Deniske product introduction

Dairy culture
DuPont Danisco is one of the most extensive collections in the world within
the dairy culture. These microbes eat - and many of them even provide health and
safety.

Milk Culture: Enhance your product and your health

Milk Culture, to prevent food spoilage, has a unique flavor and texture. Some

cultures of dairy products, called probiotics, even help us stay healthy. The culture

of other dairy products provides a comprehensive control of acidified products and

emphasizes and diversifies the flavor.

Microbes, work for you

People eat dairy products for more than 4,500 years. Today, our culture can find

everything from traditional dairy yogurt cheeses.

Our dairy culture can help you

Depending on your product and your facility's location, you can choose between

frozen, lyophilized or liquid milk cultures.

1. Dairy culture

CHOOZIT Cheese Culture Full control of acidified products and an emphasis and
variety of flavors.

The key benefits of cheese culture

Easy-to-use cheese culture direct inoculation
Provides an introduction to controlling acidification

Provide a full range of texture, taste and color

 Product Benefits Application

CHOOZIT DVI Lactic Texture and flavor All the types of cheese
acid development
CHOOZIT Toli Flavor development Hard and semi-hard cheese
CHOOZIT PC The formation of flavor, color White mold cheese, soft cheese and
and appearance ricotta cheese
CHOOZIT P. Penicillium The formation of flavor, color Blue cheese
and appearance
CHOOZIT mold The formation of flavor, color Red smear cheese, soft cheese
and appearance
CHOOZIT yeast The formation of flavor, color Red smear cheese, soft cheese
and appearance
CHOOZIT The color is formed from bright Red smear cheese
Brevibacterium red to cream orange
CHOOZIT hole Hole formation Hard and semi-hard cheese

2. FlavoGard

High aminopeptidase high yield strain

The key benefits:

Painful prevention;

Low-fat cheese texture improves;

enhance flavor;
Product Benefits Application

Painful prevention
Hard and semi-hard, especially low-fat
Flavogard Low-fat cheese texture
cheese and aged cheddar
improved

3. HOLDBAC

holdbac protects the culture

Fermented dairy products and meat products are effective against spoilage and
pathogens.
 The key benefit
Natural ability to inhibit specific contaminated flora, such as visible mold,

yeast, and Listeria.

Easy to use, direct inoculation;

Satisfy consumer demand for natural products;

Product Benefits Application

Yeast and mold growth

HOLDBAC YM-C Plus control and some shaped
Fresh fermented food
HOLDBAC YM-B Plus fermented lactic acid
bacteria
Leuconostoc growth
control, Lactobacillus
HOLDBAC LC heterotrophic Hard and semi-hard cheese
fermentation and
Enterococcus
Soft cheese, dry and
Control of Listeria
HOLDBAC Listeria semi-cured marinated meat,
growth
cooked fresh meats
Yeast and mold growth
HOLDBAC YM-XPK All the types of cheese
control corruption
Yeast and mold growth Gentle, very mild yogurt
HOLDBAC YM-XPM
control corruption and freshly fermented milk

4. Kefir-D Cultures

A unique lyophilized Kefir-based lactic acid supplement provides unique texture

and taste unique products.

The key benefit

Contains true Kefir grains

Extended shelf life compared to traditional Kefir

Product Benefits Application

Kefir
Kefir D cultures Fresh taste, soda taste
drinks
 HOWARU Bifido Kefir The benefits of probiotics Milk drink

Application areas
Drink

Dairy products

5. PROBAT Mesophilic Cultures

Improved function and mild lactic acidity Tvarog.

There is a concrete scientific decision Tvarog - everything is exactly the right

time in the industrial or hand-made process.

The 800 range of Barnett has been specifically developed to consistently add

Tvarog's traditional craftsmanship while improving functionality and giving a

gentle lactic acidity. Fermentation time is faster than the standard Tvarog culture,

but with enough gas to form with good flow and good diacetyl levels, Bobotek 800

gives a mild sour cream, butter and pleasant.

The key benefit

Maintain consistent traditional flavors, flavors, textures and functions

Suitable for a robust culture using modern craftsmanship

Early flavor development speeds up the market

Maintain the ideal taste over the shelf life

Application areas

Dairy products

6. Yogurt culture

YO-MIX is our wide range of yogurt and fermented milk cultures.

The key benefits of yogurt culture
Easy-to-use yogurt culture direct inoculation

Provides an introduction to controlling acidification

Provides a full range of texture and taste

Product Benefits Application
Multi-species mix
Specially selected process of Greek Yogurt and fresh
YO-MIX Greek
yogurt fermented milk
Mild and creamy delivery
YO-MIX Multi 100 Yogurt and fresh
Multi-species mix
and 200 series fermented milk
The blend contains only S. thermophilus
YO-MIX Real 300 Yogurt and fresh
Lactobacillus bulgaricus LB
and 400 series fermented milk
Gentle flavor
The blend contains only S. thermophilus
YO-MIX Real 500 Yogurt and fresh
Lactobacillus bulgaricus LB
and 600 series fermented milk
Gentle flavor
Limited post-acidification fermentation
YO-MIX Quick 700 Yogurt and fresh
time decreases
and 800 series fermented milk
Contains highly Proteus
VITAL Culture Reliable and easy production Homemade fresh
sachets Good taste and texture dairy products

Application areas

Dairy products

7. YO-MIX T

yo-mix T's yogurt culture marks a new high-quality step in yogurt culture

What makes yo-mix T-Series yogurt culture different from other yo-mix yogurt

cultures?

The series marks a new high-quality step in the yogurt culture world. All of

the different cultures in the launch series will provide high-quality, with a

specific quality.

What makes yo-mix T a special yogurt culture series?

It is based on a formula of high-shear culture (Streptococcus thermophilus) that
gives yogurt its extremely high texture. Streptococcus thermophilus strain culture
is DuPont independent intellectual property rights.

How yo-mixT yogurt culture series work?

It can be seamlessly introduced into the production process, coupled with

cost-optimized opportunities through the work of application experts with DuPont.

Yo-mixT yogurt culture series offers a variety of materials and

thickness?
Yes, it is the key advantage of this series to provide high thickness types with

various textures and thicknesses. This unique attribute means it can adapt to your

product requirements.

Is yo-mixT yogurt culture series can try?

Yes, this series is available in both freezer and freeze (lac) formats and is

available for trial! Contact your local team to find out more.

Eemulsifier
DuPont Deniskan emulsifier targets the food industry.

Active ingredients and green opportunities

Our market-leading expertise and knowledge of processing integrated emulsifier

functions in all of our emulsifier and emulsifier blends. The range is made from

vegetable oils, organic acids and glycerin. Helping you move towards a green image,

we provide a sustainable Palm Oil Roundtable approved for palm-based emulsifiers.

Our emulsifiers can help you

We carry many important functions in your food emulsifier:

Stable emulsion

Ensure correct taste and appearance

Overcome the changes in raw materials

Extend the shelf life

 You will find a valuable tool, whether you are looking to reduce costs, improve

quality, enhance health and a green brand image, or even more from your production

line.

1. Distillate monoglycerides

Distilled monoglycerides range is based on sunflower, rapeseed, palm oil or

soybean oil. These emulsifiers are commonly used in breads, oils, greases, dairy

products, frozen desserts, confectionery and plastics in a variety of formats and

packages.

The key benefit

Efficient processing

improve product quality

Reduce fat

Extend the shelf life

Non-hydrogenated options
Product Benefits Application
Softness and extended shelf bread
life reduce fat

Anti-stickiness spaghetti

Easier processing, Tortillas, potato flakes

improve product quality and cereal products

Improve cake batter

performance, pellet cake
DIMODAN structure and cake rolls
Margarine, stuffing and
Stable emulsion
spread
Improve ventilation and No bubble aeration
stability confectionery
Reduce viscous fat
caramel
distribution
The gum base improves
chewing gum
softness
No fat separation Harava
 Control melting
characteristics cheese
Improved texture control
Improve whiteness Coffee mate
Improved air mixing, foam,
Frost
freeze-thaw stability
Improve ventilation and
dessert
foam stability
Stable structure ice cream
Antistatic agent and
plastic
release agent
Reduce power consumption
Increase in the amount of
extrusion
Reduce water consumption
Even expansion pet food
Uniform starch
gelatinization
Reduce the fine particles
in the drying process

2. GRINDSTED acetylated monoglyceride ethyl acetate

Based on palm, soy or coconut oil, GRINDSTED acetylated monoglycerides are

widely used in chewing gum, powder discharge, poultry carcasses and PVC.

GRINDSTED acetylated monoglycerides are flexible and flexible in liquid film

or plastic formats.

The key benefit

improve product quality

Film forming ability

By selecting Certified Sustainable Palms

Effective plasticizer
 Product Benefits Application

Improved gum base soft

The bubble size in bubble gum chewing gum
increases

Stable fat crystal

morphology ensures aeration Topping powder
GRINDSTED ACETEM
and foam stability
For moisturizing edible
The whole poultry body
coating
Efficient food grade
PVC cling film
plasticizer

Application areas
Pastry sweets

Dairy products

Meat and poultry

Plastic

3. GRINDSTED CAKE 100

Universal instant cake Low cost high quality cake emulsifier.

Stir the right amount of air for industrial cakes to get the right volume in

the bakery basics. This is why it is important to choose the best emulsifier.

Super Strength GRINDSTED Cake 100 is an instant emulsifier for premium cake

making at low cost.

The key benefit

Improve the stirring cake batter

Increase, volume stability

Even crumb structure

Application areas
Bakery

GRINDSTED Cake 100 can be used in a wide range of products such as sponge cake,

swiss roll, cake holder, muffin and bakery with direct addition method than big cake.

4. GRINDSTED For citrate

GRINDSTED by sunflower oil or palm oil.

Highly hydrophilic emulsifiers in a range of commonly used margarines, sausages

and confectionery, and are available in a variety of formats.

The key benefit

Non-GMO lecithin, non-selective use

improve product quality

Non-hydrogenated options

By selecting Certified Sustainable Palms

Product Benefits Application

Reduce splashing during

Oil and fat
frying
Reduce fat separation and
improve cream and sausage
spreading
Effective free-to-use soy
GRINDSTED CITREM lecithin for GMO and chocolate
allergen control

GMO and allergens free

caramel
replacement soy lecithin

Simple fat reduces the

Stuffing and spreading
improved mobility
 Lecithin in instant powder
replaces effective Milk and whey powder
oil-free plus

Application areas
Pastry sweets

Dairy products

Meat

Oil and fat

5. GRINDSTED lactate of monoglyceride lactic acid

GRINDSTED Lactic Monoglyceride is a widely used emulsifier in creams, desserts,

toppings and cake creams. The range is from natural vegetable oils, usually from

palm oil, and is available in beads.

The key benefit

Increase aeration

High foam stability

By selecting Certified Sustainable Palms

Product Benefits Application

Improved air mixing

High foaming and freeze-thaw Frost
stability
GRINDSTED Increase aeration
dessert
LACTEM Improved shipping and shelf life
stability due to small bubbles
Discharge powder, fillings, cake
Improve ventilation and stability
cream, margarine, candy
Application areas
Pastry sweets

Dairy products

Application in fruit

Oil and fat

6. GRINDSTED mono-di mono- and diglycerides

GRINDSTED mono-di Emulsifier brings key functions to fat, dairy products,

frozen desserts and confectionery. Mono-di GRINDSTED produces global changes

depending on the concentration of monoglycerides. Rapeseed, palm and soybean oil

are natural ingredients. Variants have a single 40-60% diacylglycerol

concentration.

The key benefit

improve product quality

Easy to handle

Non-hydrogenated options

By selecting Certified Sustainable Palms

Product Benefits Application

Margarine, stuffing and

Stable emulsion
spread
Emulsion instability, to
ice cream
create a stable structure
GRINDSTED MONO-DI
Reduce the viscosity
caramel
fat evenly distributed

Improved gum base soft chewing gum

Improve ventilation and
dessert
foam stability
Application areas
Pastry sweets

Dairy products

Frozen desserts

Oil and fat

7. GRINDSTEDPGE Polyglycerol ester

GRINDSTED PGE is widely used in baked goods, oils, greases and plastics.

Emulsifiers are produced by polyglycerol fatty acid esterification of vegetables.

The degree of esterification of such fatty acids and glycerol and the

determination of the function of each product within the range. Often combined with

dimodan.

The key benefit

improve product quality

Non-hydrogenated options

in a variety of different formats

Product Benefits Application

Cake paste performance improvement, aggregate structure and

bread
cake roll
GRINDSTED Improved foaming and plasticity Margarine
PGE Reduce splashing

Antifog and antistatic agents plastic

Application areas
Bakery

Oil and fat

8. GRINDSTED Sugar ester

Propylene Glycerides

GRINDSTED Platinum Group metals are commonly used in bakery products, oils,

greases and powder discharges. DuPont Danisco range is produced through the

esterification of propylene glycerides with fatty acids.

The degree of esterification of these fatty acids and glycerin determines the

function of each GRINDSTED PGM product.

The key benefit

Improved baking performance

Enhanced whipping performance

in a variety of different formats

Product Benefits Application

Cake paste performance improvement,
bread
aggregate structure and cake roll
GRINDSTED Sugar
Improved foaming and plasticity
ester Margarine
Reduce splashing
Increase stiffness and foam spill Topping
Short time whipping powder

Application areas
Bakery

Dairy products

Oil and fat

9. GRINDSTED PGPR

Polyglycerol Ricinoleic Acid

From castor oil production, GRINDSTED PGR adds functional, chocolate, oil,

fat and bread products.

GRINDSTED PGR has the unique ability to reduce the yield stress of chocolate

and the spread of low-fat and tin-emulsions to provide emulsion stability.

The key benefit

Enhance candy processing

Stable fat emulsion

Product Benefits Application

Production Cocoa butter

should be replaced to
maintain optimal flow chocolate
characteristics during
production
Reduce fat
GRINDSTEDPGPR Candy fillings
Improve liquidity
Improve tin release
Tin fat emulsion
performance
Emulsion stability
improves taste and Low fat spread
spreading

Application areas
Bakery

Pastry sweets

Grease
10.GRINDSTED SSL/CSL

Popular ingredients in bread and dairy products.

Produced from fatty acids in vegetables, GRINDSTED SL / Jun has variants of

the function of fatty acid and lactate content determination.

The key benefit

Efficient processing

improve product quality

Product Benefits Application

Strong dough
grindstedSSL / CSL Extend shelf life bread
Bread is soft

grindstedSSL
Improve ventilation and foam stability dessert

grindstedSSL Stable fat emulsion and foam Cream products

Application areas
Bakery

Dairy products

11.GRINDSTED STS/SMS sorbitan ester

DuPont Danisco Emulsifiers Improve Ventilation and Stability

GRINDSTED STS / SMS is a widely used emulsifier, bread, candy, fat - from natural

vegetable oils and fatty acid sorbitol.

The degree of esterification determines whether production of sorbitan

monostearate (SMS) or sorbitan tristearate (STS) occurs.

The key benefit

Efficient processing

improve product quality

 Product Benefits Application

GRINDSTED SMS Dry yeast performance Dry yeast

improvement
Improve ventilation and Aerated candy
GRINDSTED SMS
stability
Foam stability Harava
GRINDSTED SMS

Potential alternative Oil and fat

GRINDSTED STS
saponari adzuki beans
No recrystallization in chocolate
GRINDSTED STS
cooking oil

Application areas
Bakery

Pastry sweets

Oil and fat

12.PANODAN DATEM

To effectively manage and reduce fat emulsifiers the bakery can learn from the

efficiency and quality of panodan in the manufacture of breads, crackers, sweet

breads, pastries and donuts. The range is from soy vegetable oil, palm oil and

rapeseed oil. For ease of handling and trouble-free production, we offer a wide range

of formats, DATEMs, including fine or coarse powders, granules and liquids.

The key benefit

Efficient processing

improve product quality

Reduce fat

By selecting Certified Sustainable Palms

 Product Benefits Application

The stronger dough is easier bread

to handle and improve the
quality of the bread
Low-fat biscuits reduce the Cookies
hardness

Improve dough processing Sweet dough, pastry dough

performance and bagel pet food
panodan

Increase the resistance of Coffee mate

raw materials
Improved final product cheese
quality
Improve machinability and Soup, sauces
raw material tolerance

Application areas
Bakery

Bar

Dairy products

Cooking

pet food
13.Pet Conditioner

Emulsifiers are used in the product range of pet foods.

For ease of handling and trouble-free production, pet air conditioners are

available in a variety of formats and packages.

The key benefit

Efficient processing

improve product quality

Product Benefits Application

Energy optimization
Extrusion increased
Reduce mechanical wear
Pet Conditioner 1000 and
Improve product structure Puffed pet food
1500
Even expansion
Reduce viscosity - starch
complex

Pet conditioner 2000 and Pet conditioner 2000 and

2500 2500

Application areas
pet food

Food enzymes
Exist in plants, animals and microbes, enzymes are proteins that act as thousands

of catalysts for chemical reactions that occur on all living cells. These natural

substances are ideal for use in the modern food industry.

Through modern biotechnology and knowledge, we not only mimic natural enzymes

but also speed up the process. The result is enzymes that, as they will appear in
nature, however, have a promotional effect that helps to add value to previously

unaffordable functional foods.

Our enzymes can help you

DuPont Danisco Food Enzymes help the food industry increase freshness,

optimize production, add textures, ensure consistency of quality and reduce

costs-benefits, enabling our customers to reduce water and energy consumption and

waste.

() Bakery enzymes Baking enzymes

DuPont Denisk Bread Crumbs and put yourself in a highly profitable orbit.

Gain more control and access during the baking process - Bread products with

poor food quality or better.

The key benefit

Even powder performance

Highly stable

Improved freshness

Good pellet structure, volume and visual appeal

Do you know?
Our POWERFlex range gives pie in the market - optimized flexibility to create

high quality products, the longest lasting freshness, no crack filling and

competitive advantages over.

1. MAX-LIFE - Baking enzymes

Durable softness and consistent shape

max-life helps you improve the quality of bread, buns, breads and sweets for

a wide range of baked goods, including breads and buns.

 Containing activity of enzymes such as maltogenic alpha-amylase, our product

successfully modifies starch flour and slows down the normally rapidly declining

sensory attraction during aging.

The key benefit

Lasting softness and freshness

Elastic stacking broken

Consistent shape

2. POWERBake - Bakery enzymes

Improved flour and bread performance.

Bread enzyme's ability to overcome the naturally occurring inhibitors of flour

and improve flour and bread performance.

The key benefit

Unrivaled dough strengthening

Includes flour performance

Better texture and pellet structure

Product Benefits
Improve the stability of the
powerbake4000 range
dough, increase the size,
(lipase)
improve dough handling
powerbake900 7000 Unparalleled dough
range (bacterial reinforcement
xylanase)
Reduce line failures, improve
powerbake9000 range dough stability and improve
(Cellulase) bread quality
Application
All types of bread
and buns / rolls
All types of bread
and buns / rolls
Whole wheat, rye
bread, steamed bread
and rice

Application areas
Bakery
3. PowerFlex- Baking enzymes

By reducing the stickiness of the dough, our enzyme solution will also make it

easier for your product to be separated during packaging to remove it.

Anti-Aging G4 Amylase keeps fresh and tortillas folded at POWERFlex to

eliminate dry edges.

The key benefit

Improved flexibility

Improved freshness

Reduce dough stickiness

Efficient production
Product Benefits Application

Improved freshness and flexibility tortillas tortillas

POWERFlex

Application areas
Bakery

4. POWERFresh - Bakery enzymes

Our unique G and G4 anti-sting enzymes alter the starch content of flour starches

during baking.

The result is soft, resilient and cohesive bread with improved freshness.

The key benefit

Lasting softness and freshness

Elastic stacking broken

Consistent shape

Product Benefits Application

high anti-aging standards, more lasting all types of bread and buns /
powerfresh
freshness rolls
 Why POWERFresh?
powerfresh Baking fresh grade. Bread improvers and industrial bakery will

capitalize on our wide range of product solutions.

Our proven solutions remain supple and flexible, resulting in unparreled quality

baked goods any longer than any other on the market.

Innovative G enzyme
Our powerfresh breads and POWERFresh special products are designed to enhance

the consumer loyalty of your brand. As the bakery industry grows together, advanced

technology extends shelf-life and even further maintains superb food quality.

Powerfresh buns provide extra freshness with G4 enzyme technology, increasing

the pellet strength to large buns shapes.

POWERFresh work?
Creating baked goods with G4 or G enzymes Powerfresh products with powerful

anti-aging solutions Powerful solutions. G enzyme technology is very effective in

starch modification during baking. This amylase reduces the amylopectin reversion

rate and slows the bread aging process. The result is a lot of crumb softening and

moisturization combined with improved elasticity and elasticity.

Extra enzyme activity

As proteins and glycans also contribute to firm bread crumbs, POWERFresh

products have additional enzyme activity to optimize individual application results.

In maltose alpha-amylase and other enzyme activity of the complex max-life has a

similar effect of modified flour starch. Benefits of bread for days Optimal softness,

elasticity and mouthfeel.

5. POWERFresh Special with G+

G enzyme technology, baking professional freshness reached a new level.

Powerfresh is especially able to provide more fresh baked goods for days or even

weeks.

Powerfresh is especially designed for baking foods high in fat and sugar such

as cream cake and fruit cake. Your customers will enjoy the tempting taste that comes

from the fact that it offers very high elasticity and pellets.

6. POWERSoft - Cake enzymes

Put the soft and moisturizing goods of cakes and other sweet bread with our highly

specialized amylase levels.

Your consumers look forward to providing you with the highest quality cake. They

take freshness for granted, and they look forward to a luxurious feeling of eating.

They want you to send a fresh magic, delicious cake. They look forward to you helping

to combat food waste at the same time.

Cakes enzymes can help you.

The key benefit

Excellent moisturizing

Delay aging

Soften

Add extra body cake texture

Friable cake

Product Benefits Application

8005 cake Low / no fat sponge cake

8010 cake High fat cake Muffins and cakes

 7010 cake
powersoft7001 High fat cake Sweet stuff.
powersoft7002

Application areas
Bakery

7. POWERMill Wheat processing enzymes

Improve productivity and efficiency

DuPont has developed a unique way to increase productivity and flour mills

efficiency. DuPont Danisco PowerMILL enzyme enables Miller to cut costs without

affecting flour quality. POWERMill Enzymes add tempering in water to allow open

wheat grain structure. As the nuclear structure is more open, water can migrate

between different layers. The result is a layer of aleurone that separates the

endosperm easier, resulting in a better extraction rate.

POWERMill enzymes are produced using bacterial and fungal strains. The liquid

form of this wheat processed enzyme is easy to handle.

The key benefit

Reduce tempering time by 30% -50%

Increase the extraction rate by -2% from 0.5%

Save energy in volume 20%

Mixing particles evenly

Better bran quality (uniform)

May white flour

Reduce pigmentation

Improve wheat flour (clean and reduce pigmentation)

Stable flour tempering

The possible benefits to Miller

Increased flexibility during milling
 Reduce storage space

Fast response to customer needs

Plan a better milling process start up if necessary, in order to save time

Better planning Thanks to more flexibility, equipment maintenance

Better planning of roll maintenance (better preparation of wheat for milling,

so the rolls are not damaged and require less maintenance)

Product Benefits Application

liquid Non-GMO
powermill8000

liquid Derivation of GMM model

powermill8500

Application areas
Bakery

() Brewing enzymes

Brewed and distilled enzymes.

From brewing enzymes to generate electricity profitability and increasing

competitiveness and cost-effective production, optimizing the use of raw materials

and higher yields.

The benefits of brewing enzymes

The benefits are easy to see. Optimize the extraction process, increase

throughput and handle all the results of bottlenecks Get more consistent glycation

from our enzyme's ability to improve the filtration and use of optimized variables

for raw materials.

1. Alphalase - Brewing enzymes

Optimized extraction, improved effidiency and lower costs. Our brewing enzyme

complex replenishes native enzymes to provide consistent saccharification,

especially when using ungerminated barley or other excipients. Optimize extraction,

increase efficiency and reduce costs.

The key benefit

Consistent glycosylation

Increase extraction rate

Higher additional packages

Increased soluble protein and free amino nitrogen

Reduce energy consumption

Product Benefits Application

The same saccharification, Brewing and drinking
alphalase
extraction process optimization alcohol production

alphalase advance The same maturity does not affect Brewing and drinking
4000 the quality and flavor of beer alcohol production

Application areas
Drink

2. Alphalase Advance 4000

Diacetyl controls a powerful enzyme solution.

Alphalase Advance 4000 is an enzyme brewed as part of the DuPont Danisco

Series.

DuPont has launched a new, robust and sustainable brewing enzyme solution for

diacetyl-controlled brewing: alphalase Advance 4000 - designed to provide a

consistent maturation period that does not affect the quality and flavor of beer.

Alphalase Advance 4000 is suitable for a range of brewing protocols and process

conditions. It has been successfully tested in different gravity malt brewing,

fermentation temperature, pH and yeast strains. In addition, the enzyme has a high

degree of flexibility and raw materials purchased locally.

3. AMYLEX - Brewing enzymes

For use in malt and grain pans, these alpha-amylase liquefactions safely and

efficiently extract starch for liquefaction and reduce viscosity.

The range includes medium and high temperature stable enzymes.

The key benefit

Better extraction

High-efficiency starch liquefaction

Cost effective cooking aid

Reduce viscosity

Thermostable enzyme

Product Benefits Application

Improved extraction, liquefaction Brewing and drinking alcohol

amylex
and viscosity production

Application areas
Drink

4. DIAZYME Fermentation enzyme

Fermentable sugar and alcohol production efficiency

These enzymes make the efficient and highly attenuated beer that can ferment

sugar and alcohol production essential.

The key benefit

Efficient production

Increase fermentation

Improve and control attenuation

Low-sugar beer production

Product Benefits Application

Fermentable sugars and starch break down Brewing and drinking

DIAZYME
alcoholfast for efficient production alcohol production

Application areas
Drink

5. LAMINEX enzymes

Contains dextranase and xylanase beta, an ideal beer filter aid.

Enzymes are effective tools to reduce viscosity, increase yields of solid-liquid

separations and increase processing efficiency, especially when dealing with

substrates such as wheat, barley and rye.

The key benefit

Reduce wort viscosity and beta-glucan

Filtering bottlenecks

Increased brewing capacity

Beer filtration

save costs

Product Benefits Application

mprove the separation of wort and beer by Brewing and drinking alcohol
LAMINEX
filtration production

6. LAMINEX MaxFlow 4G: Max your beer flow

Brewing enzyme optimal mash separation beer filtration

The maxflow 4G is a robust and long-lasting brewer designed to deliver high

throughput consistent with no compromise on beer quality - regardless of raw material

 quality.

Based on highly specific xylanase and beta-glucanase, this maxflow 4g

significantly improves mash separation and beer filtration. Enzymes cause the filter

bed to collapse due to the high risk of water-soluble xylan selectivities. The

maxflow 4G is very effective in reducing high molecular weight beta-glucan in all

types of wort, and mash separation and beer filtration are easier and faster due

to the reduced viscosity in wort.

Make better use of resources and reduce carbon dioxide emissions

Especially in high-consistency brewing, the maxflow 4g ensures consistency and

maximizes pit volume. Better filtering and the risk of collapse of the filter cake

also means that much less work is required to clean the job. This gives a more

consistent production process to bring a better economy to beer - and lower carbon

dioxide emissions.

Product Benefits Application

Optimized mash separation and beer

filtration
Highly consistent throughput
Consistent handling
Reduce the risk of odor
LAMINEX
There is less reliance on the quality and
MaxFlow 4G
availability of raw materials Reduce the risk of filter
collapse
Beer filter cycle is long
Sustainable solutions
Higher extraction rate
() Milk enzyme

Milk enzymes can increase fresh cheese, milk and whey digestive juices to reduce

pain.

UHT processors can also use our innovative range to prevent UHT unit

contamination, maximum uptime and reduce the use of expensive detergents.

Our milk enzymes can be naturally extracted or produced by microbial

fermentation.

The key benefits:

Texture and flavor formation

Improved freshness

Reduce bitterness of whey

Trouble-free UHT processing

1. Carlina Animal Rennet Supplement animal rennet

Definition Strength Chymosin and / or pepsin coagulant is made on traditional

cheese.

The key benefit

The appeal of traditional cheese

Custom / pepsin chymosin preparation

In various package sizes

Product Benefits Application

Non-GMO coagulant All the types of cheese

carlina14580
supplement 850 - 225 / 80
carlina28080
carlina590 / 90carlina100024590
carlina20025

Liquid format All the types of cheese

carlina1650


2. DuPont Danisco Lactase Lactase

With the world's population unable to tolerate 70% of lactose, it is not

surprising that the trend toward healthy foods has brought increasing demand for

lactose-free dairy products. It is also in line with the growing demand for sugar

and calorie reduction products.

The key benefit

Opportunity to extend lactose-free product lines

No investment required

Increase profitability

Sugar and calorie reduction dairy products to meet demand

Product Benefits Application

Effectively reduce or eliminate lactose
godo-ynl2 Healthy milk minerals, protein and vitamins to
Dairy products
Lactase keep
Ease of use

Application areas
Bakery

3. Marzyme Liquid Microbial Coagulants

Our cost-effective non-GMO coagulant ensures consistent, high-quality cheese

curd production.

The key benefit

Fast and consistent curd

In various package sizes

Non-animal origin, non GMO - suitable for vegetarians

 Product Benefits Application
marzyme10
marzyme15
marzyme50
marzyme55 All the types of
Liquid form
marzyme55pf cheese
organic
Second marzyme
2500
marzyme150mg
Designed for small quantities of All the types of
marschallm2.5 /
cheese cheese
100

Application areas
Bakery

Probiotics
Probiotics help keep the digestive system running smoothly.

DuPont Danisco Probiotics Culture Scientific Proof to help keep the digestive

system running smoothly and support the body's immune system.

A component of vitality and happiness

Naturally present in foods such as yogurt, fermented and fermented milk and soy

beverages, probiotics can maintain healthy digestive and immune system beneficial

microbes. Doctors recommend that they supplement the form to relieve the effects

of abdominal pain, gas, diarrhea and antibiotic treatment on the digestive tract

flora.

As a result of our research team and by our group in Health and Nutrition in

Finland, we have a detailed understanding that probiotics can improve digestive and

immune system health.

Our probiotic culture can help you
Our probiotics give you the chance to increase your health benefits by recording

your dairy, drinks, sweets and frozen desserts. Dietary supplements are another

important area of application where we have many years of expertise.

1. HOWARU Probiotics

Probiotics and mature stable unique formula.

HOWARU is our line of premium probiotics - health-promoting bacteria widely

used in the trademarks of food and beverage products and dietary supplements.

The key benefit

Unique health benefits

Simple addition

Customer appeal

Brand promotion

More about probiotics

More and more people are aware that the relationship between diet and health

has led to a growing demand for food and dietary supplements that enhance health

and provide basic nutrition. Scientific research shows that the friendly

bacterial-specific uptake of probiotic bacteria enhances multiple physiological

functions, particularly the body's natural defense system and intestinal health.

Most of the probiotics are Lactobacilli or Bifidobacteria. In particular,

Bifidobacteria are an important part of the beneficial microbial flora that

naturally occurs in the gut of humans and animals. It is important to balance the

gut flora to keep it healthy.

2. Bifidobacteria

Bifidobacteria are of particular interest to scientists, who are often the most

abundant bacteria found in the droppings of breast-fed infants. It is generally

agreed that they are the main cause of infant-resistant infants compared to

formula-fed infants. Bifidobacteria also maintain the major components of the gut

flora in adults.

The amount of bifidobacteria in the intestine remains relatively constant

throughout the adult life, depending on the consumption of food and other conditions.

Maintaining a sufficient level is considered healthy for Bifidobacteria.

3. Lactobacillus
Lactobacillus has been unknowingly used in food fermentation since ancient times.

Today, lactic acid fermentation of microorganisms is naturally known, and lactic

acid bacteria as fermented foods, such as yogurt, milk fermented, pickled vegetables

salami and. In addition to the presence of lactic acid bacteria in fermented foods,

they are part of the natural flora in the gut and genitourinary tract. Studies have

shown that the intake of specific probiotic lactic acid bacteria can help enhance

the immune system and reduce intestinal diseases. Such as Bifidobacterium,

Lactobacillus probiotic consumption can promote consumer health and happiness.

 Product Benefits Application

One of the most widely

studied probiotic
HOWARU Probiotics Drink
intestinal health benefits
is highlighted

Its probiotic benefits

HOWARU Bifidobacteria Pastry sweets
include:

HOWARU Bifidobacteria
Regulation of intestinal
HOWARU Lactobacillus Dairy products
flora
rhamnosus

yo-mix Probiotics Improved time difference Dietary supplement

Application areas
Drink

Bar

Pastry sweets

Dairy products

Dietary Supplements