Our enzymes have applications in several industry segments such as baking, dietetics, eggs, flavours, fruit and vegetable processing, pharmaceutical and proteins. Our food enzymes are for specific process problems and to custom-made enzyme products for customers' requirements.

For baking, there are enzymes for biscuits, breads, rolls etc
For dietetics, there are enzymes for digestion of dietary starch, dietary fats and lipids, dietary proteins etc
For eggs, there are enzymes to prevent egg white browning, remove yolk lipid contamination, lyso-lecithin manufacture etc
Flavor enzymes for various applications that are very distinctive.
For fruit and vegetable processing, there are enzymes used for increasing yield, reducing waste, quality improvement etc
For proteins, there are enzymes for various applications
For pharmaceutical enzymes

We hold the following Accreditations: ISO 9001 Quality ManagementISO 14001 Environmental ManagementOHSAS 18001 Health & Safety Management ISO 22000 Food Safety Management

In a nutshell, our food enzyme range gives increased yield, reduction of wastage, better quality, valuable bi-products, increased throughput, filtration aid for extension of filter life, and consistent process operations.

For fruit and vegetable processing, we manufacture enzymes that are used for increasing yield, reducing waste, quality improvement etc.

Cellulase
Pectinase
Papain
Alpha-amylase
Beta-Glucosidases
Ferulic Acid Esterase
Beta-glucanase
Glucose Oxidase

We hold the following Accreditations: ISO 9001 Quality ManagementISO 14001 Environmental ManagementOHSAS 18001 Health & Safety Management ISO 22000 Food Safety Management

For details about our enzymes like price or technical data sheet, please get in touch with us.

(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).

We manufacture enzymes for digestion of dietary starch, dietary fats and lipids, dietary proteins etc.

Amylase
Lipase
Proteinase
Sucrase
Xylanase
Cellulase
Esterase

We hold the following Accreditations: ISO 9001 Quality ManagementISO 14001 Environmental ManagementOHSAS 18001 Health & Safety Management ISO 22000 Food Safety Management
We provide application level support. Get in touch for more information about how we can assist you.

We manufacture enzymes for digestion of dietary starch, dietary fats and lipids, dietary proteins etc.

Amylase
Lipase
Proteinase
Sucrase
Xylanase
Cellulase
Esterase

We hold the following Accreditations: ISO 9001 Quality ManagementISO 14001 Environmental ManagementOHSAS 18001 Health & Safety Management ISO 22000 Food Safety Management
We provide application level support. Get in touch for more information about how we can assist you.

Enzyme for hydrolysis and esterification of oils and fats. 

• Improve hydrolysis of oils and fat substrates
• Increase yields of poly unsaturated enriched oils
• Lipase that give efficient esterfication reactions

This product can be used in the development of novel nutritional ingredients. 

Introduction
Our business collaboration with the food processing enzymes leader, Biocatalysts Ltd. UK, empowers us to present specialty food enzymes to the Indian market. These enzymes have applications in several industry segments such as baking, dietetics, eggs, flavours, fruit and vegetable processing, and proteins.


Our food enzymes are for specific process problems and to custom-made enzyme products for customers' requirements.

• For baking, there are enzymes for biscuits, breads, rolls etc
• For dietetics, there are enzymes for digestion of dietary starch, dietary fats and lipids, dietary proteins etc
• For eggs, there are enzymes to prevent egg white browning, remove yolk lipid contamination, lyso-lecithin manufacture etc
• Flavor enzymes for various applications that are very distinctive.
• For fruit and vegetable processing, there are enzymes used for increasing yield, reducing waste, quality improvement etc
• For proteins, there are enzymes for various applications

In a nutshell, our food enzyme range gives increased yield, reduction of wastage, better quality, valuable bi-products, increased throughput, filtration aid for extension of filter life, and consistent process operations.

(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).

Features/Benefits
 Mixed fungal esterase EMC (Enzyme Modified Cheese) production Cheddar type flavour notes Protease free Kosher, Halal and vegetarian status available

We hold the following Accreditations: ISO 9001 Quality Management ISO 14001 Environmental Management OHSAS 18001 Health & Safety Management ISO 22000 Food Safety Management

From our wide consignment, we are affianced in supplying Lipase.

Features/Benefits
 Microbial protease (endopeptidase and exopeptidase activities)
EMC production (Enzyme Modified Cheese)Protein notes without bitternessKosher, Halal and vegetarian status available

Our protease is particularly suited for manufacture of EMCs where proteins notes are required without the associated bitterness. The exopeptidases present in this product result in the removal of any bitter peptides produced by action of the endopeptidase. 

We hold the following Accreditations: ISO 9001 Quality ManagementISO 14001 Environmental ManagementOHSAS 18001 Health & Safety Management ISO 22000 Food Safety Management

Highlights

• Production of Lyso-lecithin emulsifiers
• Enzyme modified egg yolk provides increased viscosity & heat stability in mayonnaise manufacture
• Higher conversion than microbial phospholipases
• Can be used for degumming of vegetable oils and transesterification of phospholipids
• Low preservative levels comply with Japanese regulations

We hold the following Accreditations: ISO 9001 Quality ManagementISO 14001 Environmental ManagementOHSAS 18001 Health & Safety Management ISO 22000 Food Safety Management
We provide excellent technical support even on the application level. Get in touch with us.