Introduction
Our business collaboration with the food processing enzymes leader, Biocatalysts Ltd. UK, empowers us to present specialty food enzymes to the Indian market. These enzymes have applications in several industry segments such as baking, dietetics, eggs, flavours, fruit and vegetable processing, and proteins.

Our food enzymes are for specific process problems and to custom-made enzyme products for customers' requirements.

• For baking, there are enzymes for biscuits, breads, rolls etc
• For dietetics, there are enzymes for digestion of dietary starch, dietary fats and lipids, dietary proteins etc
• For eggs, there are enzymes to prevent egg white browning, remove yolk lipid contamination, lyso-lecithin manufacture etc
• Flavor enzymes for various applications that are very distinctive.
• For fruit and vegetable processing, there are enzymes used for increasing yield, reducing waste, quality improvement etc
• For proteins, there are enzymes for various applications

In a nutshell, our food enzyme range gives increased yield, reduction of wastage, better quality, valuable bi-products, increased throughput, filtration aid for extension of filter life, and consistent process operations.

Enzyme	Application
Amylase	Fungal alpha amylase, protease free, full range of activities to 120,000SKB.
Proteinase pentosanase	Metabisulphite replacer in biscuits and crackers.
Complete spectrum	For English-style muffins, this product improves the spread of the dough piece.
Complete spectrum	For English-style muffins, higher protease content than C466P
Amylase	Liquid bacterial product for French style bread.
Pentosanase	Lower activity, protease free pentosanase. Source: Trichoderma.
Pentosanase	High activity, protease free pentosanase. Source: Trichoderma. Can be used in bread improvers.
Maltase/AMG	Increases level of available glucose therefore suitable for rye bread and low sugar doughs.
Alpha amylase	Speciality amylase for French type bread.
Pentosanase	Aspergillus pentosanase without amylase.
Pentosanase	Endo-xylanase for bread improvers. Source: Bacillus.
Amylase, Pentosanase,	Increased bake-out volume in bread and rolls.
Pentosanase & amylase	General bread improver suitable for both Continental process or Chorleywood process.
Pentosanase & amylase	Baking improver specifically formulated for rye bread.
Glucose Oxidase	General baking improver.
Glucose Oxidase	New generation bromate replacer.
Baking lipase	Baking lipase for improved dough strength, volume, and crumb whiteness.
Baking lipase	Very cost effective baking lipase for improved dough strength, volume, and crumb whiteness.
Proteinase (bacterial)	Bacterial proteinase for biscuits and crackers.
Proteinase (fungal)	Fungal proteinase for improving dough handling and bread texture.
Proteinase	Fungal proteinase to improve loaf volume, crust colour, flavour and crumb softness.
Proteinase	Bacterial proteinase for wafer biscuits.