Enzymes for the Alcohol Beverage, Food and Beverage Processing, Textile, Pharmaceutical, Detergent, Leather and Paper Industries
Enzymes for the Alcohol Industry
Specialty Enzymes and Biochemicals Co. is a worldwide leader in the production of industrial enzymes. Enzymes are eco-friendly solutions to industrial problems. They can improve manufacturing efficiency and lower costs. Specialty Enzymes and Biochemicals Co. prides itself on being one of the few manufacturers in the world that produces a full spectrum of industrial enzymes derived from all four natural origins: plant, animal, fungus and bacteria. And we use both solid state and submerge culture techniques of fermentation. Specialty Enzymes and Biochemicals Co. specializes in developing tailored enzyme solutions for individual customers. Our growing production base, and comprehensive advisory and after sales services, allow us to cater to our rapidly expanding global markets. Products Specialty Enzymes and Biochemicals' product portfolio consists of 160 unique enzyme solutions that address the needs of customers in 25 industries and over 30 countries. Our enzymes are all natural and non-GMO. They are a safe and effective alternative to the harsh chemicals often used in the manufacturing processes of many industries. Industrial categories are: Alcohol Brewing Wine Food Processing Animals Baking Dairy Juice, Coffee and Tea Detergents Starch Processing Personal Care Pharmaceutical Textiles, Leather and Paper Pulp Beverage Alcohol and Fuel Ethanol Industries Enzymes are used in the alcohol processing industries to hydrolyze (break down) large starch molecules into simple sugars. Typically, the hydrolysis of starch to simple sugars is accomplished using a two-step, enzyme-catalyzed process called liquefaction and saccharifaction. To save energy in alcohol production, starch can also be liquefied at lower temperatures using Specialty Enzymes’ SEBamyl-BAL or fungal alpha-amylase SEBamyl-L. These alpha-amylases quickly reduce the viscosity of gelatinized starch. In distilleries with pre-saccharification systems, our glucoamylase blend SEBamyl-GL is used to convert liquefied-starch to fermentable sugars. SEBamyl retains excellent activity over a wide temperature range, making it suitable for use in simultaneous saccharification and fermentation distilleries. Protease enzymes that breakdown proteins to their constituent amino acids are commonly added to whole-grain, alcohol fermentations to enhance yeast nutrition and alcohol yields. SEB-Neutral P increases free-amino nitrogen concentrations and the extraction of encapsulated starch when added to the fermentor. Non-starch, polysaccharide-hydrolyzing enzymes, such as CelluSEB-L and ViscoSEB-L, are used in cereal-grain fermentations to reduce mash viscosity, improve alcohol yields and reduce fouling of distillation columns and spent-beer evaporators. Brewing Enzymes have proved to be useful for the brewing industry in many areas of beer production. They can be added to the beer after its fermentation to induce faster maturation. Enzymes also work as filtration improvers, reducing the presence of viscous polysaccharides such as xylans and glucans. Enzymes are often used to remove carbohydrates in the production of light beer and to induce chill proofing. But most importantly, enzyme supplementation is simpler and less expensive than the malting process. Beer brewing involves the production of alcohol by allowing yeast to act on plant materials such as barley, maize, sorghum, hops and rice. Yeast converts simple sugars into alcohol and carbon dioxide. However, the sugars found in the plant materials are most often complex polysaccharides that yeast is unable to convert. The traditional method for breaking down these complex polysaccharides are called malting. This is the process whereby barley, for example, is allowed to partially germinate, producing enzymes that break down the complex polysaccharides into simple sugars that the yeast can utilize. However, the process of malting can be expensive and often difficult to control. By adding enzymes to unmalted barley the complex polysaccharides can be broken down to simple sugars and reduce or eliminate the costly and complicated process of malting. Wine Many of the biochemical reactions involved in wine production are enzyme-catalyzed. They begin during the ripening and harvesting of grapes, and continue through alcoholic and malolactic fermentation, clarification, and ageing. Winemakers often supplement naturally occurring grape enzymes with commercial enzymes to increase production capacity of clear and stable wines with enhanced body, flavor and bouquet. When added to grapes or musts, our LiquiSEB products increase free-run juice volume and extraction of color, fermentable sugars and flavor components, as well as reduce pressing and fermentation time. These pectinase or pectinase containing hemicellulase products can increase free-run juice volume by 20 to 30 percent and lower fermentation time by 30 to 50 percent by reducing grape-pectin viscosity. Rapid clarification and well-separated lees have a positive effect on finished wine flavor, texture and color. Our purified ClariSEB pectinases depectinize grape-musts during fermentation or young wines prior to fining and filtration. Grape musts and wines treated with ClariSEB are less viscous. They ferment, settle and mature more quickly. ClariSEB, a beta-glucanase containing pectinase, is also used to degrade Botrytis-glucan. Wines made from overripe grapes infected with Botrytis cinerea mold are often difficult to clarify and filter due to high concentrations of Botrytis-produced glucan polysaccharides. The use of ClariSEB can speed up clarification and filtration. Our SEB-Acid and SEB-Prolase acid proteases clarify and stabilize some wines by reducing or removing naturally occurring and yeast synthesized, heat-labile proteins.
Specialty Enzymes and Biochemicals Co. is a worldwide leader in the production of industrial enzymes. Enzymes are eco-friendly solutions to industrial problems. They can improve manufacturing efficiency and lower costs.
Specialty Enzymes and Biochemicals Co. prides itself on being one of the few manufacturers in the world that produces a full spectrum of industrial enzymes derived from all four natural origins: plant, animal, fungus and bacteria. And we use both solid state and submerge culture techniques of fermentation.
Specialty Enzymes and Biochemicals Co. specializes in developing tailored enzyme solutions for individual customers. Our growing production base, and comprehensive advisory and after sales services, allow us to cater to our rapidly expanding global markets.
Products
Specialty Enzymes and Biochemicals' product portfolio consists of 160 unique enzyme solutions that address the needs of customers in 25 industries and over 30 countries. Our enzymes are all natural and non-GMO. They are a safe and effective alternative to the harsh chemicals often used in the manufacturing processes of many industries.
Industrial categories are:
Enzymes are used in the alcohol processing industries to hydrolyze (break down) large starch molecules into simple sugars. Typically, the hydrolysis of starch to simple sugars is accomplished using a two-step, enzyme-catalyzed process called liquefaction and saccharifaction.
To save energy in alcohol production, starch can also be liquefied at lower temperatures using Specialty Enzymes’ SEBamyl-BAL or fungal alpha-amylase SEBamyl-L. These alpha-amylases quickly reduce the viscosity of gelatinized starch.
In distilleries with pre-saccharification systems, our glucoamylase blend SEBamyl-GL is used to convert liquefied-starch to fermentable sugars. SEBamyl retains excellent activity over a wide temperature range, making it suitable for use in simultaneous saccharification and fermentation distilleries.
Protease enzymes that breakdown proteins to their constituent amino acids are commonly added to whole-grain, alcohol fermentations to enhance yeast nutrition and alcohol yields. SEB-Neutral P increases free-amino nitrogen concentrations and the extraction of encapsulated starch when added to the fermentor.
Non-starch, polysaccharide-hydrolyzing enzymes, such as CelluSEB-L and ViscoSEB-L, are used in cereal-grain fermentations to reduce mash viscosity, improve alcohol yields and reduce fouling of distillation columns and spent-beer evaporators.
Enzymes have proved to be useful for the brewing industry in many areas of beer production. They can be added to the beer after its fermentation to induce faster maturation. Enzymes also work as filtration improvers, reducing the presence of viscous polysaccharides such as xylans and glucans. Enzymes are often used to remove carbohydrates in the production of light beer and to induce chill proofing. But most importantly, enzyme supplementation is simpler and less expensive than the malting process.
Beer brewing involves the production of alcohol by allowing yeast to act on plant materials such as barley, maize, sorghum, hops and rice. Yeast converts simple sugars into alcohol and carbon dioxide. However, the sugars found in the plant materials are most often complex polysaccharides that yeast is unable to convert. The traditional method for breaking down these complex polysaccharides are called malting. This is the process whereby barley, for example, is allowed to partially germinate, producing enzymes that break down the complex polysaccharides into simple sugars that the yeast can utilize. However, the process of malting can be expensive and often difficult to control. By adding enzymes to unmalted barley the complex polysaccharides can be broken down to simple sugars and reduce or eliminate the costly and complicated process of malting.
Many of the biochemical reactions involved in wine production are enzyme-catalyzed. They begin during the ripening and harvesting of grapes, and continue through alcoholic and malolactic fermentation, clarification, and ageing. Winemakers often supplement naturally occurring grape enzymes with commercial enzymes to increase production capacity of clear and stable wines with enhanced body, flavor and bouquet.
When added to grapes or musts, our LiquiSEB products increase free-run juice volume and extraction of color, fermentable sugars and flavor components, as well as reduce pressing and fermentation time. These pectinase or pectinase containing hemicellulase products can increase free-run juice volume by 20 to 30 percent and lower fermentation time by 30 to 50 percent by reducing grape-pectin viscosity.
Rapid clarification and well-separated lees have a positive effect on finished wine flavor, texture and color. Our purified ClariSEB pectinases depectinize grape-musts during fermentation or young wines prior to fining and filtration. Grape musts and wines treated with ClariSEB are less viscous. They ferment, settle and mature more quickly.
ClariSEB, a beta-glucanase containing pectinase, is also used to degrade Botrytis-glucan. Wines made from overripe grapes infected with Botrytis cinerea mold are often difficult to clarify and filter due to high concentrations of Botrytis-produced glucan polysaccharides. The use of ClariSEB can speed up clarification and filtration.
Our SEB-Acid and SEB-Prolase acid proteases clarify and stabilize some wines by reducing or removing naturally occurring and yeast synthesized, heat-labile proteins.
Enzymes for the Food and Beverage Industry
Animal Feed & Pet Care We have blends that help provide natural relief to dry or scaly hair coats, skin problems, digestive disorders, joint difficulties, immune disorders, excessive shedding, weight problems, allergies, bloating, lethargy, flatulence, and coprophagia. We also have a proprietary blend called Exclzyme®Pet that promotes tissue, muscle and wound healing, helps along recovery from soreness and inflammation and is helpful for pets who are suffering from arthritis and pain. Exclzyme®Pet is ideal for active or athletic pets. Baking Enzymes are rapidly becoming very important to the Baking Industry. Enzyme supplements are used in baking to make consistently high-quality products by enabling better dough handling, providing anti-staling properties, and allowing control over crumb texture and color, taste, moisture, and volume. Enzymes are now replacing chemical supplements that were used in the baking industry to account for these discrepancies. For instance, our enzyme called SEBake-GO can replace chemical oxidants, such as bromates, used to strengthen gluten. Dairy Specialty Enzymes' SEB-RMP, a microbial rennet used in cheese production, is an effective substitute for calf/cow, goat, sheep or swine-derived rennets. When milk is treated with milk-clotting proteases or microbial proteases, it causes casein to precipitate in the form of curd. The curd is separated from other milk ingredients (whey) and further processed to produce soft and hard cheeses. SEB-RMP is a superior option to animal derived rennets. Microbial lipases and proteases can be cost-effectively added to fresh milk or cheese curd to produce products with enhanced dairy and cheese flavors. Specialty Enzymes’ fungal lipases SEB-ATlipase and SEB-CClipase are used to enhance the dairy-flavor in coffee whiteners, margarine and snack foods. These enzyme blends also accelerate the ripening of naturally aged cheeses and produce intensely-flavored, enzyme-modified cheeses (EMC) used as a flavor in snack foods, soups, frozen dinners and cheese-sauces.Protease enzymes also play an important role cheese ripening and flavor development. The production of strong cheese-flavors is enhanced when fungal lipases and Specialty Enzymes’ SEB-Npro, a neutral protease, or SEB-Pro, a fungal protease, are added to fresh cheese curd. It is possible develop a variety of intense cheese flavor-profiles in a few hours or days when using these protease and lipase enzymes together. Specialty Enzymes offers SEB-Alkaline, SEB-Prolase, and SEBLipo, which are to be added with mild detergents and pH adjusting agents. These solutions will help remove milk protein and fat deposits from the filter, increasing filtration rates without using the harsh chemicals that add to waste effluent treatment costs. Food Processing SEB-Brolase and SEB-Prolase rapidly hydrolyze both animal and plant proteins to reduce or eliminate gel formation on heating. They are used to hydrolyze soy, pea, yeast, maize and wheat-flour proteins to produce non-bitter, protein hydrolysates. Pre-processed or separated plant and milk proteins such as soya isolates and concentrates, casein and whey can be easily hydrolyzed to produce non-bitter protein hydrolysates suitable for use as active ingredients in dietary supplements, functional beverages, fermented foods, baked goods and other foods. SEB-Acid, SEB-Alkaline and SEB-Neutral are different types of protease enzymes used in food processing applications to break down and increase the solubility, dispersibility and digestibility of proteins. They also hydrolyze vegetable and animal proteins to peptides, polypeptides, and small amounts of amino acids. SEBzyme-XL and CelluSEB is used for extraction, for liquefaction of plant materials and for downstream processing in the food, starch, and alcohol and brewing industries. In the food industry, these products are used to improve the processing and extraction of wheat and corn gluten, soybean protein, cereal starch, seed and nut oils, flavors and colors, coffee, tea and other botanical extracts. Fruit and Vegetable Juice Specialty Enzymes products, LiquiSEB and ExtractSEB, are pectinases that contain hemicellulase enzyme activities. These products not only increase juice yields, but also increase the color and health-promoting antioxidants in fruit and vegetable juices extracted by pressing or decanter centrifuge. By reducing fruit and vegetable mash viscosity and improving solid/liquid separation, they increase color extraction and juice volume by as much as 15 percent. ClariSEB and SEBamyl enzyme solutions speed up filtration and prevent storage or post-packaging haze formation by depectinizing and reducing starch in raw juices. Pectin and starch must be removed from freshly extracted juices prior to filtration, fining and concentration. Unripe fruits and vegetables can contain as much as 15 percent starch. ClariSEB pectinase and SEBamyl amylase can reduce starch and pectin in raw fruits and juices, thus achieving clear and stable juices and juice concentrates. Coffee and Tea Bioclean TC has a blend of natural enzymes that gives manufacturing areas a 100 percent safe-detergent and alkali-free cleansing. Bioclean TC is dissolved in water and sprayed in areas that come in contact with leaf material, such as on rolling tables, CTC rollers, conveyor belts and CFMs. The blend helps degrade biological material, which is then easily dislodged in cold water washing. Bioclean TC prevents bacterial growth by not providing any food to sustain the bacteria. And because it is 100 percent natural, the blend doesn’t impart any off-flavor or off-taste to the tea. Specialty Enzymes, a leading solution provider to the human healthcare, animal nutrition, and natural product processing industries, offers SPEEDOX. When added to the wash water or effluent stream in the coffee production process, SPEEDOX rapidly reduces organic loads in the wastewater that cause environmental pollution. SPEEDOX can reduce the pollution causing entities in coffee plantation wastewater. SPEEDOX is a 100% natural, high quality and eco-friendly product. It improves the clarity of water so the water can be used for irrigation. SPEEDOX also eliminates the foul odor near the effluent treatment tanks.
We have blends that help provide natural relief to dry or scaly hair coats, skin problems, digestive disorders, joint difficulties, immune disorders, excessive shedding, weight problems, allergies, bloating, lethargy, flatulence, and coprophagia. We also have a proprietary blend called Exclzyme®Pet that promotes tissue, muscle and wound healing, helps along recovery from soreness and inflammation and is helpful for pets who are suffering from arthritis and pain. Exclzyme®Pet is ideal for active or athletic pets.
Enzymes are rapidly becoming very important to the Baking Industry. Enzyme supplements are used in baking to make consistently high-quality products by enabling better dough handling, providing anti-staling properties, and allowing control over crumb texture and color, taste, moisture, and volume.
Enzymes are now replacing chemical supplements that were used in the baking industry to account for these discrepancies. For instance, our enzyme called SEBake-GO can replace chemical oxidants, such as bromates, used to strengthen gluten.
Specialty Enzymes' SEB-RMP, a microbial rennet used in cheese production, is an effective substitute for calf/cow, goat, sheep or swine-derived rennets. When milk is treated with milk-clotting proteases or microbial proteases, it causes casein to precipitate in the form of curd. The curd is separated from other milk ingredients (whey) and further processed to produce soft and hard cheeses. SEB-RMP is a superior option to animal derived rennets.
Microbial lipases and proteases can be cost-effectively added to fresh milk or cheese curd to produce products with enhanced dairy and cheese flavors. Specialty Enzymes’ fungal lipases SEB-ATlipase and SEB-CClipase are used to enhance the dairy-flavor in coffee whiteners, margarine and snack foods. These enzyme blends also accelerate the ripening of naturally aged cheeses and produce intensely-flavored, enzyme-modified cheeses (EMC) used as a flavor in snack foods, soups, frozen dinners and cheese-sauces.Protease enzymes also play an important role cheese ripening and flavor development. The production of strong cheese-flavors is enhanced when fungal lipases and Specialty Enzymes’ SEB-Npro, a neutral protease, or SEB-Pro, a fungal protease, are added to fresh cheese curd. It is possible develop a variety of intense cheese flavor-profiles in a few hours or days when using these protease and lipase enzymes together.
Specialty Enzymes offers SEB-Alkaline, SEB-Prolase, and SEBLipo, which are to be added with mild detergents and pH adjusting agents. These solutions will help remove milk protein and fat deposits from the filter, increasing filtration rates without using the harsh chemicals that add to waste effluent treatment costs.
SEB-Brolase and SEB-Prolase rapidly hydrolyze both animal and plant proteins to reduce or eliminate gel formation on heating. They are used to hydrolyze soy, pea, yeast, maize and wheat-flour proteins to produce non-bitter, protein hydrolysates. Pre-processed or separated plant and milk proteins such as soya isolates and concentrates, casein and whey can be easily hydrolyzed to produce non-bitter protein hydrolysates suitable for use as active ingredients in dietary supplements, functional beverages, fermented foods, baked goods and other foods.
SEB-Acid, SEB-Alkaline and SEB-Neutral are different types of protease enzymes used in food processing applications to break down and increase the solubility, dispersibility and digestibility of proteins. They also hydrolyze vegetable and animal proteins to peptides, polypeptides, and small amounts of amino acids.
SEBzyme-XL and CelluSEB is used for extraction, for liquefaction of plant materials and for downstream processing in the food, starch, and alcohol and brewing industries. In the food industry, these products are used to improve the processing and extraction of wheat and corn gluten, soybean protein, cereal starch, seed and nut oils, flavors and colors, coffee, tea and other botanical extracts.
Specialty Enzymes products, LiquiSEB and ExtractSEB, are pectinases that contain hemicellulase enzyme activities. These products not only increase juice yields, but also increase the color and health-promoting antioxidants in fruit and vegetable juices extracted by pressing or decanter centrifuge. By reducing fruit and vegetable mash viscosity and improving solid/liquid separation, they increase color extraction and juice volume by as much as 15 percent.
ClariSEB and SEBamyl enzyme solutions speed up filtration and prevent storage or post-packaging haze formation by depectinizing and reducing starch in raw juices. Pectin and starch must be removed from freshly extracted juices prior to filtration, fining and concentration. Unripe fruits and vegetables can contain as much as 15 percent starch. ClariSEB pectinase and SEBamyl amylase can reduce starch and pectin in raw fruits and juices, thus achieving clear and stable juices and juice concentrates.
Bioclean TC has a blend of natural enzymes that gives manufacturing areas a 100 percent safe-detergent and alkali-free cleansing. Bioclean TC is dissolved in water and sprayed in areas that come in contact with leaf material, such as on rolling tables, CTC rollers, conveyor belts and CFMs. The blend helps degrade biological material, which is then easily dislodged in cold water washing. Bioclean TC prevents bacterial growth by not providing any food to sustain the bacteria. And because it is 100 percent natural, the blend doesn’t impart any off-flavor or off-taste to the tea.
Specialty Enzymes, a leading solution provider to the human healthcare, animal nutrition, and natural product processing industries, offers SPEEDOX. When added to the wash water or effluent stream in the coffee production process, SPEEDOX rapidly reduces organic loads in the wastewater that cause environmental pollution.
SPEEDOX can reduce the pollution causing entities in coffee plantation wastewater. SPEEDOX is a 100% natural, high quality and eco-friendly product. It improves the clarity of water so the water can be used for irrigation. SPEEDOX also eliminates the foul odor near the effluent treatment tanks.
Enzymes for Industrial Applications
Starch-Processing Industries Specialty Enzymes’ SEBstar-HTL and SEBamyl-BAL are blends used in the starch-liquefaction process for production of maltodextrins that are used in paperboard adhesives, paper sizing and in the manufacture of syrup-sweeteners. Fungal alpha-amylase SEBamyl-L is used to saccharify low-DE, starch hydrolyzates in the production of crystalline maltose, low-DE maltose syrups and high-conversion, mixed maltose/glucose syrups. These stable sugar-syrups resist crystallization. They are also widely used as sweeteners in the beverage and food industries and as a source of fermentable sugars in the brewing and fermentation industries. Detergents Specialty Enzymes products, SEBrite-BP are a range of alkaline proteases that when added to surfactant-containing liquid and powder laundry detergents or pre-spotters, enhance the removal of protein-containing stains such as milk, egg, soya, blood, grass and body fluids of human origin. The use of Specialty Enzymes detergent alpha-amylases enzymes such as SEBrite-BA and SEBrite-A in liquid and powder laundry detergents solubilizes starch-containing stains such as baby food, spaghetti, mashed potatoes, oatmeal, gravy, chocolate, tomato sauce and other starch thickened foods. To enhance stain removal, brighten the color, and soften cotton and cotton-containing garments, Specialty Enzymes offers a laundry-detergent compatible cellulase enzyme, SEBrite-COLOR. SEBrite-COLOR, effectively removes cotton cellulose microfibrils on wear and wash-damaged cotton garments. Repeated washing of cotton-containing garments with a laundry detergent containing SEBrite-COLOR, improves soil removal, brightens fabric color, softens and restores original garment appearance. Specialty Enzymes' protease and amylase enzymes, SEBalase-BP and SEBrite-BA can be used cost-effectively to improve the wash performance of reduced-pH, low temperature industrial and institutional laundry detergents used to remove blood, body fluids, organic material and food soils from hospital, restaurant and slaughterhouse textiles. Specialty Enzymes protease enzymes SEB-Prolase P or SEBalase-PB, carbohydrase enzyme, CelluSEB-T, alpha-amylase enzyme SEBamyl-B, Spectinase enzyme, ExtractSEB-R and lipase enzyme, SEBrite-L can be used to effectively clean filter membranes fouled with protein, starches, fats, gums, cellulose and pectin residues. Leather Specialty Enzymes’ SEBsoak product, used during the soaking process, removes unwanted parts of hides and skins, provides an uniform soaking effect, speeds up the soaking process and better re-hydrates hides previously soaked in brine. SEBlime is a blend that loosens hair from the corium layer of the skin, making hair removal easy. This method is faster, safer and more convenient than the method using sulphide. SEBlime offers eco-friendly, biodegradable, sulfide-free liming. It has optimum swell regulating properties, which result in excellent grain smoothness. SEBbate Acid improves the hide’s pliability and makes the grain smoother and more uniform for fabrication and dyeing. SEBbate Alkali helps stabilize the hide by ensuring the removal of all non-leather forming proteious matter. Paper and Pulp Specialty Enzymes’ SEBrite-BB is custom made for bleach boosting in paper/wood pulping applications. It reduces pulp bleaching chemical consumption and effectively boosts the performance of kraft pulp bleaching systems. Personal Care Our special combinations of enzymes like SEBCareHR 413 L, SEBCareHR 413 P, SEBCareHR 414 L and SEBCareHR 414 P can be used to remove contaminants like dust, dead cells, and excessive oil, which often clog the hair follicle openings. Using our special blends in hair care formulations can clean the scalp, thereby increasing blood circulation, and leading to healthy keratin formation and less hair loss. Specialty Enzymes offers SEBCareOR 115L, which can be added to oral care products to break down excessive sugar in the mouth, thus preventing tooth decay, odor and discoloration. Specialty Enzymes also has proteolytic enzyme blends to break down the protein build up on teeth and gums - SEBCareOR 104 B, SEBCareOR 114 L and SEBCareOR 114 P. These are special blends of proteolytic enzymes, which can be used to prevent plaque development on teeth and gums and help whiten teeth. Our proteolytic enzyme blends like SoftSEB-SK 3131 L, SoftSEB-SK 3131 P, SoftSEB-SK 320 L and SoftSEB-SK 320 P, further help in this process by breaking down the keratin in dead cells, thus gently peeling off the dead outer layer without damaging the inner living cells. Our other blends, like SEBCareSK 309 L, are used in skin care products to remove excessive oil on skin, leaving it non-oily, soft and silky. Pharmaceutical Specialty Enzymes’ bacterial blend Peptizyme SP is being used as a highly effective alternative to antibiotics in many countries. It treats inflammatory disorders, by not only fighting inflammation, but also relieving pain and swelling, improving recovery time and stimulating the immune system. Peptizyme SP has a "scavenging" effect. It helps chelate the heavy metals through which the body release toxins, and hence modulates the immune system, addresses hormonal imbalances and speeds wound and tissue repair time. Textiles Specialty Enzymes’ biopolishers, such as Denisoft and Denistone PW help manufacturers achieve a permanent soft feel, increased absorbency and cool breathing nature of the fabric. More and more manufacturers are reducing the use of chemicals, like cationic softeners and silicones, and opting for enzyme-based biopolishing agents, particularly due to their ability to obtain permanent softness.
Specialty Enzymes’ SEBstar-HTL and SEBamyl-BAL are blends used in the starch-liquefaction process for production of maltodextrins that are used in paperboard adhesives, paper sizing and in the manufacture of syrup-sweeteners.
Fungal alpha-amylase SEBamyl-L is used to saccharify low-DE, starch hydrolyzates in the production of crystalline maltose, low-DE maltose syrups and high-conversion, mixed maltose/glucose syrups. These stable sugar-syrups resist crystallization. They are also widely used as sweeteners in the beverage and food industries and as a source of fermentable sugars in the brewing and fermentation industries.
Specialty Enzymes products, SEBrite-BP are a range of alkaline proteases that when added to surfactant-containing liquid and powder laundry detergents or pre-spotters, enhance the removal of protein-containing stains such as milk, egg, soya, blood, grass and body fluids of human origin. The use of Specialty Enzymes detergent alpha-amylases enzymes such as SEBrite-BA and SEBrite-A in liquid and powder laundry detergents solubilizes starch-containing stains such as baby food, spaghetti, mashed potatoes, oatmeal, gravy, chocolate, tomato sauce and other starch thickened foods.
To enhance stain removal, brighten the color, and soften cotton and cotton-containing garments, Specialty Enzymes offers a laundry-detergent compatible cellulase enzyme, SEBrite-COLOR. SEBrite-COLOR, effectively removes cotton cellulose microfibrils on wear and wash-damaged cotton garments. Repeated washing of cotton-containing garments with a laundry detergent containing SEBrite-COLOR, improves soil removal, brightens fabric color, softens and restores original garment appearance.
Specialty Enzymes' protease and amylase enzymes, SEBalase-BP and SEBrite-BA can be used cost-effectively to improve the wash performance of reduced-pH, low temperature industrial and institutional laundry detergents used to remove blood, body fluids, organic material and food soils from hospital, restaurant and slaughterhouse textiles.
Specialty Enzymes protease enzymes SEB-Prolase P or SEBalase-PB, carbohydrase enzyme, CelluSEB-T, alpha-amylase enzyme SEBamyl-B, Spectinase enzyme, ExtractSEB-R and lipase enzyme, SEBrite-L can be used to effectively clean filter membranes fouled with protein, starches, fats, gums, cellulose and pectin residues.
Specialty Enzymes’ SEBsoak product, used during the soaking process, removes unwanted parts of hides and skins, provides an uniform soaking effect, speeds up the soaking process and better re-hydrates hides previously soaked in brine.
SEBlime is a blend that loosens hair from the corium layer of the skin, making hair removal easy. This method is faster, safer and more convenient than the method using sulphide. SEBlime offers eco-friendly, biodegradable, sulfide-free liming. It has optimum swell regulating properties, which result in excellent grain smoothness.
SEBbate Acid improves the hide’s pliability and makes the grain smoother and more uniform for fabrication and dyeing. SEBbate Alkali helps stabilize the hide by ensuring the removal of all non-leather forming proteious matter.
Specialty Enzymes’ SEBrite-BB is custom made for bleach boosting in paper/wood pulping applications. It reduces pulp bleaching chemical consumption and effectively boosts the performance of kraft pulp bleaching systems.
Our special combinations of enzymes like SEBCareHR 413 L, SEBCareHR 413 P, SEBCareHR 414 L and SEBCareHR 414 P can be used to remove contaminants like dust, dead cells, and excessive oil, which often clog the hair follicle openings. Using our special blends in hair care formulations can clean the scalp, thereby increasing blood circulation, and leading to healthy keratin formation and less hair loss.
Specialty Enzymes offers SEBCareOR 115L, which can be added to oral care products to break down excessive sugar in the mouth, thus preventing tooth decay, odor and discoloration. Specialty Enzymes also has proteolytic enzyme blends to break down the protein build up on teeth and gums - SEBCareOR 104 B, SEBCareOR 114 L and SEBCareOR 114 P. These are special blends of proteolytic enzymes, which can be used to prevent plaque development on teeth and gums and help whiten teeth.
Our proteolytic enzyme blends like SoftSEB-SK 3131 L, SoftSEB-SK 3131 P, SoftSEB-SK 320 L and SoftSEB-SK 320 P, further help in this process by breaking down the keratin in dead cells, thus gently peeling off the dead outer layer without damaging the inner living cells. Our other blends, like SEBCareSK 309 L, are used in skin care products to remove excessive oil on skin, leaving it non-oily, soft and silky.
Specialty Enzymes’ bacterial blend Peptizyme SP is being used as a highly effective alternative to antibiotics in many countries. It treats inflammatory disorders, by not only fighting inflammation, but also relieving pain and swelling, improving recovery time and stimulating the immune system. Peptizyme SP has a "scavenging" effect. It helps chelate the heavy metals through which the body release toxins, and hence modulates the immune system, addresses hormonal imbalances and speeds wound and tissue repair time.
Specialty Enzymes’ biopolishers, such as Denisoft and Denistone PW help manufacturers achieve a permanent soft feel, increased absorbency and cool breathing nature of the fabric. More and more manufacturers are reducing the use of chemicals, like cationic softeners and silicones, and opting for enzyme-based biopolishing agents, particularly due to their ability to obtain permanent softness.
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