A highly effective pectinase formulation which selectively hydrolyzes and depolymerises naturally occurring pectins

A highly effective amylase formulation which is used as an aid for breakdown of starch in early season apples

A highly effective complex enzyme formulation used to aid the breakdown of fruit mash/pomace and increase the efficiency of juice extraction

Pectin Methyl Esterase for firming and improving viscosity of fruit & vegetable pulps

Pectinase blend for Mill Pineapple Juice Processing

Pectinase Blend for mill pineapple juice processing

Pectinase blend to reduce viscosity in cloudy vegetable juice

An effective enzyme complex for maceration of cranberries, raspberries, cherries and other red fruit, prior to juice extraction by decanters or presses

Pectinase blend to reduce viscosity in cloudy citrus juice

Pectinase Blend to produce clear citrus juice, citrus oil and core wash

Improved Viscosity

Lycopene yield enhancement

Improved Juice Yield

Custom made blends to improve flour milling efficiency, improvement of flour colour without use of any bleaching aids, improvement of flour quality, custom made based on wheat quality and end user requirements

Is a dough-conditioning fungal hemicellulase enzyme preparation. SEB-Engrain HEMI F acts on flour pentosans to soften and reduce the viscosity of bread doughs and batters.

Is an alpha amylase used as an ingredient in bread-improvers and bakery mixes and for supplementing and standardizing the natural alpha-amylase activity of flour in the flourmill. When added to bread flours, the maltose and dextrins produced by SEBamyl-XCP improve fermentation, baking volume, crumb structure and softness.

Contains hemicellulase (pentosanase) activities that act on flour pentosans to soften and reduce the viscosity of bread doughs and batters.

A bacterial hemicellulase that is a dough-conditioning enzyme preparation. It�s hemicellulase (pentosanase) activities acts on flour pentosans to soften and reduce the viscosity of bread doughs and batters.

An enzyme blend of hemicellulases including mannanase, xylanase, arabinase and others. This blend is especially designed to improve grains high in mannose such as sorghum (milo).

Is a carbohydrase blend of enzymes designed to reduce viscosity, particularly with cereal grain beta glucans. The beta-glucanase activity in ViscoSEB is more temperature-stable than barely malt glucanase

A granulated multi-enzyme preparation used to breakdown cereal grain cell-wall polysaccharides, to reduce viscosity and help produce higher yields of sugars

Concentrate Fungal Alpha Amylase

Concentrate Fungal Lipase

Concentrate Fungal Xylanase

Anti-Staling enzyme used to extend shelf-life of bread

Golden Crust Colour and Extra Loaf Volume of Bread

Bread / Pao Improving enzyme blend

Ready-to-use bread improver for developing softness, colour, volume and shelf life of sandwich bread

It is a fungal beta glucanase which is capable of solving a range of problems encountered due to high molecular weight polysaccharides during the brewing process

A heat-stable fungal beta-glucanase which is capable of solving a range of problems encountered due to high molecular weight polysaccharides

It is a protease used to degrade proteins and chill proof the beer

A unique blend of enzymes that allows partial replacement of malt with adjunct, a less expensive source of extract. Malt/adjunct ratios can be reduced to as low as 45/55 when using SEBMalt Plus

A medium temperature alpha amylase enzyme used to liquefy starch and produce dextrins

A unique blend of enzymes that allows increased use of Barley in the malt extraction process

A heat-stable, liquid alpha-amylase enzyme used for high-temperature liquefaction of starch

It is a unique blend of protease and beta-glucanase which is used for beer haze removal

A glucoamylase enzyme used in starch industry to produce glucose and glucose syrups from liquefied starch

Barley Beta Amylase

Highly potent process aid for production of High Maltose Syrup

A heat-stable, liquid alpha-amylase enzyme used for high-temperature liquefaction of starch

A glucoamylase enzyme used in starch industry to produce glucose and glucose syrups from liquefied starch

Corn Steeping Aid

A heat-stable, liquid alpha-amylase enzyme used for high-temperature liquefaction of starch. It is used to liquefy starch-containing grain mashes (corn, sorghum, rice, etc) used in the production of neutral spirits

A medium temperature alpha amylase enzyme used to liquefy starch and produce dextrins in distilleries

A glucoamylase enzyme used in starch industry to produce glucose and glucose syrups from liquefied starch

A liquid protease enzyme used in food processing applications to break down protein and increase the solubility, digestability and palatability of proteins

It is a blend of enzymes used to increase filtration rates with grain mashes particularly cereal grain mashes. The beta-glucanase activity in ViscoSEB is more temperature stable than endogenous cereal grain glucanase.

Is a fortified, dried Aspergillus Oryzae fermentation extract that is an ideal nutrient support system for yeast during the fermentation process. It contains, proteins, free-form amino acids, minerals, enzymes, vitamins, fiber and other nutrients

A food-grade, liquid lactase designed to produce lactose-free and reduced lactose dairy products without altering flavour

A concentrated food grade lactase powder produced by controlled fermentation of Aspergillus Oryzae

Suitable for processing dairy fats and oils, Lipase 30 G is a triacylglycerol lipase enzyme produced by controlled fermentation of Candida Rugosa

Unique biological cleaning aid for factory and machinery cleanliness

A special pectinase enzyme which degrades the cell wall of tea leaves that in-turn improves the overall quality of CTC/Black Tea & Orthodox Tea

Concentrated pectinase enzyme used to improve the overall quality of reprocessed / recycled CTC / Black Tea