Enzymes Series

Premium enzyme solutions for industrial and food applications

Comprehensive Enzyme Portfolio

Industrial-grade enzymes for diverse applications across food, beverage, and biotechnology industries

Category	Product Name	Applications
Lipase	Immobilized lipase IM-NE100	Chiral resolution of pharmaceutical intermediates, fatty acid glyceride synthesis, alcoholysis, and random transesterification (e.g., triglyceride-type fish oil).
Lipase	Lipase NE-10	Applied in the fatty acid ester hydrolysis preparation.
Protease	Acid protease NE05	Used for alcohol raw material grain, wine, soy sauce, vinegar, fermentation feed, food, brewing, and other industries.
Protease	Dispase (neutral protease)	Used in the hydrolysis of proteins for advanced seasonings and food nutrition fortifiers; reduces dough mixing and fermentation times.
Transglutaminase	TG-T01	Enhances the structure and texture of meat, improves dough stability, enhances flour hardness and elasticity, improves yogurt and cheese texture.
Emulsifier	TG-N501	Restructuring improves the organizational structure of the meat or fish state.
Emulsifier	TG-N503	Restructuring improves the organizational structure of the meat or fish state; higher product rate application.
Flavourzyme	Flavourzyme	Hydrolysis of various proteins, preparation of peptides for health products.
Amylase	High temperature a-amylase	Industrial alcohol, monosodium glutamate, starch sugar industry, enzymatic desizing process.
Amylase	Medium temperature amylase	Improves the quality of bread and flour, extends shelf life; applies in the beer and plant-based milk industry.
Amylase	Fungal amylase	Used in the production of malt syrup, also in the beer and baking industry.
Amylase	Glucoamylase NE-29	Starch sugar, brewing wine, alcohol fermentation products production.
Amylase	Glucoamylase NE-13	Traditional brewing industry.
Amylase	Pullulanase 2000	Used with Glucoamylase to improve starch raw material utilization.
Amylase	β-amylase	Production of high maltose syrup; used in beer, plant-based milk industries.
Amylase	Maltogenic amylase	Delays starch aging, improves bread softness, production of maltose and maltose syrup.
Glutaminase	Glutaminase	Soy sauce brewing and freshening; modification of vegetable protein, enzymatic freshening of vegetable meat.
Glutaminase	Protein glutaminase	Modification of vegetable protein, increases protein in beverages, reduces allergy, improves taste.
Pectinase	Pectinase NE06	Fruit and vegetable juice clarification, enhance juice output rate.
Pectinase	Pectinase PL	Polygalacturonase application.
Glucanase	β-1,3-glucanase	Breaks yeast cell wall.
Glucanase	β-1,4-glucanase	Used in beer and sucrose production for reduced wort concentration, faster filtration, and increased malt dissolution.
Cellulase	Cellulase CTS	Used with pectinase to improve juice yield; extraction of soy isoflavones, resveratrol, other plant products.
Mannanase	Mannanase	Plant cell wall treatment; espresso liquor filtration, hydrolysis of guargum.
β-glucosidase	β-glucosidase	Production of resveratrol, soybean isoflavone, gardenia blue.
Lactase	Lactase FD-12	Food additives, milk powder partner, reduces lactose intolerance.
Tannase	Tannase NE-100	Prevents tea beverage cold turbid, improves tea extraction rate, maintains color, reduces bitter taste.
Glucose oxidase	Glucose oxidase NE06	Used in baking to enhance dough, removes food and container oxygen, prevents color and flavor changes, and metal dissolution.
Transglucosidase	Transglucosidase	Production of isomaltooligosaccharides.
Feruloyl esterase	Feruloyl esterase	Cuts crosslinks between polysaccharides and lignin, aiding degradation and lignin release.

Quality Assurance & Certifications

All our enzyme products meet international standards with certifications