DAIRY INDUSTRY.

Cheese: full range of enzymes for milk coagulation that ensure the proteolysis, the ripening and aromatization of the cheese. For these applications we propose a full standard product range and tailor made products accordingly with your specific needs (thermo-labil and thermo-stable technologies, liquid, powder, etc.

Lactases: Suitable for the production of a variety of dairy products, such as milk, yoghurt and other milk derivatives for lactose-intolerant people . Furthermore, they are used to inhibit lactose crystal formation and consequent caramelized milk (dulce de leche), ice-cream and condensed milk sandiness.

Pectinases: Enzymatic solution used to improve structural integrity of fruit-based preparations for products such as yoghurt, thus improving final product consistency, stability, appearance and uniformity.

FEED INDUSTRY.

We offer a great potential for adding value to the industry and environment. Bio-ingredients    application results in the following benefits:
Food conversion rate increase, anti-nutritional factor elimination, portion formulation cost reduction, greater formulation flexibility, use of lower-cost raw materials, mortality rate reduction, environmental impact reduction in animal breeding, portion palatability increase, reduction or elimination of antibiotic use.

SUGAR INDUSTRY.

Line of enzymes dextranases and amylases that increases yield, throughput and improved purification.The use of dextranase is the most efficient means of hydrolyzing dextran even before the sugar leaves the mill and ensuring the production of high-quality sugar.Dextranase decomposes dextran that has been synthesized by micro-organisms. The sugar juice becomes less viscous and the clarification process is improved.During the processing time, dextranase increases sugar crystallization. It prevents dextran forming flocs, and so enhances the quality of refined sugar.This high-grade sugar can be used to make boiled sweets and alcoholic beverages, thus widening the sugar producers’ range of potential customers by two large industries.

BEVERAGE INDUSTRY.

Fruit Processing:

Full range of enzymes to improve the maceration and extraction, clarification, filtration and stabilization of fruits and vegetables juices. Also for improving firmness and integrity of fruits and vegetables.

Wine and fermented drinks:

Full product range of enzymes and enzymatic compounds for the production of wine, cider, beer and others fermented beverages or alcohol

BAKING INDUSTRY.

Crackers and cookies

Alpha-amylases: Alpha-amylases accelerate the fermentation process and improve crackers’ color, flavor and aroma.

Proteases: Used for crackers, maria and “maicena” (corn starch) cookies and cracker soda. They facilitate lamination and provide more extensible dough, thus preventing breakings and bubbles. They improve crackers and cookies’ color, flavor, uniformity and crunching.

PROTEIN HYDROLYSIS AND OTHER.

A full product range based on papain enzymatic preparation to solubilize and modify the functional properties of animal and vegetal proteins.

These formulations allows high-efficiency and low-cost protein hydrolysis. It has the advantage of having a wide pH range of action, thus adapting to the widest range of processes.

A full range of enzymes for many others applications for human food like dietary supplement, acid lactase, etc.