Papain and Bromelain are used as food additives to modify food properties like digestibility, texture, flavor, structure and shelf life. Our plant derived enzymes are processing aids for producers of yeast, proteins, meat/fish, dairy, fruit juice and beer.

Papain and Bromelain are also used for natural breaking of large sized molecules of carbohydrates, fats and proteins, in fermentation and preparing predigested protein food or preparing amino-acids & specialty foods.


BROMELAIN, FICIN & PAPAIN FOR


  • YEAST EXTRACTION
  • Salt reduction and flavour

  • BREWING AND CHILLPROOFING
  • Better clarification of malt products

  • FRUIT PROCESSING
  • Better clarification and yield improvement

  • BAKING PROCESS
  • Gluten transformation in biscuits, buns,
  • crackers, rolls and other bakery products

  • EXTRACTION AND PROCESSING OF GELATIN
  • from Beef, Fish and Pork

  • PRODUCTION OF SOY AND FISH SAUCE
  • Reduction of Fermentation time

  • PROTEIN HYDROLYSATES
  • Fish-Meat-Barley-Corn-Soya-Wheat-Pea-Rice

  • SEASONING/TENDERIZER FOR MEAT
  • Ready Meal-producers



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