Food Enzymes catalyzes chemicals reactions in Food Products

chemical-categories

Diastase from aspergillus oryzae (amylase)

Diastase is any one of a group of enzymes which catalyses the breakdown of starch into maltose.Diastase means any α-, β-, or γ-amylase (all of them hydrolases) that can break down carbohydrates.

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Endo peptidase

Endopeptidase or endoproteinase are proteolytic peptidases that break peptide bonds of nonterminal amino acids (i.e. within the molecule), in contrast to exopeptidases, which break peptide bonds from their end-pieces.

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Endozym Active

Endozym Active is a pectolytic enzyme based on concentrated pectinase, indicated for the treatment of grapes and for the clarification of musts and wines. Endozym Active accelerates pressing, clarification and filtration processes, as it decreases their speed and reduces, because of its peculiar enzymatic activity, the dimension of pectic molecules. Endozym Active is also available in its liquid form, easy and practical to use.

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Endozym Alphamyl SB1

Endozym Alphamyl SB1 is an innovative enzymatic preparation made up by AEB, acting at higher temperatures than those normal allowed for other bacterial amylases. Endozym Alphamyl SB1 quickly reduces the viscosity of the cereal mash and promotes the extraction of more concentrated wort, increasing yield during the mashing-in stage. The treatment with Endozym Alphamyl SB1 is carried out in the brewhouse during mashing in order to facilitate the hydrolysis of starch and its prompt transformation into fermentable maltose, glucose and soluble dextrins. The completion of the enzymatic action of Endozym Alphamyl SB1 is clearly indicated by the disappearance of the iodine reaction. The ensuing boiling of the wort totally inactivates the enzyme.

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Endozym Alphamyl SB2

Endozym Alphamyl SB2 is an agent with enzymatic structure containing purified alpha-amylase extracted from selected species of Aspergillus oryzae. Endozym Alphamyl SB2 completely degrades starch into dextrins causing the synthesis of maltose. The trials carried out on this product constantly showed that the preparation increases plants’ productive capacity because mash filterability is improved. Endozym Alphamyl SB2 is also suggested for treating mashes containing unmalted cereals, before the boiling stage and before they are added to the malt-containing mash. At doses between 10 and 100 mL/100 kg of raw grains, depending on the technical needs, Endozym Alphamyl SB2 is added to the mash water.

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Endozym Antibotrytis

Endozym Antibotrytis is an enzymatic preparation with secondary activities useful to solve problems deriving from the presence of Botrytis cinerea on grapes. Endozym Antibotrytis solves the problems deriving from the presence of mould on grapes and grants the correct vinification run; the final quality of the obtained wines is preserved by the effectiveness of the suggested innovative formulation. The action carried out by Endozym Antibotrytis is determinant in grapes heavily attacked by grey mould, responsible for problems which can not be solved either by the only sulphur dioxide or by other technological solutions.

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Endozym Cultivar

Endozym Cultivar is a pectolitic enzyme based on concentrated pectinase, indicated for the varietal characterization in the treatment of grapes and musts. The enzymatic activity of its components is specific and aimed at improving the aromatic heritage of wines, completely developing the aromatic potentialities typical of the variety. Endozym Cultivar makes available in the volatile form since the end of the fermentation the aromatic compounds present in molecules combined with sugars in the form of terpenic bi-glycosides. Endozym Cultivar is also prepared in the liquid form, easy and practical to use.

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Endozym Eclair

Endozym Eclair is a microgranulated, very highly concentrated enzymatic preparation; it has been specifically studied to demolish grape pectic chains and presents a high pectinlyasic activity, enabling to reduce musts viscosity very quickly and facilitating a rapid decantation. Its utilization is suggested for white musts rich in pectic substances and with a high content in suspended solids. The microgranulated formulation does not produce powder and is completely soluble, without producing lumps. Endozym Eclair is very effective in the presence of a high microbiologic pollution and its utilization is excellent for musts obtained from pellicular extraction that sometimes are difficult to clarify for the high concentrations in solid particles. Endozym Eclair is particularly suited for Muscat grapes and, more generally, when difficult conditions for a valid clarification occur. When vinification processes take place at low temperatures, the choice of Endozym Eclair is the most suitable.

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Endozym Glucacel UHT

Endozym Glucacel UHT is a preparation based on thermo-stable betaglucanase, ideal for the utilization during beer processing. The enzymatic agent, standardized to contain a minimum of 250 BGLU/g, possesses pentosanasic, cellulasic, xylanasic and arabinasic activities and facilitates the reduction processes of wort viscosity, strengthening the natural enzymatic betaglucanasic component naturally present in barley. Endozym Glucacel UHT is successfully utilized in the brewhouse during the mashing-in stage. All production trials show that the formulation increases the capacity of the mash filter and the following beer filtration. The product composition enhances the secondary enzymatic activities present in Endozym Glucacel UHT, suitable to grant the filtration cycle yield and to stabilize the finished beer. Endozym Glucacel UHT is very useful when added to the ready-to-use malt, at concentrations between 10 and 20 mL/100 kg of malt, depending on the types of barley to be processed, the viscosity values one wishes to obtain and the quantity of betaglucans one wishes to reduce.

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Endozym Glucalyse

Endozym Glucalyse is an enzyme realized by the AEB Group to sensibly improve wine refinement, improving its clarification and facilitating the increase of all sensorial parameters. Endozym Glucalyse totally eliminates the risk of interference on the oenological process through the glucans present in a determinant way because of the action of Botrytis cinerea on contaminated grapes. Endozym Glucalyse is the ideal agent for the “sur lies” refinement, as its action on the yeast cellular wall facilitates its lysis and ensures that polysaccharides are yielded to the wine that increase the body, stabilize color and the proteic outline and give a better aromatic persistence, in accordance with the present varietal aromas and the chosen vinification processes.

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