Products

EZ-AGE1-135G is a highly concentrated lactic acid bacteria culture available in two forms that are deep-frozen pelletized (DSF) and freeze-dried pelletized (DSL). They are designed for direct addition to the vat. This product cultures make up a versatile range of cultures carefully selected for enhancing flavor and/or texture in various cheese types and fermented milk applications.

MAXIREN DS BF is a liquid chymosin preparation derived from the dairy yeast Kluyveromyces lactis. It consists of "chymosin (rennin)" and "glycerol." It functions as an enzyme and is FCC-compliant. This product is suitable for Halal and Kosher diets, and it's non-GMO. This product is primarily used in the dairy industry.

MAXIREN XDS, 20 LTR is a liquid chymosin preparation derived from a specific strain of dairy yeast, Kluyveromyces lactis. This product primarily consists of "chymosin (rennin)" and "glycerol." It functions as an enzyme and is FCC-compliant. This product is suitable for Halal and Kosher diets, non-GMO, and primarily used in the dairy industry. It is available in a liquid form.

STAY SOFT™ 275 is a blend of fungal and bacterial enzymes designed to enhance crumb grain and texture while extending the stale-free shelf life of bread products. It is an edible film packet (Sol-U-PaksTM).

CAPALASE® MICRO R800 is an off-white to creamish, free-flowing granulated microbial lipase (triacylglycerol) preparation derived from the fungus Rhizopus oryzae. This product is extensively used in the dairy processing industry, particularly in cheese production. It is suitable for vegans and vegetarians.

CAPALASE® L is a standardized natural flavor-producing enzyme (triacylglycerol lipase) derived from pregastric bovine (lamb) tissues. It has an activity of 14.2 LU (lipase units) per gram. It's important to note that the recommended dosage for EMC (enzyme-modified cheese) is 5 to 10 times higher compared to the dosage used in cheesemilk.

KSHRASE® L is a standardized natural flavor-producing enzyme sourced from kosher pregastric ovine (lamb) tissues. It is available in the form of a powdered substance, which may vary in color from light brown to deep brown across different batches. This product holds kosher certification, ensuring its suitability for kosher dietary requirements. It's important to note that This product is not certified as Halal, and it is derived from non-genetically modified organisms (non-GMO). One notable feature of this enzyme is that it does not contain any animal tissue, making it compatible with various dietary preferences and restrictions.

CAPALASE® C is a standardized natural flavor-producing enzyme (triacylglycerol lipase) derived from pregastric bovine (calf) tissues. These lipase preparations are used to create a typical "piccante" flavor profile in Italian-type cheeses. It is available in the form of a light brown to deep brown powder, and the product color may vary from batch to batch. Please note that no liability is accepted in case of undue application.

CAPALASE® MBL is a standardized natural flavor-producing enzyme (triacylglycerol lipase) derived from kosher microbial sources. The microbial enzyme is obtained from candida rugosa and rhizopus oryzae. These lipase preparations can be used for flavor development in Italian-type cheese and other dairy-based products. They have a light brown to deep brown powder appearance.

CAPALASE® K is a standardized natural flavor-producing enzyme (triacylglycerol lipase) derived from pregastric caprine (goat) tissues. It has an activity of 13.5 LU (Lipase Units) per gram. It's important to note that the recommended dosage for EMC (Enzyme-Modified Cheese) is 5 to 10 times higher compared to the dosage used in cheesemilk. It is advisable to start with a low to medium dosage in small-scale trials to determine the dosage that best fits the desired taste and flavor profile, and then establish the optimal dosage accordingly.

MAXILACT® LGI 5000 is a liquid lactase preparation derived from the dairy yeast kluyveromyces lactis. This product is commonly used in the dairy processing industry. This product can vary in color from colorless to dark brown, with the actual color potentially differing between batches. It typically exhibits clear to opalescent clarity.

KSHRASE® C is an animal lipase (triacylglycerol) produced from pregastric bovine (calf) tissue. It is a standardized natural flavor-producing enzyme derived from kosher pregastric bovine (calf) tissues. This enzyme is used in the food industry to enhance the flavor and texture of cheese and cheese analogs.

FROMASE® 750 XL is a liquid derived from a carefully selected strain of rhizomucor miehei. meets the XL thermolability standard, as determined by the DSM method of analysis. It is primarily used in the dairy processing industry. Its appearance can range from colorless to brown, though please note that the product color may vary from batch to batch.