High temperature α-amylase for liquefaction process in ethanol industry, hydrolyzes corn-based feedstock to soluble dextrin solution and decreases the slurry viscosity rapidly.

HighDEX™ Ultra3.0 Glucoamylase is developed for the customers with high requirements on saccharification and can achieve expectant DX value fast. HighDEX™ Ultra3.0 Glucoamylase is a kind of mixture with glucoamylase and pullulanase in proper proportion. The high-activity glucoamylase is derived from Aspergillus niger who can hydrolyze α-1,4-glucosidic bonds fast. It also has the ability, in a manner, to hydrolyze α-1,6-glucosidic bonds. The pullulanase with high heat and wide pH stability derived from Bacillus subtilis, who can efficiently hydrolyze α-1,6-glucosidic bonds to produce straight-chain dextrin quickly. With the help of HighDEX™ Ultra3.0 Glucoamylase, users can achieve high DX value after saccharification with almost no transglycosylation effect.

ALCGEN™ P10/P15 Acid Protease is an acid proteolytic enzyme which hydrolyze protein under low pH conditions randomly. For simultaneous saccharification and fermentation process in ethanol industry, the enzyme can be added directly to the slurry making step or to fermentation tank. With the help of ALCGEN™ P10/P15 Acid Protease, protein will convert to FAN for yeast nutrition and contribute to increase the ethanol yield.

HighDEX Pro is a trehalase obtained from Aspergillus niger through submerged fermentation. It is an anomer-inverting glucosidase that catalyzes the hydrolysis of the disaccharide α,α-trehalose, with the release of glucose. It can efficiently facilitate the degradation of starch and non-starch polysaccharides into fermentable sugars, improve ethanol yield and to enhance production efficiency. HighDEX Pro is a highly concentrated product with high activity level, that performs well between pH 3.0 and 6.5.

BestBaker PLP-178 is a lipase derived from Aspergillus niger and produced through submerged fermentation. It can be utilized in the production of baked goods to improve dough handling characteristics, improve interior texture, improve appearance of smoothness and whiteness, and reduce emulsifiers.

BestBaker D2 is a glucose oxidase derived from Aspergillus niger and produced through submerged fermentation. It can be utilized in the production of baked goods to; provide stronger gluten strength and more elasticity, provide better oven spring and larger loaf volume, improve dough handling characteristics and improve interior texture.

BestBaker CA is a catalase derived from Aspergillus niger and produced through submerged fermentation. Used in combination with glucose oxidase, catalase can protect foods from microbial attack, kill microbes and extend shelf life of foods. In baking, it is used to remove the glucose from the egg white prior to drying.

BestBaker FA-HC is a fungal alpha-amylase derived from Aspergillus niger and produced through submerged fermentation. It breaks a-1,4 glycosidic bonds randomly in starch to produce dextrin and maltose. It can be utilized in the production of baked goods; to increase volume, to improve color appearance, to improve interior texture and improve dough handling characteristics.

Pelilais PSEP-30 is a proline specific endoprotease derived from Aspergillus niger through submerged fermentation. It is used in the brewing industry to improve colloidal stability without the use of silica gels or PVPP. It can also be used to produce gluten-reduced foods and beverages without changing raw materials.