Which enzymedo I need?
Choose your industry, then what you want to achieve. We show the enzyme or probiotic type that does the job — and the products to trial.
Your industry
What do you want to achieve?
Release phosphorus from plant ingredientsPhytase
Hydrolyses phytate so phosphorus in grains and oilseed meals becomes available, reducing added inorganic phosphate.
Improve fibre digestion and lower viscosityXylanase, beta-glucanase, cellulase
Break down arabinoxylans, beta-glucans and cellulose in cereal cell walls, releasing trapped nutrients.
Get more from soybean meal, copra or palm kernelMannanase
Degrades beta-mannans that are common in these ingredients.
Improve protein digestibilityProteases
Hydrolyse dietary proteins to peptides and amino acids; acid, neutral and alkaline types suit different conditions.
Release energy from starchAmylases and glucoamylase
Break starch into dextrins and sugars, especially useful for young animals.
Improve fat digestionLipase
Hydrolyses fats into fatty acids and glycerol.
Support gut health with probioticsFeed probiotics
Spore-forming Bacillus strains tolerate pelleting; lactic acid bacteria are used in water and premix applications.
Silage inoculationSilage lactic acid bacteria
Lactic acid bacteria such as L. plantarum and L. buchneri are used in silage inoculants.
More loaf volume and oven springFungal amylase, xylanase
Provide fermentable sugars and improve dough extensibility and gas retention.
Softer crumb and longer freshnessMaltogenic amylase
Modifies starch so bread firms more slowly during shelf life.
Stronger, more tolerant doughGlucose oxidase, lipase
Strengthen the gluten network and dough stability, helping replace chemical improvers.
Better fermentation and crust colourGlucoamylase, bacterial amylase
Supply sugars for yeast and browning; bacterial amylase adds dough stability.
Better texture in high-fibre breadsCellulase
Acts on fibre-rich flours to improve texture and volume.
Make lactose-free or lactose-reduced milkLactase
Splits lactose into glucose and galactose.
Cheese makingRennet
Coagulates milk proteins to form curd.
Flavour developmentLipase
Releases fatty acids that contribute to dairy flavour.
Texture and protein bindingTransglutaminase
Cross-links proteins for firmer texture and better water binding.
Higher juice yield and clarityPectinase, polygalacturonase, cellulase
Break down pectin and cell walls to release juice and clarify it.
Stabilise juice or beer against hazeLaccase
Acts on phenolic compounds involved in haze and browning.
Lower viscosity in brewingBeta-glucanase, xylanase
Break down beta-glucans and arabinoxylans from malt and adjuncts.
Starch liquefaction and syrupsAmylases
Convert starch to dextrins and fermentable sugars.
Remove dextran in sugar processingDextranase
Breaks down dextran that slows sugar processing.
Protein hydrolysis and flavourProteases
Hydrolyse proteins for hydrolysates, flavours and functional ingredients.
Meat tenderisingPapain, bromelain
Plant proteases that break down muscle and connective-tissue proteins.
Restructuring and bindingTransglutaminase
Binds proteins in meat, fish and plant-based products.
Reduce gas-forming sugars in legumesAlpha-galactosidase
Breaks down raffinose and stachyose.
Egg yolk and dough applicationsPhospholipase
Modifies phospholipids for emulsification and dough strength.
Digestive enzyme formulationsProtease, amylase and lipase blends
Multi-enzyme ingredients used in digestive-support supplements.
Probiotic capsules and sachetsLactobacillus and Bifidobacterium strains
Widely studied genera used in supplements; benefits are strain-specific.
Heat-stable probiotics for foods and gummiesSpore-forming Bacillus
Spores tolerate heat, moisture and long shelf life better than most lactic acid bacteria.
Probiotic yeastSaccharomyces
Yeast probiotics used in human and animal products.
A custom enzyme–probiotic blendENZYVIVE® custom blend
We formulate blends to your specification, ready for your brand.
Explore custom blendsDigestive and enzyme-replacement formulationsPancreatin, pepsin, fungal diastase, papain
Pharmacopoeia-grade enzymes used as active ingredients in digestive products.
Proteolytic enzyme formulationsSerratiopeptidase, trypsin-chymotrypsin, bromelain
Proteolytic enzymes used in approved medicinal products where permitted.
Remove starch size (desizing)Amylase
Removes starch-based size before dyeing without harsh chemicals.
Bio-scouring of cottonPectinase-based scouring enzyme
Removes pectin and waxes to improve absorbency.
Bio-polishing (less pilling, smoother fabric)Acid or neutral cellulase
Remove residual peroxide after bleachingPeroxide killer
Breaks down hydrogen peroxide before dyeing.
Bleaching aid and denim effectsGlucose oxidase, laccase
Support bleaching and give denim a brighter look.
Softening and finishingTextile softeners
Non-ionic, cationic and anionic softeners and a weighting agent for finishing.
Protein stains (food, blood)Protease
Breaks down protein-based soils.
Fat and oil stainsLipase
Breaks down fatty soils, including at lower temperatures.
Fabric care and particulate soilCellulase
Acts on cotton fibres for colour care and soil removal.
All-round laundry performanceMulti-enzyme blends
Combined enzyme systems for powders and liquids.
Floor and surface cleaningEnzymatic cleaner
Enzyme-based cleaning for grease and dirt on surfaces.
Faster, more uniform soakingSoaking protease
Helps rehydrate hides and remove interfibrillary proteins.
Bating for a clean, soft grainAlkaline bating protease
Cleans residual proteins before tanning.
Acid batingAcid protease
Bating under acidic conditions, e.g. for pickled or wet-blue material.
Remove starch residuesAmylase
Removes starch from hides.
This guide shows typical uses. The right product and dose depend on your substrate and process — our application team can recommend a starting point.
Not sure which enzyme fits?
Describe your process and target result — we’ll suggest products, a starting dose and send samples with their data sheets.