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    Home > Food Additives > Enzyme (Find 55 items)

    Enzyme

    EC 3.4.21.14

    (9014-01-1)
    Proteolytic enzyme preparations. Mainly used in gelatin production, which can greatly shorten the extraction time. It is also used for the hydrolysis of vegetable protein, animal protein and fish protein.

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    Lipase

    (9001-62-1)
    To split fats without damaging sensitive constituents, such as vitamins or unsaturated fatty acids. In food processing for flavor improvement; in detergents for the improvement of cleaning action. For review of industrial applications of microbial lipases, see Seitz, J. Am. Oil Chem. Soc. 51, 12 (1974). Trans fatty acids (TFAs) are fatty acids with at least one double bond in (E)- configuration. The consumption of TFAs increases the risk of coronary heart diseases. Thus, their concentrations in lipid-containing products should be reduced [87]. Naturally, TFAs occur in small amounts in meat and milk of ruminants, but the most significant concentrations of TFAs develop during partial hydrogenation and deodorization of fats [88]. The formation of TFAs during fat hardening can be avoided by lipase catalyzed transesterification to increase the slip melting points of fats.
    For enzymatic transesterification between different lipids, triacylglycerol lipases (triacylglycerol acylhydrolase, EC 3.1.1.3) acting on the SN1 and SN3 positions of the triglyceride are used. Various lipases have been applied for the production of table margarine out of fat-oil blends. Lipases of the ascomycetes Thermomyces lanuginosa and Rhizomucor miehei, as well as a lipase of the proteobacterium Pseudomonas sp., were used for transesterification of fat blends consisting of palm stearin and vegetable oil. Fully hydrogenated oils in blends with vegetable oils also have been used. In all studies, an increase of the slip melting points and the solid fat content was achieved in the fat-oil blend, thus indicating an alternative method for fat hardening via hydrogenation.

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    CELLULASE

    (9012-54-8)
    Cellulase is mainly used for softening and peeling plant foods such as grains and beans; controlling (reducing) the viscosity of coffee extracts, the maximum allowable dosage is 100mg/kg; pretreatment of brewing materials; manufacture of starch, agar and seaweed foods; Eliminate the turbidity caused by cellulose in fruit juice; instant dissolution of green tea, black tea, etc. As a feed additive, it helps animals digest and absorb feed. It can hydrolyze β-1,4-glucan in cellulose polysaccharide to β-dextrin

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    DIASTASE

    (9000-92-4)
    Enzyme. It is the most versatile and most consumed of enzyme preparations. Mainly used for dough improvement in bread production (reducing dough viscosity, accelerating fermentation process, increasing sugar content, and easing bread aging); pretreatment of cereal raw materials in infant food (starch hydrolysis); saccharification and decomposition in beer manufacturing Starch; liquefaction and saccharification of starch in the production of sake; saccharification and decomposition of undecomposed starch in the alcohol industry; starch decomposition and improvement of filtration speed in fruit juice processing; and vegetable processing, syrup manufacturing, caramel production, powdered dextrin, Glucose processing.

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    Peroxidase

    (9003-99-0)
    Used in biochemical research, it is one of the main enzymes used in enzyme labeling. It is used in medicine to determine the content of glucose and galactose in biological fluids and used as a diagnostic enzyme.

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    Pectinase

    (9032-75-1)
    Pectinase can catalyze the hydrolysis of methyl esters in pectin and break down polygalacturonic acid into smaller molecular polymers. It can be used as a clarifying agent for beverages, and also used for undressing oranges. According to my country~"s regulations, it can be used for canned oranges (without encapsulation), fruit wine and fruit juice in sugar water.

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    Dextranase

    (9025-70-1)
    Dextranase can be used in preparation of dextran for clinical use. Enzyme. It is mainly used in the sugar industry to reduce the viscosity of sugarcane juice with increased glucan content caused by spoiled sugarcane, so as to increase the heating speed of cane juice and shorten the clarification and crystallization time. Usage: Add 30 international units of glucanase per liter of cane juice, and keep it at 40°C for 20 minutes to decompose 68% of glucan.

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    INVERTASE

    (9001-57-4)
    For preparation of invert sugar from sucrose; as analytical reagent for sucrose. Enzyme. It mainly decomposes sucrose into invert sugar, so as to obtain a high-concentration sugar liquid with higher solubility than sucrose and less easy to crystallize. It is used in ice cream, liquid chocolate, candied fruit, various candies, jams, etc. It is also used to produce artificial honey and remove sucrose from food.

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    PHYTASE

    (9001-89-2)
    The main application of phytase is as a feed additive to improve the utilization of phosphorus and reduce the emission of phosphorus in the environment. As the demand for phytase continues to increase, European countries (Denmark, the Netherlands, etc.) have issued regulations requiring increased use of microbial phytase. Currently, phytase is being widely used in different fields of biotechnology.

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    Enzymes are made of animals, plants, fungi, etc., with or without the addition of auxiliary materials, and contain specific biological active ingredients (including polysaccharides, oligosaccharides, proteins and peptides, amino acids, vitamins) prepared by microbial fermentation The product. Its biologically active ingredients include various nutrients provided by plant raw materials and microorganisms and plant-based functional chemical ingredients in natural plants, as well as some physiologically active substances produced by fermentation, including amino acids, peptides, vitamins, polysaccharides, and polyphenols , Flavonoids, alcohols, esters, enzymes, mineral elements, organic acids and various probiotics. "Enzyme" on Echemi mainly supplies raw materials for enzymes.
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