Products

CAPALASE® C is a standardized natural flavor-producing enzyme (triacylglycerol lipase) derived from pregastric bovine (calf) tissues. These lipase preparations are used to create a typical "piccante" flavor profile in Italian-type cheeses. It is available in the form of a light brown to deep brown powder, and the product color may vary from batch to batch. Please note that no liability is accepted in case of undue application.

KSHRASE® C is an animal lipase (triacylglycerol) produced from pregastric bovine (calf) tissue. It is a standardized natural flavor-producing enzyme derived from kosher pregastric bovine (calf) tissues. This enzyme is used in the food industry to enhance the flavor and texture of cheese and cheese analogs.

CAPALASE® K is a standardized natural flavor-producing enzyme (triacylglycerol lipase) derived from pregastric caprine (goat) tissues. It has an activity of 13.5 LU (Lipase Units) per gram. It's important to note that the recommended dosage for EMC (Enzyme-Modified Cheese) is 5 to 10 times higher compared to the dosage used in cheesemilk. It is advisable to start with a low to medium dosage in small-scale trials to determine the dosage that best fits the desired taste and flavor profile, and then establish the optimal dosage accordingly.

CAPALASE® L is a standardized natural flavor-producing enzyme (triacylglycerol lipase) derived from pregastric bovine (lamb) tissues. It has an activity of 14.2 LU (lipase units) per gram. It's important to note that the recommended dosage for EMC (enzyme-modified cheese) is 5 to 10 times higher compared to the dosage used in cheesemilk.

CAPALASE® MBL is a standardized natural flavor-producing enzyme (triacylglycerol lipase) derived from kosher microbial sources. The microbial enzyme is obtained from candida rugosa and rhizopus oryzae. These lipase preparations can be used for flavor development in Italian-type cheese and other dairy-based products. They have a light brown to deep brown powder appearance.

SODIUM CITRATE is a versatile ingredient widely used in the food industry for its various functions. It is typically available in bags for convenient packaging and storage. This product is available in two physical forms which are crystals and powder. In its crystalline form, it serves as a flavor enhancer, enhancing the taste of a wide range of food products. In its powdered form, it functions as a stabilizer, contributing to the texture and consistency of various food items.

CAPALASE® MICRO R800 is an off-white to creamish, free-flowing granulated microbial lipase (triacylglycerol) preparation derived from the fungus Rhizopus oryzae. This product is extensively used in the dairy processing industry, particularly in cheese production. It is suitable for vegans and vegetarians.