Food Enzymes

Approx. 1,800 / Kg Get Latest Price

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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. 600 / Kg Get Latest Price

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Protease enzme is use for animal feed manufacturing. Protease enazyme 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 Enzyme 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.

The Price is depeands on the enzyme activity.

Approx. 2,000 / Kg Get Latest Price

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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.

The Price of Papain Enazyme is depend on their activities. 

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. 2,500 / Kg Get Latest Price

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Bakery can be divided into three basic operations mixing, fermentation (restingand proofing) and baking. Through baking the mainly fluid dough or batter is transformed into a predominantly solid baked product. Indirectly, baking alters the sensory properties, improving palatability, and extending the range of tastes, aromas and textures of foods produced from raw materials.

Baking comprises the use of enzymes from three sources: the endogenous enzymes in flour, enzymes associated with the metabolic activity of the dominant microorganisms and exogenous enzymes which are added in the dough.

The supplementation of flour and dough with enzyme improvers is a usual practice forflour standardization and also as baking aids. Enzymes are usually added to modify doughrheology, gas retention and crumb softness in bread manufacture, to modify dough rheology.
in the manufacture of pastry and biscuits, to change product softness in cake making andto reduce acrylamide formation in bakery products enzymes can be added individuallyor in complex mixtures, which may act in a synergistic way in the production of bakedgoods.

The Following Enzymes are most common in Baking applicaions: -

Amaylase
Protease
Xylanase 
Lipase
Cellulase
Transglutaminase
Glucose Oxidase

Use of enzyme combinations

The combined use of different enzymes, classified as gluten degrading (like proteases) or adjuvants,such as amylases and xylanases, with a group of crosslink promoting enzymes,such as transglutaminases and glucose oxidase are most used. 
Better shaped bread could be obtained after the use of gluten degrading or adjuvant enzymes, and associationwith transglutaminase resulted in improvements on texture and rheological properties. 
The crumb firmness which can further lead to staling, can result from transglutaminase action,but it may be reversed with opposite amylase, xylanase and protease effects.

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. 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.

Approx. 1,000 / 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. 2,497 / Litre Get Latest Price

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Rice bran oil is a highly nutritious vegetable oil, as it is rich in tocols and γ-oryzanol. Degumming is the first step in the vegetable oil refining process, and its main objective is the removal of phospholipids or gums. In the present study, enzymatic degumming trials were performed on crude rice bran oil using the phospholipases PLA1,

The Enzymatic degumming applying 50 mg/kg of PLA1 for 120 min resulted in a residual phosphorus content of 10.4 mg/kg and an absolute free fatty acid increase of 0.30%.

For all degumming processes, the preservation of minor components such as tocols and γ-oryzanol were observed. These results indicate that the use of enzyme mixtures or their cocktails to attain low phosphorus content and high diacylglycerol/free fatty acid conversion during enzymatic degumming is a viable alternative.