Bakery Enzymes
Enzymes are entirely natural molecules that are essential for the metabolic processes in all living organisms. For thousands of years, without knowing, people have been using these biocatalysts in many different ways and areas of life.
Bread making is surely one of the most remarkable inventions of mankind. Bread has many forms and it is found in every culture. Nowadays, baking is a common name for the production of all baked goods (bread, pies, biscuits, crackers, cookies, pastries, etc.).
In the baking industry enzymes represent highly specific and effective functional ingredients in many formulations. Enzymes are added to improve the texture, volume, and shelf-life of all baked goods. Actually, some references mention that the key role of enzymes in bakery goods are over 100 years old.
Recently the importance of enzymes in baking is even greater, due to restrictions on the use of chemical and synthetic ingredients. The bakery enzymes represent mixtures for baking and are considered a processing aid during the production stage. The thermal treatment of raw doughs degenerates the added enzymes, making them inactive in the finished products. Taking all this into account, the use of enzymes in baking is not just about the texture and shelf-life, but it is also about clean-label purposes.
Alcohol Enzymes
Alcohol enzymes have been used in food fermentation since ancient times and fermentation processes are still applied in the preparation of many of the food items. these enzymes are produced through fermentation techniques in a cost-effective manner, which has a smaller time and space requirement. Because of their high consistency, process modification and optimization can be done very easily.
Alcohol enzymes facilitate the process of hydrolysis where a carbohydrate is broken into its composite sugar molecules. Alcohol enzymes also play a vital role in the inter conversion between alcohols and aldehydes. Alcohol enzymes find their applications in the production of food and beverages, cleaning agents, bio-fuel production, animal feeds, pharmaceuticals, biotechnology, and academic or industrial research.
Vemo Corp. manufactures and is happy to offer you the following alcohol enzymes: A glucoamylase enzyme agent, prepared and specifically designed to break down starches into glucose during alcoholic fermentation (VemoZyme TA), and a thermostable bacterial amylase enzyme agent, designed to hydrolyze starches in a wide range of variable processing conditions (VemoZyme AG).
VemoZyme Alcohol
Other Enzymes
Enzymes in general are proteins that act as biological catalysts (biocatalysts). They can be used for catalyzing the hydrolysis (breakdown) of sucrose (table sugar) for the purpose of obtaining an inverted sugar syrup (VemoZyme I ), or for supporting the digestive processes with a blend consisting of a protease, amylase, and a lipase enzyme (VemoZyme PAL). The main role of these enzymes is to break down food into nutrients, which the body can use in its metabolic pathways.
Enzymes form an integral part of the global manufacturing industry. They play a vital role in accelerating chemical processes and we gladly offer you our skillfully crafted product range.