Beer
To help in the beer-making process, we have several enzymes, through whose use the following benefits are obtained.
• Improved starch liquefaction.
• Reduction of the viscosity of the wort and beer.
• Improvement of the filtration process.
• Control of the turbidity of the beer.
Cooking
ALFALISIN
Thermostable bacterial alpha-amylase that allows optimal starch hydrolysis. Its operating temperature is between 70° C and 100° C.
Amilolisin
Fungal amyloglucosidase for the production of glucose from the hydrolysis of starch and dextrins.
Glucanolisin
Enzymatic preparation of fungal beta-glucanase for the hydrolysis of non-starch polysaccharides. In addition to beta-glucanase activity, it shows activity against cellulose and arabinoxylans.
Fermentation
Glucanolisin-F
Enzymatic preparation of fungal xylanase for the hydrolysis of xylan and arabinoxylans and other non-starch polysaccharides such as cellulose and beta-glucans.
Filtration
Proteolisin
Vegetable enzymatic preparation of papain from the edible fruit Carica Papaya. Proteolisin hydrolyzes high molecular weight proteins from a wide spectrum of products containing protein substances.
Stabil-Pol
Polyvinylpolypyrrolidone (PVPP) used as a clarifier. We make the product using different particle sizes.
Do you need anything else?
We have other enzymatic solutions made according to our customer’s needs.
You want to know more?
Please fill out this form and we will contact you.
You want to know more?
Please fill out this form and we will contact you.
