Smart Food Enzymes
Functional enzyme solutions for modern food processing, designed for performance, stability, and clean-label objectives.
VEMO develops enzyme preparations and systems that help food and beverage producers improve process efficiency and product quality through well-defined activity profiles and controlled production.
NATURAL ENZYMES | HIGHLY SPECIFIC ACTIVITY | CLEAN-LABEL SOLUTIONS | NON-GMO | ALLERGEN-FREE | GMP CERTIFIED | FOOD-GRADE COMPLIANT (portfolio characteristics, as applicable by product/market)
PRODUCT LINE
Where Food Enzymes Add Value
Food enzymes support controlled, natural processing steps that can enhance manufacturing outcomes such as:
- process efficiency and consistency
- product texture, structure, and sensory parameters
- shelf-life support and freshness logic (application-dependent)
- clean-label formulation strategies where relevant
Designed Around Activity Profiles
VEMO’s food enzymes are developed with emphasis on:
- defined enzyme activity and performance logic
- stability aligned to processing conditions
- compatibility with application-specific requirements
Enzyme Portfolio & Specifications
by Key Application Areas
Bakery enzymes
Formulated to improve dough handling, product volume, texture, and shelf life while supporting clean-label and stable baking processes.
Key Functional Benefits
- Improved dough handling and machinability
- Enhanced crumb structure and softness
- Increased volume and uniform appearance
- Extended shelf-life and freshness
VemoZymе® X | Xylanase / Hemicellulase enzyme
VemoZyme® X is a xylanase/hemicellulase for bakery applications that improves dough handling, stability, and gluten elasticity. It enhances crumb structure, increases baked volume, and improves the nutritional value of grain-based products. Used as a flour additive, it can replace dough-conditioning emulsifiers and be applied alone or with other enzymes for improved baking quality.
Appearance
- Form: Microgranule
- Colour: Light beige to beige
Activity
- Min. 10 000 U/g
Dosage
- 1 – 3 g/100 kg flour (the optimum dosage is subject to further bakery trials)
Additional info
- Shelf life: 24 months from the date of production.
- Storage: Store in dry and cool places, away from direct sunlight.
- Packaging: The product is available in 20 kg PE bags, placed in carton boxes.
Xylanase is a natural enzyme which breaks down xylan to hemicellulose by breaking the β-1,4-bond. Xylan is a component of plant cell walls and it is the second most common polysaccharide in nature, and it is the major hemicellulosic constituent found in soft and hard food. Xylanase has a favourable impact on the human health and digestive tract. Humans do not produce xylanase, but some of our gut bacteria do produce it. The commercial applications of xylanase are mainly for the paper or biofuel industries, for improving animal feeds, for the bread making industry, and even for fruit juice clarification. Xylanase application in different sectors has increased significantly in the past decade, due to increasing concerns on environmental pollution and the strive for greater sustainability of all manufacturing processes. Xylanases are widely used in bread making either by them selves or in combination with other enzymes. They are able to improve the quality of the bread by increasing its volume. Xylanase increases the binding of water in the dough by breaking down the hemicellulose from the wheat flour. This reaction softens the dough and delays the formation of crumbs resulting in better proofing of the dough. These enzymes also improve the texture, taste, and the palatability in biscuits. They are highly effective in juice production by improving the extraction, clarification, and stabilization processes. Xylanase is used for hydrolyzing the cellular wall of barley during the fermentation process in the beer making industries. Hydrolysis leads to a release of arabinoxylans and oligosaccharides, which reduces the muddy appearance and viscosity of the beer.
VemoZymе® W | Pure cellulolytic enzyme
VemoZyme® W is a cellulolytic enzyme for bakery applications that reduces dough viscosity and stickiness, improves crumb softness, and enhances bread quality. It is used as a dough conditioner in breadmaking and as a viscosity-reducing enzyme in products like pancakes, waffles, and donuts.
VemoZyme® W hydrolyzes cellulose, helping produce softer baked goods and better processing performance.
Appearance
- Form: Microgranule
- Colour: Light beige to light brown
Activity
- Min. 20 000 U/g
Dosage
- 0.5 – 5 g/100 kg flour (optimum dosage is subject to further bakery trials)
Additional info
- Shelf life: 24 months from the date of production.
- Storage: Store in dry and cool places, away from direct sunlight.
- Packaging: The product is available in 20 kg PE bags, placed in carton boxes.
Glucose is the most useable molecule during different biochemical reactions in many food industries. Starch is not the only source of glucose. Glucose can be found in cellulose (arabinoxylans) which is the main structural component of plant cell walls. Cellulase is an effective enzyme that can cleave β 1-4 bonds in cellulose molecules and release useable glucose units. This enzyme is used in bakery industry and food processing. In the bakery industry, the glucose is used by yeast that are obliged for the quality of dough. Cellulase can be added to the flour to improve dough quality and shelf life of the product. Some of the most important properties of cellulase are reducing dough stickiness and improving crumb softness. Degradation of cellulose by this enzyme aids in absorption of water, especially when using dough made from wheat flour, resulting in increased viscosity of the dough and reduced stickiness. Cellulase can improve machinability by drying dough. Cellulase has good synergetic effect with other enzymes used in the bakery. Together with lipases, amylases, xylanases, it can increase the quality of the product with no doubt.
VemoZymе® PHL | Lipases and phospholipases enzymes
VemoZyme® PHL is a blend of Lipases and Phospholipases for bakery applications. It strengthens dough, improves crumb texture, increases volume, enhances flavor, and slows staling. It can replace or reduce emulsifiers like DATEM, SSL, and CSL, producing a uniform, whiter crumb with better aroma and longer shelf life. Works synergistically with Xylanases and Fungal Amylases for lower dosage.
Appearance
- Form: Microgranule
- Colour: Creamish to light beige
Activity
- Min. 45 000 U/g
Dosage
- VemoZymе® PHL can replace 0.3% DATEM at a dosage of 1-2 g/100 kg flour (optimum dosage is subject to further bakery trials)
Additional info
- Shelf life: 24 months from the date of production.
- Storage: Store in dry and cool places, away from direct sunlight.
- Packaging: The product is available in 20 kg PE bags, placed in carton boxes.
In baking industry, the most often used members of the lipolytic group are lipases and phospholipases. The addition of these enzymes as processing aids in baking allows the hydrolysis of both polar and nonpolar lipids resulting in great source for product improvement.
Lipases cut non-polar triglycerides resulting in release of mono- and diglycerides, free fatty acids, and eventually glycerol. Lipases can also cut ester bonds within phospholipids. Nowadays, there is an increased interest for lipases in baking due to multiple causes. Usually lipases are used to improve dough strength and stability. Also, the addition of lipases leads to softer and more uniform crumb structure. In baking, lipases are used for the development of particular flavours by liberating fatty acids through esterification. By adding lipases, the rate of staling of the baked goods even can be delayed.
In order to stabilize the dough emulsifiers are usually added. Wheat flour contains about 2% lipids. The polar lipids (like the phospholipids) are able to stabilize the air bubbles in the gluten matrix. The addition of lipases changes them. The released mono- and diglycerides in dough provide emulsification to the baking process, resulting in more stable dough and uniform crumb structure. Thus, lipases can partially reduce the need for emulsifiers.
The group of the phospholipases cuts phospholipids releasing a variety of products. Phospholipases are generally classified based on their substrate cleavage into 4 types (A1, A2, C, and D). By acting on the phospholipids present in the dough, and accordingly producing more polar lipids than lipases, phospholipases were shown to be even better natural emulsifiers. Thus, phospholipases provide greater increase in volume, more stable dough, prolonged shelf-life, and a uniform crumb texture, compared to the lipases. Actually, the added in the dough phospholipases generate natural alternatives to synthetic emulsifiers that can totally replace the use of substances like DATEM, SSL, CSL, etc. Even more, in contrast to surfactants, lipases and phospholipases are destroyed during the baking process, assuring clean-label of the final product.
The perfect baking mixture of lipases and phospholipases has optimal activity on the different substrates present in the flour!
VemoZyme® MA | Amylolytic enzyme
VemoZyme® MA modifies flour starch into dextrins and maltose, enhancing dough consistency and reducing the need for preservatives. Best results are achieved when combined with fungal amylases, lipases, alpha-amylases, or xylanases. It inactivates during baking and is effective even at lower temperatures, extending the freshness and durability of baked goods.
Appearance
- Form: Microgranule
- Colour: Light beige to beige
Activity
- Min. 7000 U/g
Dosage
- 1-10 g/100 kg flour (optimum dosage is subject to further bakery trials)
Additional info
- Shelf life: 24 months from the date of production.
- Storage: Store in dry and cool places, away from direct sunlight.
- Packaging: The product is available in 20 kg PE bags, placed in carton boxes.
As starch is one of the main compounds in the staling mechanism of baked goods, maltogenic amylase is used as crumb softener because it is able to work while the bread sits for a long time. The enzyme maltogenic α‐amylase catalyses the hydrolysis of (1-4)‐α‐d‐glucoside linkages in polysaccharides like starch and glycogen, thus removing successively maltose residues from the non‐reducing ends of the chains, resulting in the production of maltose and oligosaccharides of different lengths. These products from the reaction are naturally present in foods containing starch.
When maltogenic amylase hydrolyses starch and the related polysaccharides, it contributes to reduce the viscosity of the dough. The decrease in dough viscosity aids in the handling of the dough, resulting in more uniform structures with improved crumb cohesiveness. Maltogenic amylase is a highly effective anti-staling agent used for bread making in industrial bakeries. It modifies the starch during baking at the point when most of the it starts to gelatinize. The resulting modified starch granules stand more flexible during long time storage and provide extended shelf life for bread and cakes. Baked products produced with maltogenic amylase have a far softer and more elastic crumb.
Maltogenic amylase is a thermostable enzyme which is inactivated during baking processes under the intended conditions of use.
The product can be used in combination with fungal amylases and xylanases or lipases to secure optimum crumb softness as well as optimum bread quality in terms of crumb structure, bread volume, etc. Based on the substrate specificity of the maltogenic amylase, no unintended reaction products are to be expected in baked goods.
VemoZymе® GO | Glucose oxidase
VemoZyme® GO is a glucose oxidase enzyme for bakery use that strengthens gluten, improves dough elasticity and strength, increases loaf volume, enhances crumb structure, and controls browning. It improves dough stability, freeze–thaw resistance, bread shape, and crust crispiness, and can reduce or replace ascorbic acid and other oxidizing agents.
Appearance
- Form: Microgranule
- Colour: Light beige to light brown
Activity
- Min. 7000 U/g
Dosage
- 0.3 – 5 g/100 kg flour (optimum dosage is subject to further bakery trials)
Additional info
- Shelf life: 24 months from the date of production.
- Storage: Store in dry and cool places, away from direct sunlight.
- Packaging: The product is available in 20 kg PE bags, placed in carton boxes.
Glucose oxidase catalyzes the oxidation of glucose into gluconic acid and hydrogen peroxide. Hydrogen peroxide is an oxidizing agent that induces the formation of disulphide bonds and non-disulphide crosslinks in the gluten network, resulting in covalent crosslinking of proteins. Bread dough properties depend on the gluten proteins. The modified crosslinked gluten proteins strengthen the dough and improve its elasticity, thus ensuring better bread making performance. For instance, glucose oxidase can be used to replace potassium bromate or other chemical oxidants because consumers prefer more and more natural products. Furthermore, the use of potassium bromate in baking was prohibited in many countries after it was recognized as carcinogenic agent. Respectively, in baking industry, importance of oxidative enzymes, such as glucose oxidase, is constantly increasing since enzymes are natural and non-toxic food additives – alternative oxidizing agents. The addition of glucose oxidase leads to improved gas retention and dough stability, increased elastic dough properties and therefore to higher bread quality.
VemoZyme® FA | Fungal amylase
VemoZyme® FA is a fungal amylase for bakery and flour milling that improves crumb softness, dough extensibility, loaf volume, flavor, and browning while extending shelf life. It enhances flour with low alpha-amylase activity, produces good crumb structure and high volume, is inactivated during baking, and works synergistically with xylanases and lipases in bread improvers.
Appearance
- Form: Microgranule
- Colour: Light beige to light brown
Activity
- Min. 7000 U/g
Dosage
- 0.2 – 1.0 g/100 kg flour (optimum dosage is subject to further bakery trials)
Additional info
- Shelf life: 24 months from the date of production.
- Storage: Store in dry and cool places, away from direct sunlight.
- Packaging: The product is available in 20 kg PE bags, placed in carton boxes.
The starch-breaking enzyme family has many members, such as Alpha-amylase (also known as 1,4-alpha-D-glucan glucanohydrolase). In baking, the most often used members of this group are α-amylase, β-amylase and amyloglucosidase. In order to digest the various types of dietary starches these enzymes work together and break the α-1,4 and α-1,6 bonds in starch. Alpha-amylase only acts on damaged starch granules in the dough or on granules that have been gelatinized because only these molecules are available for enzymatic action. Alpha-amylase will randomly cleave the interior alpha-d-1,4 bonds of starch, yielding smaller soluble units called dextrins and low amounts of glucose. Usually β-amylase is present in the flour in sufficient quantity but very often flour lacks α-amylase. Flours naturally contain α-amylase in varying amounts from batch to batch, and in order to obtain a more standardized product, α-amylase is needed and commonly added to flour at the mill. Actually, the major substrates for β-amylase or amyloglucosidase are the produced from the α-amylase dextrins. The products of the amylase or amyloglucosidase enzymes are maltose and glucose units that provide a source of food for yeast fermentation. That is why the sufficient quantity of amylases is critical to generation of carbon dioxide. The synergistic effect of α-amylase together with xylanases and lipases result in stable, fluffy dough and bread with a soft crumb structure and high volume. These enzymes together are used in the composition of complex bread improvers for getting maximum results. α-amylase can be applied as a functional ingredient in the production of various products like bread, baguette, sandwich, buns, crispy rolls, etc.
VemoZyme® L | Lipolytic enzyme
VemoZyme® L is a lipolytic enzyme for bakery use that strengthens dough, improves volume and crumb structure, enhances flavor, and slows staling, helping extend bread shelf life.
Appearance
- Form: Microgranule
- Colour: Cremish to light beige
Activity
- Min. 80 000 U/g
Dosage
- 0.2 – 2.0 g/100 kg flour (optimum dosage is subject to further bakery trials)
Additional info
- Shelf life: 24 months from the date of production.
- Storage: Store in dry and cool places, away from direct sunlight.
- Packaging: The product is available in 20 kg PE bags, placed in carton boxes.
In baking the most often used members of the lipolytic enzyme group are lipase and phospholipase. Actually, the third largest group of commercialized enzymes (after peptidases and carbohydrases) are exactly the lipases. Lipases cut non-polar triglycerides resulting in release of mono- and diglycerides, free fatty acids, and eventually glycerol. Lipases can also cut ester bonds within phospholipids. Nowadays, there is an increased interest for lipases in baking due to multiple causes. Usually, lipases are used to improve dough strength and stability. Also, the addition of lipases leads to softer and more uniform crumb structure. In baking, lipases are used for the development of particular flavours by liberating fatty acids through esterification. Through the addition of lipases, the rate of staling of the baked goods can be delayed. In order to stabilize the dough, emulsifiers are usually added. Wheat flour contains about 1% lipids. The polar lipids (like the phospholipids) are able to stabilize the air bubbles in the gluten matrix. The addition of lipases changes them. The released mono- and diglycerides in the dough provide emulsification to the baking process, resulting in more stable dough and improved uniform crumb structure. Thus, lipases can reduce partially the need for emulsifiers. Even more, in contrast to surfactants, lipases are destroyed during the baking process, assuring clean-label of the final product. The synergistic effect of lipase together with xylanases and amylases results in improved crumb texture and increased loaf volume, allows to prolong the shelf-life of the bakery goods and improves their softness.
VemoZyme® PR | Pure protease enzyme
VemoZymе® PR is widely used as dough conditioning enzyme in the normal baking procedures, acting as a gluten softening agent. This helps the dough become easier to handle and ensures a uniform dough texture.
The enzyme is inactivated during the baking process. It can be used alone or in combination with emulsifiers, bread improvers, etc. for getting optimal results.
Appearance
- Form: Microgranule
- Colour: Light brown
Activity
- Min. 25 000 U/g
- Min. 40 000 HUT/g
Dosage
- 0.3 – 6.0 g/100 kg flour (optimum dosage is subject to further bakery trials)
Additional info
- Shelf life: 24 months from the date of production.
- Storage: Store in dry and cool places, away from direct sunlight.
- Packaging: The product is available in 20 kg PE bags, placed in carton boxes.
ALCOHOL enzymes
Developed to support efficient fermentation and alcohol production by delivering reliable performance and streamlined process control.
Key Functional Benefits
- Facilitate hydrolysis of carbohydrates into simple sugars
- Support conversion between alcohols and aldehydes
- Enhance efficiency in food and beverage production
- Applicable in biofuels, animal feed, pharmaceuticals, and biotechnology
- Enable cost-effective, space- and time-saving processes
VemoZymе® TA | Amylase enzyme
VemoZyme® TA is a thermostable bacterial amylase that hydrolyzes starch under diverse conditions, improving fermentation and starch degradation. It’s used in maltose syrup production, gluten-free foods, and various industries including beverages, foods, feeds, and flavor production.
Appearance
- Form: Microgranule
- Colour: Light beige to light brown
Activity
- Min. 1 200 AU/g
Dosage
- 250 – 500 g/t starch
Additional info
- Shelf life: 24 months from the date of production.
- Storage: Store in dry and cool places, away from direct sunlight.
- Packaging: The product is available in 20 kg PE bags, placed in carton boxes.
Starch is the main source of useable molecules for the yeast that consume them and produce beneficial molecules during different fermentation processes. These are the main steps during the production processed in food and beverage factories. Thermostable amylase is a starch hydrolyzing enzyme with high temperature and low pH stability. This enzyme does not need additional components for operating under typical industrial starch liquefaction conditions. Thermostable amylase randomly hydrolyzes α-1,4-glycosidic bonds to reduce the viscosity of gelatinized starch, producing soluble dextrins and oligosaccharides. Thermostability is a desirable characteristic of a major group of industrial enzymes because in the industries they use high temperature processes during the production. Starch degrading enzymes like amylases have good reputation and receive great deal of attention because of their discovered technological significance and economic benefits. The starch producing industries require high temperature resistant amylolytic enzymes. Although amylases can be obtained from several sources, like plants and animals, the enzymes from microbial sources generally satisfy industrial requirements and had made significant contribution to the foods and beverages industry.
Today the microbial amylases have almost completely replaced chemical hydrolysis of starch in the starch processing industry for their effectiveness and improvements of the quality of the products witch lead to increase of the yield.
VemoZymе® AG | Glucoamylase enzyme
VemoZyme® TA is a thermostable bacterial amylase that hydrolyzes starch under diverse conditions, improving fermentation and starch degradation. It’s used in maltose syrup production, gluten-free foods, and various industries including beverages, foods, feeds, and flavor production.
Appearance
- Form: Microgranule
- Colour: Light beige to light brown
Activity
- Min. 11 000 GAU/g
Dosage
- 350 – 500 g/t starch
Additional info
- Shelf life: 24 months from the date of production.
- Storage: Store in dry and cool places, away from direct sunlight.
- Packaging: The product is available in 20 kg PE bags, placed in carton boxes.
Glucose is very important molecule during alcohol fermentation. Molecules like glucose are preferred by the yeast that convert sugars into ethanol during the fermentation process. Glucoamylase cleaves glucose residues from the non-reducing end of polysaccharide starch molecules or malto-oligosaccharides into glucose units, these in turn can be fermented by the yeast. Starch-degrading amylolytic enzymes like glucoamylase are widely used in biotechnological sectors, generally satisfy industrial demands and had made significant contribution to the foods and beverages industry. Glucoamylase acts on terminal α-1,4 bonds, and this enzyme splits off only one glucose molecule at a time. The resulted glucose units serve for better yeast fermentation. Even more, the extra produced glucose results in better alcohol production and better quality. The convention of fermentable sugars leads to reduced calorific value and alcohol content in the beer, that makes the glucoamylase very useable in light beer production.
The starch-breaking enzymes, such as α-amylase (endo-acting enzyme) and glucoamylase (exo-acting enzyme) work together to cut both α-1,4 and α-1,6 bonds to fully digest the different types of starches. All of these positive effects in the industries make this enzyme irreplaceable in improving the quality of the products which leads to increasing the yield.
VemoZymе® CA | Pure cellylotic enzyme
VemoZyme® CA is a pure cellulolytic enzyme for alcohol production. It reduces must viscosity, improves alcohol yield and quality, and enhances maceration, color, clarification, and stability. It works by hydrolyzing non-starch polysaccharides and is often used with other enzymes for higher-grade alcohol.
Appearance
- Form: Microgranule
- Colour: Light beige to light brown
Activity
- Min. 20 000 U/g
Dosage
- 250 – 500 g/t starch
Additional info
- Shelf life: 24 months from the date of production.
- Storage: Store in dry and cool places, away from direct sunlight.
- Packaging: The product is available in 20 kg PE bags, placed in carton boxes.
Alcohol is widely used in the industry and as beverage around the world. As popular product it needs to be produced in large amounts. Cellulase enzymes can convert any substance that contains cellulose (leaf, steam, wood) into ethanol (main substance in alcohol production). Cellulases are enzymes that act on polymeric cellulose and hydrolyze β-1,4 linkages of non-starch polysaccharides to deliver glucose units. The three major classes of cellulases are endo-(1,4)-β-d-glucanase, exo-(1,4)-β-d-glucanase and β-glucosidases. Endoglucanases cleave the β-1,4-bonds in unstructured region of cellulose and uncover the non-reducing and reducing ends of the cellulosic polymer. Endoglucanases from different sources belong to different glycoside hydrolase families. Not only the sugars are presented during the fermentation process, but all the parts like leaves, branches and seeds from the fermenting ingredient that contains cellulose. Breakdown of the cellulose by the cellulase enzyme to monosaccharides and polysaccharides like glucose, fructose, sucrose during fermentation enriches the fermentation mixture with useable carbohydrates and increases the production of alcohol by the yeast who can only convert sugars such as glucose, fructose and sucrose into ethanol.
Cellulases and polysaccharides are very important ingredients in the fermentation processes to produce alcoholic beverages including beer and wine. In the production of beer, the cellulase enzyme converts the flakes containing cellulose present in the fermentation mixture into useable sugars which can be converted into ethanol and increase the yield of the product. Usage of cellulase enzymes improves both the quality and yield of the fermented products, thus cellulases are supplemented during mashing or preliminary fermentation to hydrolyze glucan that help to reduce viscosity of must and improve the filterability. In the wine industry, cellulases and hemicellulases have been embraced since their use improves color extraction, clarification and filterability and the quality of wine.
Other enzymes
Intended for specialized applications such as sugar inversion and digestive support, these enzymes enable effective nutrient breakdown or functional ingredient processing depending on the formulation.
VemoZymе® I | Invertaseenzyme
VemoZyme® TA is a thermostable bacterial amylase that hydrolyzes starch under diverse conditions, improving fermentation and starch degradation. It’s used in maltose syrup production, gluten-free foods, and various industries including beverages, foods, feeds, and flavor production.
Appearance
- Form: Microgranule
- Colour: Light beige to light brown
Activity
- Min. 1 200 AU/g
Dosage
- 250 – 500 g/t starch
Additional info
- Shelf life: 24 months from the date of production.
- Storage: Store in dry and cool places, away from direct sunlight.
- Packaging: The product is available in 20 kg PE bags, placed in carton boxes.
Starch is the main source of useable molecules for the yeast that consume them and produce beneficial molecules during different fermentation processes. These are the main steps during the production processed in food and beverage factories. Thermostable amylase is a starch hydrolyzing enzyme with high temperature and low pH stability. This enzyme does not need additional components for operating under typical industrial starch liquefaction conditions. Thermostable amylase randomly hydrolyzes α-1,4-glycosidic bonds to reduce the viscosity of gelatinized starch, producing soluble dextrins and oligosaccharides. Thermostability is a desirable characteristic of a major group of industrial enzymes because in the industries they use high temperature processes during the production. Starch degrading enzymes like amylases have good reputation and receive great deal of attention because of their discovered technological significance and economic benefits. The starch producing industries require high temperature resistant amylolytic enzymes. Although amylases can be obtained from several sources, like plants and animals, the enzymes from microbial sources generally satisfy industrial requirements and had made significant contribution to the foods and beverages industry.
Today the microbial amylases have almost completely replaced chemical hydrolysis of starch in the starch processing industry for their effectiveness and improvements of the quality of the products witch lead to increase of the yield.
VemoZymе® PAL | Protease, Amylase and Lipase enzymes
VemoZyme® TA is a thermostable bacterial amylase that hydrolyzes starch under diverse conditions, improving fermentation and starch degradation. It’s used in maltose syrup production, gluten-free foods, and various industries including beverages, foods, feeds, and flavor production.
Appearance
- Form: Microgranule
- Colour: Light beige to light brown
Activity
- Min. 1 200 AU/g
Dosage
- 250 – 500 g/t starch
Additional info
- Shelf life: 24 months from the date of production.
- Storage: Store in dry and cool places, away from direct sunlight.
- Packaging: The product is available in 20 kg PE bags, placed in carton boxes.
Starch is the main source of useable molecules for the yeast that consume them and produce beneficial molecules during different fermentation processes. These are the main steps during the production processed in food and beverage factories. Thermostable amylase is a starch hydrolyzing enzyme with high temperature and low pH stability. This enzyme does not need additional components for operating under typical industrial starch liquefaction conditions. Thermostable amylase randomly hydrolyzes α-1,4-glycosidic bonds to reduce the viscosity of gelatinized starch, producing soluble dextrins and oligosaccharides. Thermostability is a desirable characteristic of a major group of industrial enzymes because in the industries they use high temperature processes during the production. Starch degrading enzymes like amylases have good reputation and receive great deal of attention because of their discovered technological significance and economic benefits. The starch producing industries require high temperature resistant amylolytic enzymes. Although amylases can be obtained from several sources, like plants and animals, the enzymes from microbial sources generally satisfy industrial requirements and had made significant contribution to the foods and beverages industry.
Today the microbial amylases have almost completely replaced chemical hydrolysis of starch in the starch processing industry for their effectiveness and improvements of the quality of the products witch lead to increase of the yield.
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Quality, Documentation, and Partner Support
B2B enzyme supply is supported with practical documentation and standard-aligned control:
- specifications and activity parameters
- batch-level CoA and traceability
- guidance for dosing and integration (as applicable)
Related Laboratory Support
When partners need deeper verification or performance assessment, VEMO’s laboratory services can support method work and analytical checks.
Enzyme Analysis
