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Virtual Clinic
FOOD ENZYMES

Baking Dietetics Flavour Fruit & Vegetable Processing

Introduction
Our business collaboration with one of the best food processing enzymes manufacturer, 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.
Virtual Clinic 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.
(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).
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Baking

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.
(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).
Yes! I am Interested


FOOD ENZYMES

Baking Dietetics Flavour Fruit & Vegetable Processing


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