Food and Beverage     Enzymes for Industrial Use 

 

Enzymes are known to aid food processing in a wide variety of applications, for example manufacturing of cheese, vinegar and wine; leavening of bread; brewing of beer 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 byproducts and effluents. Creative Enzymes provides a wide range of products including high purity enzymes and custom blends, which can be readily used in food and beverage processes.

Fruit and Vegetable Processing Enzymes

 

•  Increase juicing yields

•  Protect original color

•  Improve filtration efficiency

 

Categories	Cat. No.	Product Name
Pectinases Pectinases are the most commonly used enzyme in the fruit juice industry because they increase juice yields and accelerate juice clarification.	DIS-1030	Pectinase
	FJE-1411	Pectinase for Fruit Juice
	FJE-1432	Pectinase blend to for vegetable juice
	FJE-1412, FJE-1423, FJE-1425, FJE-1429, FJE-1430...
Cellulases	DIS-1017	Cellulase
	DIS-1018	Cellulase-AN
Tannases	TAC-3000	Tannase (Food grade)
Xylanases	DIS-1032	Xylanase
	ASE-3102	Xylanase for Mash Viscosity Reduction and Xylan hydrolysis
Esterase	FJE-1428	Pectin Methylesterase

 

 

 

Baking Enzymes

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

 

•  Dough conditioning

•  Larger volume and longer shelf-life

•  Improved softness 

 

Categories	Cat. No.	Product Name
Xylanases	DIS-1032	Xylanase
	BAK-1724	Xylanase based enzyme blend for baking
	ASE-3102	Xylanase for Mash Viscosity Reduction and Xylan hydrolysis
Amylases	BAK-1715	α-amylase for baking
	BAK-1711	Fungal amylase for baking
	BAK-1712	Maltogenic amylase for baking
Glucose Oxidase	BAK-001	Glucose Oxidase (Food Grade)
Lipases	DIS-1026	Lipase
Proteases	BAK-1722	Protease for special flours
	BAK-1723	Protease for baking
Cellulases	BAK-1728	Cellulase for baking
	FLO-1302	Fungal hemicellulase enzyme for flour
Glucoamylase	BAK-1726	Glucoamylase for baking

 

 

Brewing Enzymes

Brewing enzymes increase starch liquefaction and saccharification, which in turn increase the production of fermentable sugars. The enzymes work to simplify filtration, reduce the presence of viscous polysaccharides like glucans, and increase free amino nitrogen production.

 

•  Reduce viscosity

•  Increase fermentable sugars

•  Chill-proof & excellent clarification 

 

Categories	Cat. No.	Product Name
α-Amylases	ALC-1517	High-temperature α-amylase for Alcohol Industry
	BER-1513	Mid-temperature Refining α -amylase for beer
Glucoamylase	ALC-1516	Glucoamylase for Alcohol Industry
	BRE-1619	Glucoamylase for light beer
Peptidase	DIS-1031	Peptidase
β-Glucanases	DIS-1014	β-Glucanase
Proteases	BER-001	Neutral Protease for Beer Brewing (Food Grade)
	BER-1512	Acid Protease for beer
Xylanase	DIS-1032	Xylanase
Decarboxylase	BRE-1621	α-acetolactate decarboxylase
Custom blends	BER-1514	Beer blend enzyme

 

 

Starch & Sweeteners Enzymes

•  Better tastes of healthy choices

•  Improved texture 

 

 

Categories	Cat. No.	Product Name
Pullulanases	BRE-1618	Pullulanase for Saccharification
	SUG-003	Pullulanase (Food Grade)
Glucoamylases	ASE-3104	Glucoamylase for Saccharification in Starch Industry
	BAK-1714	Glucoamylase enzyme for crust
α-Amylases	ASE-3101	Thermostable α-amylase for Liquefaction in Starch Industry
	BRE-1611	α-Amylase enzyme for liquefaction
Carbohydrases	GRAIN-2517	Carbohydrase blend for cereal grain
Custom blends	ASE-002	Corn Starch Processing Complex Enzyme (Food Grade)
	ASE-3105	Enzyme blend for ereal grain starch processing