFA (FAO/WHO), GMP, Hazard Analysis Critical Control Point (HACCP)
Physical Form:
Liquid
Depol® 40L is a broad spectrum carbohydrase which allows for maximum maceration of botanical tissue. This enzyme preparation contains a wide range of exo-glycosidases which are useful in releasing active flavors from their bound inactive forms. Depol® 40L allows a more efficient extraction of valuable plant components, increasing the extracted yield of flavors.
Biocatalysts Ltd
Amylase AD11MDP
Ingredient Name:
Amylase
Functions:
Flavor Enhancer, Enzyme, Supplement, Taste Modifier
Labeling Claims:
Allergen-free, Vegetarian, Non-GMO
Certifications & Compliance:
FDA Food Safety Modernization Act (FSMA), ISO 9001, Hazard Analysis Critical Control Point (HACCP), Generally Recognized As Safe (GRAS), ISO 14001, ISO 18001, JECFA (FAO/WHO), GMP, FCC Compliant, FSSC 22000
Physical Form:
Solid, Powder
Biocatalysts Ltd Amylase 11MDP, which is designed for use in dietetic formulations, digests starch in the stomach and continues working in the small intestine. It gives rapid digestion of starch at gastric pH and has more than 3 times the starch digesting power of 4XNF Pancreatin.
Ailana
Ailazyme® GOX
Ingredient Name:
Glucose Oxidase
Functions:
Enzyme
Labeling Claims:
Non-GMO, Halal, Kosher
End Uses:
Cakes, Bread
Ailazyme® GOX is obtained from Trichoderma reesei and is an oxidizing enzyme. Ailazyme® GOX is used for the treatment of flour and for the production of bread improvers. Ailazyme® GOX is providing improved gluten strengthening with improved dough stability. The fermentation stability and fermentation tolerance are optimized and improved, This is e.g. important for long fermentation processes and frozen dough applications, as well for using weak wheat flours. The dough properties are dry and stable, possible dough stickiness is clearly reduced.
BreadPartners
BreadPartners UO CLS 900 (#20061)
Functions:
Emulsifier, Enzyme
Labeling Claims:
Vegan, Non-GMO, Kosher, Clean Label
Physical Form:
Powder
BreadPartners UO CLS 900 (#20061) is a 0.5 - 1% clean label, non-GMO powdered emulsifier, and enzyme blend to replace monoglycerides such as GMS, and improve crumb structure, body, and softness. It excels in pan bread, bagels, and hamburger buns.
Polygel Group
Polyzyme BS 200
Functions:
Enzyme, Enzyme
Ingredient Name:
Bromelain
Labeling Claims:
Halal, Vegetarian, Non-GMO, Kosher, Vegan
Certifications & Compliance:
Vegan, Halal, Kosher
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