Enzymes
“Molecular machines powering sustainable
growth and to provide economic excellence for
our customers.”
Enzymes for Baking Industry
Lipase
For dough & batter processing.
pH 6.0 – 9.0.
Temperature 30 – 45°C
Water soluble – Pale white powder.
Activity – 2500 – 1,00,000 LU/gm.
Suitable for traditional soft to medium hard breads Brioche, Focaccia, Pan de Leche, Challah, Sourdough, Bap, and cookies and Biscuits.
Bacterial xylanase
For dough & batter processing.
pH 4.5 – 6.0
Temperature 30 – 45°C
Water soluble – Brownish powder.
Activity – 1000 – 1,00,000 BXU/gm.
Suitable for traditional hard breads Shokupan, Sourdough, Ciabatta, Baguette, Focaccia, and Chinease dumplings.
Fungal xylanase
For dough & batter processing.
pH 6.5 – 8.5.
Temperature 30 – 45°C
Water soluble – brownish powder.
Activity – 2000 – 1,00,000 EXU/gm.
Suitable for Indian cakes, Kasutera, Banh da lon, Bibingka, Basque, Torta Caprese, Laminton, and Indian cake varieties.
Fungal alpha amylase
For dough & batter processing.
pH 5.5 – 6.0.
Temperature 40 – 60°C
Water soluble –Brownish powder.
Activity – 2500 – 2,00,000 AAU/gm .
Suitable for traditional soft Indian breads, Tangzhong, Ngome, Brioche, Focaccia, Sourdough, and Panino all’olio.
Glucoamylase
For dough & batter processing.
pH 3.5 – 4.0.
Temperature 40 – 65°C
Water soluble – Pale brownish powder.
Activity – 1500 – 1,40,000 GAU/gm .
Suitable for traditional soft Indian breads Pav, bun, wheat breads, Focaccia, Sourdough, Baguette, and Panino all’olio.
Neutral protease
For dough gluten conditioning.
pH 6.5 – 8.0.
Temperature 40 – 55°C
Water soluble – Brownish powder.
Activity – 1000 – 1,00,000 TU/gm .
Suitable for Wheat breads, Multi-grain breads, Pav, Damper, Biscuits, Cookies and Traditional milk bread varieties.
Acid protease
For dough gluten conditioning.
pH 4.5 – 6.0.
Temperature 40 – 55°C
Water soluble – Dark brownish powder.
Activity – 1000 – 2,50,000 TU/gm .
Suitable for traditional soft breads Wheat bread, Baguette, Sourdough, Focaccia, Bap, Biscuits, Cookies, Traditional bread and Cake varieties.
Phospholipase
For dough & batter processing.
pH 4.0 – 6.5.
Temperature 45 – 60°C
Water soluble – Pale white powder.
Activity – 1000 – 75,000 PLU/gm .
Suitable for traditional soft breads PAV, Bun varieties, wheat bread, Baguette, Sourdough, Biscuits, cookies, and traditional Cake varieties.
Glucose oxidase
For dough & batter processing.
pH 4.0 – 7.0.
Temperature 45 – 60°C
Water soluble – Brownish powder.
Activity – 1000 – 1,00,000 GOU/gm .
Suitable for traditional soft breads Brioche, Focaccia, Pan de Leche, Challah, Sourdough, Bap, traditional & modern cakes, pasteries, Cookies and Biscuits.
Enzymes for fruit pulp production
Fungal alpha amylase
For fruit pulp clarification.
pH 5.5 – 7.5.
Temperature 50 – 60°C
Water soluble – Brownish powder.
Activity – 2500 – 2,00,000 AAU/gm.
Beta glucanase
For fruit pulp clarification
pH 4.0 – 7.0
Temperature 40 – 50°C
Water soluble – Whitish powder.
Activity – 2500 – 50,000 BGU/gm.
Pectinase E
For fruit pulp extraction.
pH 3.5 – 8.5.
Temperature 40 – 50°C
Water soluble – Whitish powder.
Activity – 1500 – 30,000 PGU/gm.
Pectinase C
For fruit pulp clarification.
pH 3.0 – 6.5.
Temperature 40 – 50°C
Water soluble – Whitish powder.
Activity – 1500 – 30,000 PGU/gm.
Pectin methyl esterase
For fruit pulp extraction.
pH 3.0 – 6.5.
Temperature 40 – 50°C
Water soluble – Whitish powder.
Activity – 100 – 2,500 PMEU/gm.
Enzymes for Textile Industry
IB Catazyme
For bleach cleanup
pH 7.0 – 10.5
Temperature 40 – 66°C
Water soluble – Palewhite liquid
Activity – 3,000 – 7,000 HPU/ml.
IB Biopolizyme - A
For acid biopolishing
pH 4.0 – 5.5
Temperature 45 – 55°C
Water soluble – Brownish liquid
Activity – 2,500 – 15,000 CMCase/ml.
IB Biopolizyme - N
For Neutral biopolishing
pH 7.0 – 10.5
Temperature 45 – 55°C
Water soluble – Brownish liquid
Activity – 4,500 – 30,000 CMCase/ml.
IB Biopolizyme - H
For biopolishing hybrid.
wide pH range – 4.5 – 7.5
Temperature 45 – 55°C
Water soluble – Brownish liquid.
Activity – 3500 – 25,000 CMCase/ml.
IB Desizyme
For wettability & fabric quality.
pH 5.0 – 7.5
Temperature 50 – 65°C
Water soluble – Brownish liquid