Flavour
| Enzyme | Application |
| Cellulase, Pectinase, Beta-Glucosidase | Versatile formulation for extraction from a wide range of plant materials including vanilla. |
| Peptidases | Debittering of protein hydrolysates. |
| Esterase, Lipase (Proteinase) | General fat hydrolysis and enzyme modified cheese (EMC) production. |
| Lipase, Esterase | Protease free high activity lipase for hydrolysis of oils, tallow and fats including butterfat. |
| Lipase, Esterase | Meaty flavours from soft animal fat eg chicken. |
| Esterase | Protease free lipase for enzyme modified cheese (EMC) production.Cheddar flavours. |
| Esterase(Proteinase) | Enzyme modified cheese (EMC) production. Cheddar flavours. |
| Lipase, Esterase,(Proteinase) | Cost effective mixed enzyme for producing Cheddar type EMC. |
| Esterase, Lipase | Produces typical Cheddar-type flavour. |
| Esterase | Protease free lipase for enzyme modified cheese (EMC) production. Blue cheese flavours. |
| Lipase | Protease free lipase resulting in medium sharp blue flavour EMC. |
| Lipase, Esterase | Microbial product suitable for production of low level blue flavour notes. Suitable for vegetarian and kosher markets. |
| Endo-Proteinase | For use with protease free lipases in enzyme modified cheese (EMC) production. Introduces protein notes. |
| Peptidases | High performance peptidase used to control bitterness in EMC cheese production. |
(The information and data contained herein are based on controlled lab work. The recommendations are given on experience basis, but cannot be extended to assure every possible case. It should be verified and evaluated by the user through proper testing for the intended conditions of application. Americos does not express or imply any warranty, or guarantee the suitability of the product for the application intended by buyer of the product).
