Global
Human Nutrition

Nutrilife® Product Range

Product

Main Enzyme Activity

Benefits

Dosage Recommendation

Nutrilife XYL 100

Xylanase

  • Increased bread volume
  • Better bread appearance and structure
  • Better machinability
  • Robust against flour quality fluctuations

10 – 60 ppm (mg/kg) on flour weight

Nutrilife XYL 200

10 – 60 ppm (mg/kg) on flour weight

Nutrilife XYL 300

10 – 40 ppm (mg/kg) on flour weight

Nutrilife LIP 300

Lipase

  • Increased baking volume
  • Improved crumb structure and brightness
  • Increased proof stability
  • Synergistic effects with xylanases
  • Synergistic effects with DATEM

2 – 40 ppm (mg/kg) on flour weight

Nutrilife MAA 300

Maltogenic Alpha Amylase

  • Increased crumb softness
  • Synergistic effect with xylanases
  • Synergistic effect with amylases
  • Improved eating properties

20 – 125 ppm (mg/kg) on flour weight

Nutrilife GOX 300

Glucose Oxidase

  • Improved dough moisture retention and stronger gluten
  • Increased dough mechanical handling tolerance, reduced dough stickiness and
  • Keeps dough dry
  • Better bread quality
  • Improved dough proofing tolerance

2 – 25 ppm (mg/kg) on flour weight

Nutrilife FAA 100

Fungal Alpha Amylase

  • Increased baking volume
  • Intensified crust color
  • Improved yeast fermentation
  • Finer crumb structure
  • Synergistic effect with xylanases
  • Standardized activity of 1750 FAU

7 – 70 ppm (mg/kg) on flour weight

Nutrilife BCW 100

Protease

 

 

 

 

 

  • No shrinking of dough
  • Intensified color of baked good
  • Replacement of sodium metabisulfate
  • Finer surface of baked good
  • Synergistic effect with xylanases

25 – 125ppm (mg/kg) on flour weight

Nutrilife WAF 100

Protease, Xylanase

  • Different types of flour can be used
  • Low water uptake of the batter
  • Same batter viscosity with less water
  • Less breakage of wafer
  • Reduced energy consumption
  • Avoids gluten separation and precipitation in the batter

400 – 1200ppm (mg/kg) on flour weight.

Nutrilife CEL 100

 

Cellulase

 

 

 

 

 

Nutrilife TRG 100

Transglutaminase

 

 

Nutrilife ASP 300

Asparaginase

 

 

Nutrilife 4C 300

Lipase, Xylanase

  • excellent crumb softening effect
  • shelf life extension and possible waste reduction
  • label friendly declaration

 

200ppm

Nutrilife® Product Range Baking

Product

Main Enzyme Activity

Benefits

Dosage Recommendation

Nutrilife XYL 100

 

 

 

Xylanase

✔ Increased bread volume

✔ Better bread appearance and structure

✔ Better machinability

✔ Robust against flour quality fluctuations

10 – 60 ppm (mg/kg) on flour weight

Nutrilife XYL 200

10 – 60 ppm (mg/kg) on flour weight

Nutrilife XYL 300

10 – 40 ppm (mg/kg) on flour weight

Nutrilife LIP 300

Lipase

✔ Increased baking volume

✔ Improved crumb structure and brightness

✔ Increased proof stability

✔ Synergistic effects with xylanases

✔ Synergistic effects with DATEM

2 – 40 ppm (mg/kg) on flour weight

Nutrilife MAA 300

Maltogenic Alpha Amylase

✔ Increased crumb softness

✔ Synergistic effect with xylanases

✔ Synergistic effect with amylases

✔ Improved eating properties

20 – 125 ppm (mg/kg) on flour weight

Nutrilife GOX 300

Glucose Oxidase

✔ Improved dough moisture retention and stronger gluten

✔ Increased dough mechanical handling tolerance, reduced dough stickiness and

✔ Keeps dough dry

✔ Better bread quality

✔ Improved dough proofing tolerance

2 – 25 ppm (mg/kg) on flour weight

Nutrilife FAA 100

Fungal Alpha Amylase

✔ Increased baking volume

✔ Intensified crust color

✔ Improved yeast fermentation

✔ Finer crumb structure

✔ Synergistic effect with xylanases

✔ Standardized activity of 1750 FAU

7 – 70 ppm (mg/kg) on flour weight

Nutrilife BCW 100

Protease

 

 

 

 

 

✔ No shrinking of dough

✔ Intensified color of baked good

✔ Replacement of sodium metabisulfate

✔ Finer surface of baked good

✔ Synergistic effect with xylanases

25 – 125ppm (mg/kg) on flour weight

Nutrilife WAF 100

Protease, Xylanase

✔ Different types of flour can be used

✔ Low water uptake of the batter

✔ Same batter viscosity with less water

✔ Less breakage of wafer

✔ Reduced energy consumption

✔ Avoids gluten separation and precipitation in the batter

400 – 1200ppm (mg/kg) on flour weight.

Nutrilife CEL 100

 

Cellulase

 

 

 

 

 

Nutrilife TRG 100

Transglutaminase

 

 

Nutrilife ASP 300

Asparaginase

 

 

Nutrilife 4C 300

Lipase, Xylanase

✔ excellent crumb softening effect

✔ shelf life extension and possible waste reduction

✔ label friendly declaration

 

200ppm