Enzymes for food processing
-Enzymes for the production of yeast processing
DESCRIPTION
Annzyme® enzymes are widely used in yeast processing industry for the highly efficient hydrolysis and controllable processing to make final product with mellow flavor. It can be used in the production of seasoning yeast extract, microbial fermentation yeast extract and animal nutrition yeast hydrolyzate.
-Enzymes for animal protein processing
DESCRIPTION
Annzyme® series complex proteases for animal protein help to break down animal protein into polypeptide, peptides or amino acid quickly, and to decrease the bitterness. It also enhance the flavor and hold characteristic flavors of animal protein by increasing the content of amino acid.
-Enzymes for vegetable protein processing
DESCRIPTION
Annzyme® complex enzyme ZF series can be able to hydrolyze the vegetable protein such as soybean and wheat protein efficiently into abundant polypeptides and small peptides, which are with the characteristics of strong biological activity and conducive to absorption. It is widely used in pnytone, soybean peptides and other products which will increase the value-added products, reduce production cost.
DESCRIPTION
Angel Halohydrin Dehalogenase is a newly developed technical-grade enzyme product，which comes from Escherichia coli. The enzyme was prepared by fermentation, filtration, extraction and purification. It is a hydrolase (EC 3. 8).
Complex enzyme for the treatment of tail materials from fishs and shrimps
Neutral protease
α-Amylase
Phytase
Cellulase
Acid protease
Xylanase
β-Mannanase
β-Glucanase
α-Galactosidase
Gluco-amylase GA-150
Gluco-amylase GA-260
Thermo-stable alpha-amylase AHA-100T
Thermo-stable acid alpha-amylase AHA-400
ANGEL α-Cyclodextrin glucanotransferase
Acid protease
Cellulase
Pectinase
Maltogenic Amylase
DESCRIPTION
AnnzymeTM maltogenic amylase MAM100, which is made from the best strain of Bacillus subtilis through Submerged fermentation and extraction technique. The enzyme is specifically used to increase the shelf life and crumb softness while keeping a high crumb resiliency of baked goods.
DESCRIPTION
Annzyme® enzymes are widely used in yeast processing industry for the highly efficient hydrolysis and controllable processing to make final product with mellow flavor. It can be used in the production of seasoning yeast extract, microbial fermentation yeast extract and animal nutrition yeast hydrolyzate.