Lipase, Lactase & Other Enzymes
Whether it's to increase yields, develop flavor, or convert sugars, enzymes are high-performance solutions.
Calf lipase 80 LFU/g 1 kg (SpiceIT AC )
SpiceIT AC is a lipase originating from the epiglottis of freshly slaughtered calves which catalyzes the breakdown of fat, resulting in the formation of free fatty acids.
Free fatty acids contribute to improved flavor of various cheese types.
Animal lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic of unpasteurized cheese.
SpiceIT AC can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.
Desired flavor profiles are highly subjective and vary according to individual.
As a result, selection and dosage of lipases should be adjusted for each market.
It is advised to adjust dosage levels according to desired flavor profiles.
NOLA Fit 5500 Lactase, 1 L
NOLA Fit 5500 is a novel highly-purified and standardized liquid wide spectrum Bifidobacterium bifidum -galactosidase (lactase).
It is produced by submerged fermentation on a vegetable substrate using a selected strain of Bacillus licheniformis kept under contained conditions and not present in the final product.
The product hydrolyses lactose to a mixture of glucose and galactose.
The product is a premium lactase particularly suitable for fermented milks and cheese manufacture and to avoid off-flavor typically associated with lactose free UHT/ESL milk products.
Kid-goat lipase 80 LFU/g 1 kg (SpiceIT AG)
SpiceIT AG can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.
Desired flavor profiles are highly subjective and vary according to individual.
As a result, selection and dosage of lipases should be adjusted for each market.
It is advised to adjust dosage levels according to desired flavor profiles.
Lamb lipase 80 LFU/g 1 kg (SpiceIT AL)
SpiceIT AL is a lipase originating from the epiglottis of freshly slaughtered lambs which catalyzes the breakdown of fat, resulting in the formation of free fatty acids.
Free fatty acids contribute to improved flavor of various cheese types.
Animal lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic of unpasteurized cheese.
SpiceIT AL can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.
Desired flavor profiles are highly subjective and vary according to individual.
As a result, selection and dosage of lipases should be adjusted for each market.
It is advised to adjust dosage levels according to desired flavor profiles.
Ha-Lactase 5200 (Box of 4 x 1 gal)
Ha-Lactase 5200 is a highly-purified, standardized liquid neutral -galactosidase (lactase).
It is produced by submerged fermentation on a vegetable substrate using a select strain of the yeast Kluyveromyces lactis kept under contained conditions and not present in the final product.
The product hydrolyses lactose to a mixture of glucose and galactose.
Microbial lipase 4000 LFU/g 5 kg (SpiceIT M20)
SpiceIT MR is a pure, standardized lipase produced by submerged fermentation using an Aspergillus oryzae strain.
The production organism is kept under contained condition and is not present in the final product.
The enzyme catalyzes the breakdown of fat, resulting in the formation of free fatty acids.
Free fatty acids contribute to improved flavor of various cheese types.
