Protein Digestive Enzymes,Digestive Enzymes Suppliers,Protein Enzymes Suppliers

Introduction

Americos launches a wide range of food enzymes having applications in baking, dietetics, eggs, flavor, fruit and vegetable processing, and proteins.

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

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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
Catalase	Breaks down residual hydrogen peroxide into harmless by-products.
Glucose oxidize	Prevents browning.
Phospholipase	Improves emulsification and gelation properties of egg yolks.
Lipase	Breaks down lipid complexes to ensure egg whites maintain foaming capacity.
Proteinase	Improves foaming ability by modifying egg white protein.

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.