TOUFOOD Enzymes
AMYLÄSE – Amylase Enzyme Powder
Enhance your culinary creations with our concentrated enzyme complex, which accelerates starch degradation into dextrins and sugars. This process sweetens naturally without added sweeteners and boosts fermentation. Amylase, also known as saccharase or ptyalin, breaks down starches effectively, offering varied textures and improved fermentative power for innovative cooking.
CELLULÄSE – Cellulase Enzyme Powder
Cellulase enzyme powder is a concentrated complex produced by yeasts. It degrades cellulose in fruits and plants, clarifying juices, softening peels, and liquefying uncooked parts while preserving fresh taste. This hydrolytic enzyme enhances nutritional value, aids digestion of fiber, and converts cellulose into glucose units, providing more energy by breaking down plant cell walls. Ideal for improving the texture and digestibility of plant-based foods.
GLUCOSIDÄSE – Liquid Glucosidase Enzyme
Liquid glucosidase enzyme degrades dextrins into sugars, produced by fermenting Aspergillus niger yeast. It breaks down liquefied starch and glycosidic sugars into glucose monosaccharides, ideal for vegetable milk production and creating fermentable sugars for alcohol production. This liquid enzyme provides a sweet taste and facilitates fermentation.
INVERTÄSE – Invertase Enzyme Powder
Powdered invertase enzyme degrades sucrose into glucose and fructose, creating inverted sugars that enhance sweetness. Ideal for making chocolates with liquid centers, it only acts on sucrose-containing products.
LIPÄSE – Lipase Enzyme Powder
Lipase is a concentrated enzyme from the yeast Rhizopus oryzae, ideal for breaking down natural fats from animal and vegetable origins. It's crucial in the food industry for improving texture and flavor by facilitating fat degradation. Lipase can be applied by coating, injecting, or dipping products, with 2-5 vacuum cycles recommended for best results. It can also be used in powder form. This enzyme enhances food processing, ensuring better organoleptic properties and a superior sensory experience in final products.
NARAGINÄSE – Naraginase Enzyme Powder
Naringinäse is a concentrated enzyme from Penicilium, enhancing aromas and reducing bitterness in foods. It boosts the sensory experience by improving the aromatic profile and removing bitter non-protein molecules. Ideal for wine, tea, fruit juices, and vegetables like citrus fruits and aubergine, this enzyme ensures better flavor and reduced bitterness. Widely used in the food industry, Naringinäse makes products more palatable and enjoyable by enhancing aroma and eliminating undesirable tastes.
PECTINÄSE – Pectinase Enzyme Powder
Pectinase, produced by the yeast Aspergillus niger, accelerates the breakdown of pectin, a key component of the cell walls in fruits and vegetables. This enzyme simplifies peeling, liquefies produce, clarifies juices, and softens typically discarded parts like stems and skins. Pectinase requires an acidic pH (above 4.5) to function effectively. Safe for health, it is crucial in food processing for enhancing the usability and edibility of various plant parts, improving the overall sensory experience of fruit and vegetable products.
AMYLÄSE – Amylase Enzyme Powder
Enhance your culinary creations with our concentrated enzyme complex, which accelerates starch degradation into dextrins and sugars. This process sweetens naturally without added sweeteners and boosts fermentation. Amylase, also known as saccharase or ptyalin, breaks down starches effectively, offering varied textures and improved fermentative power for innovative cooking.
CELLULÄSE – Cellulase Enzyme Powder
Cellulase enzyme powder is a concentrated complex produced by yeasts. It degrades cellulose in fruits and plants, clarifying juices, softening peels, and liquefying uncooked parts while preserving fresh taste. This hydrolytic enzyme enhances nutritional value, aids digestion of fiber, and converts cellulose into glucose units, providing more energy by breaking down plant cell walls. Ideal for improving the texture and digestibility of plant-based foods.
GLUCOSIDÄSE – Liquid Glucosidase Enzyme
Liquid glucosidase enzyme degrades dextrins into sugars, produced by fermenting Aspergillus niger yeast. It breaks down liquefied starch and glycosidic sugars into glucose monosaccharides, ideal for vegetable milk production and creating fermentable sugars for alcohol production. This liquid enzyme provides a sweet taste and facilitates fermentation.
INVERTÄSE – Invertase Enzyme Powder
Powdered invertase enzyme degrades sucrose into glucose and fructose, creating inverted sugars that enhance sweetness. Ideal for making chocolates with liquid centers, it only acts on sucrose-containing products.
LIPÄSE – Lipase Enzyme Powder
Lipase is a concentrated enzyme from the yeast Rhizopus oryzae, ideal for breaking down natural fats from animal and vegetable origins. It's crucial in the food industry for improving texture and flavor by facilitating fat degradation. Lipase can be applied by coating, injecting, or dipping products, with 2-5 vacuum cycles recommended for best results. It can also be used in powder form. This enzyme enhances food processing, ensuring better organoleptic properties and a superior sensory experience in final products.
NARAGINÄSE – Naraginase Enzyme Powder
Naringinäse is a concentrated enzyme from Penicilium, enhancing aromas and reducing bitterness in foods. It boosts the sensory experience by improving the aromatic profile and removing bitter non-protein molecules. Ideal for wine, tea, fruit juices, and vegetables like citrus fruits and aubergine, this enzyme ensures better flavor and reduced bitterness. Widely used in the food industry, Naringinäse makes products more palatable and enjoyable by enhancing aroma and eliminating undesirable tastes.
PECTINÄSE – Pectinase Enzyme Powder
Pectinase, produced by the yeast Aspergillus niger, accelerates the breakdown of pectin, a key component of the cell walls in fruits and vegetables. This enzyme simplifies peeling, liquefies produce, clarifies juices, and softens typically discarded parts like stems and skins. Pectinase requires an acidic pH (above 4.5) to function effectively. Safe for health, it is crucial in food processing for enhancing the usability and edibility of various plant parts, improving the overall sensory experience of fruit and vegetable products.
AMYLÄSE – Amylase Enzyme Powder
Enhance your culinary creations with our concentrated enzyme complex, which accelerates starch degradation into dextrins and sugars. This process sweetens naturally without added sweeteners and boosts fermentation. Amylase, also known as saccharase or ptyalin, breaks down starches effectively, offering varied textures and improved fermentative power for innovative cooking.
CELLULÄSE – Cellulase Enzyme Powder
Cellulase enzyme powder is a concentrated complex produced by yeasts. It degrades cellulose in fruits and plants, clarifying juices, softening peels, and liquefying uncooked parts while preserving fresh taste. This hydrolytic enzyme enhances nutritional value, aids digestion of fiber, and converts cellulose into glucose units, providing more energy by breaking down plant cell walls. Ideal for improving the texture and digestibility of plant-based foods.
GLUCOSIDÄSE – Liquid Glucosidase Enzyme
Liquid glucosidase enzyme degrades dextrins into sugars, produced by fermenting Aspergillus niger yeast. It breaks down liquefied starch and glycosidic sugars into glucose monosaccharides, ideal for vegetable milk production and creating fermentable sugars for alcohol production. This liquid enzyme provides a sweet taste and facilitates fermentation.
INVERTÄSE – Invertase Enzyme Powder
Powdered invertase enzyme degrades sucrose into glucose and fructose, creating inverted sugars that enhance sweetness. Ideal for making chocolates with liquid centers, it only acts on sucrose-containing products.
LIPÄSE – Lipase Enzyme Powder
Lipase is a concentrated enzyme from the yeast Rhizopus oryzae, ideal for breaking down natural fats from animal and vegetable origins. It's crucial in the food industry for improving texture and flavor by facilitating fat degradation. Lipase can be applied by coating, injecting, or dipping products, with 2-5 vacuum cycles recommended for best results. It can also be used in powder form. This enzyme enhances food processing, ensuring better organoleptic properties and a superior sensory experience in final products.
NARAGINÄSE – Naraginase Enzyme Powder
Naringinäse is a concentrated enzyme from Penicilium, enhancing aromas and reducing bitterness in foods. It boosts the sensory experience by improving the aromatic profile and removing bitter non-protein molecules. Ideal for wine, tea, fruit juices, and vegetables like citrus fruits and aubergine, this enzyme ensures better flavor and reduced bitterness. Widely used in the food industry, Naringinäse makes products more palatable and enjoyable by enhancing aroma and eliminating undesirable tastes.
PECTINÄSE – Pectinase Enzyme Powder
Pectinase, produced by the yeast Aspergillus niger, accelerates the breakdown of pectin, a key component of the cell walls in fruits and vegetables. This enzyme simplifies peeling, liquefies produce, clarifies juices, and softens typically discarded parts like stems and skins. Pectinase requires an acidic pH (above 4.5) to function effectively. Safe for health, it is crucial in food processing for enhancing the usability and edibility of various plant parts, improving the overall sensory experience of fruit and vegetable products.
