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VERON TG

VERON TG serves as a strong protein crosslinking enzyme. Unlike the action of oxidases the action of transglutaminase is irreversible. VERON TG dough strengthening enzymes are used as processing aids and unfold their effect in the first steps of the baking process and are deactivated during the baking step by the heat of the oven.

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VERON W

VERON W is a special proteinase preparation with xylanase activity for fast liquid action of gluten in wafer batters. It reduces the batter viscosity thereby the water content can often be reduced by 10% as compared with untreated batter. VERON W considerable savings in energy and improved quality and production safety.

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VERON xTender

VERON xTender is the next generation maltogenic amylase preparation that works by breaking down the flour starch in a highly effective enzymatic reaction thus providing crumb softness over a longer period of time, improved elasticity and freshness, and an extra tender crumb texture compared to previously available maltogenic amylase products. VERON xTender helps bread improver companies to meet the ever rising demands of bakery customers and support them in their key challenges which include innovation, building consumer brand loyalty and providing sustainable and carbon-footprint-friendly solutions. VERON xTender fully meets these final consumers’ key expectations and will allow your bakery customers to reach a whole new level of bread softness, freshness and tenderness all of which are key differentiators in helping them to build brand loyalty.

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VICO ACEN

VICO ACEN is a strong acid bating enzyme designed for leather processing.

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VICO ALEN

VICO ALEN is a strong alkali enzyme bate designed for leather processing.

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Valumax

Valumax belongs to cellulase class of enzymes. It is a off white granulate with slightly fermentation odor.Produced by submerged fermentation of genetically modified micro organisms.

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Vanillyl-alcohol oxidase

Vanillyl-alcohol oxidase (EC 1.1.3.38) is an enzyme that belongs to the family of oxidoreductases, specifically those acting on the CH-OH group of donor with oxygen as acceptor. The systematic name of this enzyme class is vanillyl alcohol:oxygen oxidoreductase.This enzyme participates in 2,4-dichlorobenzoate degradation. It employs one cofactor, FAD.

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Veepol ACB

Veepol ACB is a high activity liquid acid Cellulase Enzyme, produced by fermentation of non-pathogenic fungus, developed and specifically designed to produce aggressive abrasion at Low Dosages in Denim Stone-Washing, knit and Garment Processing. Veepol ACB may be run from pH 4.5-5.5 and temperature of 55°C - 60°C (131°F to 140°F).

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Vellosimine dehydrogenase

Vellosimine dehydrogenase (EC 1.1.1.273) is an enzyme that belongs to the family of oxidoreductases, specifically those acting on the CH-OH group of donor with NAD+ or NADP+ as acceptor. The systematic name of this enzyme class is 10-deoxysarpagine:NADP+ oxidoreductase. This enzyme participates in indole and ipecac alkaloid biosynthesis.

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Vemozymе FA

Vemozymе FA is a fungal alpha-amylase enzyme. Vemozymе FA is widely used for improvement of flours used for bakery applications when flours do not have enough alpha amylase.Addition of Vemozymе FA results in good crumb structure and high volume, due to the continuous production of low molecular weight dextrins.Vemozymе FA is inactivated during the baking process.

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