| Name |
Application |
Origin |
Description |
Activity |
pH |
° Celsius |
|
Amyloglucosidase * (Glucoamylase) |
Animal Feed
Baking
Dietary Supplements
Food & Beverage
Other
|
Aspergillus niger |
An enzyme that can cleave individual glucose units from the non-reducing ends of starch chains. Typically used in baking, brewing, dextrose production, alcohol fermentations, dietary supplements and other food grade applications. |
1,000 AG/g |
3.0 -
5.0 |
50 -
65 |
|
Bacterial Alpha Amylase * |
Animal Feed
Baking
Cleaning & Wastewater
Food & Beverage
Other
|
Bacillus amyloliquefaciens |
An alpha amylase that works at a higher pH and temperature range than Fungal Alpha Amylase. Typically used in baking, brewing, dietary supplements, animal feed, and other food grade applications. |
300,000 BAU/g |
5.0 -
7.0 |
30 -
85 |
|
Beta Glucanase * |
Animal Feed
Baking
Dietary Supplements
Food & Beverage
Other
|
Trichoderma longibrachiatum, (Trichoderma reesei) |
An enzyme capable of hydrolyzing beta glucans. Typically used in baking, brewing, food processing, animal feed, and dietary supplements. |
3,000 BGU/g |
4.0 -
6.5 |
40 -
70 |
|
Bromelain |
Animal Feed
Baking
Dietary Supplements
Food & Beverage
Other
|
Ananas comosus |
An enzyme capable of broad specificity protein hydrolysis over a wide pH range. Typically used as a meat tenderizer and in pet food production. |
2,000 GDU/g |
4.0 -
8.0 |
45 -
60 |
|
Cellulase * |
Animal Feed
Baking
Cleaning & Wastewater
Dietary Supplements
Food & Beverage
Other
|
Trichoderma longibrachiatum, (Trichoderma reesei) |
An enzyme capable of hydrolyzing cellulose. Typically used in food processing, animal feed, dietary supplements, and other food grade applications. Also suitable for wastewater treatment. |
150,000 CU/g |
3.0 -
6.0 |
35 -
70 |
|
Crackerase |
Baking
Food & Beverage
Other
|
Bacillus subtilis |
A blended enzyme product typically used in baking to enhance the non-enzymatic browning reaction, relax dough to get uniform crackers, and improve cracker flavor development. |
Upon Request |
6.0 -
8.0 |
50 -
60 |
|
Fungal Alpha Amylase * |
Animal Feed
Baking
Dietary Supplements
Food & Beverage
Other
|
Aspergillus oryzae |
An alpha amylase enzyme that is capable of hydrolyzing starch. Typically used in baking, brewing, dietary supplements, potable alcohol production and other food grade applications. |
100,000 SKB/g |
4.0 -
6.0 |
40 -
65 |
|
Fungal Protease |
Animal Feed
Baking
Dietary Supplements
Food & Beverage
Other
|
Aspergillus oryzae |
An enzyme capable of hydrolyzing proteins to peptides and amino acids. Typically used in baking, flavor development (cheeses), and other food grade applications. |
400,000 HU/g |
6.0 -
9.0 |
25 -
60 |
|
Hemicellulase * |
Animal Feed
Baking
Dietary Supplements
Food & Beverage
Other
|
Aspergillus niger |
An enzyme capable of hydrolyzing hemicellulose. Typically used in baking, animal feed, and dietary supplements. |
400,000 HCU/g |
3.5 -
6.0 |
40 -
75 |
|
Invertase * |
Baking
Dietary Supplements
Food & Beverage
Other
|
Saccharomyces cerevisiae |
An enzyme capable of hydrolyzing sucrose into glucose and fructose. Typically used in manufacturing confectionaries, dietary supplements, and other food grade applications. |
180,000 Sumner/g |
3.5 -
5.5 |
10 -
65 |
|
Neutral Protease * |
Animal Feed
Baking
Food & Beverage
Other
|
Bacillus subtilis |
An enzyme capable of hydrolyzing protein to peptides and amino acids. Typically used in pet food and flavor manufacture. |
2,000,000 PC/g |
6.0 -
8.0 |
40 -
60 |
|
Papain |
Animal Feed
Baking
Dietary Supplements
Food & Beverage
Other
|
Carica Papaya |
An enzyme capable of broad specificity protein hydrolysis over a wide pH range. Typically used as a meat tenderizer and in pet food production. |
800 TU/MG |
4.0 -
9.0 |
35 -
60 |
|
Xylanase |
Animal Feed
Baking
Dietary Supplements
Food & Beverage
Other
|
Trichoderma longibrachiatum, (Trichoderma reesei) |
An enzyme that hydrolyzes xylan. Typically used in food processing, animal feed, and dietary supplements. |
150,000 XU/g |
4.0 -
6.5 |
40 -
60 |
The use of enzymes enables bakeries to extend shelf-life of breads, enhance and control non-enzymatic browning, increase loaf volume, and improve crumb structure. We offer a product line of enzymes that can aid in these functions and more, along with experienced technical assistance to help you maximize the quality of your bakery products.
