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Food Enzyme
Papain (50–1,000 TU/mg)
Papain (50–1,000 TU/mg)
- Used in meat tenderization and helps in protein digestion.
Bromelain (600–2,400 GDU/g)
Bromelain (600–2,400 GDU/g)
- Supports protein digestion, meat tenderization, brewing clarification.
Rennet (2,000-15,000 IMC U/g)
Rennet (2,000-15,000 IMC U/g)
- Improves cheese texture and yield.
Lactase (2,000-100,000 ALU/g)
Lactase (2,000-100,000 ALU/g)
- Hydrolyses lactose into simple sugars, making milk suitable for people with lactose intolerance.
Phospholipase (2,000–10,000 U/g)
Phospholipase (2,000–10,000 U/g)
- Strengthens dough structure for better baking performance and aids in egg yolk lecithin processing.
Lipase (10,000–200,000 FIP U/g)
Lipase (10,000–200,000 FIP U/g)
- Breaks down fats and is used in baking, dairy processing, and flavor development.
Fungal Amylase (10,000- 150,000 SKB U/g)
Fungal Amylase (10,000- 150,000 SKB U/g)
- Helps convert starch into sugars during baking, brewing, and syrup processing.
Bacterial Amylase (2,000–50,000 BAU/g)
Bacterial Amylase (2,000–50,000 BAU/g)
- Facilitates starch conversion into sugars for brewing, baking, and syrup manufacturing.
Maltogenic Amylase (2,000–15,000 MAN U/g)
Maltogenic Amylase (2,000–15,000 MAN U/g)
- Improves bread texture and extends shelf life in baking.
Acid Protease (20,000–600,000 HUT/g)
Acid Protease (20,000–600,000 HUT/g)
- Promotes protein hydrolysis, improving fermentation and beer clarity.
Alkaline Protease (50,000–500,000 U/g)
Alkaline Protease (50,000–500,000 U/g)
- Helps hydrolyze proteins for use in flavor enhancement.
Neutral Protease (25,000–50,000 PC U/g)
Neutral Protease (25,000–50,000 PC U/g)
- Improves protein digestion by maintaining proper pH levels.
Acid Cellulase (10,000–200,000 CNC U/g)
Acid Cellulase (10,000–200,000 CNC U/g)
- Improves juice yield and increases clarity in beverage processing.
Neutral Cellulase (5,000–50,000 U/g)
Neutral Cellulase (5,000–50,000 U/g)
- Improves the texture of foods while supporting better digestibility.
Alpha-Galactosidase (1,500–30,000 GAL U/g)
Alpha-Galactosidase (1,500–30,000 GAL U/g)
- Breaks down gas-forming sugars in beans and legumes.
Pectinase (10,000–200,000 U/g)
Pectinase (10,000–200,000 U/g)
- Hydrolyses pectin to improve fruit juice extraction and clarity.
Polygalacturonase (5,000–40,000 PGU/g)
Polygalacturonase (5,000–40,000 PGU/g)
- Improves juice recovery by breaking down pectin during fruit processing.
Xylanase (5,000–200,000 XU/g)
Xylanase (5,000–200,000 XU/g)
- Enhances dough quality while lowering viscosity in baking and brewin.
Dextranase (5,000–100,000 U/g)
Dextranase (5,000–100,000 U/g)
- Supports sugar production by reducing dextran and improving quality.
Beta-Glucanase (5,000–100,000 BGU/g)
Beta-Glucanase (5,000–100,000 BGU/g)
- Supports brewing processes by lowering viscosity and increasing malt extract yields.
Transglutaminase (100–2,000 U/g)
Transglutaminase (100–2,000 U/g)
- Facilitates protein binding to improve the texture of meat, fish, and dairy product.
Laccase (2,000–50,000 U/g)
Laccase (2,000–50,000 U/g)
- Used for juice stabilization.
Veg Pancreatin
Veg Pancreatin
- Plant-origin enzyme blend designed for use in vegetarian food formulations.