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Functional Additives
Products in Functional Additives: Enzyme
539 Products found in Functional Additives
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AIT Ingredients
AIT Ingredients MAXI SOFT
Functions:
Crumb Softener, Dough Strengthener, Enzyme
MAXI SOFT enhances crumb softness and spring. Enhances eatability and the sensation of freshness. It strengthens the dough.
CTE Global
CTE Global AMYL-LTP+
Ingredient Name:
Alpha-Amylase
Functions:
Enzyme
Physical Form:
Liquid
Labeling Claims:
Kosher, GMO-free
CTE Global AMYL-LTP+ is the thermostable protease for breaking down starch during slurry and liquefaction. In the AMYL-LTP+ the key enzyme activity is provided by endo-amylase that hydrolyzes (1, 4)-alpha-D-glucosidic linkages in starch polysaccharides. This activity is supplemented with a thermostable protease to deliver potentially increased corn oil, reduced nitrogen inputs, and robust fermentations when used with AP-1+ protease.
CBS Customized Brewing Solutions
Desatase Fermentation
Ingredient Name:
Maltogenic Amylase
Functions:
Enzyme
End Uses:
Beer
CBS Customized Brewing Solutions Desatase (Fermentation) is an amylolytic preparation (EC 3.2.1.41, pullulan 6-glucano-hydrolase) which catalyzes the hydrolysis of the alpha-1,6 linkages of amylopectine allowing to reach higher maltose yields in combination with maltogenic amylases.
MIRPAIN BAKERY INGREDIENTS
OXIMILL QP
Ingredient Name:
Glucose Oxidase
Functions:
Enzyme
OXIMILL QP has Oxidizing agent, Flour stabilization, Gluten strengthening effects.
Dragsbaek A/S
Dragsbaek A/S LIQUID BAKING AID
Ingredient Name:
Canola Oil
Functions:
Dough Conditioner, Enzyme
Features:
Improved Mouthfeel, Enhanced Shelf Life, Crumb Stability, Crumb Softening, High Elasticity
End Uses:
Bread
Dragsbaek A/S Liquid Baking Aid is an aid for yeast dough. Flyt-X consists of a canola oplie, added to a number of carefully selected enzymes, which add a good volume and a juicy crumb to the bread, and at the same time ensure that the bread stays fresh for a long time.
C & P Group GmbH
Saprona Texture S
Ingredient Name:
Transglutaminase
Functions:
Enzyme
Labeling Claims:
Vegan, Vegetarian
End Uses:
Dairy Products, Processed Meat Products, Bread, Processed Seafood
Saprona Texture S is a Transglutaminase preparation for meat, fish, bread and dairy products, as well as vegetarian and vegan products.
Advanced Enzyme Technologies
Advanced Enzyme Technologies Bacterial Alpha Amylase
Ingredient Name:
Alpha-Amylase
Functions:
Enzyme
Labeling Claims:
Halal, Kosher
End Uses:
Dietary Supplements, Weight Management Products
Advanced Enzyme Technologies Bacterial Alpha Amylase offers bespoke blends for better lactose tolerance, gluten tolerance, and digestion. It also contains a variety of nutritious blends and combinations.
Enzybel Group
BROMELAIN®
Ingredient Name:
Bromelain
Functions:
Enzyme
Certifications & Compliance:
GMP
Bromelain® is the collective name for the enzymes found in various members of the Bromeliaceae family. Enzybel Asia Pacific /PT BE extracts and purifies Bromelain naturally from pineapple stems following the GMP and API’s regulations. Our Indonesian production plant PT BE is located in the middle of pineapple plantation in the south of Sumatra Island.
C & P Group GmbH
Saprona Texture KH
Ingredient Name:
Transglutaminase
Functions:
Enzyme
End Uses:
Minced Meats
Saprona Texture KH is a Transglutaminase preparation for Doner Kebabs and Hams.
CTE Global
CTE Global AMYL-LP Strong
Ingredient Name:
Alpha-Amylase
Functions:
Enzyme
Physical Form:
Liquid
Labeling Claims:
Kosher, GMO-free
CTE Global AMYL-LP Strong is a concentrated formulation of alpha-amylase to effectively break down starch in slurry and liquefaction. The key enzyme activity is provided by endo-amylase that hydrolyzes (1, 4)-alpha-D-glucosidic linkages in starch polysaccharides. Effective activity at lower pH ranges allows for more flexible front-end operations while maintaining excellent starch conversion.
Enzyme Development
ENZECO® GLUCANASE PF
Ingredient Name:
Beta-glucanase, Pentosanase
Functions:
Enzyme
End Uses:
Wine
ENZECO® Glucanase PF is a purified food grade liquid derived from Penicillium funiculosum that contains a mixture of glucanases, beta glucosidase (aka cellobiase) cellulase and hemicelllase. The primary use of this enzyme is for yeast cell wall hydrolysis and is suitable for use in organic products.
CBS Customized Brewing Solutions
Glucosylase
Ingredient Name:
Glucosidase
Functions:
Enzyme
End Uses:
Beer, Syrups
CBS Customized Brewing Solutions Glucosylase is an exo-1,4-alpha-D-glucosidase (amyloglucosidase EC.3.2.1.3.) from Aspergillus niger which catalyzes the hydrolysis of the alpha-1,4 and alpha-1,6 linkages of starch producing glucose. During hydrolysis, glucose units are removed in a stepwise manner from the non-reducing end of amylose or amylopectin chains. The rate of hydrolysis depends on the type of linkage as well as on the chain length: alpha-1,4 linkages are more readily hydrolyzed than alpha-1,6 linkages.
Winovazyme Biological Science & Technology
Winovazyme Biological Science & Technology Glucose Oxidase
Ingredient Name:
Glucose Oxidase
Functions:
Enzyme
Physical Form:
Powder, Liquid, Solid
End Uses:
Bread
Winovazyme Biological Science & Technology Glucose Oxidase is defined as the amount of enzyme which oxidizes 1μmol β-D-glucose into D-gluconic acid and H2O2 in 1 min at 37℃, pH5.5.
AIT Ingredients
AIT Ingredients PRO RESIST
Functions:
Dough Conditioner, Enzyme
PRO Improves tolerance and machinability and ensures that finished products are consistent. Enhances product consistency (volume, shape, appearance). Adjusts for variations in flour quality. Allows for process flexibility. Increases output.
Baoding Faithful Industry Co., Ltd.
Baoding Faithful Industry Co., Ltd. Pepsin
Ingredient Name:
Pepsin
Functions:
Enzyme
Physical Form:
Powder, Solid
End Uses:
Dietary Supplements, Cheese
Baoding Faithful Industry Co., Ltd. Pepsin is an acidic protease extracted from the gastric mucosa of pigs. This is white or light yellow powder. It is widely used for the dyspepsia caused by over taking proteinic foods and lack of stomach proteinase caused by digestive hypofunction in the recovering period.
InovoBiologic Inc.
InovoBiologic Inc. Liquid Coenzyme Q10 (Nano)
Ingredient Name:
Coenzyme Q10
Functions:
Supplement, Supplement, Enzyme
Labeling Claims:
Non-GMO, Pesticide-free, Metal-free, Solvent-free, Kosher
Certifications & Compliance:
Kosher, GMP
Physical Form:
Liquid
Liquid Coenzyme Q10 (Nano) is considered a sort of cellular spark plug, igniting the cell’s oxygen to produce energy. As an antioxidant CoQ10 also protects us from damaging free radicals. Aging reduces the body’s stores of CoQ10 and this decline may be responsible for some aspects of degenerative diseases.
AB Enzymes
VERON® SX
Ingredient Name:
Xylanase
Functions:
Dough Regulator, Enzyme
Labeling Claims:
Kosher, Halal
Certifications & Compliance:
Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS), GMP, ISO 9001
VERON® SX ia s SX Fungal amylase preparation with additional bacterial xylanase activity for excellent baking volume and extraordinarily soft crumb structure.
MIRPAIN BAKERY INGREDIENTS
ALPHAMILL BA
Ingredient Name:
Amylase
Functions:
Enzyme
ALPHAMILL BA has Extra softness in short shelf-life buns effect.
Enzyme Development
ENZECO® PECTINASE AP2
Ingredient Name:
Pectinase
Functions:
Enzyme
Physical Form:
Powder, Solid
Labeling Claims:
Non-GMO
End Uses:
Wine
ENZECO® Pectinase AP2 is a powdered food-grade enzyme preparation derived from a non-GMO strain of Aspergillus niger that contains high pectinase activity, as well as cellulase and hemicellulase activities.
Allied Blending
Bake-Mor®
Ingredient Origin:
Natural Origin, Plant Origin
Functions:
Enzyme
Labeling Claims:
Natural, Plant-Based, Clean Label, Naturally Derived
End Uses:
Bagels, Dough, Buns, Burgers & Patty, Rolls, Pizza, Tortilla, Crackers, Bread, Sweet Doughs
Bake-Mor® offer an all natural alternative to emulsifiers in bread formulations. Bake-Mor® blends deliver superior dough tolerance and consistent production characteristics. Applications include white and pan breads, flatbreads, pita, laminated or frozen dough, tortillas, pizza dough, Artisan breads, sweet goods, hamburger and hotdog buns, Kaiser and dinner rolls, crackers and bagels.
MIRPAIN BAKERY INGREDIENTS
LIPOMILL BF
Ingredient Name:
Lipase
Functions:
Enzyme
LIPOMILL BF has Volume increasing, DATEM substition effects.
Alinda
Velcozyme Baguette
Ingredient Name:
Enzyme
Functions:
Enzyme, Dough Conditioner
Velcozyme Baguette is mainly consisting of baking enzymes, specially designed for the production of french baguettes.
Winovazyme Biological Science & Technology
Winovazyme Biological Science & Technology Glucoamylase
Ingredient Name:
Glucoamylase
Functions:
Enzyme
Physical Form:
Liquid
End Uses:
Beer
Winovazyme Biological Science & Technology Glucoamylase is obtained by controlled fermentation from Aspergillus niger. It is widely used in brewery and manufacture of starch sugar, alcohol, gourmet powder, antibiotics, etc.
EZBake Technologies
EZBake Technologies ezSOFT WRAPS
Ingredient Name:
Wheat Flour
Functions:
Dough Conditioner, Enzyme
Ingredient Origin:
Natural Origin, Plant Origin
Labeling Claims:
Natural, Plant-Based, Naturally Derived
Certifications & Compliance:
GMP
Ezbake Technologies Ezsoft Wraps adds softness while preventing sticking in the finished wheat WRAPS product. Adding ezSOFT WRAPS to your formula will extend shelf-life by improving rollability and preventing WRAP cracking. It also aids in machinability of the dough while allowing the removal of reducing agents such as L-cysteine, sodium metabisulfite, etc. ezSOFT WRAPS will allow ½ % - 1 % added absorption in your formula. It also gives increased volume to the finished product which may allow decreased scaling weight.
Suntaq International
SQzyme FAL
Ingredient Name:
Amylase
Functions:
Enzyme
End Uses:
Bread, Beer
SQzyme FAL is a concentrated Fungal Alpha-Amylase (E.C. 3.2.1.1) produced from refined strain Aspergillus oryzae through submerged liquid fermentation. SQzyme FAL can rapidly hydrolyze the α-1,4 glycosidic bonds of starch chain and generate high-level maltose, maltotriose, glucose and other oligosaccharide. It is a food grade enzyme widely used in production of fuel ethanol, distillery, beer, high maltose syrup and many other food industries.
Enzymology Research Center
Enzymology Research Center Peptidase DPP IV (Aspergillus oryzae)
Ingredient Name:
Aminopeptidase
Functions:
Enzyme
Physical Form:
Powder, Solid
Labeling Claims:
Additive-free, Allergen-free, Non-GMO, Trans fat-free, Preservative-free
Enzymology Research Center Peptidase DPP IV (Aspergillus oryzae) is a food grade proteolytic enzyme preparation produced by Aspergillus oryzae fermentation under current GMP. Peptidase has high dipeptidyl-aminopeptidase activity in contrast to other fungal proteinase preparations. Peptidase also has high proteinase activity, and with this proteolytic combination system, it is possible to hydrolyze various proteins to high levels.
AB Enzymes
VERON® AC
Ingredient Name:
Amylase
Functions:
Dough Conditioner, Enzyme
Labeling Claims:
Halal, Kosher
Certifications & Compliance:
GMP, ISO 9001, Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS)
VERON® AC ia s Alpha-amylase for the regulation of gassing and acceleration of fermentation properties – strong in combination with maltogenic amylases.
FCC
FCC LACTASE
Ingredient Name:
Lactase
Functions:
Enzyme
Ingredient Origin:
Natural Origin
Physical Form:
Powder, Solid
Labeling Claims:
Natural, Naturally Derived
Needed for a specific biochemical reaction in the body that involves lactase breaking down lactose, a sugar in milk and milk products. Those who are “lactase deficiency” and are called “lactose intolerant.” They can take supplemental lactase to help them break down lactose and tolerate milk. In these people lactase can prevent symptoms of lactose intolerance including cramps, diarrhea, and gas.
Optiferm GmbH
opti-ren® naturale
Ingredient Name:
Rennet
Functions:
Enzyme
Labeling Claims:
Natural
End Uses:
Cheese
opti-ren® naturale is a high-quality natural rennet from calf stomachs which is made in France using traditional methods with careful and slow processing of the stomachs leads to increased yield and improved cheese quality. It is prepared with various compositions according to needs.
Alinda
Velcozyme Soft
Ingredient Name:
Enzyme
Functions:
Enzyme, Dough Conditioner
Velcozyme Soft is based on baking enzymes, especially suitable for toast breads, hamburgers, baguettes, sandwiches.
Winovazyme Biological Science & Technology
Winovazyme Biological Science & Technology β-Amylase
Ingredient Name:
beta-amylase
Functions:
Enzyme
Physical Form:
Liquid
End Uses:
Beer
Winovazyme Biological Science & Technology β-Amylase is a kind of exo-amylase. It begins at the non-reducing end of the liquefaction starch and hydrolyze them in turn against the maltose unit and react Walden inversion. So the product become to β maltose from alpha type. This enzyme can’t hydrolyze α-1, 6-glucosidic link of starch. Before 1, 6 link 2~3 glucoase residue stop as starch decomposition. Basically no glucose produce for maltose.
AB Enzymes
VERON® RL
Ingredient Name:
Xylanase
Functions:
Dough Regulator, Enzyme
Labeling Claims:
Kosher, Halal
Certifications & Compliance:
Hazard Analysis Critical Control Point (HACCP), Halal, ISO 22000, FSSC 22000, Kosher, ISO 50001, Generally Recognized As Safe (GRAS), GMP, ISO 9001
VERON® RL ia s Concentrated bacterial xylanase. Performance similar to VERON® Special.
CBS Customized Brewing Solutions
Papain-Clarase
Ingredient Name:
Enzyme Blend
Functions:
Enzyme
End Uses:
Beer
CBS Customized Brewing Solutions Papain-Clarase is the commercial name of a mixture of proteolytic enzymes extracted from papaya-tree carica papaya and purified and standardized by CBS. The enzymatic latex is harvested by tapping of the fruit before maturity and purified by a new patented process. PAPAIN-CLARASE contains a mixture of proteinases and peptidases isoenzymes like carboxy-exo-peptidase, chymopapain, papain and lysozyme. Papain-Clarase has both endo and exo-proteolytic activity and allows to reach the highest level of hydrolysis among the other commercially available food endo-propteases because it has a typical broad-spectrum attack on nine different peptide bonds.
CYGYC BIOCON S.L.
CYGYC BIOCON S.L. Biocelulasa W
Ingredient Name:
Pentosanase, Enzyme Blend
Functions:
Enzyme
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.
Suntaq International
SQzyme BTA
Ingredient Name:
Amylase
Functions:
Enzyme
SQzyme BTA is an efficient liquid beta-amylase extracted from refined plants through a variety of techniques. SQzyme BTA is highly purified and concentrated with outstanding thermostability, which is widely used in the production of beer, vinegar, high maltose syrup, maltitol and other maltose-related sugar industries.
CYGYC BIOCON S.L.
CYGYC BIOCON S.L. Olease L Plus
Ingredient Name:
Pectinase
Functions:
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.
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