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Protease is any enzyme that performs proteolysis, that is, begins protein catabolism by hydrolysis of the peptide bonds that link amino acids together in the polypeptide chain forming the protein. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in animals, plants, bacteria, archea and viruses. Protease is useful in removing bio-burden from surgical instruments and reusable diagnostic equipment,cleans and deodorizes human and animal waste.
SEBdefat quickly penetrates into the leather and makes it soft with a smooth grain. It also removes the lime from the pelt making it pliable and supple.
SORGAMYL is a mixture of vegetal and fungal maltogenic amylases (EC 3.2.1.1). Sorgamyl is able to produce high levels of maltose by saccharifying sorghum starch using a conventional brewing material. It is used to increase the brewery extract yield when mashing raw and/or malted sorghum using a conventional brewing house and process. It's also used to increase the final apparent attenuation of the wort resulting from raw and/or malted sorghum mashing. It also increases the total sugars content and improves the sugar profile increasing the ratio maltose/glucose.
Separase is a cysteine protease responsible for triggering anaphase by hydrolysing cohesin which is the protein responsible for binding sister chromatids during metaphase. In humans, separase is encoded by the ESPL1 gene.
VERON AX is a fungal amylase baking enzyme used to obtain dry and stable dough properties, and high baking volume. It can produce stable, fluffy dough and voluminous loaves of bread with a soft, elastic crumb. VERON AX is typically used as a processing aid in the first steps of the baking process and is deactivated during the baking step by the heat of the oven.
VERON HF is also suitable as a partial or full gluten replacement, which allows for potential cost savings without compromising on the dough stability. VERON HF is Xylanase/Cellulase preparation with additional transglutaminase activity, which shows extraordinary good performance in mixed flour systems with rye flour and fibre components. It provides dry, fluffy and stable dough and gives an improved bread shape.
VERON M4 is concentrated fungal-a-amylase for regulation of gassing and speedup of fermentation properties. It is a great tool to adjust for those natural variations of flour and ensure consistent baking results. VERON M4 is used as a processing aid in the first steps of the baking process and is deactivated during the baking step by the heat of the oven.
VERON PS serves as a dough relaxation agent to substitute chemical relaxation agents used to shorten dough resting times and optimized dough rheology and ensures final products with improved quality, smooth surface and round edges. VERON PS can also be applied to standardize flour, to obtain the desired extensogramm and alveogramm values in the mill industry.
VERON RL is concentrated bacterial xylanase. It produces stable, fluffy dough and voluminous loaves of bread with a soft and elastic crumb. VERON RL is used as a processing aid in the first steps of the baking process and is deactivated during the baking step by the heat of the oven.
VERON SX is a baking enzyme. VERON SX is a fungal amylase preparation with additional bacterial xylanase activity for excellent baking volume and extraordinarily soft crumb structures. VERON SX produces stable, fluffy dough and is used as a processing aid in the first steps of the baking process. They are deactivated during the baking step by the heat of the oven.
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