Enzymes For Food Industry
Ultreze Enzymes provide Enzymes for Food Industry. Enzymes are protein molecules that act as technoscientific catalysts for chemical reactions. Enzymes play a crucial role in the food industry due to their impressive catalytic traits to transform raw materials to enhance food quality. Ultreze food enzymes improve the food product’s taste and texture. Food processing enzymes are used as food additives to modify food properties. Food enzymes applications are used in starch processing, meat processing, biscuit manufacturing, bakery, dairy, & wine, industries. They’re also used to manufacture pre-digested foods.
Enzymes used in the Food Industry
Ultreze enzymes cost-effectively smoothen food processing, enabling manufacturers to produce sustainable food products. Ultreze robust manufacturing mechanism and continuous technological development help us to manufacture food enzymes for clients to meet the demand and supply needs for enzyme We supply our best manufactured Bromelain, Protease, Papain, Fungal amylase, Maltogenic Amylase, Phospholipas and all the other enzymes used in the food industry across Gujarat and India at unmatched market price.
Lipase Enzyme for Food Processing
Lipase has been widely used for food processing, mainly for the modification and breakdown of biomaterials. A considerable amount of fat clearing enzymatic lipases are produced on an industrial scale. The majority of the commercial lipases enzyme produced are utilized for flavor development in dairy products and also in processing other foods, such as meat, vegetables, fruit, baked foods, milk products, and beer.
lipase enzymes modify butterfat which later on found a wide variety of applications in various food processes some of which are Chocolate with cocoa butter substitutes, bread, structured lipids like human milk fat replacers, low-calorie health oils, and nutraceuticals.
Our Processing Flow
Protease
hydrolysis of animal and vegetable food proteins; hydrolysis of wheat glutens
Papain
Proteolytic enzymes help break proteins down into smaller protein fragments called peptides and amino acids.
Fungal amylase
Degrading starch in flours and controlling the volume and crumb structure of bread.
Maltogenic Amylase
Improves self-life of bread and cack
Bromelain
Derived from the pineapple plant, it is used for hydrolyze plant and animal proteins
lipase
triglycerides to fatty acids and glycerol;hydrolyses alkyl esters to fatty acids and alcohol
Phospholipase
degumming of various vegetable oils, cheese manufacture and bread manufacture.
Xylanase
Bread improvement through improved crumb structure
Glucose Oxidase
color development, flavor, texture, and increasing the shelf life of food products.
Lactase
Lactase is a glycoside hydrolase enzyme that cuts lactose into its constituent sugars, galactose, and glucose.
Trans-glutaminase
Transglutaminase is an enzyme that catalyses the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes.
Rennet
Rennet is milk-clotting agent in dairy industry for the manufacture of quality cheeses with good flavor and texture.
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Frequently Asked Questions(FAQ)
Food enzymes are natural proteins that aid in food production and processing. Derived from plant, animal, or microbial sources, they help break down complex food components, improve digestion, enhance flavors, and optimize processes in industries like baking, brewing, dairy, and meat processing.
Enzymes used in food are fungal Alpha-Amylase enzyme, Glucoamylase enzyme, Lipase enzyme, Lactase enzyme, Invertase enzyme, and Protease enzyme.
No, Food enzymes are not harmful, if taken in high quantity does not harm anyone.
Enzymes are essential in food processing as catalysts that enhance production, flavor, texture, and nutritional properties. They break down proteins, starches, and fats, modify functional properties, aid in extraction, and improve efficiency in various food production processes.