Food Enzymes

Approx. 2,000 / Kg Get Latest Price

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Transglutaminase is an enzyme that catalyses the formation of isopeptidebonds between proteins. Its cross-linking property is widely used in variousprocesses: to manufacture cheese and other dairy products, in meatprocessing, to produce edible films and to manufacture bakery products.Transglutaminase has considerable potential to improve the firmness,viscosity, elasticity and water-binding capacity of food products.Transglutaminases can be used to modify the functional properties of foodproteins by catalyzing the cross-linking of a number of proteins, such aswhey proteins, soya proteins, gluten, meet, and fish protein.

Approx. 2,000 / Kg Get Latest Price

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Tofu made from Soyabean is an excellent source of protein and essential amino acids, and has been growing in the popularity worldwide. The Soy tofu has been extensively studied for many years as a form of soybean protein matrix.

 

Tofu is produced by soaking, milling, filtering, cooking, coagulating,

and pressing soybeans, with coagulation being the most important

step. During coagulation, soy proteins aggregate via protein and water crosslinking into gels with a random or a regular honeycomb structure. To produce firm, silken, and soft tofu, coagulation is induced using salt, enzymes, and acid, respectively added.

 

Microbial transglutaminase is typically used to enzymatically crosslink soy proteins into tofu with low gel hardness, although this process is time-consuming but it can improve Gel strength of Tofu, Increase softness and remove beany flavour using Transglutaminase Enzyme.

 

Geocon Bio Division offers complete technical support offering Transglutaminase Enzyme how to use and optimize the formulation as per customers processing technology.

 

 

Approx. 1,500 / Kg Get Latest Price

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Protease Enzyme rapidly hydrolyzes the peptide bonds in protein molecules, liberating polypeptides and peptides of various lengths.

Protease Enzyme can hydrolyze proteins from plants, fish, or animals to produce hydrolysates. These protein hydrolysates are used to produce protein ingredients, suitable for use in the production of food flavor enhancers, meat extenders, fermented foods, baked goods and other protein-enriched foods.Protease helps to produce high quality protein hydrolysates with increased digestibility, solubility, water-binding, foaming and emulsifying characteristics. Protease Enzyme also helps to improve flavor and palatability of the protein hydrolysates.

Approx. 2,000 / Kg Get Latest Price

Papain Enzyme is derived from latex of the immature papaya fruit, Carica papaya. It hydrolyses proteins into peptides and amino acids. Papain helps to produce hydrolysates which can be used as functional food ingredients with potential bioactive properties. Papain can also be used as a meat tenderizer. The optimum dosage of Papain is based upon several factors including the type, quality, pH and physical form of protein substrate. Papain hydrolyzes the meat proteins thus improving digestibility, reducing bitterness, improving water absorption and palatability of the meat.

pH acting protease which hydrolyses proteins into peptides and amino acids.

Approx. 5,800 / Kg Get Latest Price

Glucose oxidase enzyme can prolong the stability time of the dough and improve the weakening of the dough. At the same time, it can significantly increase the tensile resistance and energy of the dough.

Glucose oxidase is an oxidizing enzyme that has an effect similar to that of chemical oxidants: the improving of dough by increasing the resistance and decreasing the extensibility of the dough, the increasing of bread volume and the improving of crumb grain of bread.

Glucose oxidase has many applications in commercial processes, including improving the color and taste, increasing the persistence of food materials, removing the glucose from the dried egg, and eliminating the oxygen from different juices and beverages.

Glucose oxidase is a dietary supplement used to help support healthy blood sugar levels. It is often used by people with diabetes or those who are at risk of developing diabetes. It is also used to help support healthy cholesterol levels and to help reduce inflammation.

The enzyme glucose oxidase reacts with glucose, water, and oxygen to form gluconic acid and hydrogen peroxide. The hydrogen peroxide can then be used to oxidize a chromogen or the consumption of oxygen measured to estimate the amount of glucose present.

Glucose oxidase and catalase may be used together when net hydrogen peroxide production is to be avoided. A major application of the glucose oxidase/catalase system is in the removal of glucose from egg-white before drying for use in the baking industry.

Approx. 3,000 / Kg Get Latest Price

Description:

GPBrew MX is a food grade mesophilic bacterial amylase preparation produced from controlled fermentation of selected strain of Bacillus subtilis.GPBrew MX is Kosher-certified, Halal-certified, non-synthetic and bio-degradable.

Working Principle:GPBrew MX is an endo-amylase capable of randomly hydrolyzing the alpha-1,4-glycosidiclinkages of amylose & amylopectin units in starch, typically at medium temperatures between65 to 75°C.

Applications & Benefits:GPBrew MX is used to liquefy starch and to produce dextrins, an intermediary step in the manufacture of malt extract / beer. GPBrew MX helps in faster viscosity reduction of themash. The optimum temperature range of 60 - 70 C of GPBrew MX makes it an ideal enzyme during the mashing cycle to improve extract yields.

Approx. 280 / Kg Get Latest Price

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In the world of biotechnology, enzymes have always been at the forefront due to their versatile applications across various industries. Among these, alkali protease enzymes have gained significant attention, especially in the fish processing industry, for their role in producing fish soluble paste and in protein hydrolysis. This article delves into the fundamentals of alkali protease enzymes, their unique properties, applications in fish soluble paste production and protein hydrolysis, and the benefits they offer.

Benefits of Using Prolite-Fisa in Fish Soluble Paste and Protein Hydrolysis

1. Enhanced Efficiency: Prolite-Fisa improves the efficiency of the hydrolysis process, reducing the time and energy required compared to traditional methods.

2. High Nutritional Value: The enzyme ensures the production of fish soluble paste and hydrolyzed proteins with high nutritional content, including essential amino acids and peptides.

3. Environmentally Friendly: By optimizing the hydrolysis process, Prolite-Fisa minimizes waste and reduces the environmental footprint of the production process.

4. Versatility: Its effectiveness across a range of alkaline pH levels makes Prolite-Fisa suitable for various applications within the fish processing industry.

5. Cost-Effective: The increased yield and efficiency translate into cost savings for manufacturers, making the process economically viable.

The integration of alkali protease enzymes, particularly Prolite-Fisa, into the production of fish soluble paste and in protein hydrolysis represents a significant stride in the fish processing industry. By offering an efficient, environmentally friendly, and cost-effective solution, Prolite-Fisa not only enhances the quality and nutritional value of the end products but also paves the way for more sustainable industrial practices. As the world continues to seek greener and more efficient processing technologies, the role of enzyme-based solutions like Prolite-Fisa will undoubtedly become more prominent and vital.

Approx. 8,500 / Kg Get Latest Price

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Addzyme TL 50L is a very well characterized biocatalyst, which has potential applications in oils & fats industries. Addzyme TL 50L can be mainly used for oil hydrolysis reactions, notably for the preparation of eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA) concentrates from fish oil. Addzyme TL 50L can also be used for the production of other oil hydrolysis intermediary products such as diacylglycerols (DAG) which has been used as low-calorie cooking oil and monoacylglycerols (MAG) which find application as emulsifiers. Addzyme TL 50L can also be used for interesterification and transesterification reactions by immobilizing on suitable matrix.

Lipase Enzymes are fat hydrolyzing enzymes. It is used in the dairy industry, to process cheese and to improve flavor profile and maturation time. When Lipase enzyme is added to the processing of milk fat and cream; milk produces free fatty acids through the action of lipase.

Provolone, traditional Greek Feta, Italian Pecorino cheeses and other soft cheeses with deep flavor profile benefit greatly when lipase enzymes are introduced during the production.
In bread making Lipase enzymes helps to strengthen gluten which helps to improve the volume of bread. Lipase produces esters and lipids that improve the softness of bread. Lipase has also shown to extend the shelf life of breads.

The use of lipase can extend shelf life, control non-enzymatic browning, increase the volume of bread, and improve the structure of bread.

Price of Lipase is depending upon activity.
The average price starts at Rs 2000 to 40000 Per Kg basis.

Approx. 4,500 / Kg Get Latest Price

 

AquaLact Hydrolysis of the β-D-Galactoside linkage in lactose. Lactase catalyzes the conversion of lactose to glucose and galactose. Lactase is utilized at a commercial level to develop products free from lactose for lactose-intolerant people. It is also utilized for frozen yogurt production to make creamy and better-tasting products. Lactase is primarily used in the dairy industry for commercial purposes to prepare products such as milk that are free from lactose for individuals who are lactose intolerant.

Lactase, enzyme found in the small intestine of mammals that catalyzes the breakdown of lactose (milk sugar) into the simple sugar’s glucose and galactose. In humans, lactase is particularly abundant during infancy.

The lactase enzyme used in food processing is sourced from various organisms such as yeast, fungi, and bacteria. Specifically, the enzyme lactase breaks down lactose, the sugar found in milk, into glucose and galactose.

Because lactose sweetness is one-sixth of that of sucrose, considerable amounts can be added to food preparations, increasing the product weight without affecting sweetness as other common sugars do.

Lactose is a milk sugar that is broken down by the enzyme lactase, which is found in the small intestine. Lactose intolerance is the reduced ability to digest milk sugars, due to insufficient amounts of the gut enzyme called lactase.

Lactase breaks down lactose in milk to release glucose and galactose. Lactase is a lactose-digesting enzyme (a protein that induces a chemical reaction) that is generally synthesized in the small intestine.

The two roles of lactose in this process are being energy source for the lactic acid bacteria that are used for fermenting dairy products and a precursor for specific flavor components. Only bacteria that are able to produce lactase are able to use lactose as energy source.

The optimum pH for lactose hydrolysis is 6.5, which is close to the pH of milk. Heating lactase for 1 min results in 97% inactivation at 60 C and complete inactivation at 70 C. Some inactivation occurs at 40ºC over 1-h incubation. Lactose can be hydrolyzed in 22 h at 5 C as effectively as in 2 h at 31 C.

Approx. 850 / Kg Get Latest Price

GPAmyl GS Super is an enzyme of the glycoside hydrolase family. This enzyme is involved in digestion and is released in the cells of the small intestine. It breaks the bonds between two glucoses contained in polymers such as starch. Its particularity is to hydrolyse the residues from the ends of the molecule.

GPAmyl GS Super is one of the oldest and widely used biocatalysts in food industry. The major application of GPAmyl GS Super is the saccharification of partially processed starch/dextrin to glucose, which is an essential substrate for numerous fermentation processes and a range of food and beverage industries.They are widely used in baking industry as flavour enhancement and antistaling agent to improve bread quality. During baking, α-amylases are added to the dough for conversion of starch to smaller dextrins, which are subsequently fermented by yeast.GPAmyl GS Super  is amongst the most widely used and oldest catalysts in the food processing industry. Amongst the major GPAmyl GS Super enzyme functions is the saccharification of partially produced dextrin or starch to glucose. This makes for a vital substrate for several fermentation processes and a wide range of beverage and food industries. For traditional purposes, GPAmyl GS Super has been made through filamentous fungi, though a diversified group of microorganisms produces the GPAmyl GS Super enzyme since they produce it in larger amounts extracellularly.The fungal GPAmyl GS Super that are commercially used have limitations like acidic pH requirement, moderate thermostability, and lower catalytic activity which in turn, increases the processing cost. However, the search for new GPAmyl GS Super as well as protein engineering has been the major areas for research over the past few years.

 

 

 

Approx. 2,000 / Kg Get Latest Price

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We are Specialized in offering Engineered and Innovative Food Enzymes such as Transglutaminase and Phospholypase Enzymes additives for the Food and Nutrition & Cosmetics industries. Over the years Food Enzymes ingredients  are growing and more significant in the overall process and preservation of food products. We have extended know-how and experience in the product development support, application and how to use of enzymes, proteins binding, clean label solutions, antioxidants and starter cultures.  Our products are widely used in  Meat, Fish, Vegan, Dairy, Bakery, Supplements and Cosmetics.