ENZYMES FOR FOOD INDUSTRY

Enzymes are known to aid food processing in a wide variety of applications, for example manufacturing of cheese, vinegar and wine; leavening of bread and so on. In these processes enzymes help to save energy and resources, as well as improve the overall efficiency. In many instances, the use of enzymes has been proved to decrease the volumes and toxicity of by-products and effluents. ANSEL BIOTECH provides a wide range of products including high purity enzymes and custom blends, which can be readily used in food and beverage processes.

  • All
  • BAKERY ENZYME
  • DAIRY ENZYME
  • OTHER FOOD ENZYMES

ENZYMES FOR BAKERY

Baking enzymes have become an essential part to the industry. By extending shelf-life of breads, improving dough handling, conditioning, providing anti-staling properties, longer shelf life and increasing manufacturer’s control over crumb texture, color, taste, moisture, and volume, these enzymes are revolutionizing the baking industry.

PRODUCTS

ENZYME USED USAGE PURPOSE
Fungal alpha amylase Bread Improver SELZYME – FAMY increases bread volume by enhancing fermentation process.
Xylanase Bread Improver SELZYME – X Improves softness of the bread and maintains bread structure.
Lipase Bread Improver SELZYME – LIP Improves softness and structure of the bread and increases shelf life of bread.
Protease Bread Improver/ Biscuits Industry SELZYME – PROT improves flavour and nutrition value, improves dough extensibility and dough handling in biscuit industry.
Glucose Oxidase Bread Improver SELZYME – GLUOXY strengthens gluten which increases bread volume.
Papain Biscuit Industry SELZYME – PAPAYA hydrolysis the gluten structure hence reducing the elasticity of dough.
Phospholipase Bread Improver SELZYME – PLIP improves stability of the dough and also improves the structure of the crumb.
Hemicellulase Bread Improver SELZYME – HEMICELL enhances dough stability, strengthens loaf volume and crumb structure.
Glucoamylase Bread Improver SELZYME – AMG is important for frozen dough as it improves the quality and reduces the damage caused due to freezing condition.
Cellulase Bread Improver SELZYME – CL breaks the water insoluble wall of wheat cells, resulting in higher proportion of water soluble fibre content.
Maltogenic amylase Bread Improver SELZYME – MALTAMY improves bread over the long term.

ENZYMES FOR DAIRY INDUSTRY

The dairy sector of the food manufacturing industry is a traditional user of enzymes. The best-known dairy enzyme preparation is, of course, rennet. These product clot milk by removing a highly charged peptide fragment from κ-casein. The milk clot is then acidified to make cheese curd. Health-conscious consumers are demanding affordable, nutritious dairy solutions. They want products that support healthier lifestyles without compromising on taste and texture.

ANSEL BIOTECH manufactures various enzymes which have applications in flavour enhancement, lactose hydrolysis, cheese ripening, modification of protein functionality.

PRODUCTS

ENZYME USED USAGE PURPOSE
Lactase In Milk Production SELZYME – LPH is used to produce lactose – reduced milk for lactose intolerant people.
Transglutaminase In Yoghurt and Cheese production SELZYME – Tgase prevents syneresis and makes the texture firmer and softer.
Rennet Enzyme In Cheese Production SELZYME – RENN is used to prevent clotting during production.
Protease In Cheese Production SELZYME – PROT is used to accelerate cheese ripening.
Lipase In Cheese Production SELZYME – LIP is used in cheese ripening.

OTHER FOOD ENZYMES

PRODUCTS

ENZYME USED USAGE PURPOSE
Pectinase In Juice clarification/ Winery SELZYME – PECTIC is used for extraction & clarification of juice & wine to remove pectin which is responsible for viscosity, turbidity and consistency.
Invertase In Invert sugar production SELZYME – SUCRASE is used for inversion of sucrose in preparation of invert sugar and high fructose syrup.
Glucose Isomerase In Fructose syrup preparation SELZYME – GISO is used for isomerization of glucose to fructose.
Transglutaminase In Meat Industry SELZYME – TGase functions as a meat glue and is also used to improve the texture and appearance of foods like processed meats.
Bromelain In Various Food Industry SELZYME – BROM is mainly used in tenderization of food.
Pepsin In Various Food Industry SELZYME – PEP is used in processing of soy protein and gelatin as it splits proteins into water soluble fragments. It is also used as a substitute for rennin in production of cheeses.