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Proteolytic enzyme preparation. Mainly used in gelatin production, which can greatly shorten the extraction time. It is also used in the hydrolysis of vegetable protein, animal protein and fish protein.

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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 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 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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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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Thermostabe alpha-amylase

α-Amylase is to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A1031 is from human saliva, is type IIA, and is supplied as a lyophilized powder. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis 1 . α-Amylase from human saliva has been used to study the development of nutraceuticals, which may aid the treatment of diabetes and obesity.


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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In combination with glucose oxidase, for treatment of food wrappers to prevent oxidative deterioration of food:Sarett, Scott, US 2765233 (1956 to Ben L. Sarett).In the removal of traces of peroxide in the process of cold sterilization (preservation of milk and cheese by treatment with hydrogen peroxide).With glucose oxidase, q.v., in food preservation.

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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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