Food and Beverages Industry

Enzymes are important in the food and beverages business because they facilitate different processes that improve product quality and production efficiency. These biocatalysts catalyze biological reactions such as molecular breakdown and texture, flavor, and nutritional characteristics. Enzymes are used in baking, brewing, dairy, and other industries to improve consistency and innovation in food processing. They align with the industry's rising emphasis on sustainable and clean-label practices as natural accelerators, allowing manufacturers to meet customer demands for high-quality, environmentally sensitive products.

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Starch Industry

Starch is a polymeric carbohydrate composed of various glucose units that are connected by glycosidic bonds. Most green plants make polysaccharides to store energy. The extraction of starch from basic foods such as potatoes, maize (corn), rice, wheat, and cassava is known as starch processing. Wet milling of grains is followed by slurry generation in the process. The starch slurry is then distributed and dehydrated in order to extract starch powder. This starch is subsequently liquefied and saccharified to produce a variety of products, such as maltodextrins, high-purity maltose, liquid glucose, and dextrose powder.

enzymes in food
enzymes in Food

Bakery Industry

Bakery enzymes are usually added to modify dough rheology, gas retention and crumb softness in bread manufacture, to modify dough rheology in the manufacture of pastry and biscuits, to alter product softness during cake production and to reduce acrylamide formation in baked goods. The bakery enzymes can be added individually or in complex mixtures, which may act in a synergistic way in the production of baked goods, and their levels are usually very low.

Beer Industry

Enzymes play an integral role in the beverage industry. They play a crucial role in the processing and extraction of juices from ripe and juicy fruits. Enzymes used in the brewing industry, especially for wine production, improve the quality of extracted juices. The use of pectolyic enzymes offers necessary clarifications, and filtrations are carried out seamlessly during the manufacturing process. Brewery enzyme also helps in releasing and extracting colour from fruits for the production of red wine. They also improve and enhance the taste of the wine produced.

Enzymes in Food and Beverages