Our food enzymes are divided into four categories:
Bakery Distillation & Starch Fruit Juice Processing & Winery Brewing & MaltEnzymes for the Distillation industry:
HIGH TEMPERATURE & pH STABLE BACTERIAL AMYLASE
MEDIUM TEMPERATURE AMYLASE
AMYLOGLUCOSIDASE
PROTEASE
BETA-AMYLASE
BETA-GLUCANASE
MULTIENZYME COMBINATION / BLEND OF ENZYMES
Applications of enzymes used in Distillation:
To attain pH stability.
AMYLOGLUCOSIDASE is used for saccharification of maltodextrins for improved conversion of starch to dextrose.
Blend of Enzymes like BETA-GLUCANASE, AMYLASE, PROTEASE & PENTOSANASE in the right proportion for proper break-down of grain/adjuncts.
BETA-GLUCANASE for breakdown of glucans especially in adjuncts and unmalted barley.
Enzymes for the Starch industry:
THERMOSTABLE AMYLASE
ALPHA AMYLASE
GLUCOAMYLASE
SPECIFIC BLEND OF ENZYMES
Applications of enzymes used with Starch:
THERMOSTABLE AMYLASE for liquefaction / degradation.
ALPHA AMYLASE for conversion of starch for maltose syrup production.
GLUCOAMYLASE for saccharification of starch for syrup production.
A specific blend of enzymes for substrates with adjuncts.
