Product Ranges (ผลิตภัณฑ์ที่ให้บริการ) Baker’s Yeast (ยีสต์สำหรับขนมปัง): https://en.angelyeast.com/products/yeast-baking-ingredients/baking-yeast.html Bread Improver (สารปรับปรุงขนมปัง): https://en.angelyeast.com/products/yeast-baking-ingredients/bread-improvers.html Raising Agent (สารที่ทำให้ขึ้นฟู): https://en.angelyeast.com/products/yeast-baking-ingredients/raising-agent.html Pre-mix (สารที่ถูกผสมล่วงหน้า): https://en.angelyeast.com/products/yeast-baking-ingredients/pre-mix.html Other Ingredients (ส่วนผสมอื่นๆ): https://en.angelyeast.com/products/yeast-baking-ingredients/other-baking-ingredients.html Dim Sum Ingredients (ส่วนผสมติ่มซำ): https://en.angelyeast.com/products/chinese-dimsum.html Applications (การใช้งานผลิตภัณฑ์) "Lean doughs" Related Bread Improver - Small Amount with Big Effect 1. The problems facing by bread and pastry production.2. The role of improver in the production of bread and steamed bun.3. How to choose improver. More Detail: https://en.angelyeast.com/blog/yeast-baking/bread-improver-small-amount-with-big-effect.html Gluten Powder Replacement/Reduction Solutions May 17, 2022By Yunfeng XuApplication and importance of wheat gluten (gluten powder) in bread makingThe gluten-forming protein is the key... More Detail: https://en.angelyeast.com/blog/yeast-baking/gluten-powder-replacement-reduction-solutions-and-application-of-ameliorants.html Algeria Baguette A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-algeria-baguette.html Rye Bread with Walnut and Grape Rye Bread with Walnut and Grape is very popular in many Euro style bakeries. This bread is suitable for baking and selling at site or sold by 1 cm sliced pieces in package, the texture of which is very soft. More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-rye-bread-with-walnut-and-grape.html Bagels plain Recipe of Bagels plain More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-bagel-plain.html Application of Sugar-free Bread Improver Through massive experiments, the author finds that the bread improver with good effect in sweet dough cannot achieve the same effect in... More Detail: https://en.angelyeast.com/blog/yeast-baking/application-of-sugar-free-bread-improver.html Caesar bread Caesar represents emperor in Germany and windmill shape also means emperor. Caesar bread is a kind of small bread in the residential circle of Austria and south of Germany. In the past, the windmill shape on the Caesar bread was made by hands. More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-caesar-bread.html Application of 2 in 1 low sugar yeast in low sugar (sugar free) bread In process of yeast produce, it adds essential ingredients of bread improver proportionally in and mix even with yeast, which yields yeast products containing improver. More Detail: https://en.angelyeast.com/blog/yeast-baking/application-of-2-in-1-low-sugar-yeast-in-low-sugar.html German bread with Asian taste Bread making by alkaline water is the symbol of German bread. After being improved, this kind of bread with softer tissue satisfies the Chinese taste and is suit for Chinese eating habits. More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-german-bread-with-asian-taste.html “Rich Doughs” Related Bread Improver - Small Amount with Big Effect 1. The problems facing by bread and pastry production.2. The role of improver in the production of bread and steamed bun.3. How to choose improver. More Detail: https://en.angelyeast.com/blog/yeast-baking/bread-improver-small-amount-with-big-effect.html Toast Toast is a form of bread that has been browned by exposure to radiant heat. This browning is the result of a Maillard reaction altering the flavor of the bread and making it firmer so that it is easier to spread toppings on it. Toasting is a common method of making stale bread more palatable. Bread is often toasted using a toaster, but toaster ovens are also used. Though many types of bread can be toasted the most commonly used is "sliced bread", referring to bread that is already sliced and bagged upon purchase and may be white, brown, multigrain, etc. More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-toast.html Number One Toast Procedure With unique seed soup fermentation process and Angel's mixes and baking ingredients, a wide variety of bread series with good taste, rich wheat aroma and longer preservation can be made to meet the needs of more customers. More Detail: https://en.angelyeast.com/blog/yeast-baking/number-one-toast-procedure.html French classic bread—Brioche Today the recipe that we recommend uses Vienna yeast dough premix, which has better dough control, extremely good flavor and in-oven jump. And this needs no overnight ferment but can easily make the classic Brioche. More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-french-classic-bread-brioche.html Bread for Christmas Christmas Day is celebrated as a major festival and public holiday in countries around the world, including many whose populations are mostly non-Christian. On that day, all families gather together at home, decorating Christmas trees, playing music, cooking traditional cuisine etc... It is a moment for family reunion. But do you want to add more fun to this festival? If you do, making bread will be a good option. More Detail: https://en.angelyeast.com/blog/yeast-baking/bread-for-christmas.html Halloween Pumkin Bread This classic recipe for pumkin bread is perfect baking product for celebrating Halloween. you can also garnish with fresh fruit, chocolate or your favorite icing to create a variety of sweet treats. More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/halloween-pumkin-bread.html Hyper-Elasticity Hamburger The hamburger taste mostly depend on the bread of hamburger. Good elasticity is an important indicator of hamburg bread. How to? Follow this... The hamburger taste mostly depend on the bread of hamburger. Good elasticity is an important indicator of hamburg bread. How to? Follow this... More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-hyper-elasticity-hamburger.html “Pastry” Related Angel super soft bread improver, healthy aid for bread softness According to statistics, the waste in family consumed food is not only astonishingly huge, but also at an increasing rate. Referring to cereals especially bread, the waste comes firstly from the mould, secondly from the aging of bread More Detail: https://en.angelyeast.com/blog/yeast-baking/angel-super-soft-bread-improver-healthy-aid-for-bread-softness.html Application Process of Angel Donuts Premix Donuts is so soft and tender that it melts in the mouth, so it becomes the first choice for breakfast and afternoon tea for many people. More Detail: https://en.angelyeast.com/blog/yeast-baking/application-process-of-angel-donuts-premix.html Waffle--Application of Angel's Fermented Waffle Mix Belgian waffles with authentic flavors and tastes are made from complex ingredients. Angel launches a waffle mix to greatly simplify the ingredients, which can be directly mixed the 100% mix with yeast, milk, eggs, butter and other ingredients to make the waffle. More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/bread-recipe-waffle.html “Cakes” Related The functions of cake gel Cake oil is widely used in baking industry as cake foaming agent and foam stabilizer. The development of cake gel is an important technological innovation for traditional cake production process. More Detail: https://en.angelyeast.com/blog/yeast-baking/the-functions-of-cake-gel.html The baking application difference for Aluminum free baking powder and Aluminum-containing baking powder Angel Yeast, as a world-renowned supplier of baking ingredients, has developed a variety of aluminum-free baking powders with these years persistent research. More Detail: https://en.angelyeast.com/blog/yeast-baking/the-baking-application-difference-for-aluminum-free-baking-powder-and-aluminum-containing-baking-powder.html Soufflé Soufflé is originated from France. This kind of special dessert technology mainly uses the way that separates the yolk and albumen. After being baked, the texture is tender and soft. Soufflé with light wine aroma is based on whipping cream which makes the cake taste smooth and have rich milk flavor. The cake produced by frozen method can highlight its unique taste. More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-souffle.html Old-fashion Crispy Cake Old-fashion crispy cake with a strong fragrance,It's simple but it tastes great More Detail: https://en.angelyeast.com/blog/yeast-baking/old-fashion-crispy-cake.html “Flate Bread” Related Bread Improver - Small Amount with Big Effect 1. The problems facing by bread and pastry production.2. The role of improver in the production of bread and steamed bun.3. How to choose improver. More Detail: https://en.angelyeast.com/blog/yeast-baking/bread-improver-small-amount-with-big-effect.html How does inactive dry yeast improve dough relaxation? ​Inactive dry yeast is a natural dough relaxation agent that can improve dough quality of many different baking products, such as Danish bread, hamburger, pita bread or pizza. More Detail: https://en.angelyeast.com/blog/yeast-baking/how-does-inactive-dry-yeast-improve-dough-relaxation.html The Application of GSH05 in Bakery Products Angel Yeast, as a world-renowned supplier of baking ingredients, has selected a yeast with high glutathione content through unremitting research to produce Angel GSH05 dough relax agent. The GSH content of the special yeast strain is higher than that of the general pasta yeast. The special strain is inactivated after careful fermentation, and then concentrated and sprayed to make a high-quality dough relax agent. The following details will explain what is the most advantages for Angel GSH05 dough relax agent. More Detail: https://en.angelyeast.com/blog/yeast-baking/the-application-of-GSH05-in-Bakery-products.html 3 Advantages of Angel Arabic Bread Improver Arabic bread (pronounced "Khubz" in Arabic), also known as pita or pitta, is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It accounts for 50-60% of local bread consumption among people living. More Detail: https://en.angelyeast.com/blog/yeast-baking/3-advantages-of-angel-arabic-bread-improver.html Pizza Pizza is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven. In formal settings, like a restaurant, pizza is eaten with knife and fork, but in casual settings it is cut into wedges to be eaten while held in the hand. Small pizzas are sometimes called pizzettas. More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-pizza.html Naples thin pancake pizza Angel active dry yeast (for pizza) can give the dough better ductility and pizza can be easily shaped; The products are stable and have longer fermentation endurance; Suitable for making different kinds of pizza; Improve the fermentation flavor of dough. More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-naples-thin-pancake-pizza.html “Dim Sum” Related Development and application of new type youtiao raising agent (aluminum-free) As the Chinese traditional food, youtiao is made of flour, water and bulk agent in the deep-fried method at high temperature, the finished product has golden color, tastes crispy outside and soft inside, which is deeply loved by the Chinese people! More Detail: https://en.angelyeast.com/blog/yeast-baking/development-and-application-of-new-type-youtiao-raising-agent-aluminum-free.html Application of Angel Mantou Improver Angel Mantou Improver can make the surface of the Pau smoother, increase the final volume and keep more nutrient. Make the internal tissue finer, the taste softer, the whiteness better. More Detail: https://en.angelyeast.com/blog/yeast-baking/application-of-angel-mantou-improver.html Chinese Crisp Cookie—Walnut Pastries Walnut Pastries is a traditional baked product in China. It is famous for its dry, crisp, and sweet characteristics. More Detail: https://en.angelyeast.com/blog/yeast-baking/chinese-crisp-cookie-walnut-pastries.html “Frozen Dough” Related Semi Dry Yeast - Perfect Frozen Yeast for Frozen Dough / Bread Semi-dry Yeast is a strain of baker's yeast (Saccharomyces cerevisiae) specially designed to ensure optimum stability of yeast activity inFrozen dough, also used in fresh dough. More Detail: https://en.angelyeast.com/blog/yeast-baking/semi-dry-yeast-perfects-frozen-dough.html What is Frozen Dough? FAQ ofFrozen dough More Detail: https://en.angelyeast.com/blog/yeast-baking/what-is-frozen-dough.html Frozen Dough Procedure for Bakery TheFrozen doughProcedure is the procedure that the dough or semi-finished bread is obtained through a process interruption of the normal production process, the dough or semi-finished bread being processed is conducted rapid freezing (at 30℃ or less), and then stored at -18 ℃. theFrozen dough's shelf life ( -18 ℃ storage) can reach 3-6 months, usually to be used up within 3 months. More Detail: https://en.angelyeast.com/blog/yeast-baking/frozen-dough-procedure-for-bakery.html Angel helps you solve the problem about frozen dough technology Frozen doughis a kind of semi-finished products. In the process of making bread, in order to facilitate storage and transportation, bread was firstly made to beFrozen dough, by the principle and technology of freezing, to extend the shelf life of bread. After defrosting and subsequent processes,Frozen doughbecomes bread. More Detail: https://en.angelyeast.com/blog/yeast-baking/angel-helps-you-solve-the-problem-about-frozen-dough-technology.html Technical scheme for preparing Freezer-to-Oven (FTO) croissant dough A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the backed product. More Detail: https://en.angelyeast.com/blog/yeast-baking/technical-scheme-for-preparing-FTO-croissant-dough.html Angel Frozen Dough Improver Series Frozen doughtechnology was innovated in the bread production process in Europe and the United States in the 1950s and is widely used. TheFrozen doughprocess in developed countries is now very mature and standardized, and the use ofFrozen doughtechnology in the bread industry is also quite common. More Detail: https://en.angelyeast.com/blog/yeast-baking/angel-frozen-dough-improver-series.html Why Choose Angel Semi-dry yeast? Free-flowing particles, also in frozen state; Easily scaled, also via automated scaling devices; Simply packed in sealable polythene bags, because this yeast is not affected by either oxygen or moisture. More Detail: https://en.angelyeast.com/blog/yeast-baking/why-choose-angel-semi-dry-yeast.html [Downloads]Frozen doughTechnical Scheme Frozen doughtechnology originated from European and American countries.Frozen doughaccounts for about 40% of the bread industry in Europe and 70% in the US.The use rate ofFrozen doughis directly related to the economic activity index. In areas with a more developed economy, the use rate is correspondingly higher because of elevated labor costs and rental costs. Dough freezing is a technology of processing the dough, that enable the users to get the optimized performance of dough or semi-products. “Home Baking” Related Home made Donuts, so tasty and easy! This 3-minute video tells you how to make Donuts at home, very easy. More Detail: https://en.angelyeast.com/blog/yeast-baking/home-made-donuts-so-tasty-and-easy.html Home baking whole wheat toast, healthy and tasty! Use sponge dough process to make whole wheat toast at home. Healthy and tasty! Not very difficult. More Detail: https://en.angelyeast.com/blog/yeast-baking/home-baking-whole-wheat-toast.html Video: Home baking whole wheat toast, healthy and tasty! Home baking tasty red bean rolls, so easy! Use straight dough process to make red bean rolls at home. Healthy and tasty! Not very difficult. More Detail: https://en.angelyeast.com/blog/yeast-baking/home-baking-red-bean-rolls.html Home Baking French Rolls This 3-Minute video teaches you how to bake French Rolls at home. So easy! More Detail: https://en.angelyeast.com/blog/yeast-baking/home-baking-french-rolls.html Home Baking Christmas Strudel This video will teach you how to make Christmas Strudel at home for a special holiday. You may have a wonderful recipe to do with your family. Enjoy your time More Detail: https://en.angelyeast.com/blog/yeast-baking/home-baking-christmas-strudel.html Video: Christmas Strudel Home baking fruits french bread, a really nice breakfast! This 5-minute video teaches you how to make fruits french bread at home. A really nice choice of breakfast! More Detail: https://en.angelyeast.com/blog/yeast-baking/home-baking-fruits-french-bread.html Home Baking Christmas Bread Panettone In this 4 mins video, Angel master baker Luo Xianggui will teach you how to make Panettone at home for a special holiday. You may have a wonderful recipe to do with your family. Enjoy your time. More Detail: https://en.angelyeast.com/blog/yeast-baking/home-baking-panettone.html Video: Home Baking Christmas Bread Panettone Home baking Bacon Pizza, love it！ This 5-minute video teaches you how to make bacon pizza at home, very easy! More Detail: https://en.angelyeast.com/blog/yeast-baking/home-baking-bacon-pizza.html Home baking pound cake This 3-minute video teaches you how to make pound cake at home, very easy! More Detail: https://en.angelyeast.com/blog/yeast-baking/home-baking-pound-cake.html “Packed Bread” Related Bread Improver - Small Amount with Big Effect 1. The problems facing by bread and pastry production.2. The role of improver in the production of bread and steamed bun.3. How to choose improver. More Detail: https://en.angelyeast.com/blog/yeast-baking/bread-improver-small-amount-with-big-effect.html Anti-aging Techniques Updated for Bread The aging bread gives us the intuitive feeling that it is hard, easy to fall crumbs when slicing, and tastes rough. For bakery food processing shops or enterprises, the raw ingredients are the most easily controlled. Angel has developed several kinds of yeasts and bread improvers with different functions to meet this demand. More Detail: https://en.angelyeast.com/blog/yeast-baking/anti-aging-techniques-for-bread.html Key Point of Industrial Bread is Quality How to let bread with a longer shelf life remain as soft and elastic as fresh bread in terms of texture? The choosing of correct raw materials and proper craftsmanship is the key to delaying changes in the softness and texture of the bread during its shelf life. More Detail: https://en.angelyeast.com/blog/yeast-baking/key-to-competition-of-industrial-bread-lies-in-quality.html “Filling” Related Home baking tasty red bean rolls, so easy! Use straight dough process to make red bean rolls at home. Healthy and tasty! Not very difficult. More Detail: https://en.angelyeast.com/blog/yeast-baking/home-baking-red-bean-rolls.html Video: Home baking tasty red bean rolls, so easy! Soufflé Soufflé is originated from France. This kind of special dessert technology mainly uses the way that separates the yolk and albumen. After being baked, the texture is tender and soft. Soufflé with light wine aroma is based on whipping cream which makes the cake taste smooth and have rich milk flavor. The cake produced by frozen method can highlight its unique taste. More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-souffle.html “Croissant” Related Hand - torn bread How to make hand-torn bread More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-hand-torn-bread.html Technical scheme for preparing Freezer-to-Oven (FTO) croissant dough A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the backed product. More Detail: https://en.angelyeast.com/blog/yeast-baking/technical-scheme-for-preparing-FTO-croissant-dough.html 3 Advantages of Angel A-Plus Croissant improver in laminated bread making Angel A-PlusCroissantbread improver is developed to solve the problems in the traditional process and frozen dough process for making puff bread. It can improve product quality and stabilize frozen dough quality. More Detail: https://en.angelyeast.com/blog/yeast-baking/3-advantages-of-angel-a-Plus-croissant-bread-improver.html Danube brezel salt croissant This kind of bread matches the French imported fermented butter and brezel salt from Backaldrin in Austria, which makes the bread taste wonderful. More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-danube-brezel-salt-croissant.html Hazelnut Croissant How to make HazelnutCroissant More Detail (Recipe): https://en.angelyeast.com/blog/yeast-baking/recipe-hazelnut-croissant.html Related Blog (บล็อกที่เกี่ยวข้าง) The Perfect Choice for Reducing Investment and Enhancing Efficiency: Pre-bake Solution from Angel More Detail: https://en.angelyeast.com/blog/yeast-baking/pre-bake-solution-from-angel.html Angel Self-Rising Flour Specialized Yeast: More Lasting Vitality More Detail: https://en.angelyeast.com/blog/yeast-baking/angel-self-rising-flour-specialized-yeast-more-lasting-vitality.html Conversion and Innovation: Mochi Mix More Detail: https://en.angelyeast.com/blog/yeast-baking/conversion-and-innovation-mochi-mix.html See All Blog Categories: https://en.angelyeast.com/blog/yeast-baking.html

Angel Human Health AHH (Angel Human Health) is a yeast functional ingredients division of Angel. Specialized in yeast and fermentation, AHH is committed to developing innovative, differentiated, science-based functional ingredients and customized solutions, to help our customers get enduring success, as well as contribute to a healthier and sustainable world together. Targeting a wide range of applications including immune support, gut health, weight management, sports nutrition, healthy ageing, vegetarian support and overall wellbeing, with featured products of Yeast Beta-glucan, Nutritional Yeast Flakes, Yeast Protein, Probiotics of Saccharomyces Boulardii, Selenium Yeast, etc., AHH keeps adding values to end products of many famous brands all around the world. Your browser does not support the video element. Health Benefit Solutions Gut Health: https://en.angelyeast.com/products/human-health/gut-health.html Antioxidant: https://en.angelyeast.com/products/human-health/antioxidant-anti-tumor.html Immunity Health: https://en.angelyeast.com/products/human-health/immunity-health.html Sport Nutrition: https://en.angelyeast.com/products/human-health/sport-nutrition.html Vegetarian Diets: https://en.angelyeast.com/products/human-health/vegetarian-diets.html Mineral / Vitamins Fortified: https://en.angelyeast.com/products/human-health/minerals-vitamins-fortified-yeast.html Nutrition and Health Products Nutritional Yeast: https://en.angelyeast.com/products/human-health/NutritionalYeast.html Probiotics Yeast: https://en.angelyeast.com/products/human-health/ProbioticsYeast.html Yeast Actives: https://en.angelyeast.com/products/human-health/YeastActives.html Fortified Yeast: https://en.angelyeast.com/products/human-health/FortifiedYeast.html Biosynthetic Ingredients: https://en.angelyeast.com/products/biosynthetic-ingredient.html Tea Products: https://en.angelyeast.com/tea.html Related Blog (บล็อกที่เกี่ยวข้อง) Comparison of the application advantages of yeast protein, whey protein, and soy protein isolate: https://en.angelyeast.com/blog/human-health/comparison-of-the-application-advantages-of-yeast-protein-whey-protein-and-soy-protein-isolate.html Slow Digestion Properties and Applications of Yeast Protein: https://en.angelyeast.com/blog/human-health/slow-digestion-properties-and-applications-of-yeast-protein.html Evidence of Yeast β-Glucan Enhancing Immunity Newly Added: https://en.angelyeast.com/blog/human-health/evidence-of-yeast-%CE%B2-glucan-enhancing-immunity-newly-added.html

Annzyme - Angel Special Enzymes Annzyme is a new brand for Angel enzymes products. Focusing on the R&D and promotion of special enzymes and biological products, to tap into the infinite possibilities of enzyme technology in the baking, food taste, brewing, animal feed, pharmaceutical and chemical industries; meanwhile, it gives full play to the advantages of Angel's biological flexible manufacturing to provide client-oriented services for enterprises in the fermentation field. Product Ranges (ผลิตภัณฑ์ที่ให้บริการ) Enzymes for the production of yeast processing DESCRIPTION Annzyme®enzymes are widely used in yeast processing industry for the highly efficient hydrolysis and controllable processing to make final product with mellow flavor. It can be used in the production of seasoning yeast extract, microbial fermentation yeast extract and animal nutrition yeast hydrolyzate. FUNCTION Rapid and controllable enzymolysis on yeast; Great utilization of yeast protein; High content of amino acid and nucleotide with a little bitterness and strong flavor. APPLICATIONS (การใช้งานผลิตภัณฑ์) Product name Dosage* Main functions Nuclease NP1 2-10‰ Efficient hydrolysis of yeast RNA into CMP, UMP, GMP, AMP, improve the utilization of the nucleic acid. Deaminase D-100 1-5‰ Deaminase DA-100 can specifically convert AMP into IMP, together with GMP, IMP + GMP can give the product a unique flavor. Papain PA-4 1-2‰ Natural extract from papaya, papain contains a variety of protease components which hydrolyze the protein on multi-site at the same time, it can efficiently hydrolyze yeast protein. Complex enzyme FF104 1-2‰ Complex enzyme FF104 is a kind of flavor enhancing enzyme which can be able to release a certain amount of amino acids from the end of the polypeptide chain, reduce the bitterness by changing the structure of the bitter peptides, and enhance the flavors by increasing the amount of small flavor peptides and amino nitrogen. Glutaminase GLU100 1-3‰ GLU100 can be able to hydrolyze the raw material L-beta-glutamine efficiently into glutamic acid and ammonia to increase the glutamic acid content of final product. Complex enzyme EF108 1-3‰ Designed for yeast, complex enzyme EF108 synergistically hydrolyze the cell wall of mosaic protein in high efficiency, and enhance the yield by accelerating dissolution of the internal dissoluble matters. Complex enzyme EF103 1-3‰ Mainly contains alkaline protease, EF103 can hydrolyze the protein into polypeptides, small peptides and amino acids with natural taste. Complex enzyme SF401 1-10‰ Designed for yeast cell wall, SF 401 can effectively hydrolyze the polysaccharide components in yeast cell wall. *The dosage is based on dry matter;the optimum dosage should be determined according to the specific experiment. SPECIFICATIONS Sealed in aluminium foil bag, with a fibre outer drum, net weight 1KG × 20 / drum or 1KG ×10 / drum. STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 25℃ in original sealed package, activity of solid enzyme remains stable for a period of up to 18 months. After using, please make sure the package is sealed if it has not been completely used. Enzymes for animal protein processing DESCRIPTION Annzyme®series complex proteases for animal protein help to break down animal protein into polypeptide, peptides or amino acid quickly, and to decrease the bitterness. It also enhances the flavor and hold characteristic flavors of animal protein by increasing the content of amino acid. FUNCTION MF101 As a complex enzyme, MF101 helps to hydrolyze animal protein rapidly are widely used in the processing of animal protein. MF103 As a complex enzyme, MF103 can decrease the viscosity of reaction system quickly, and hold the flavor of animal protein. It is widely used in the deep processing of fish, shrimp and seafood. MF105 Designed for Collagen production, MF105 is able to hydrolyze many kinds of raw materials (such as fish, fish scales, skin of pig or Bovine…) efficiently into abundant special peptides with strong biological activity and conducive to absorption. PF116 Designed for the production of pet palatability, PF116 helps to break down animal protein and to increase the solubility of protein. FF104 Complex enzyme FF104 is a kind of flavour enhancing enzyme which can reduce the bitterness and enhance the flavor during the hydrolysis of protein. It can combined use with our other complex enzyme to eliminate low hydrolysis product of bitter peptide, and to enhance the yield. APPLICATIONS (การใช้งานผลิตภัณฑ์) Application Raw material Solutions* Function Savory flavor Meat of animal or seafood MF101: 2-4‰ FF104: 1-2‰ Improve nutrition, taste, quality and utilization of savory flavor. Collagen Production Fish scales/fish skin/cow skin/ pig skin MF105: 1-5‰ FF104: 1-2‰ Produce small molecule collagen with high biological activity. Good absorption without other taste. Seafood seasoning Fish, shrimp, oyster, animal viscera… MF103: 0 .5-2‰ FF104: 1. 5-2‰ Make full use of waste protein. Hydrolyzing protein into peptides efficiently. Enhance flavor and reduce fishy smell. Pet palatability animal viscera PF116: 1. 5-2‰ FF104: 1. 5-2‰ Increase hydrolysis of protein up to 60%, reply reduce the viscosity of reaction system. Less bitter peptide, and enhance flavor of final products. Enhance the attractant of pet food. * The dosage is based on dry matter, the optimum dosage should be determined according to the specific experiment. SPECIFICATIONS Sealed in aluminium foil bag, with a fiber outer drum, net weight 1KG×20 / drum. STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 25℃ in original sealed package, activity of solid enzyme remains stable for a period of up to 18 months. After using, please make sure the package is sealed if it has not been completely used. Enzymes for vegetable protein processing DESCRIPTION Annzyme®complex enzyme ZF series can be able to hydrolyze the vegetable protein such as soybean and wheat protein efficiently into abundant polypeptides and small peptides, which are with the characteristics of strong biological activity and conducive to absorption. It is widely used in pnytone, soybean peptides and other products which will increase the value-added products, reduce production cost. FUNCTION ZF101 Designed for HVP production, ZF101 is a complex protease helps to effectively hydrolyze soybean protein into HVP with high acid-soluble protein, weak bitterness and good flavor. ZF102 Designed for pnytone, ZF102 is a complex protease helps to efficiently hydrolyze soybean meal into pnytone with the content of amino nitrogen reachs more than 2. 4%. ZF106 Designed for functional soybean peptide, ZF106 is a complex protease helps to efficiently hydrolyze soybean protein into pure taste product with 85% of the peptide moleculars less than 1000DA. FF104 Complex enzyme FF104 is a kind of flavour enhancing enzyme whichcan reduce the bitterness and enhance the flavor during the hydrolysis of protein. It can combined use with our other complex enzyme to eliminate low hydrolysis product of bitter peptide, and to enhance the yield. APPLICATION (การใช้งานผลิตภัณฑ์) Application Raw material Solutions* Function Functional soybean peptides Soy protein isolates ZF106: 0.5~1‰; FF104: 0.1~0.2‰; Make the hydrolysates with pure taste and easy to absorption by human Flavor soybean peptides Soy protein isolates ZF101: 1-2%; FF104: 1-2‰; Provide soybean peptides with flavor Pnytone Soybean or soybean meal ZF102: 1-2% Make the full use of soybean protein *The dosage is based on dry matter,the optimum dosage should be determined according to the specific experiment. SPECIFICATIONS Sealed in aluminium foil bag, with a fibre outer drum, net weight 1KG × 20 / drum or 1KG ×10 / drum. STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 25℃ in original sealed package, activity of solid enzyme remains stable for a period of up to 18 months. After using, please make sure the package is sealed if it has not been completely used. Related Blog (บล็อกที่เกี่ยวข้อง) The Role of Acid Protease in Alcohol Fermentation https://en.angelyeast.com/blog/enzymes/the-role-of-acid-protease-in-alcohol-fermentation.html Application of Enzymes on Palatability of Pet Food https://en.angelyeast.com/blog/enzymes/application-of-enzymes-on-palatability-of-pet-food.html Enzyme Enhance Functionality of Plant Protein https://en.angelyeast.com/blog/enzymes/enzyme-enhance-functionality-of-plant-protein.html

Yeast Extract – Savoury Angel Yeast Extract (YE), derived from edible fresh yeast, is a specialty food ingredient designed for taste innovation. Thanks to the unique taste, natural and nutritional features, and the magic flavor explosion, yeast extract is food and beverage ingredients' best companion. VDO: http://wocloud-oss-angelcms-cdn-video.angelyeast.com/cms/video/enangel/ye/221205angelye.mp4 Product Ranges (ผลิตภัณฑ์ที่ให้บริการ) Our products are available with various salt levels, delivering specific flavor notes according to your preference. Basic yeast extract - Build savory taste foundation https://en.angelyeast.com/products/yeast-extract-savoury/basic-ye-ka-and-la-series.html Strong umami yeast extract - More umami, less salt https://en.angelyeast.com/products/yeast-extract-savoury/strong-umami-taste-ye.html Rich peptide yeast extract - Mouthfulness and lingering taste https://en.angelyeast.com/products/yeast-extract-savoury/strong-kokumi-taste-ye.html Flavor yeast extract - Delivering specific flavor notes: soy sauce, chicken, beefy, etc https://en.angelyeast.com/products/yeast-extract-savoury/flavor-ye.html Yeast protein - a sustainable source of vegan protein for plant-based foods https://en.angelyeast.com/products/yeast-extract-savoury/angeopro.html Ideal flavor carrier https://en.angelyeast.com/products/yeast-extract-savoury/angeocell.html Applications (การใช้งานผลิตภัณฑ์) Bouillon Yeast Extract ranges ofBasic YE - Angeoprime(KA66, KA02),Strong umami YE - Angeoboost(FIG01, KU016) andRich peptide YE - Angeotide(KK02)work well toenhance the mouth fullness, Xian/Umami and lingering taste of bouillon while coordinating with MSG and other flavor-enhancing substances to round off overall tastes. Featuring high-temp resistance, Angel Yeast Extract gives the fullness and broth flavor of bouillon effectively than ever without compromising the Xian/Umami taste even under high-temp cooking. Get the Chicken broth, Beef soup, and Mushroom bouillon recipe here. Sauces Yeast Extract can balance the salty taste, restrain the bitter taste, and round off Xian/Umami taste, sweet taste, salty taste, sour taste in soy sauces.Angel Flavor YE- Angearomcontributes tosodium reductionup to 20-40%. Angeoboostcontains more than 12% flavor nucleotides and a large amount of natural micromolecule flavor peptide that makes soy sauce tastier, thicker and lasting longer. Get the Fish sauce, Soy sauce (Japanese-style, China-style, Indonesia-style) recipe here. Flavorings Yeast Extract is an all-natural flavoring substance. With the application of modern biotechnology, enzymes of the yeast degrade the proteins, peptides, nucleic acids, and a variety of nutritional components of yeast into taste-giving properties. Angeoprimecan participate in the Maillard reaction and provide a realistic aroma.Angeoboostcan enhance umami and aroma intensity, making the flavoring more delicious, natural, and softer. Compared with ingredients originating from plant and animal sources, YE is more eco-friendly, and health-friendly. In addition, it is free from transgenic animal diseases, and 3-MCPD, that contributes toclean labeling. Get the Beef flavor paste recipe here. Sausages AngeoboostandAngeotidebring unforgettable meaty notes tovegan & vegetarianrecipes.AngearomVKA236 & VKA239 gives chicken notes, and VKA246 & VTB232 brings beef notes. It balances the unpleasant flavor and off-notes without compromising the Xian/Umami taste of foods. Angel YE gives the sausages a lingering taste, and better mouthfeel than ever. Featuring safe, 100% natural, nutritional, all Angel Yeast Extract products are vegan. Get the Salami, Frankfurt sausage recipe here. Instant Noodles Yeast Extract is widely used in seasoning packet and noodle block of instant noodles.Angeoboostenhances theXian/Umami taste,Hou-feel/mouthfeel, and brings out natural meaty notes of foods with a lingering aftertaste. It rounds off all spices to make it more harmonious and well-rounded. Besides, Angel Yeast Extract is a food-grade ingredient, that brings savory flavor while reducing the salt content, and replacing MSG in foods. Get the Chicken flavor instant noodle, Beef flavor instant noodle, and Shrimp flavor instant noodle recipe here. Vegan Plant-based eating is growing and developing dynamically. Angel Yeast has provided integrated solutions for meat alternatives on taste & nutrition improvement, meaty-notes enhancement, and off-notes masking. Angeoboostcan effectively neutralize the unpleasant off-notes of alternative proteins, bring intensified Xianness/umami tasteand balance the overall taste profile. Angeotideis an ideal meaty flavor precursor which is capable of imparting authentic meaty notes, magnifying flavor intensity, as well as delivering specific flavor notes, such as pork, chicken, beefy, roasted flavor, etc., in meat-free foods. AngeoPro F80, a natural-origin yeast protein,is an innovative protein source for plant-based foods and contributes to taste enhancement, nutrition-boosting, and off-notes masking.It is animal-free, allergen-free, and free from GMO. Get inspiration for vegan recipes here. Meat products Angel Yeast extract has provided integrated solutions for meat products on taste and nutrition improvement, meaty-notes enhancement, and off-notes masking. Angeoprimecan enhance the authentic taste of meat products and build savory taste foundation. Angeoboostreinforces the meaty notes, masks un-want off-notes and intensifies the umami taste profile, thus reducing the salt content without compromising the great taste. AngeoProF80 is a natural-origin yeast protein that is animal-free and allergen-free. The high protein content of AngeoPro is derived from the eco-friendly fermentation process. AngeoPro is an innovative protein source for meat products and contributes to nutrition-boosting. Get the meatballs, emulsified sausage, and vegan burger recipes here. Biscuit YE works well to enhance the aroma and baked color of biscuits during the baking process. Thus, theXian/Umami taste,Hou-feel/mouthfeel, and overall tastes of biscuits are greatly improved and the appearance of biscuits looks more attractive. Yeast Extract improves the handling, extensibility, and strength of dough and optimizes the functional characteristics of the biscuits to make dough achieve to finer structure and better taste. Get the Soda cracker, Biscuit, Cookie recipe here. Snacks Thanks to the high content of rich free amino acidsand natural nucleotides, Yeast Extract helps food manufacturers to enhance the persistence and strength ofXian/Umami tasteof snack foods.Angel Yeast Extractoffers a wide range of flavors such as KK02, FIG01, FIG12LS...to meet your needs. It gives the possibilities to develop new products with more specific characteristic flavor. Additionally, Yeast Extract rounds off the saltiness, sweetness, sourness, and spiciness to make the overall tastes more harmonious and rounded. Angel YE perfectly meets the global trends ofClean Label,Salt Reduction, and MSG replacement. Angel Yeast Extract helps reduce the sodium consumption up to 20-40% in food recipes without compromising the great taste. Get the Shrimp chips, and Potato chips recipe here. Ready meals More consumers are going vegan and interested in plant-based meat. Angel Yeast Extract brings a variety of specific notes (roasted, chicken, beef...notes) tovegan & vegetarianrecipes. It not only enhances the Xian/Umami and lingering taste, but also balances the unpleasant flavor and off-notes of foods. Featuring safe, 100% natural, nutritional, allAngel Yeast Extractproducts are vegan. Get the Frozen chicken wings and Frozen Meatballs recipes here. Beverages Given the known health risksin predisposing to overweight and obesity, increased risk of NCDs and dental caries. Health authorities and consumers are increasingly aware of sugar intake and seek products that meet their needs. Yeast extract gives manufacturers ahealthy and nutritional optionin beverage development. It is aclean labeloption in line with people’s demand for sustainable, and healthier food choices. The unique flavor of yeast extract can effectively neutralize the off-notes, such as beany, earthy, bitter, metallic, sour, liquorice notes, providing a well-rounded mouthfeel and making it more pleasant. By adding0.01-0.03%of yeast extract in end products can bring outhigh-intensified sweetness, prolonged lingering taste, and enriched nutritional contents.Yeast extract blocks the perception of off-notes, like citric acid, and the lingering effect of sweetener, to reveal the original fruit character of fruit juices. The combination of yeast extract and sweetenerhelps reduce sugar intake from 5% to 30% without any compromise on taste. Moreover,AngeotideKA327 & KA329 can boost immunity in functional drinks thanks to the rich content of beta-glucan and multiple nutritional contents. Get theMilk tea, Soy milk, Orange juice and Avocado juice recipe here. Dairy products With the upgrading of consumption, consumers are more inclined to consume low-sugar, sugar-free, and low-fat products, and pay more attention to the impact of products on the environment. These consumption trends have brought many challenges to product innovation. Dairy products cause more greenhouse gas emissions. Besides,the introduction of sugar-substituting raw materials led to the unwanted off-notes in the products, such as bitter taste and astringent herbaceous tasteform natural sweeteners. Loss of fat leads to loss of aroma and weak taste. Although plant-based substitute products have a lower impact on the environment than dairy products, they also face relatively prominent problems, such as low protein content, poor flavor, and etc. Angel Yeast brings innovative comprehensive solutions to customers from the aspects of nutrition, taste, and environmental protection. AngeoProis a natural-origin yeast protein that is animal-free and allergen-free. The high protein content of AngeoPro F80 is derived from the eco-friendly fermentation process. AngeoPro F80 is an innovative protein source for Sweet products and contributes to taste enhancement and nutrition-boosting. Angeotidecan enhance cheesy flavor and balance the mouthfeel and overall taste. Get the recipe inspiration here. Oat Milk, Plain Cheese, Strawberry Flavor Milk, Vanilla Ice Cream Related Blog (บล็อกที่เกี่ยวข้าง) [Yeast extract-savory] Clean, bold flavours: How yeast extract is helping food manufacturers untap the clean label trend https://en.angelyeast.com/blog/yeast-extract-savory/clean-label-yeast-extract-as-msg-alternative-by-angel-yeast.html [Yeast extract-savory]Improve overall taste profile of fish products with yeast extract https://en.angelyeast.com/blog/yeast-extract-savory/improve-taste-of-fish-products-with-yeast-extract.html [Yeast extract-savory] ​Say yes to yeast https://en.angelyeast.com/blog/yeast-extract-savory/say-yes-to-yeast.html

Annzyme - Angel Special Enzymes Annzyme is a new brand for Angel enzymes products. Focusing on the R&D and promotion of special enzymes and biological products, to tap into the infinite possibilities of enzyme technology in the baking, food taste, brewing, animal feed, pharmaceutical and chemical industries; meanwhile, it gives full play to the advantages of Angel's biological flexible manufacturing to provide client-oriented services for enterprises in the fermentation field. Product Ranges (ผลิตภัณฑ์ที่ให้บริการ) Maltogenic Amylase DESCRIPTION AnnzymeTM maltogenic amylase MAM100, which is made from the best strain of Bacillus subtilis through Submerged fermentation and extraction technique. The enzyme is specifically used to increase the shelf life and crumb softness while keeping a high crumb resiliency of baked goods. CHARACTERISTICS Items MAM100 Physical Appearance Gray to light brown powder EC Code 3. 2. 1. 133 Optimum pH 4. 5~7. 0 Optimum Temperature 40~80℃ FUNCTION Keeps the bread crumb moist; Maintains the softness and resiliency of the bread inner structure; Prolongs the shelf life of product. USAGE Range of application Suitable for bread improver. Recommended dosage 10-100 ppm (1-10. 0g/100kg flour) Optimal dosage is confirmed by flour nature and baking experiment. Method of application Add it into flour directly or add them into flour together after mixing with other dosing. PACKAGE 20kgs/barrel STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored under 25℃ in original sealed package, activity of solid enzyme remains stable for a period of up to 24months. The shelf life can be extended when stored at 5℃. Fungal α-Amylase DESCRIPTION Angel Fungal α-amylase FA100, which is made from the best strain ofAspergillus oryzaethrough Submerged fermentation and extraction technique. It is endo-amylase, which can rapidly hydrolyze amylose and amylopectin in aqueous solution α-1, 4 glycosidic bond, generating high levels of maltose and a small amount of maltotriose, glucose and other oligosaccharides. It is widely used in baking, etc. CHARACTERISTICS Items Fungal α-Amylase Physical Appearance White to graypowder Activity 40,000 U/g EC Code 3. 2. 1. 1 pH 4. 5-7. 0 Temperature 30-60℃ FUNCTION Accelerate the fermentation of dough, shorten the proofing time; Improve and soften the inter structure of bread or steamed bun; Improve the volume of bread or steamed bun, stabilize the surface and improver the crust color; Standardization of flour in terms of diastatic activity. USAGE Range of application Suitable for flour milling and bread flour improver. Recommended dosage 5ppm~20ppm (0.5-2g/100kg flour) Optimal dosage is confirmed by flour nature and baking experiment. Method of application Add it into flour directly or add them into flour together after mixing with other dosing. PACKAGE 20kgs/barrel. STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored under 25℃in original sealed package, activity of solid enzyme remains stable for a period of up to 18 months. The shelf life can be extended when stored at 5℃. Xylanase DESCRIPTION This enzyme is derived from the fermentation products ofTrichoderma reesei. Angel xylanase is able to breakdown xylan at the β-1,3-D-xylanosidic bond to eliminate the anti-nutritional factor, and increase the utilization of feedstuff. CHARACTERISTICS Items Xylanase Xylanase HTT Physical Appearance White Powder *Activity: U/g 100,000-300,000 50,000-100,000 High temperatureresistance No 85℃ Density (mesh size 40) ≥80% Effective pH 3. 5-7. 5 Effective Temperature 35℃-65℃ Loss on Dry ≤10% *Activity : One activity unit of xylanase is the amount of enzyme, which liberates 1 μmol of reducing sugar from the substrate in one minute at 37℃and pH5. 5. MECHANISM Eliminate anti-nutritional effects of soluble xylan in animal feedstuff, decrease chyme viscosity. Break down cell wall of cereal to improve nutrient release and digestibility. Improve animal uniformity and performance. Increase cereal by-product utilization and reduce the cost of feedstuff. Reduce environmental pollution by increasing the absorption of nutrient. APPLICATIONS xylanases helps to break down plant cell walls which are used as food additives to poultry, in wheat flour for improving dough handling and quality and improving of baked products. Other applications are for the extraction of coffee, plant oils, and starch, in the improvement of nutritional properties of agricultural silage, grain feed. In combination with pectinase and cellulose, it is applied for clarification of fruit juices and degumming of plant fiber sources such as flax, hemp, jute, and ramie. USAGE Recommended dosage is 100-200g of xylanase(10000U/g) per ton of complete feed. The product should be well mixed with feedstuff. SPECIFICATIONS Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original sealed package, activity of solid enzyme remain stable for a period of up to 12 months. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, Seek medical advice if lung irritation occurs. Glucose Oxidase DESCRIPTION AnnzymeTMglucose oxidase, which is made from the best strain ofAspergillus niger strainthrough Submerged fermentation and extraction technique. This product belongs to aerobic dehydrogenase. Under the oxidic existing condition, it can transfer glucose into gluconic acid and produce peroxide which is a kind of strong oxidizer. Because of the peroxide, the mercapto group (-SH) in the gluten molecules can be oxidized to the disulfide bond(-S-S-), thereby enhance the strength of the gluten. Improve dough extensibility, increase the volume of bread, you can replace the potassium bromate KBrO4which can cause cancer. In noodle manufacturing, glucose oxidase would help form the good protein network structure and increase noodle bite. CHARACTERISTICS Items Solid Physical Appearance Yellowish powder EC Code 1.1.3.4 pH 5.0~ 9.0 Temperature 30~55℃ FUNCTION Improve the operational performance of dough; Improve the stability of dough; Improve the inflation rapidity and quality of bread; Good synergy with other enzyme or flour improver; Good liquidity. USAGE Range of application Suitable for flour milling and bread flour improver. Recommended dosage 4ppm~20ppm(0.4-2.0g/100kg flour) Optimal dosage is confirmed by flour nature and baking experiment. Method of application Add it into flour directly or add them into flour together after mixing with other dosing. PACKAGE 20kgs/barrel STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored under 25℃in original sealed package, activity of solid enzyme remains stable for a period of up to 12months. The shelf life can be extended when stored at 5℃. Lipase DESCRIPTION AnnzymeTMLipases used for baking industry are both made from the best strain through submerged fermentation and extraction technique. LIP100 A specific enzyme that digests fat and is characterized by its ability to hydrolyze fat over a wide range of temperatures and pH. It is effective in regulating the level of cholesterol and triglycerides and also helpful in different dietary regime for weight management. LIP400 It can improve the proportion of polar and non-polar lipid in flour, and more polar hydrolysis products were obtained than that in untreated flour by lipase, which play a critical role in enhancing dough stability and gas holding capacity. The effects of lipase are similar to that of emulsifiers. CHARACTERISTICS Items LIP100 LIP400 Physical Appearance Light brown to brown powder Gray to light yellow powder EC Code 3. 1. 1. 3 3. 1. 1. 4 Type Triacylglycerol lipase Phospholipase pH 4. 5-9. 5 5. 0-8. 5 Temperature 40-65℃ 35-60℃ FUNCTION LIP100 Promote dough extensibility; Improve the reticular structure in gluten; Effectively increase the brightness of steamed buns. LIP400 Emulsifier replacer; Increases dough mechanical handling tolerance and stability; Increases the loaf volume; Improves the fineness of the crumb. USAGE Range of application Suitable for flour milling and bread flour improver. Recommended dosage LIP100: 5ppm~30ppm (0.5-3. 0g/100kg flour) LIP400: 10ppm~30ppm (1. 0-3. 0g/100kg flour) Optimal dosage is confirmed by flour nature and baking experiment. Method of application Add it into flour directly or add them into flour together after mixing with other dosing. PACKAGE 20kg /barrel STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 25℃in original sealed package, activity of solid enzyme remains stable for a period of up to 24 months. The shelf life can be extended when stored at 5℃. Related Blog (บล็อกที่เกี่ยวข้อง) The Role of Acid Protease in Alcohol Fermentation https://en.angelyeast.com/blog/enzymes/the-role-of-acid-protease-in-alcohol-fermentation.html Application of Enzymes on Palatability of Pet Food https://en.angelyeast.com/blog/enzymes/application-of-enzymes-on-palatability-of-pet-food.html Enzyme Enhance Functionality of Plant Protein https://en.angelyeast.com/blog/enzymes/enzyme-enhance-functionality-of-plant-protein.html

Annzyme - Angel Special Enzymes Annzyme is a new brand for Angel enzymes products. Focusing on the R&D and promotion of special enzymes and biological products, to tap into the infinite possibilities of enzyme technology in the baking, food taste, brewing, animal feed, pharmaceutical and chemical industries; meanwhile, it gives full play to the advantages of Angel's biological flexible manufacturing to provide client-oriented services for enterprises in the fermentation field. Product Ranges (ผลิตภัณฑ์ที่ให้บริการ) Gluco-amylase GA-150 DESCRIPTION Angel High-Conversion Efficiency Gluco-AmylaseGA-150 is derived through extraction and refinement from theAspergillus niger, with high enzyme activity and glucose conversion. The product is widely used to produce glucose to saccharify liquefied starch from various sources including corn, wheat, barley, rice, tapioca, potato etc. CHARACTERISTICS Name：Gluco-Amylase System name：EC.3.2.1.3，alpha-1,4-D-glycan (glucohydrolase) Appearance: brown liquid Activity: 150,000U/mL (minimum) pH: 3.0 to 5.0 Specific gravity: 1.10 to 1.20 g/ml Effect of pH:the operational range is from pH 3.0 to 5.5; the optimum pH range is from pH 4.0 to 4.4, for maximum enzyme stability, the pH is 4.2. Effect of Temperature:the effective temperature range is from 30～65℃, the optimum temperature range is from 55～60℃, for maximum enzyme stability, the temperature is 60℃. Enzyme loss will dramatically increase if temperature is over 65℃. Commonly, if saccharify liquid is boiled at 80℃, enzyme will be lost completely. MECHANISM The enzyme is an exo-amylase that has the ability to catalyze successive release of glucose units from the non reducing ends of dextrin and oligosaccharide chains by hydrolyzing linear (1.4-α-D), it also slowly catalyzes branched (1.6-α-D) and (1.3-α-D) glucosidic linkages. APPLICATION AND USAGE This product can be used in production of alcohol, starch sugar, monosodium glutamate, antibiotics, citric acid, beer, Chinese rice wine, and other fermentation products. The recommended for optimum industry operation condition is temperature 58～62℃, pH4.0-4.5; commonly adjust pH first, and then add into Gluco-Amylase. The usage of the enzyme comes with the industry, material, technics. We suggest that the concrete usage should be decided by small trials. Normally, the product is added at recommended dose of 0.67～0.77kg/MT DS. 1. Ethanol Industry: Raw materials are braised and cooled to 58~60℃, and adjusted pH4.0-4.5, then the product is added at recommended dose of 0.67～0.77kg /MT, stirred and incubated for 30~60min, then cooled to 30℃for fermentation with yeast. If the continuous saccharification is adopted, the usage of enzyme is added by mash flux, pay attention to prevent the mash to go short circuit without mashing outflow. During the saccharification process, must be constantly stirring. 2. Beer industry: This product can be added before fermentation and saccharification start, which can improve fermentation. Recommended usage is 0.20～0.48kg per ton malt. 3. Brewing industry: In Chinese white, Yellow and koo rice wines industry, it can instead leaven, increase alcohol concentration and shortened fermentation cycles. It can also be applied in vinegar and sauce industry. SPECIFICATION liquid, 150,000U/mL Sealed in Plastic Bucket; Net Weight 30kg/bucket or 1125kg/bucket. STORAGE The product if stored at 25℃below, 12 months shelf life, if under the 4~10℃cold storage, shelf life is 18 months; under warranty, measured activity not less marked activity. Over shelf life, enzymes may decrease, but can still be used, usage should be increased accordingly. The product is bio-active substances, so sunlight, temperature, and humidity can cause inactivation of enzymes. Therefore, should transport and store in cool dry place. Avoid direct exposure to sunlight or moisture. Warehouses should be maintained in a clean, cool, and dry. PRECAUTIONS 1. The product is bio-active substances, inhalation of dust or aerosols may induce sensitization and may cause allergic reactions in sensitized individuals. Unnecessary contact with the product and inhalation of dust should be avoided. 2. In case of contact with the eyes or skin, promptly rinse with the affected area with plenty of water for at least 15 minutes. 3. Starch sources material should contact with the enzyme completely, larger contact area, more time and more benefits, Saccharification mixing fully intermittent, continuous saccharification must flow evenly. To strictly control the temperature 58-60 ℃, heat preservation temperature, short-term high temperature is strictly prohibited. Gluco-amylase GA-260 DESCRIPTION Angel High-Conversion Efficiency Gluco-AmylaseGA-260is derived through extraction and refinementfrom theAspergillus niger, with high enzyme activity and glucose conversion. The product is widely used to produce glucose to saccharify liquefied starch from various sources including corn, wheat, barley, rice, tapioca, potato etc. CHARACTERISTICS Name：Gluco-Amylase System name：EC.3.2.1.3，alpha-1,4-D-glycan(glucohydrolase) Appearance: brown liquid Activity: 260,000U/mL (minimum) pH: 3.0 to 5.0 Specific gravity: 1.10 to 1.20 g/ml Effect of pH:the operational range is from pH 3.0 to 5.5; the optimum pH range is from pH 4.0 to 4.4, for maximum enzyme stability, the pH is 4.2. Effect of Temperature:the effective temperature range is from 30～65℃, the optimum temperature range is from 55～60℃, for maximum enzyme stability, the temperature is 60℃. Enzyme loss will dramatically increase if temperature is over 65℃. Commonly, if saccharify liquid is boiled at 80℃, enzyme will be lost completely. MECHANISM The enzyme is an exo-amylase that has the ability to catalyze successive release of glucose units from the non reducing ends of dextrin and oligosaccharide chains by hydrolyzing linear (1.4-α-D), it also slowly catalyzes branched (1.6-α-D) and (1.3-α-D) glucosidic linkages. APPLICATION AND USAGE This product can be used in production of alcohol, starch sugar, monosodium glutamate, antibiotics, citric acid, beer, Chinese rice wine, and other fermentation products. The recommended for optimum industry operation condition is temperature 58～62℃, pH4.0-4.5; commonly adjust pH first, and then add into Gluco-Amylase. The usage of the enzyme comes with the industry, material, technics. We suggest that the concrete usage should be decided by small trials. Normally, the product is added at recommended dose of 0.45～0.55 kg/MT DS. 1. Ethanol Industry:Raw materials are braised and cooled to 58~60℃, and adjusted pH4.0-4.5, then the product is added at recommended dose of 0.45～0.55 kg /MT, stirred and incubated for 30~60min, then cooled to 30℃for fermentation with yeast. If the continuous saccharification is adopted, the usage of enzyme is added by mash flux, pay attention to prevent the mash to go short circuit without mashing outflow. During the saccharification process, must be constantly stirring. 2. Beer industry:This product can be added before fermentation and saccharification start, which can improve fermentation. Recommended usage is 0.12～0.28 kg per ton malt. 3. Brewing industry:InChinese white, Yellow and koo rice wines industry, it can instead leaven, increase alcohol concentration and shortened fermentation cycles. It can also be applied in vinegar and sauce industry. SPECIFICATION liquid, 260,000U/mL Sealed in Plastic Bucket; Net Weight 30kg/bucket. STORAGE The product if stored at 25℃below, 120d shelf life, if under the 4~10℃cold storage, shelf life is 12 months; under warranty, measured activity not less marked activity. Over shelf life, enzymes may decrease, but can still be used, usage should be increased accordingly. The product is bio-active substances, so sunlight, temperature, and humidity can cause inactivation of enzymes. Therefore, should transport and store in cool dry place. Avoid direct exposure to sunlight or moisture. Warehouses should be maintained in a clean, cool, and dry. PRECAUTIONS The product is bio-active substances, inhalation of dust or aerosols may induce sensitization and may cause allergic reactions in sensitized individuals. Unnecessary contact with the product and inhalation of dust should be avoided. In case of contact with the eyes or skin, promptly rinse with the affected area with plenty of water for at least 15 minutes. Starch sources material should contact with the enzyme completely, larger contact area, more time and more benefits, Saccharification mixing fully intermittent, continuous saccharification must flow evenly. To strictly control the temperature 58-60 ℃, heat preservation temperature, short-term high temperature is strictly prohibited. Thermo-stable alpha-amylase AHA-100T DESCRIPTION Angel Thermo-Stable Alpha-AmylaseAHA-100T is a food-grade starch hydrolyzing α-amylase derived fromBacillus licheniformis.It is an incision enzyme with the characteristics of high temperature, low pH stability and fast viscosity reduction. CHARACTERISTICS Name Thermo-Stable α–Amylase AHA-100T System name EC.3. 2. 1. 1,1,4-α-D-Glucan-glucanohydrolase Activity 100,000U/mL (minimum) Appearance brown liquid pH 4. 8 to 6. 5 Specific gravity 1. 10 to 1. 25 g/ml Effect of pH The enzyme is stable in the range of pH 5. 0 to 8. 0, the optimum pH is in the range of 5. 4 to 5. 8, and it maintains considerable even at pH 5. 0. Effect of Temperature The optimum temperature for this product is 80-100℃, with most effective performance in the range of 105℃to 110℃. The enzyme maintains considerable activity at higher temperatures (115℃or above). APPLICATIONS This product can be widely applied in production of alcohol, beer, Chinese rice wine, vinegar and other fermentation products. The application effective is concerned with raw material type, ratio of material to water, pH, injection/cooking temperature, sustain time and so on. The details of recommended process as below: Corn as raw material Workable Range Optimum Range Ratio of material to water 1:1. 8-1:3 1:2-1:2. 7 pH 4. 8-6. 5 5. 0-6. 0 Precooking（recommended） 80℃ 30 min Injection/cooking temperature 80-100℃ 85-95 ℃ Cooking time 90-120 min Dosage（kg/t dry matter） 0.15-0.40 0.20-0.30 Cassava as raw material Workable Range Optimum Range Ratio of material to water 1:1. 8-1:3 1:2-1:2. 5 pH 4. 8-6. 5 5. 0-6. 0 Injection/cooking temperature 80-100 ℃ 80-95 ℃ Cooking time 90-120 min Dosage (kg/t Dry Matter） 0.12-0.40 0.15-0.25 SPECIFICATION Sealed in Plastic Bucket or IBC Tank; Net Weight: 28kg/bucket or 1000kg/bucket. STORAGE The product if stored at 25℃below, 12months shelf life, if under the 4~10℃cold storage, shelf life is 18 months; PRECAUTIONS 1. The product is bio-active substances, inhalation of dust or aerosols may induce sensitization and may cause allergic reactions in sensitized individuals. Unnecessary contact with the product and inhalation of dust should be avoided. 2. In case of contact with the eyes or skin, promptly rinse with the affected area with plenty of water for at least 15 minutes. Thermo-stable acid alpha-amylase AHA-400 DESCRIPTION Angel Thermo-Stable Acid Alpha-Amylaseis a food-grade starch hydrolyzing α-amylase with high heat and low pH stability derived from Bacillus licheniformis CHARACTERISTICS Name：Thermo-Stable Acid α–Amylase System name：EC.3.2.1.1,1,4-α-D-Glucan-glucanohydrolase Activity: 40,000U/mL (minimum) Appearance: brown liquid pH: 5.5 to 7.0 Specific gravity: 1.10 to 1.25 g/ml Effect of pH The enzyme is stable in the range of pH5.0 to 10.0, and effective in the range of pH4.8 to 7.0, the optimum pH is in the range of 5.5 to 6.5. Effect of Temperature The optimum temperature for this product is above 90℃, with most effective performance in the range of 95℃to 97℃. The enzyme maintains considerable activity at higher temperatures (100℃or above). MECHANISM The enzyme is an endoenzyme that is able to hydrolyze the α-1,4 glycosidic bonds in starch, soluble dextrin, and low-polysaccharides under high temperatures. This enzyme is also able to quickly reduce viscosity of starch slurries to facilitate further handling and processing. APPLICATION AND USAGE This product can be used in production of alcohol, starch sugar, monosodium glutamate, antibiotics, citric acid, beer, Chinese rice wine, and other fermentation products. The recommended for optimum industry operation condition is temperature 90℃~100℃, whereas if steam jet method is used, temperature may increase to 105-110℃,5-7 minutes; pH5.0 ~6.0. 1.Ethanol Industry: After mixing ingredients with water, for each one ton of alcohol add 0.7kg -1kg of enzyme. Adjust the pH to approximately 5.5 only if it is higher than 6.0. Heat and hold the temperature at 95±5℃for 100 minutes. 2.Beer industry:for each ton of ingredient, add 0.2~0.3kg of enzyme. Quickly increase the temperature to 95℃or above. Hold the temperature at 95±5℃for approximately 30 minutes, until liquefying completes. 3.MSG, candy, and glucose:Mix ingredients with water according to specification, adjust the pH, and add 0.3~0.4kg of enzyme to each ton of ingredient. If liquefying is done in a tank, heat the tank to 95℃-100℃and hold the temperature for approximately 30 minutes. Whereas if steam jet method is used, heat steam jet nozzles to 100±5℃and afterwards store liquid in a 95℃environment for 30 minutes or until viscosity meets the requirement. SPECIFICATION liquid, 40,000U/mL Sealed in Plastic Bucket; Net Weight 30kg/bucket or 1000kg/bucket. STORAGE The product if stored at 25℃below, at least 12months shelf life, if under the 4~10℃cold storage, shelf life is 18 months; under warranty, measured activity not less marked activity. Over shelf life, enzymes may decrease, but can still be used, usage should be increased accordingly. The product is bio-active substances, so sunlight, temperature, and humidity can cause inactivation of enzymes. Therefore, should transport and store in cool dry place. Avoid direct exposure to sunlight or moisture. Warehouses should be maintained in a clean, cool, and dry. PRECAUTIONS 1. The product is bio-active substances, inhalation of dust or aerosols may induce sensitization and may cause allergic reactions in sensitized individuals. Unnecessary contact with the product and inhalation of dust should be avoided. 2. In case of contact with the eyes or skin, promptly rinse with the affected area with plenty of water for at least 15 minutes. 3. Starch sources material should contact with the enzyme completely, larger contact area, more time and more benefits. ANGEL α-Cyclodextrin glucanotransferase ANGEL α-Cyclodextrin glucanotransferase is a cyclodextrin glucanotransferase preparation, manufactured by a unique fermentation process using a selected strain belonging to Peanibacillus macerans. CHARACTERISTICS 1. Brown liquid. 2. Optimum Temperature: 40~50℃. 3. Optimum pH: 5. 0~6. 0. MECHANISM ANGEL α-Cyclodextrin glucanotransferase catalyzes the conversion of starch or other α-1,4-glucans to cyclodextrin. APPLICATIONS ANGEL α-Cyclodextrin glucanotransferase is a biocatalyst: catalyzes the conversion of starch to cyclodextrin; has a unique role in VC carbohydrate derivatives、coupling sugar biosynthesis and modification of stevia. USAGE α-Cyclodextrin glucanotransferase can be used for starch liquefaction and conversion of liquefied slurry to produced CDs.We recommend an addition of about 5 units/g of dry starch for liquefaction at 70℃with a 15% starch slurry, then use 5 unitsα-Cyclodextrin glucanotransferase per gram of dry starch at 30℃for 20hr. SPECIFICATIONS 25U/ml (liquid) 25kg/Barrel; 200kg/ Barrel STORAGE The liquid product should be kept between 4℃and 10℃, the declared activity is maintained for at least 3 months. PRECAUTIONS 1. The enzyme preparation is a biological product which contains large amounts of protein. The dust may cause allergy when inhaled. Please take precautions to avoid direct contact with the product. 2. In case of contact with the skin or eyes, rinse thoroughly with copious amount of water. Seek medical advice if lung irritation occurs. Acid protease DESCRIPTION Derived from the fermentation products ofAspergillus niger,Angel acid protease catalyzes amide (peptide) bond hydrolysis in protein or peptide substrates. It is widely used in brewery and manufacture of alcohol, food processing, feed additives, leather processing, etc. CHARACTERISTICS Spec\Type Acid protease Appearance Tawny powder Brown Liquid *Activity Unit (U/g) 50,000~80,000 50,000~100,000 Working Temp 30℃-45℃ Working pH 2.5-5.0 Size or Density ≥80%(Standard Mesh Size 40) --- *Activity: One Activity Unit is the amount of Acid Protease required to liberate the equivalent of 1 μg of Tyrosine per minute under the specified conditions and at 40℃, pH 3.0 APPLICATIONS Acid protease is a water soluble enzyme that is capable of breaking down peptide bonds in proteins. It breaks down and increases protein dispersibility, solubility, palatability and digestibility. The effectiveness of this Acid protease is achieved through continuous technical research and bioengineering refinements. 1. Acid Protease is mainly used in alcohol fermentation. It is ideal for use in the industries that utilize corn, rice, wheat and other high starch content ingredients. With the aid of acid protease, alcohol production becomes more efficient and less time consuming. 2. Acid Protease when used as an additive in high starch products such as bread, or in high protein products such as sausage, helps increase quality by modifying starch content and by enhancing the flavour and taste of the food. In soy sauce production, Acid Protease help increase the concentration of amino acids. In beer production, Acid Protease can even replace the use of Papain and pineapple protease. 3. Acid Protease consumed by the animal along with the feed, will work under the harsh condition of the stomach to hydrolyze protein into peptides and amino acids, promote digestion and absorption, and yield greater return of profit from feed. Enzyme supplements are especially important for young animals because their digestive tracts are not fully developed. 4. Acid Protease is also a very useful tool in the leather and fur industry, as it softens and adds suppleness to lower grade materials, yet at the same time strengthens the root of the fur. Fur treated with Acid Protease will show a noticeable sheen, and further processing such as with dye will allow to more easily bind. Overall, treated leather and fur result in higher quality and provide greater return to its user. USAGE 1. Levels: in alcohol fermentation from corn, the amount of enzyme used usually ranges between 10-16 activity units per gram of ingredient, depending on ingredients and other considerations. An example would be if 14 activity units per gram ingredient is chosen, then for each ton of ingredient, 280 g of 50000 U/g Acid Protease would be used. If 40000 U/g of Acid Protease is used, then 350 g should be needed. In food and feed, the amount used will depend on the specific need of the cllent and should be adjusted accordingly, with a suggestion of 5-10 U/g ingredient to begin with. For soy sauce production, the suggested rate is 25 U/g ingredient, and for beer, 5 U/g ingredient is suggested. 2. Methed: a) Initial fermentation of Alcohol: After filling 1/3 of the ingredients into the fermenting cellar, add in a full amount of livened enzyme. Continue filling cellar and ferment. b) Post-fermentation of alcohol: Add acid protease to the fermenting batch through the successive sugar-adding slot provided on the fermenting cellar. c) Fermenting solids to produce alcohol: After heating the ingredients, cool down to the ideal temperature range and add the whole required amount of acid protease. Be sure the enzyme is thoroughly mixed in. d) Yeast production through fermentation of solid or production of single cell protein feed: After heating, cool the ingredients to 30℃. Add 20 units of Acid Protease per gram of ingredient to lukewarm water, after dissolving, add yeast strain and mix well into batch of ingredients and ferment. SPECIFICATIONS Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original sealed package, activity of solid enzyme remains stable for a period of up to 6 months. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, Seek medical advice if lung irritation occurs. Cellulase DESCRIPTION Cellulase enzyme was derived through fermentation, extraction and refinement fromTrichodermaspecies. It is mainly used to degrade cellulose in fibers to create simple sugars. It is capable of breaking down cellulose and fibers into simple sugar units, resulting in greater utilization of raw ingredients. CHARACTERISTICS Items Cellulase Physical Appearance Light yellow powder *Activity: U/g 10,000 Density (mesh size 40) ≥80% Effective Temperature 40℃-60℃ Effective pH 3. 5-5. 5 Loss on Dry ≤10% *Activity : One activity unit of cellulase is the amount of enzyme, which liberates 1 mg of reducing sugar from carboxymethyl cellulose sodium solution in 1 hour at 50℃ and pH4. 8. MECHANISM Eliminate anti-nutritional effects of soluble xylan in animal feedstuff, decrease chyme viscosity; Break down cell wall of cereal to improve nutrient release and digestibility; Improve animal uniformity and performance; Increase cereal by-product utilization and reduce the cost of feedstuff; Reduce environmental pollution by increasing the absorption of nutrient. APPLICATIONS As an additive to animal feed, cellulase can enhance the digestibility of animal feed, and it is also beneficial to protein digestion and absorption. By adding cellulase into animal feed, animals will show significant signs of increase in weight, milk and egg production, greater ability to adapt to different environments, and a better immune system. When used in food, Chinese medicine, etc., the effectiveness, absorption, and nutritional effects tend to yield better results than those without the enzyme addition. USAGE Recommended dosage is 200g ofmannanase(10,000U/g) per ton of complete feed. The product should be well mixed with feedstuff. SPECIFICATIONS Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original sealed package, activity of solid enzyme remain stable for a period of up to 12 months. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, Seek medical advice if lung irritation occurs. Pectinase DESCRIPTION Angel Pectinaseis derived through extraction and refinementfrom theAspergillus niger. The product is widely used in the manufacture of fruit juice, vegetable juice and wine. CHARACTERISTICS Name：Pectinase Appearance: Yellow powder Activity: 60,000U/g (minimum) Effect of pH:the operational range is from pH 3.0 to 5.0; the optimum pH range is from pH 3.5 to 4.0. Effect of Temperature: the effective temperature range is from 25～65℃, the optimum temperature range is from 40～55℃. MECHANISM The enzyme is one kind of compound bio-catalyst, with multiple ingredients. It mainly contains PMGL, PG, PGL, PE. Pectinase can break the cell wall of fruit and reduce viscosity of juice, speed up the ultra-filtration process, and decrease the processing time strengthen the fruity, reduce the cost, improve the product quality. APPLICATION AND USAGE 1. Fruit and Vegetable Juice: The recommended dosage is 100-400g/t fruit and vegetable slurry, pH 3.5-4.0 at 45～55℃for 1-5 hours. 2. Wine industry: The recommended dosage is 100-300g/t fruit slurry. It can directly add in the fruit slurry or after dilution. SPECIFICATION Powder, 60,000U/g Sealed in cardboardwithplasticinner; Net Weight: 1kg*20/bucket. STORAGE The product if stored at 25℃ below, 12 months shelf life, if under the 4~10℃ cold storage, shelf life is 18 months; under warranty, measured activity not less marked activity. Over shelf life, enzymes may decrease, but can still be used, usage should be increased accordingly. The product is bio-active substances, so sunlight, temperature, and humidity can cause inactivation of enzymes. Therefore, should transport and store in cool dry place. Avoid direct exposure to sunlight or moisture. Warehouses should be maintained in a clean, cool, and dry. PRECAUTIONS 1. The product is bio-active substances, inhalation of dust or aerosols may induce sensitization and may cause allergic reactions in sensitized individuals. Unnecessary contact with the product and inhalation of dust should be avoided. 2. In case of contact with the eyes or skin, promptly rinse with the affected area with plenty of water for at least 15 minutes. Related Blog (บล็อกที่เกี่ยวข้อง) The Role of Acid Protease in Alcohol Fermentation https://en.angelyeast.com/blog/enzymes/the-role-of-acid-protease-in-alcohol-fermentation.html Application of Enzymes on Palatability of Pet Food https://en.angelyeast.com/blog/enzymes/application-of-enzymes-on-palatability-of-pet-food.html Enzyme Enhance Functionality of Plant Protein https://en.angelyeast.com/blog/enzymes/enzyme-enhance-functionality-of-plant-protein.html

Annzyme - Angel Special Enzymes Annzyme is a new brand for Angel enzymes products. Focusing on the R&D and promotion of special enzymes and biological products, to tap into the infinite possibilities of enzyme technology in the baking, food taste, brewing, animal feed, pharmaceutical and chemical industries; meanwhile, it gives full play to the advantages of Angel's biological flexible manufacturing to provide client-oriented services for enterprises in the fermentation field. Product Ranges (ผลิตภัณฑ์ที่ให้บริการ) Complex enzyme for the treatment of tail materials from fishes and shrimps DESCRIPTION Annzyme® Complex enzyme PF116 is a complex enzyme for the hydrolysis of the protein and tissue of fishs & shrimps to increase the utilization of waste from fishs & shrimps. CHARACTERISTICS Items Index Appearance Tawny powder or granule Activity Unit (U/g) 300,000 U/g Working pH 5.0-7.0 Working Temp 40-60℃ PERFORMANCE Make full use of waste protein; Hydrolyzing protein into peptides and small peptides efficiently; Improving palatability. USAGE Items Working Condition PH Natural Working Temp 55-60℃ Working pH Directly add into raw materials Working Time Fish：3-6h Shrimp：1-3h Dosage Fish：1% - 2% Shrimp：0.1% - 0.5% APPLICATIONS Processing： PACKAGE & STORAGE Net weight: 20kg/bag. Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 25℃in original sealed package, activity of solid enzyme remains stable for a period of up to 12 months, for longer shelf-life please keep under 4℃. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, Seek medical advice if lung irritation occurs. Neutral protease DESCRIPTION This enzyme is derived from the fermentation products ofBacillus Subtilis,Angel protease hydrolyzes N-terminal peptide bonds of non-polar amino acid residues and may preferentially attack denatured and intercellular proteins with exposed hydrophobic amino acid residues. It is widely used in brewery fermentations and in the manufacture of alcohol, food processing, feed additives, leather processing, etc. CHARACTERISTICS Spec\Type Solid Appearance Yellow Brown Powder *Activity Unit (U/g) 50000 Working Temp 35℃-45℃ Working pH 6.5-7.5 Size or Density ≥60%(Standard Mesh Size 40) *Activity: One Activity Unit is the amount of Neutral protease required to liberate the equivalent of 1 μg of Tyrosine per minute under the specified conditions and at 40℃, pH 7.5 APPLICATIONS Neutral protease is a water-soluble enzyme that is capable of breaking down peptide bonds in proteins. It breaks down and increases protein dispersibility, solubility, palatability and digestibility. The effectiveness of this Neutral protease is achieved through continuous technical research and bioengineering refinements. Neutral protease consumed by the animal along with the feed, will work under the harsh condition of the stomach to hydrolyze protein into peptides and amino acids, promote digestion and absorption, and yield greater return of profit from feed. Neutral protease is also a very useful tool in the leather and fur industry, as it softens and adds suppleness to lower grade materials, yet at the same time strengthens the root of the fur. Fur treated with Neutral protease will show a noticeable sheen, and further processing such as dye will more easily bind. Overall, treated leather and fur result in higher quality and provide greater return to its user. Recommended dosage is 200-250U/gat 35-42℃PH7.1-7.5 for depilation and 10-20U/gat 35-42℃PH7.1-7.5 for softening. Neutral protease helps recovery of silver from waste film. Recommended dosage is 20-23U/gat 45℃PH7.0-7.5. USAGE Feed additives: Recommended dosage is 60-200g of neutral protease (50000U/g) per ton of complete feed. The product should be well mixed with feedstuff. SPECIFICATIONS Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original sealed package, the activity of solid enzyme remains stable for a period of up to 6 months. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, Seek medical advice if lung irritation occurs. α-Amylase DESCRIPTION Derived from fermentation products ofBacillus subtilis, Angel α-amylase is used to hydrolyze preferentially a -1,4 linkages in short chain oligosaccharides produced by the action of other enzymes on amylose and amylopectin e.g. α-glucosidases. CHARACTERISTICS Items α-amylase Physical Appearance Light Brown Powder *Activity: U/g 2,000-5,000 Density (mesh size 40) ≥80% Effective Temperature 30℃-70℃ Effective pH 5.0-7.0 Activator Ca++ions（necessity） *Activity: One unit of α-amylase activity is defined as that quantity of enzyme which catalyses one mg of hydrolysis of glycosidic linkages in one hour at 60℃and pH 6.0. MECHANISM supplement the deficiency of endogenous enzyme during weaning period; Improve the utilization of grain starch; Reduce environmental pollution by increasing the absorption of nutrient. APPLICATIONS 1. Maltose, monosodium glutamate: 6-8U per one gram of material. 2. Beer industry: 6 U per one gram of material. 3. Used in the desizing of textile: Dosage is about 0.2% ( 2000U/g ), at 60℃-80℃20-40min. 4. Other Industries: 6-8U of enzyme activity units/1g of starch, The concentration of calcium ion is 150ppm. USAGE Feed additives: Recommended dosage is 25-50g of α-amylase(2000U/g) per ton of complete feed. The product should be well mixed with feedstuff. SPECIFICATIONS Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original sealed package, activity of solid enzyme remain stable for a period of up to 6 months, and activity of liquid enzyme remain stable for a period of up to 6 months. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, Seek medical advice if lung irritation occurs. Phytase DESCRIPTION Derived from the fermentation products ofAspergillus niger, Angel phytase is an enzyme that catalyzes the hydrolysis of phytic acid (myo-inositol hexakisphosphate) an indigestible, organic form of phosphorus that is found in grains and oil seeds, and releases a usable form of inorganic phosphorus. CHARACTERISTICS Items Solid Physical Appearance White Granule White Powder *Activity: U/g 5000-10000 200000 Density: mesh size 60-80 100-120 High temperature resistance 83℃ No Effective pH 3.5-7.5 Effective Temperature 35℃-65℃ Loss on Dry ≤10% Items Solid Physical Appearance White Granule Yellow Powder *Activity: U/g 5000~10000 10000~40000 Density: mesh size 60-80 60-80 High temperatureresistance No No Effective pH 3.5-7.5 Effective Temperature 35℃-65℃ Loss on Dry ≤10% *Activity : One activity unit of phytase is the amount of enzyme, which liberates 1 μmol of inorganic phosphorus from 0.005mol/L sodium phytate(SIGMA, P-3168) in one minute at 37℃and pH5.0. MECHANISM - Hydrolyze phytate in feed, release digestible phosphorus, increase the utilization of phosphorus in feed; - Reduce the amount of supplemental inorganic P, decrease the feed cost, save space of formula; - Decrease the excretion of P in manure and the environment pollution; - Improve the availability of nutrients such as minerals and proteins, improve the animal performance; - Cut down the risk of the heavy metals by supplemental di-calcium phosphate. APPLICATIONS Phytase application can reduce phosphorus excretion by up to 50%, a feat that would contribute significantly toward environmental protection. Furthermore, phytase supplementation leads to improved availability of minerals and trace elements. In addition to its major application in animal nutrition, phytase is also used for processing of human food. Research in this field focuses on better mineral absorption and technical improvement of food processing. USAGE Table 1 Dosage Recommended in Complete Feeds Animal Phytase (U/ton) Quantity of Substitued CaHPO4 (Kg/ton) Laying hens 300,000 8.5-9.2 Swine 500,000 6.0-8.5 Laying Duck 500,000 9.0-12.0 Broiler/Meet duck 500,000 6.0-8.5 Table 2 Matrix values of phytase 5000 Laying hens Laying Duck Broiler/Meet duck Swine DE, Mcal/kg 530 530 530 120 CP, % 2250 2250 2200 2000 Lysine, % 100 100 100 75 Calcium, % 1700 1750 1000 1150 Available P, % 1900 2100 1000 1000 Total P, % 2300 2500 1180 1200 SPECIFICATIONS Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 25kg/bag STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 25℃in original sealed package, activity of solid enzyme remains stable for a period of up to 12 months. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, seek medical advice if lung irritation occurs. Cellulase DESCRIPTION Cellulase enzyme was derived through fermentation, extraction and refinement fromTrichodermaspecies. It is mainly used to degrade cellulose in fibers to create simple sugars. It is capable of breaking down cellulose and fibers into simple sugar units, resulting in greater utilization of raw ingredients. CHARACTERISTICS Items Cellulase Physical Appearance Light yellow powder *Activity: U/g 10,000 Density (mesh size 40) ≥80% Effective Temperature 40℃-60℃ Effective pH 3. 5-5. 5 Loss on Dry ≤10% *Activity : One activity unit of cellulase is the amount of enzyme, which liberates 1 mg of reducing sugar from carboxymethyl cellulose sodium solution in 1 hour at 50℃ and pH4. 8. MECHANISM Eliminate anti-nutritional effects of soluble xylan in animal feedstuff, decrease chyme viscosity; Break down cell wall of cereal to improve nutrient release and digestibility; Improve animal uniformity and performance; Increase cereal by-product utilization and reduce the cost of feedstuff; Reduce environmental pollution by increasing the absorption of nutrient. APPLICATIONS As an additive to animal feed, cellulase can enhance the digestibility of animal feed, and it is also beneficial to protein digestion and absorption. By adding cellulase into animal feed, animals will show significant signs of increase in weight, milk and egg production, greater ability to adapt to different environments, and a better immune system. When used in food, Chinese medicine, etc., the effectiveness, absorption, and nutritional effects tend to yield better results than those without the enzyme addition. USAGE Recommended dosage is 200g of mannanase (10,000U/g) per ton of complete feed. The product should be well mixed with feedstuff. SPECIFICATIONS Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original sealed package, activity of solid enzyme remains stable for a period of up to 12 months. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, seek medical advice if lung irritation occurs. Acid protease DESCRIPTION Derived from the fermentation products ofAspergillus niger,Angel acid protease catalyzes amide (peptide) bond hydrolysis in protein or peptide substrates. It is widely used in brewery and manufacture of alcohol, food processing, feed additives, leather processing, etc. CHARACTERISTICS Spec\Type Acid protease Appearance Tawny powder Brown Liquid *Activity Unit (U/g) 50,000~80,000 50,000~100,000 Working Temp 30℃-45℃ Working pH 2.5-5.0 Size or Density ≥80%(Standard Mesh Size 40) --- *Activity: One Activity Unit is the amount of Acid Protease required to liberate the equivalent of 1 μg of Tyrosine per minute under the specified conditions and at 40℃, pH 3.0 APPLICATIONS Acid protease is a water soluble enzyme that is capable of breaking down peptide bonds in proteins. It breaks down and increases protein dispersibility, solubility, palatability and digestibility. The effectiveness of this Acid protease is achieved through continuous technical research and bioengineering refinements. Acid Protease is mainly used in alcohol fermentation. It is ideal for use in the industries that utilize corn, rice, wheat and other high starch content ingredients. With the aid of acid protease, alcohol production becomes more efficient and less time consuming. Acid Protease when used as an additive in high starch products such as bread, or in high protein products such as sausage, helps increase quality by modifying starch content and by enhancing the flavour and taste of the food. In soy sauce production, Acid Protease help increase the concentration of amino acids. In beer production, Acid Protease can even replace the use of papain and pineapple protease. Acid Protease consumed by the animal along with the feed, will work under the harsh condition of the stomach to hydrolyze protein into peptides and amino acids, promote digestion and absorption, and yield greater return of profit from feed. Enzyme supplements are especially important for young animals because their digestive tracts are not fully developed. Acid Protease is also a very useful tool in the leather and fur industry, as it softens and adds suppleness to lower grade materials, yet at the same time strengthens the root of the fur. Fur treated with Acid Protease will show a noticeable sheen, and further processing such as with dye will allow to more easily bind. Overall, treated leather and fur result in higher quality and provide greater return to its user. USAGE 1. Levels: in alcohol fermentation from corn, the amount of enzyme used usually ranges between 10-16 activity units per gram of ingredient, depending on ingredients and other considerations. An example would be if 14 activity units per gram ingredient is chosen, then for each ton of ingredient, 280 g of 50000 U/g Acid Protease would be used. If 40000 U/g of Acid Protease is used, then 350 g should be needed. In food and feed, the amount used will depend on the specific need of the cllent and should be adjusted accordingly, with a suggestion of 5-10 U/g ingredient to begin with. For soy sauce production, the suggested rate is 25 U/g ingredient, and for beer, 5 U/g ingredient is suggested. 2. Method: a) Initial fermentation of Alcohol: After filling 1/3 of the ingredients into the fermenting cellar, add in a full amount of livened enzyme. Continue filling cellar and ferment. b) Post-fermentation of alcohol: Add acid protease to the fermenting batch through the successive sugar-adding slot provided on the fermenting cellar. c) Fermenting solids to produce alcohol: After heating the ingredients, cool down to the ideal temperature range and add the whole required amount of acid protease. Be sure the enzyme is thoroughly mixed in. d) Yeast production through fermentation of solid or production of single cell protein feed: After heating, cool the ingredients to 30℃. Add 20 units of Acid Protease per gram of ingredient to lukewarm water, after dissolving, add yeast strain and mix well into batch of ingredients and ferment. SPECIFICATIONS Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original sealed package, activity of solid enzyme remains stable for a period of up to 6 months. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, Seek medical advice if lung irritation occurs. Xylanase DESCRIPTION This enzyme is derived from the fermentation products ofTrichoderma reesei. Angel xylanase is able to breakdown xylan at the β-1,3-D-xylanosidic bond to eliminate the anti-nutritional factor, and increase the utilization of feedstuff. CHARACTERISTICS Items Xylanase Xylanase HTT Physical Appearance White Powder *Activity: U/g 100,000-300,000 50,000-100,000 High temperatureresistance No 85℃ Density (mesh size 40) ≥80% Effective pH 3. 5-7. 5 Effective Temperature 35℃-65℃ Loss on Dry ≤10% *Activity : One activity unit of xylanase is the amount of enzyme, which liberates 1 μmol of reducing sugar from the substrate in one minute at 37℃and pH5. 5. MECHANISM Eliminate anti-nutritional effects of soluble xylan in animal feedstuff, decrease chyme viscosity. Break down cell wall of cereal to improve nutrient release and digestibility. Improve animal uniformity and performance. Increase cereal by-product utilization and reduce the cost of feedstuff. Reduce environmental pollution by increasing the absorption of nutrient. APPLICATIONS xylanases helps to break down plant cell walls which are used as food additives to poultry, in wheat flour for improving dough handling and quality and improving of baked products. Other applications are for the extraction of coffee, plant oils, and starch, in the improvement of nutritional properties of agricultural silage, grain feed. In combination with pectinase and cellulose, it is applied for clarification of fruit juices and degumming of plant fiber sources such as flax, hemp, jute, and ramie. USAGE Recommended dosage is 100-200g of xylanase(10000U/g) per ton of complete feed. The product should be well mixed with feedstuff. SPECIFICATIONS Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original sealed package, activity of solid enzyme remain stable for a period of up to 12 months. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, Seek medical advice if lung irritation occurs. β-Mannanase DESCRIPTION This enzyme is derived from the fermentation products ofBacilluslentus,Angel mannanase targets the hydrolysis of complex polysaccharides of plant tissues into simple molecules like manno-oligosaccharides and mannoses. It is used foremost as additives in feed that contains soya and maize and that is intended for broiler hens and swine. CHARACTERISTICS Items Mannanase Physical Appearance White Powder *Activity (U/g） 50,000 Density (mesh size 40) ≥80% Effective pH 3. 5-7. 5 Effective Temperature 35℃-65℃ Loss on Dry ≤10% *Activity: One activity unit of mannanase is the amount of enzyme, which liberates 1 μmol of reducing sugar from the substrate in one minute at 37℃and pH5. 5. MECHANISM Hydrolize mannan derived from a plant-based diet and decrease intestinal viscosity Break down cell wall of cereal to improve nutrient release and digestibility. Improve animal uniformity and performance. Increase cereal by-product utilization and reduce the cost of feedstuff. Reduce environmental pollution by increasing the absorption of nutrient. APPLICATIONS Mannanases are used mainly for improving the quality of food, feed and aiding in enzymatic bleaching of softwood pulps in the paper and pulp industries. Reduction in weight gain and feed conversion efficiency in poultry birds has been associated with intestinal viscosity due to different feeds. Different mannanase preparations are also used for the hydrolysis of coffee mannan, thus reducing significantly the viscosity of coffee extracts. It can be used in enzymatic oil extraction of coconut meat. USAGE Recommended dosage is 50-100g of mannanase (5000U/g) per ton of complete feed. The product should be well mixed with feedstuff. SPECIFICATIONS Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original sealed package, activity of solid enzyme remains stable for a period of up to 12 months. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, seek medical advice if lung irritation occurs. β-Glucanase DESCRIPTION Derived from the fermentation products ofTrichoderma reesei. Angel β-glucanase is able to catalyze the β-glucosan in plants efficiently into glucose and other low molecular material, so as to reduce the viscosity of processed plants and animal chymus. CHARACTERISTICS Items Solid Physical Appearance white Powder or Granular *Activity （Solid: U/g; Liquid: U/ml） 10,000 Density ≥80%(mesh size 40) Effective pH 4.0-9.0 Effective Temperature 30℃-70℃ Loss on Dry ≤10% *Activity : One activity unit of β-glucanase is the amount of enzyme, which liberates 1 μmol of reducing sugar from the substrate in one minute at 37℃and pH5.5. MECHANISM Decomposing the anti-nutritional factor of hemi-cellulose, namely, β-glucan and enhancing the nutrient digestibility of plant feedstuff, specifically in: 1. Lowering chyme viscosity and improving the digestibility and utilization of nutrient. 2. Breaking down cell wall structure, thus making crude protein, fat and carbohydrates in grain cells get absorbed more easily. 3. Reducing the propagation of harmful bacteria, improving the intestinal morphology to make it conducive to nutrient absorption. APPLICATIONS Mainly used in feed and beer industry. In feed, it can promote the release of nutrients in feed cell, reduce β-glucan viscosity in animal's intestinal tract, eliminate anti-nutritional factors, improve animal digestion and growth and increase feed benefit. In beer production, it can hydrolyze cellulose of beer mash and help to improve the fermentation and filtering effect. USAGE Feed additives: recommended dosage is 50-150g of β-glucanase (10000U/g) per ton of complete feed. The product should be well mixed with feedstuff. SPECIFICATIONS Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original sealed package, activity of solid enzyme remains stable for a period of up to 12 months. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, seek medical advice if lung irritation occurs. α-Galactosidase DESCRIPTION Derived from the fermentation products ofAspergillus niger,Angel α-galactosidase homodimeric glycoprotein that hydrolyses the terminal alpha-galactosyl moieties from glycolipids and glycoproteins. It predominantly hydrolyzes ceramide trihexoside, and it can catalyze the hydrolysis of melibiose into galactose and glucose. CHARACTERISTICS Items α-Galactosidase Physical Appearance White to yellowish powder *Activity: U/g 2,000 Density (mesh size 40) ≥80% Effective pH 3. 5-7. 5 Effective Temperature 35℃-65℃ Loss on Dry ≤10% *Activity : One activity unit of α-galactosidase is the amount of enzyme, which liberates 1 μmol of p-nitrophenol from the substrate (p- NPG) in one minute at 37℃and pH5. 5. MECHANISM Hydrolysis of raffinose and stachyosein soy beans and other leguminous food and feed. Improve animal uniformity and performance. Increase cereal by-product utilization and reduce the cost of feedstuff. Improving the digestibility of animal and strengthening the immune system. APPLICATIONS α-Galactosidases are used in the hydrolysis of raffinose and stachyose present in soy beans and other leguminous food and feed that cause intestinal discomfort, flatulence and low feed utilization in monogastrites. In beet sugar industry, α-galactosidases are used to remove raffinose from beet molasses increasing the sucrose yield. α-Galactosidase is also used to improve the gelling properties of galactomannans to be used as food thickeners. the enzymatic conversion of raffinose family oligosaccharides (RO) in soymilk may be a rational alternative to improve the nutritional quality of this low-cost, high-quality protein supplement for humans and animals. in the pulp and paper industry α-galactosidase could enhance the bleaching effect of β-mannanases on softwood pulp. In human medicine this enzyme can be used for the treatment of Fabry’s disease or for the blood type conversion. USAGE Recommended dosage is 50-150g of α-galactosidase (500U/g) per ton of complete feed. The product should be well mixed with feedstuff. SPECIFICATIONS Solid: sealed in plastic inner bag, with a fabric outer bag, net weight 20kg/bag STORAGE Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 15℃in original sealed package, activity of solid enzyme remains stable for a period of up to 12 months. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, Seek medical advice if lung irritation occurs. Related Blog (บล็อกที่เกี่ยวข้อง) The Role of Acid Protease in Alcohol Fermentation https://en.angelyeast.com/blog/enzymes/the-role-of-acid-protease-in-alcohol-fermentation.html Application of Enzymes on Palatability of Pet Food https://en.angelyeast.com/blog/enzymes/application-of-enzymes-on-palatability-of-pet-food.html Enzyme Enhance Functionality of Plant Protein https://en.angelyeast.com/blog/enzymes/enzyme-enhance-functionality-of-plant-protein.html

Annzyme - Angel Special Enzymes Annzyme is a new brand for Angel enzymes products. Focusing on the R&D and promotion of special enzymes and biological products, to tap into the infinite possibilities of enzyme technology in the baking, food taste, brewing, animal feed, pharmaceutical and chemical industries; meanwhile, it gives full play to the advantages of Angel's biological flexible manufacturing to provide client-oriented services for enterprises in the fermentation field. Product Ranges (ผลิตภัณฑ์ที่ให้บริการ) Halohydrin dehalogenase DESCRIPTION Angel Halohydrin Dehalogenase is a newly developed technical-grade enzyme product which comes fromEscherichia coli. The enzyme was prepared by fermentation, filtration, extraction and purification. It is a hydrolase (EC 3. 8). CHARACTERISTICS 1. The optimal pH is 7. 0-8. 0, stable at pH 7. 0-9. 0 range. 2. The optimum temperature is 50 ℃, has good thermal stability. 3. The light yellow transparent liquid with unique smell, high catalytic efficiency. MECHANISM Under the optimal pH, temperature and substrate concentration, Halohydrin Dehalogenase enantioselectively and efficiently catalyzes the epoxides-ring opening reaction by accepting a wide range of nucleophiles N3-, NO2-, CN-, OCN-, SCN-in addition to halide ions, to produce a series of optically pure β-substituted alcohols. APPLICATIONS 1. Synthesizes important chiral epoxy compounds. 2. Epoxides-ring opening reaction by accepting a wide range of nucleophiles N3-, NO2-, CN-, OCN-, SCN-. USAGE Suggested amount: enzyme of 25-38 million units per one mol substrate. SPECIFICATIONS The activity of Halohydrin Dehalogenase is NLT 120,000 u/ml Packing: 200 kg/barrel. STORAGE Kept in a place between 4 and 15℃. Avoid direct sunlight. Shelf life: 2months. PRECAUTIONS The enzyme preparation may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of water in case of contacted with the skin or eyes, seek medical advice if lung irritation occurs. Related Blog (บล็อกที่เกี่ยวข้อง) The Role of Acid Protease in Alcohol Fermentation https://en.angelyeast.com/blog/enzymes/the-role-of-acid-protease-in-alcohol-fermentation.html Application of Enzymes on Palatability of Pet Food https://en.angelyeast.com/blog/enzymes/application-of-enzymes-on-palatability-of-pet-food.html Enzyme Enhance Functionality of Plant Protein https://en.angelyeast.com/blog/enzymes/enzyme-enhance-functionality-of-plant-protein.html

Baking Technology Center Regional headquarters and technology centers of Angel have been set up in Beijing, Shanghai, Chengdu, Yichang, Shenyang, Wuhan, Guangzhou, with Middle East & Africa regional headquarters in Cairo and international training centers in Manila and Algiers. Technical Team: Angel has more than 30 researchers, 100 applications engineers, and has built up a consultant team with domestic and overseas experts. Our Services: - Engaged in research about baking, fermented food and related application technologies. - Provide professional training to domestic market and over 150 countries. Undertake all tasks of industrial associations and provide platforms for technical communication and activities. Training: - National occupational skills training of baking and fermentation pastry - Technical cooperation with domestic and international institutes; invite well-known bakers to carry out activities: Shi Kunhe and Lin Chengxian from Taiwan, Wang Lanzhu from Beijing and bakers from Backaldrin. - Training for our users, such as big factory users, bakeries and hotels Training for home users Technical Solutions: - New recipes and solutions for Bakeries. - Research on Chinese fermented food, such as cookies, bun, Baozi, and Youtiao, etc. Production technology and solutions to bread factories of hamburger, pizza, rustic food, toast, and instant frozen food, etc. Related Blog (บล็อกที่เกี่ยวข้าง) The Perfect Choice for Reducing Investment and Enhancing Efficiency: Pre-bake Solution from Angel More Detail: https://en.angelyeast.com/blog/yeast-baking/pre-bake-solution-from-angel.html Angel Self-Rising Flour Specialized Yeast: More Lasting Vitality More Detail: https://en.angelyeast.com/blog/yeast-baking/angel-self-rising-flour-specialized-yeast-more-lasting-vitality.html Conversion and Innovation: Mochi Mix More Detail: https://en.angelyeast.com/blog/yeast-baking/conversion-and-innovation-mochi-mix.html See All Blog Categories: https://en.angelyeast.com/blog/yeast-baking.html

FUBON - Angel Animal Nutrition FUBON is a brand of Angel Animal Nutrition. We are committed to developing natural, efficient microbial feed derived from yeast with Angel's leading technology in yeast industry, providing the best service solutions for the nutrition and health in animals.FUBON creates value for global feed and animal agriculture customers through continuously upgraded products and professional services. VDO: https://shop-oss-cdn.angelyeast.com/cms/video/enangel/animal/fubon.mp4 Species Solutions Dairy Cow Nutrition Solutions: https://en.angelyeast.com/products/animal-nutrition/fubon-dairy-cow-nutrition-solutions.html Poultry Nutrition Solutions: https://en.angelyeast.com/products/animal-nutrition/fubon-poultry-nutrition-solutions.html Swine Nutrition Solutions: https://en.angelyeast.com/products/animal-nutrition/fubon-pig-nutrition-solutions.html Pet Food Solutions: https://en.angelyeast.com/products/animal-nutrition/fubon-pet-nutrition-solutions.html Aquaculture Nutrition Solutions: https://en.angelyeast.com/products/animal-nutrition/fubon-aquaculture-nutrition-solutions.html Animal Nutrition Products 1. Functional Protein Ingredients Functional protein products provide young animals digestible proteins and functional nucleic acids to help them get through critical early growth stages 1.1 Vinasse Learn More: https://en.angelyeast.com/products/animal-nutrition/vinasse.html 1.2 YeaNucleo Learn More: https://en.angelyeast.com/products/animal-nutrition/yeanucleo.html 1.3 Yeast Culture Learn More: https://en.angelyeast.com/products/animal-nutrition/nutriex.html 1.4 GroPro Learn More: https://en.angelyeast.com/products/animal-nutrition/gropro.html 1.5 Brewer’s Yeast Learn More: https://en.angelyeast.com/products/animal-nutrition/fubon-brewers-yeast.html 2. Antibiotic (AGPs) Alternative Yeast essence capable of producing zone of inhibition. 2.1 YeaSense Learn More: https://en.angelyeast.com/products/animal-nutrition/yeast-glycoprotein-for-improving-production-performance.html 3. Prebiotics for Animal 3.1 YeaMOS Learn More: https://en.angelyeast.com/products/animal-nutrition/fubon-mos.html 3.2 YeaBeta Learn More: https://en.angelyeast.com/products/animal-nutrition/fubon-yeast-beta-glucan.html 3.3 YeaMOS S Learn More: https://en.angelyeast.com/products/animal-nutrition/fubon-soluble-yeast-cell-wall.html 4. Probiotics for Animal 4.1 Yeast Culture Learn More: https://en.angelyeast.com/products/animal-nutrition/nutriex.html 4.2 YeaVita Learn More: https://en.angelyeast.com/products/animal-nutrition/yeavita-live-yeast-probiotics.html 4.3 YeaVita B Learn More: https://en.angelyeast.com/products/animal-nutrition/fubon-yeavitaB.html 4.4 YeaVita + Learn More: https://en.angelyeast.com/products/animal-nutrition/fubon-active-feed-dry-yeast-tr100.html 4.5 YeaVita R Learn More: https://en.angelyeast.com/products/animal-nutrition/fubon-active-feed-dry-yeast-ruminant.html 4.6 YeaVita R+ Learn More: https://en.angelyeast.com/products/animal-nutrition/fubon-active-feed-dry-yeast-ruminant-yeavita-r-plus.html 4.7 Bacillus Licheniformis Learn More: https://en.angelyeast.com/products/animal-nutrition/fubon-bacillus-licheniformis.html 4.8 Bacillus Subtilis Learn More: https://en.angelyeast.com/products/animal-nutrition/fubon-bacillus-subtilis.html 5. Mycotoxin Management 5.1 BioBon Learn More: https://en.angelyeast.com/products/animal-nutrition/biobon-mycotoxin-binder.html 6. Organic Trace Element 6.1 YeaSel Learn More: https://en.angelyeast.com/products/animal-nutrition/yeasel-organic-selenium-yeast.html Related Blog (บล็อกที่เกี่ยวข้าง) [Animal Nutrition]Application of Yeast β-Glucan for Pets More Detail: https://en.angelyeast.com/blog/animal-nutrition/application-of-yeast-%CE%B2-glucan-for-pets.html [Animal Nutrition]ApplicationofInactiveYeastinPetFood More Detail: https://en.angelyeast.com/blog/animal-nutrition/application-of-inactive-yeast-in-pet-food.html [Animal Nutrition]Research and Application of Glutathione in Aquaculture More Detail: https://en.angelyeast.com/blog/animal-nutrition/research-and-application-of-glutathione-in-aquaculture.html See All Blog Categories: https://en.angelyeast.com/blog/animal-nutrition.html

FUBON - Angel Plant Nutrition Angel Plant Nutrition Division was established in 2002. Specialized in the research and promotion for series of new fertilizers by Fubon, to provide green, environmental protection, efficient plant nutrition and protection solutions for global agriculture and planting industry. Fubon has applied the clean production technology to its production from the very beginning. The high-concentration organic fermented water, through evaporation, drying, and granulation, are made into bio-organic fertilizer, which is the ideal organic fertilizer for green food and pollution-free agricultural products. The yeast source organic fertilizer has the advantages of being nutritional, efficient, environmental friendly, soil-improving, etc., and it is suitable for the application of high added value agricultural products, animal husbandry and economic crops. Angel is the founder of yeast source organic fertilizer, and the products all have passed through the EU Organic Certification and China Organic Certification. VDO: https://shop-oss-cdn.angelyeast.com/cms/video/enangel/plant/plantnutrition.mp4 Plant Nutrition Products 1. Yeast Metabolites – MultiBon Learn More: https://en.angelyeast.com/products/plant/yeast-metabolites/yeast-metabolites-multibon.html 2. Biostimulant - StimBon Learn More: https://en.angelyeast.com/products/plant/yeast-metabolites/biostimulant%20-%20stimbon.html 3. Organic Fertilizer - FerterstBon Learn More: https://en.angelyeast.com/products/plant/organic-fertilizer/organic-fertilizer-ferterstbon.html Plant Nutrition Application - Organic Fertilizer - FerterstBon Learn More: https://en.angelyeast.com/products/plant/organic-fertilizer/organic-fertilizer-ferterstbon.html - Yeast Metabolites – MultiBon Learn More: https://en.angelyeast.com/products/plant/yeast-metabolites/yeast-metabolites-multibon.html - Yeast Metabolites - MultiBon Learn More: https://en.angelyeast.com/products/plant/yeast-metabolites/yeast-metabolites-multibon.html Related Blog (บล็อกที่เกี่ยวข้าง) [Plant Nutrition]The Power of Yeast in Plant Nutrition More Detail: https://en.angelyeast.com/blog/plant-nutrition/the-power-of-yeast-in-plant-nutrition.html [Plant Nutrition]Coloring, enlarging, and sweetening the fruits with Emi-Organic Fertilizer More Detail: https://en.angelyeast.com/blog/plant-nutrition/coloring-enlarging-and-sweetening-the-fruits-with-emi-organic-fertilizer.html Is this the yeast metabolite you know? More Detail: https://en.angelyeast.com/blog/plant-nutrition/is-this-the-yeast-metabolite-you-know.html See All Plant Nutrition Blog: https://en.angelyeast.com/blog/plant-nutrition.html

Angel Distilled Spirits & Biofuels Angel is a leading fermentation and fermentation nutrition supplier, providing yeast and yeast products with best service and solutions for the production of beer, wine, fuel ethanol and alcohol beverages. All our products are natural, safe, and of high quality, creates value for breweries, wineries, ethanol plant and distilleries through continuous technical innovation and professional service. Brewing Leading yeast manufacturer in the world, providing high quality of Lager and Ale beer dry yeasts and yeast nutrients for beer factory, brewery, home brew, satisfying the needs of customers to brew various styles of beer. More Detail: https://en.angelyeast.com/products/distilled-spirits-and-biofuels/beer-yeast.html Wine Angel Yeast is an important supplier of wine yeast, nutrients and functional product for wine fermentation, providing natural, safe with high quality products and technical solution, helping customers to improve fermentation process and wine quality. More Detail: https://en.angelyeast.com/products/distilled-spirits-and-biofuels/wine-yeast-and-ingredients.html Alcoholic Beverages Angel has developed a series of yeast strains and nutrients to meet different needs of alcoholic beverages, which is widely used for alcohol industry, distilleries and home brewers. More Detail: https://en.angelyeast.com/products/distilled-spirits-and-biofuels/alcoholic-beverages.html Fuel Ethanol One of the world’s main fermentation ingredients supplier, angel yeast supply alcohol yeast and yeast nutrients for alcohol/bio-fuels producers, helping ethanol plant raise the level of fermentation technology, creates value through high quality products and professionals service. More Detail: https://en.angelyeast.com/products/distilled-spirits-and-biofuels/fuel-ethanol.html Application Technology • High concentration alcohol fermentation technology • Alcohol SSF synchronous diastatic fermentation technology • Alcohol fermentation yeast control technology • Ester increase technology of aroma-yeast in distilled spirit fermentation • Production failure prevention technology of distilled spirit production in summer • Wine and fruit wine fermentation technology • Spirits/alcohol fermentation technology • Beer fermentation technology Related Blog (บล็อกที่เกี่ยวข้าง) [Distilled spirits and Biofuels]Angel Yeast: Raise Your Glass to the Finest Whiskies from Around the Globe: A Tasting Adventure Awaits More Detail: https://en.angelyeast.com/blog/distilled-spirits-and-biofuels/angel-yeast-raise-your-glass-to-the-finest-whiskies-from-around-the-globe-a-tasting-adventure-awaits.html [Distilled spirits and Biofuels]Solutions for Making a Clean and Neutral Hard Seltzer More Detail: https://en.angelyeast.com/blog/distilled-spirits-and-biofuels/solutions-for-making-a-clean-and-neutral-hard-seltzer.html [Distilled spirits and Biofuels]The Origin Of Lager Beer Yeast More Detail: https://en.angelyeast.com/blog/distilled-spirits-and-biofuels/the-origin-of-lager-beer-yeast.html See All Distilled Spirits and Biofuels Blog: https://en.angelyeast.com/blog/distilled-spirits-and-biofuels.html

Angel Fermentation Nutrients Angel Fermentation Nutrients focus on the microbial fermentation and cell culture nutrient source research and development, production and promotion, to provide professional products and solutions. Relying on the advantages of yeast technology, with “safe, efficient, clean and stable "yeast extract as the leading, the development of yeast source, animal and plant sources, composite media and other comprehensive microbial nutrition product system, the establishment of a professional application technical service team, to provide formula and process optimization solutions. Promote the application of new products and technologies in the biological industry, and boost industrial upgrading and "green and healthy development". VDO: https://shop-oss-cdn.angelyeast.com/cms/video/enangel/yef/FermentationNutrients.mp4 Product Ranges Yeast Powder-fermentation Intact yeast cell with complete nutrients profile Nutrients contained in inactive yeast and autolyzed yeast will be released slowly from intact cells during fermentation. During long-time fermentation, additional nutrients can still be provided by inactive yeast and autolyzed yeast to maintain the stability of fermentation process. More Detail: https://en.angelyeast.com/products/microbial-nutrition/autolyzed-yeast-and-inactive-yeast.html Yeast Extract-fermentation Professional yeast sourced nutrients to be easy metabolized Yeast Extract is rich in Free amino acids, Peptides, Vitamins, Nucleotides, Trace elements and growth factors. It could provides the main nutrients for mass fermentation production using yeast, bacteria or fungi, even cell culture. More Detail: https://en.angelyeast.com/products/microbial-nutrition/standard-yeast-extract.html Peptone Multi-sourced ideal peptide supplements Peptone is concentrated by peptides, amino acid and vitamin, widely used in fermentation industry and dehydrated culture media. Yeast peptone is food grade, non- allergen, non-GMO, and traceable contrasting with plant-sourced or animal-sourced peptone. More Detail: https://en.angelyeast.com/products/microbial-nutrition/peptone.html Culture Media Tailor-made culture media formulation According to the requirement from food culture, vaccine and ready-to-use medium, Angel develop and promote culture media based rich experience on serving fermentation industry by optimizing raw materials and strictly quality control. More Detail: https://en.angelyeast.com/products/microbial-nutrition/culture-media.html Applications Fermentation process could sustainably produce food ingredients, feed ingredients, biochemical, bio-pharmaceutical and bio-agriculture materials by using bacteria, yeast, fungi and animal cells as the production host. Angel has a complete portfolio of yeast-based nutrient, tailor-made nutrients, to satisfy the diverse nutrient requirement for every specific fermentation industry Food & Feed Ingredients Angel supply diverse of fermentation nutrients to Food & Feed ingredients industry, such as amino acid, vitamins, enzymes, organic acid, sugar alcohol,nucleotides, biological preservatives, flavor and essence. Angel fermentation nutrients perform high efficiency with cost-effective. More Detail: https://en.angelyeast.com/products/microbial-nutrition/food-feed-ingredients.html Bio-pharmaceutical Angel professional fermentation nutrients are widely used in insulin, antibiotics, vaccine, antibody, recombinant proteins and cell therapy. also used in the production of dehydrated culture media, cell culture media, ready-to-use culture media. More Detail: https://en.angelyeast.com/products/microbial-nutrition/bio-pharmaceutical.html Bio-chemistry Different from the traditional industry, the developing of Bio-chemistry industry will play a positive role in solving the major problems of resources, energy, food, health and environment. More and more important Bio-chemical compounds are fermented with Angel fermentation nutrients, such as bio-degradable polymers, bio-based building blocks, long chain organic acid, bio-energy to meet the demand of reducing Industrial consumption. More Detail: https://en.angelyeast.com/products/microbial-nutrition/bio-chemistry.html Bio-agriculture Fermentation processing is more and more applied in the manufacturing of biopesticide, bio-fungicides, bioremediation and bio-fertilizer, as well as biostimulants. Angel fermentation nutrients and yeast-sourced biostimulants is good choice for sustainable agriculture. More Detail: https://en.angelyeast.com/products/microbial-nutrition/bio-agriculture.html Probiotics and Food Culture Probiotics and food culture are widely used in dairy, food processing, and human health. Angel optimized a series of fermentation nutrients for the cultivation of lactic acid bacteria, bacillus, starter cultures and other specific strains fordietary supplements. More Detail: https://en.angelyeast.com/products/microbial-nutrition/probiotics-and-food-culture.html Why choose Angel Fermentation Nutrients? Function of Fermentation Nutrients Increase Biomass Because of its good solubility in water, yeast extract could be easily assinilated by microorganisms and cells, and meet the growth requirements of microorganisms and cells. Improve the accumulation of metabolites Yeast extract provides microorganisms and cells with essential nutrients such as vitamins, trace elements, growth factors, amino acids and peptides with balanced composition, which could improve the product sysntheis. Related Blog (บล็อกที่เกี่ยวข้าง) [Fermentation Nutrients]How plant peptones are emerging as a sustainable organic nitrogen source for fermentation and cell culture media More Detail: https://en.angelyeast.com/blog/microbial-nutrition/plant-peptone-as-animal-free-organic-nitrogen-source-for-microbial-fermentation.html [Fermentation Nutrients]Enhancing Industrial Fermentation Processes with FM601: A Nutrient-enriched yeast extract for Lactic Acid Bacteria fermentation More Detail: https://en.angelyeast.com/blog/microbial-nutrition/enhancing-industrial-fermentation-processes-with-fm601.html [Fermentation Nutrients]Application of Active Yeast Powder in Biocatalysis More Detail: https://en.angelyeast.com/blog/microbial-nutrition/application-of-active-yeast-powder-in-biocatalysis.html See All Fermentation Nutrients Blogs: https://en.angelyeast.com/blog/microbial-nutrition.html