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Enzymes
Natural Biocatalysts

Enzymes are biocatalysts used in the industry in order to achieve specific technological goals.

ABIASA offers a wide range of enzymes for application in the food industry in order to improve your product's taste, texture and aroma, protecting them from unwanted microorganisms and enhancing their functional and nutritional properties.

  • Enzymes
  • Product
  • Origin
  • Function
  • Application
    • Lysozyme
    • Egg white
    • Protein hydrolysis
    • Clostridium prevention in cheeses
      • Catalase
      • Liver (cow, pork)
      • H2O2 removal
      • Milk and whey preservation. Cork industry
        • Lactase
        • Kluyveromyces lactis
        • Lactose hydrolysis
        • Removal of lactose from milk
          • Lamb esterase
          • Lamb
          • Fatty acid hydrolysis
          • Flavour enhancement in cheeses
            • Goat esterase
            • Goat
            • Fatty acid hydrolysis
            • Flavour enhancement in cheeses
              • Animal rennet
              • Calf
              • Milk coagulation
              • Cheese making
                • Vegetal rennet
                • Cynara cardunculus
                • Milk coagulation
                • Cheese making
                  • Chymosin
                  • Kluyveromyces lactis
                  • Milk coagulation
                  • Cheese making
                    • Microbial rennet
                    • Rhizomucor
                    • Milk coagulation
                    • Cheese making
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