Experts in enzymes for industrial applications will answer your questions and / or doubts. Since 2000 meeting the requirements of enzyme users.
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Spirits and distilled drinks
Over the centuries mindkind has produce alcoholic drinks from different ingredients depending on the geographic origin they came from (whiskey, sake, etc.). No matter the raw materials used, starch is the basic ingredient common to all of them which must be fragmented so that yeast can turn it into alcohol. Two sequentially consecutive enzymes are used to achieve this, alpha-amylase used for liquefaction and glucose amylase used for saccharification.
Enzymes are usually ingested directly in the form of tablets (either of one single component or composing more or less complex cocktails) and compounds of several enzymes used in sports nutrition, dietary and nutritional supplements for people of different ages.
Beer is made of four ingredients: water, malt, hop and yeast. However, very little is said about the enzymes found in malt and their essential role. Enzymes found in malt sometimes are not enough to do their job and need to be aided properly. For many years different industrial enzymes (beta-glucanases, proteases, fungal amylases, glucoamylases) and others have been used to complement the good job of the malt.
Tanning and skins leather
Lipases, different types of proteases and even amylases are used to increase the skin quality standards, reducing the polluting impact of the effluents and allowing more environmentally friendly processes.
Detergency is one of the most rooted applications of the enzymes. Stains on fabrics are difficult to remove, for that purpose we rely on the aid of proteases which eliminate different types of stains such as blood, egg, grass and perspiration. We rely on amylases to remove stains of custard, potatoes, sauces and chocolate. Lipases act on grease and oily stains, while cellulases revitalize colours on partially faded fabrics due to frequent washing.
Cereal grains used to make different flours contain enzymes. However, the quality of these enzymes is not always sufficient for the bread-making process. So it is often necessary to complement those enzymes by adding external ones. Bakers have at their disposal a group of natural enzymes which help them to achieve excellent quality bread with fixed characteristics, through a balanced manufacturing process. Either increasing the volume of the dough (fungal amylase), eliminating its stickiness while kneading (pentosanases) or delaying the anti-staling effect of bread (special amylases) together with these enzymes bakers also have at their disposal other enzymes which allow them to achieve their main target, which is to provide their customers with excellent quality bread.