Glucanase, Liquid

Viscozyme®

Viscozyme® is a high quality and broad-spectrum enzyme that hydrolyzes plant tissue. It's used to break down carbohydrates and release proteins from plant material. Using proteases to further break down these proteins generates savory flavors.

 
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Applications Details

Viscozyme® is effective in enzymatically hydrolyzed vegetable protein.

Available strengths (range)
100 FGB/g 

Hydrolysis action
N/A

Generation of peptides or single amino acids
N/A

Debittering
N/A

Savory flavor generation
N/A

Working pH range*
4.5-6.0

Working temperature range (°C)*
30-65

Quality grade
Food grade

All our products for plant protein processing

With enzymes, you can deliver flavors and textures that take your plant proteins from an alternative protein source to consumers' preferred protein. 
Find out more.

Amylase™ AG 300
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Available strengths (range) 300 AGU/ml
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 3 - 6.5
Working temperature range (°C) 55-60°C
Quality grade High performance
Alcalase®
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Available strengths (range) 2,4-4,0 AU-A/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Peptides
Fiber modification
Debittering No
Savory flavor generation Yes
Working pH range 6.5 - 10
Working temperature range (°C) 60 - 75
Quality grade Food grade
AMG®
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Available strengths (range) 300 AGU/mL
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 3.5-6
Working temperature range (°C) 55-80
Quality grade Food grade
BAN®
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Available strengths (range) 480 KNU-B/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 4.5-7.5
Working temperature range (°C) 30-90
Quality grade Food grade
Flavourzyme®
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Available strengths (range) 500-100 LAPU/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Peptides and amino acids
Fiber modification
Debittering Yes
Savory flavor generation Yes
Working pH range 4-8
Working temperature range (°C) 30-65
Quality grade Food grade
Formea® Sol for oats
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Available strengths (range) 75000 PROT/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 6-7
Working temperature range (°C) 50-75
Quality grade Best in class
Fungamyl®
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Available strengths (range) 800 FAU/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 3.5-7
Working temperature range (°C) 25-65
Quality grade Food grade
Galaya® Smooth
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Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade
Maltogenase®
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Available strengths (range) 3200 MANU/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 3.5-7
Working temperature range (°C) 40-80
Quality grade Food grade
Neutrase®
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Available strengths (range) 0,8-1,5 AU-N/g
Hydrolysis action Less Aggressive
Generation of peptides or single amino acids Peptides
Fiber modification
Debittering No
Savory flavor generation Yes
Working pH range 6-9
Working temperature range (°C) 30-65
Quality grade Food grade
Neutrase® for Oats
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Available strengths (range) 0,8 AU-N/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 6-9
Working temperature range (°C) 30-65
Quality grade Food grade
Novoshape®
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Available strengths (range) 8.7 PEU/g
Hydrolysis action N/A
Generation of peptides or single amino acids N/A
Fiber modification Yes
Debittering N/A
Savory flavor generation No
Working pH range 4-7
Working temperature range (°C) 4-50°C
Quality grade Food grade
Protana® Prime
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Available strengths (range) 1067 LAPU/g 979 CPDU(A)/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Small peptides and amino acids
Fiber modification
Debittering Yes
Savory flavor generation Yes
Working pH range 6-7
Working temperature range (°C) 20-60
Quality grade Food grade
Protana® UBoost
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Available strengths (range) 100 EGLU-A/g
Hydrolysis action Very specific
Generation of peptides or single amino acids Converts glutamine to glutamic acid
Fiber modification
Debittering Yes
Savory flavor generation Yes
Working pH range 4.5-10
Working temperature range (°C) 40-65
Quality grade Food grade
Secura®
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Available strengths (range) 5000 BAMU/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 4-6
Working temperature range (°C) 55-65
Quality grade Food grade
Termamyl®
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Available strengths (range) 120 KNU-T/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 3.5-8.5
Working temperature range (°C) 45-95
Quality grade Food grade
Viscozyme®
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Available strengths (range) 100 FBG/g
Hydrolysis action N/A
Generation of peptides or single amino acids N/A
Fiber modification Yes
Debittering N/A
Savory flavor generation N/A
Working pH range 4.5-6.0
Working temperature range (°C) 35-65
Quality grade Food grade
Protamex®
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Available strengths (range) 1,5 AU-A/g
Hydrolysis action Agressive
Generation of peptides or single amino acids Peptides
Fiber modification
Debittering No
Savory flavor generation Yes
Working pH range 6-9
Working temperature range (°C) 30-65
Quality grade Food grade
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade
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