Human Nutrition
Human Nutrition


Our Nutrilife® bakery enzymes improve baking performance in various baked goods. Our Nutrilife® range is used to increase dough stability and volume as well as overall appearance, providing constant product quality.

Consumers prefer appealing looking baked goods with a perfect shape, soft and elastic crumb structure and crispy crust. All goods are expected to have an extensive shelf life and stay as fresh as on the first day. Our Nutrilife® enzymes are used in many different baked goods to facilitate production, improve quality and maintain freshness during storage.

Nutrilife® is typically applied as part of an improver system, consisting of additional emulsifiers (e.g. Lamegin®, Lamemul®, Lametop®, Nutrisoft® 55), oxidizing agents and other components.

Benefits of Nutrilife®

  • We have more than 150 years experience and are one of the leading suppliers of food performance ingredients such as bakery enzymes and emulsifier systems.
  • We extend our broad portfolio with forward-looking products, formulations and concepts based on global trends and regional specifications.
  • We support our customers and partners with technical application services and product developments as well as tailor-made training in our eight globally linked Application Labs.

We supply a broad range of Nutrilife® products including Nutrilife® AM 100, an alpha amylase providing reliable bread quality, increased oven spring and volume, perfect browning effects as well as a crispy texture. Nutrilife® AS M-25 is a maltogenic amylase which improves softness, anti-staling and resilience of baked goods over long storage periods.

Our xylanase Nutrilife® CCX 10 improves water absorption and dough stability, resulting in reduced stickiness and improved machinability and volume. Nutrilife® EM L, a phospholipase, increases dough stability and tolerance, bread volume and enhances the overall appearance of baked goods.

What makes BASF's Nutrilife® unique?

As part of BASF, we have a 150-year tradition of innovation which, together with our advanced knowledge and expertise in human nutrition, assures our customers consistently high quality food performance ingredients such as enzymes, emulsifiers and aerating agents. Our experts support our customers from consultation to implementation, letting them react quickly to changes in the market. Our Application Labs around the world combine global expert knowledge with a deep understanding of local needs, preferences and habits. We support our customers and partners with technical application service and development and tailor-made training in our Application Labs.


Our Nutrilife® range is used in a wide variety of baked goods, especially in yeast-raised products such as bread, baguettes, pan breads and rolls as well as pizza bases and croissants and many more.

Disclaimer: The data contained in this publication are based on our current knowledge and experience. In view of the many factors that may affect processing and application of our product, these data do not relieve processors from carrying out their own investigations and tests; neither do these data imply any guarantee of certain properties, nor the suitability of the product for a specific purpose. Any descriptions, drawings, photographs, data, proportions, weights, etc. given herein may change without prior information and do not constitute the agreed contractual quality of the product. It is the responsibility of the recipient of our products to ensure that any proprietary rights and existing laws and legislations are observed.

Discover our Product Range

Product Product Details
Nutrilife® AM 100 Information & Certificates
Nutrilife® CCX 10 Information & Certificates
Nutrilife® EM L Information & Certificates

Application Areas