Food Flavours - Offering Flavours Enzyme and Vanilla Flavours from kenencoregroup.com

Enzyme	Application
Cellulase, Pectinase, Beta-Glucosidase	Versatile formulation for extraction from a wide range of plant materials including vanilla.
Peptidases	Debittering of protein hydrolysates.
Esterase, Lipase (Proteinase)	General fat hydrolysis and enzyme modified cheese (EMC) production.
Lipase, Esterase	Protease free high activity lipase for hydrolysis of oils, tallow and fats including butterfat.
Lipase, Esterase	Meaty flavours from soft animal fat eg chicken.
Esterase	Protease free lipase for enzyme modified cheese (EMC) production.Cheddar flavours.
Esterase(Proteinase)	Enzyme modified cheese (EMC) production. Cheddar flavours.
Lipase, Esterase,(Proteinase)	Cost effective mixed enzyme for producing Cheddar type EMC.
Esterase, Lipase	Produces typical Cheddar-type flavour.
Esterase	Protease free lipase for enzyme modified cheese (EMC) production. Blue cheese flavours.
Lipase	Protease free lipase resulting in medium sharp blue flavour EMC.
Lipase, Esterase	Microbial product suitable for production of low level blue flavour notes. Suitable for vegetarian and kosher markets.
Endo-Proteinase	For use with protease free lipases in enzyme modified cheese (EMC) production. Introduces protein notes.
Peptidases	High performance peptidase used to control bitterness in EMC cheese production.

(The information and data contained herein are based on controlled lab work. The recommendations are given on experience basis, but cannot be extended to assure every possible case. It should be verified and evaluated by the user through proper testing for the intended conditions of application. Americos does not express or imply any warranty, or guarantee the suitability of the product for the application intended by buyer of the product).