Nutrilife® Product Range
Product |
Main Enzyme Activity |
Benefits |
Dosage Recommendation |
---|---|---|---|
Nutrilife XYL 100 |
Xylanase |
|
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 |
|
2 – 40 ppm (mg/kg) on flour weight |
Nutrilife MAA 300 |
Maltogenic Alpha Amylase |
|
20 – 125 ppm (mg/kg) on flour weight |
Nutrilife GOX 300 |
Glucose Oxidase |
|
2 – 25 ppm (mg/kg) on flour weight |
Nutrilife FAA 100 |
Fungal Alpha Amylase |
|
7 – 70 ppm (mg/kg) on flour weight |
Nutrilife BCW 100 |
Protease
|
|
25 – 125ppm (mg/kg) on flour weight |
Nutrilife WAF 100 |
Protease, Xylanase |
|
400 – 1200ppm (mg/kg) on flour weight. |
Nutrilife CEL 100
|
Cellulase
|
|
|
Nutrilife TRG 100 |
Transglutaminase |
|
|
Nutrilife ASP 300 |
Asparaginase |
|
|
Nutrilife 4C 300 |
Lipase, Xylanase |
|
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 |