Enzymes are known to aid food processing in a wide variety of applications, for example manufacturing of cheese, vinegar and wine; leavening of bread; brewing of beer and so on. In these processes enzymes help to save energy and resources, as well as improve the overall efficiency. In many instances, the use of enzymes has been proved to decrease the volumes and toxicity of byproducts and effluents. Creative Enzymes provides a wide range of products including high purity enzymes and custom blends, which can be readily used in food and beverage processes. https://www.creative-enzymes.com/cate/Food-And-Beverage-Applications_108.html

1. E n z y m e s i n
F o o d I n d u s t r y
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2. CONTENT
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Enzymes in Starch Processing01
Enzymes in Dairy Industry02
Enzymes in Winemaking03
Enzyme in Fruit and Vegetable Processing04
Enzymes in Meat and Fish Processing05
Enzymes in Baking Industry06

3. Enzymes in Starch
Processing
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4. Starch
JOIN US
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5. Starch Converting Enzymes
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A
C
A
C
C
B
Endoamylases
Exoamylases
(B) β-amylase
α-(1,4) links
Maltose and
β-limit dextrin
Glucoamylase
α-glucosidase
α-(1,4) and α-(1,6) links
Glucose
(C) Debranching
enzymes
Transferases
α- (1,6) links
Branching
enzyme
Isoamylase
Pullulanase I Maltotriose
Maltose
Glucose
Pullulan hydrolase
types I, II, and III
Maltotriose
Isopanose
Panose
Maltose
(A) α-amylase
α-(1,4) links
α-limit dextrin
Linear oligosaccharides
Glucose Maltose
α-, β-, γ-,
cyclodextrins
Cyclodextrin
glucosyltransferase

6. Enzymes in Dairy
Industry
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Milk-Clotting
Enzyme
Calf Rennet
Fermentation-Produced
Chymosin (FPC)
Cheese-Ripening
Enzyme
Hydrolases
Metabolic Enzymes
Lipase
Lipolyzed Milk Fat (LMF)
Lactoperoxi
-dase
Protective System
Lysozyme
Control Agent For
‘Late Blowing’
Enzymes in the Dairy Industry

8. Enzymes in Winemaking
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Improve Maceration
Improve Clarification,
Filtration and Yield
Assisted Wine Aging on
Lees with β-Glucanase
Enhance Wine Aroma
Winemaking

10. Enzymes in Fruit and
Vegetable Processing
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11. Enzymes in Fruit and
Vegetable Processing
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Pectinases
Beverages industry
Cellulases
Beverages industry
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Xylanases
(Hemicellulases)
Fruit and juice industry
α-Amylases
Textile industry, paper, brewing,
baking, detergent, cakes, fruit
juices, starch syrups, distilleries

12. Enzymes in Meat and
Fish Processing
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13. Enzymes in Meat and Fish Processing
Meat
Tenderization
Flavor in Meat
Products
Fish
Processing
Plant proteases, especially
papain and bromelain,
have been studied for
tenderization purposes for
decades.
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The main enzymatic
reactions affecting meat
flavor are proteolysis
and lipolysis. Both
groups of reactions are
due to the contribution
of endogenous proteases
and lipases.
When considering the
enzymatic processing of
fish and seafood, the
role of both endogenous
and added enzymes has
to be considered.

14. Enzymes in Baking
Industry
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15. Healthy living Dept.
Amylase
Amylases can be used in
three steps of bread-making
process: dough mixing, dough
fermentation, and baking.
Proteases
Proteases can be used to
assure bread dough uniformity
and help control bread texture
and improve flavor.
Pentosanases
Hemicellulases are able to destroy
the water-binding capacity of wheat
flour pentosanases and release
water. This causes dough softening.
Enzymes in Baking
Industry
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16. Industrialenzymeproductionservice
——CreativeEnzymes
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17. contact@creative-enzymes.com
Email
www. creative-enzymes.com
Website
45-1 Ramsey Road, Shirley, NY 11967, USA
Address
1-631-562-8517 1-516-512-3133
Tel
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