Introduction
Americos has a wide range of food enzymes having applications in protein
digestive enzymes, baking enzymes, dietetics enzymes, eggs enzymes, fruit
and vegetable processing enzymes and protein enzymes.
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.
|
| Enzyme |
Application |
| Amylase |
Aid for digestion of dietary
starch. |
Proteinase
|
High effective proteinase for
acid environments.
|
Proteinase
|
Pineapple proteinase range of
activities up to 2000GDU.
|
Cellulase
|
Aid for digestion of dietary
cellulose.
|
Xylanase
|
Aid for digestion of dietary
hemicellulose.
|
Lactase
|
Aid for digestion of dietary
lactose.
|
Lipase, Esterase
|
Aid for digestion of dietary
fats and lipids.
|
Amylase, Lipase,
Proteinase
|
General aid for the digestion. |
Amylase, Lipase,
Proteinase
|
General aid for the digestion.
|
Proteinases
|
Broad spectrum protease for
aiding the digestion of dietary proteins.
|
Proteinase, 100TU (on
Lactose)
|
Broad spectrum protease for
aiding the digestion of dietary proteins.
|
| Sucrase |
Digestive aid for breaking down
sucrose.
|
| 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. |
| Enzyme |
Application |
| Cellulase |
Very high activity cellulase
preparation. |
| Cellulase |
Very high activity cellulase
preparation. |
| Cellulase, Pectinases,
Beta-Glucosidases |
Versatile formulation for
maceration and extraction in a wide range of fruits and vegetables
including carrots and mangoes. |
| Alpha-Amylase, |
Hydrolysis of starches during
fruit processing. |
| Ferulic Acid Esterase |
Macerating enzyme containing
ferulic acid esterase for improved digestion of plant cell walls. |
| Beta-glucanase |
Improved mash and fermentation
performance(run off and solubles) in brewing applications. |
| Beta-Glucanase |
Concentrated (5X) glucanase for
improved mash and fermentation performance in brewing applications. |
| Glucose Oxidase |
For the removal of glucose from
soft drinks. |
| Pectinases |
Improved performance in wide
range of fruit juice extraction applications (high pectin lyase, low
pectinesterase). |
| Pectinases |
Enhanced flavour development in
white wines. |
| Pectinases |
Improve extraction rates and
flavour enhancement of white wines. |
| Pectinases |
Cost efficient peeling of citrus
fruits using an automated process. |
| Pectinases |
Highly active formulation for
general depectinising applications. |
| Pectinases, Cellulase |
Peeling of citrus fruit
especially grapefruit into individual segments. |
| Pectinases |
Unsurpassed release of colour
from cranberries. |
| Papain, 100TU |
Papain liquid for prevention of
chill haze in brewing. |
| Enzyme |
Application |
| Pepsin |
Acid Proteinase |
| Pepsin |
Acid Proteinase |
| Proteinase |
Microbial alkaline proteinase
suitable for hydrolysing keratins present in hair and sheep’s
wool. (Non-food grade) |
| Pectinase |
For viscosity reduction of soya
polysaccharides. |
| Proteinase |
Neutral bacterial proteinase. |
| Proteinase |
Papain-liquid, range of
activities up to 200TU. |
| Proteinase |
Papain-powder, range of
activities up to 1000TU |
| Endo-Proteinase |
Acid, fungal proteinase. |
| Proteinase |
Neutral, fungal proteinase. |
| Proteinase |
Mixed fungal and bacterial
proteinases for Stage 1 in eHVP cascade (hydrolysis). |
| Proteinase |
Fungal proteases for stage 2 in
eHVP cascade (de-bittering). |
| Proteinase, Amylase |
Mixed fungal and bacterial
enzyme activities for stage 3 in eHVP cascade (filtration aid). |
| Proteinase |
Broad spectrum bacterial
proteinase, which will rapidly reduce viscosity of soya pastes. |
| Alkaline Proteinase |
Very cost effective alkaline
proteinase. |
| Proteinase |
Extraction of chondroitin
sulphate from collagenous material such as trachea. |
| Proteinase |
Neutral proteinase broad
spectrum. |
| Proteinase |
Highly specific protease for
animal protein digestion. |
|
Baking