Novozymes North America, Inc.

Amylase® AG 300 L

Novozymes North America, Inc.

Amylase® AG 300 L is a glucoamylase enzyme preparation for industrial food processes, specifically designed to hydrolyze alpha-D-glucosidic linkages in polysaccharides, converting starch to glucose. It enhances starch degradation, resulting in clear, stable, and starch-free juices with no haze in concentrates. Suitable for food and beverage applications, it is a non-GMO product made by microbial fermentation

Attenuzyme Pro

Novozymes North America, Inc.

Attenuzyme® Pro is a high-performance enzyme blend designed to enhance saccharification in brewing by breaking down starches into fermentable sugars. It contains glucoamylase and pullulanase, which target specific glucosidic linkages in polysaccharides like amylopectin and pullulan. This improves fermentation efficiency, achieving a high real degree of fermentation (RDF) and supporting the production of highly attenuated beers. Cost-effective and fast-acting, Attenuzyme® Pro helps brewers reach high attenuation targets in shorter times.

Ceremix® Flex

Novozymes North America, Inc.

Ceremix® Flex is an enzyme blend used in industrial food processing, particularly for breaking down complex polysaccharides into simpler sugars. It contains maltogenic amylase, alpha-amylase, and pullulanase, which enhance saccharification in applications like brewing and starch processing. Suitable for infusion mashing of high-gelatinization-temperature grain adjuncts, Ceremix® Flex ensures efficient liquefaction of starches below gelatinization temperatures. It produces similar maltose levels while yielding more glucose and less dextrin compared to decoction mashing, optimizing process efficiency.

Liquozyme® Pro HP DI

Novozymes North America, Inc.

Liquozyme® Pro HP DI is a thermostable enzyme preparation primarily used in brewing for efficient starch liquefaction. It contains alpha-amylase and protease, which reduce mash viscosity and convert starches into dextrins and fermentable sugars. By providing a continuous nitrogen source of amino acids and peptides, it supports yeast health and reduces the need for exogenous nitrogen inputs like ammonia and DAP. The product enhances ethanol yields, improves operational flexibility across a broad pH range, and reduces glycerol levels. Additionally, it enables up to 10% improved corn oil recovery for those extracting oil during the process.

Lumista® Gold

Novozymes North America, Inc.

Lumista® Gold is an enzyme preparation containing prolyl oligopeptidase, used in industrial food manufacturing processes to enhance protein hydrolysis by cleaving peptide bonds at proline residues. It helps improve product quality and consistency in food applications.

Maturex® Pro

Novozymes North America, Inc.

Maturex® Pro is an enzyme preparation designed for the brewing industry to prevent diacetyl formation by converting acetolactate into acetoin. Containing acetolactate decarboxylase (ALDC), it helps reduce off-flavors, improve product quality, and ensure flavor consistency. Maturex® Pro enables faster throughput and shorter maturation times, optimizing production capacity and reducing energy consumption. It is particularly beneficial for producing low-alcohol beers, supporting leaner process conditions and consistent low levels of diacetyl in the final product.

Novoclair® Speed

Novozymes North America, Inc.

Novoclair® Speed is an enzyme preparation used in food manufacturing to clarify fruit juices and wines. It contains polygalacturonase, which breaks down pectin, enhancing clarity and stability. This enzyme blend—comprising pectinases, arabinases, and hemicellulases—accelerates sedimentation, improving mechanical treatments like centrifugation and filtration. It reduces energy consumption and handling costs, cuts gross lees volume by nearly 50%, and boosts yields, leading to higher profits and richer, fruitier wines.

Ondea® Pro

Novozymes North America, Inc.

Ondea® Pro is an enzyme preparation used in food manufacturing to break down complex carbohydrates. It contains pullulanase, alpha-amylase, cellulase, protease, and other enzymes that convert starches into fermentable sugars, enhancing efficiency in brewing and food production. Designed for 100% barley brewing, Ondea® Pro improves viscosity, reduces turbidity, and optimizes protein degradation for controlled attenuation and optimal brewing results.

Pectinex® Ultra Clear

Novozymes North America, Inc.

Pectinex® Ultra Clear is an enzyme preparation for fruit juice production, designed to enhance clarity, improve filtration, and increase juice yield by breaking down pectin. It is ideal for producing clear, stable juices and concentrates, particularly lemon juice. This blend of pectinases, hemicellulases, and arabinanases ensures pectin-free, haze-free juice.

Pectinex® Ultra Mash

Novozymes North America, Inc.

Pectinex® Ultra Mash is an enzyme preparation used in food manufacturing to degrade pectin, enhancing juice yield and processing efficiency. It works well in low-pH, low-temperature, and high-tannin conditions, making it ideal for fruit juice production. This blend of pectinases and hemicellulases reduces viscosity quickly in both fresh and stored fruit, improving press and decanter capacity.

Pectinex® Ultra Olio

Novozymes North America, Inc.

Pectinex® Ultra Olio is an enzyme preparation used in olive oil production and food processing to break down pectins. It contains pectin lyase and polygalacturonase, improving process efficiency and oil yield. This blend of pectinases and hemicellulases enhances cell wall degradation, leading to faster and more efficient oil/water separation.

Pectinex® Ultra Pulp

Novozymes North America, Inc.

Pectinex® Ultra Pulp is an enzyme preparation used in food processing to break down pectin in fruit pulps, improving juice yield, filtration efficiency, and overall process performance. It enhances citrus oil recovery and breaks down emulsions, optimizing centrifuge operations. This blend of pectinases, hemicellulases, and beta-glucanases boosts efficiency in related applications.

Saczyme® Go 2X

Novozymes North America, Inc.

Saczyme® Go 2X polysaccharides. It effectively converts starch to glucose, making it suitable for use in the brewing, baking, and distilling industries.

Saczyme® Pro 1.5X

Novozymes North America, Inc.

Saczyme® Pro 1.5X is an enzyme preparation used in industrial food manufacturing to hydrolyze alpha-D-glucosidic linkages in polysaccharides. Containing glucoamylase and alpha-amylase, it efficiently breaks down starch into fermentable sugars, enhancing brewing processes. This robust enzyme delivers shorter fermentation times, consistently high ethanol yields, and lower residual starch, and is suitable for no-jet cooking processes.

Termamyl® SC DS

Novozymes North America, Inc.

Termamyl® SC DS is a high-performance enzyme preparation for food manufacturing that hydrolyzes alpha-D-glucosidic linkages in starch. Containing alpha-amylase, it breaks down starch into simpler sugars, enhancing saccharification efficiency. This thermostable enzyme is cost-effective for adjunct liquefaction and increasing brewhouse capacity.

Ultimase® BWL 40

Novozymes North America, Inc.

Ultimase® BWL 40 is a cellulase enzyme preparation used in industrial applications to hydrolyze beta-D-glucosidic linkages in cellulose and other beta-D-glucans. It is commonly used in brewing, food production, and textile processing to improve processing efficiency and enhance product quality.

Ultraflo® Max

Novozymes North America, Inc.

Ultraflo® Max is an enzyme preparation that enhances brewing efficiency by improving mash separation and filtration. It contains xylanase and beta-glucanase, reducing viscosity and accelerating filtration. This blend of beta-glucanase and GH-10 family arabinoxylanase optimizes wort separation and beer filtration, ensuring minimal viscosity and superior performance with various malt and barley blends.

VinoClear® Classic

Novozymes North America, Inc.

VinoClear® Classic is an enzyme preparation for clarifying fruit juices and wines. It contains polygalacturonase, which breaks down pectin, improving filtration efficiency and beverage clarity. This enzyme boosts yields, accelerates must clarification from all grape varieties, and enhances equipment effectiveness. It also preserves aroma and allows for earlier fermentation, increasing overall throughput and profitability.

VinoCrush® Classic

Novozymes North America, Inc.

VinoCrush® Classic is an enzyme preparation that breaks down pectin in wine and fruit juice production. It contains polygalacturonase to enhance juice extraction and filtration. For red grapes, it boosts wine yields by up to 5% and reduces turbidity by over 50%. For both red and white grapes, it lowers post-fermentation clarification costs, increases processing loads, and reduces herbaceous flavors.

VinoTaste® Pro

Novozymes North America, Inc.

VinoTaste® Pro is an enzyme preparation designed for use in wine production. It contains polygalacturonase and beta-glucanase enzymes that enhance clarification and filtration by breaking down pectins and beta-glucans in grape must. This improves juice yield, clarity, and filtration efficiency, resulting in high-quality wine production.

Vinozym® FCE G

Novozymes North America, Inc.

Vinozym® FCE G is an enzyme preparation that enhances must clarity and juice yield in winemaking. It contains polygalacturonase and other enzymes to improve maceration, increase aroma release, and enable 30% faster juice extraction. It also boosts free-run juice yield, reduces grape skin damage, and improves press capacity and clarification.

Vinozym® Process

Novozymes North America, Inc.

Vinozym® Process is a high-performance enzyme designed for winemaking, enhancing color extraction, tannin release, and clarity in grape must. It reduces viscosity and turbidity while preserving wine aroma and flavor, making it ideal for both red and white wines, including organic production.

Vinozym® Vintage FCE

Novozymes North America, Inc.

Vinozym® Vintage FCE is an enzyme preparation that boosts color and flavor extraction in red wines. It contains polygalacturonase and citric acid to enhance polyphenol and tannin extraction, reduce maceration time, and improve color stability by up to 20%. It also increases throughput and free-run wine release, enhancing wine body and mouthfeel.

Viscoferm®

Novozymes North America, Inc.

Viscoferm® is an enzyme preparation that hydrolyzes beta-glucans in industrial food processing. It contains beta-glucanase, cellulase, and xylanase to reduce viscosity and improve filtration efficiency, enhancing brewing and food production for all types of small grains.

Viscozyme® L

Novozymes North America, Inc.

Viscozyme® L is an enzyme preparation that improves oil yield and efficiency in industrial food processing. It contains beta-glucanase, cellulase, xylanase, and hemicellulase to enhance filtration, reduce viscosity, and accelerate oil/water separation. It is effective for macerating green olives and can be used with talc as needed.