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Nutriteck Nutritional Supplements Enzyme List Nutriteck Nutritional Supplements

Manufacturers and suppliers of : Alkaline protease, alpha galactosidase, amyloglucosidase glucoamylase, bacterial alpha amylase, beta glucanase bifidobacterium longum, bromelain, calflak plus, cellulase, cellulase-an, fungal acid protease, fungal alpha amylase, fungal lactase, fungal protease, lactoacillus casei, lactobacillus acidophilus, neutral protease, papain, pectinase, phytase, hemicellulase, xylanase, dextranase, fungal acid protease, fungal alpha amylase, fungal lactase, fungal protease, glucose oxidase, grease trap bio-eliminator, hemicellulase, invertase, neutral protease, papain, pectinase, peptidase, phytase, polyase plus, xylanase

 

         Name

Application


        Origin    Description Activity pH °Celsius

 

Alkaline Protease*

 

Food Grade
Cleaning & Wastewater
Food & Beverage
Other

 

Bacillus licheniformis

 

An endoprotease capable of hydrolyzing a broad range of peptide bonds. Typically used in detergents, silver recovery, and fish stick water.

 

 

400,000 PC/g

 

7.0  -  10.0

 

 

45  -  65

Alpha Galactosidase
Food Grade
Dietary Supplement
Food & Beverage
Other
Aspergillus niger An enzyme capable of breaking down sugars such as stachyose, melibiose, and raffinose. Typically used in soybean processing, soy based animal feeds and dietary supplements.

 

15,000 GalU/g 3.0  -  6.0 40  -  60
Amyloglucosidase * (Glucoamylase)
Food Grade
Baking
Dietary Supplement Food & Beverage
Other
Aspergillus niger An enzyme that can cleave individual glucose units from the non-reducing ends of starch chains. Typically used in baking, brewing, dextrose production, alcohol fermentations, dietary supplements and other food grade applications.

 

1,000 AG/g 3.0  -  5.0 50  -  65
Bacterial Alpha Amylase *
Food Grade
Baking
Cleaning & Wastewater
Food & Beverage
Other
Bacillus subtilis An alpha amylase that works at a higher pH and temperature range than Fungal Alpha Amylase. Typically used in baking, brewing, dietary supplements, animal feed, and other food grade applications.

 

300,000 BAU/g 5.0  -  7.0 30  -  85
         Name

Application


         Origin     Description Activity pH °Celsius
 

Beta Glucanase *

 

Food Grade
Baking
Dietary Supplement
Food & Beverage
Other

 

Trichoderma longibrachiatum

 

An enzyme capable of hydrolyzing beta glucans. Typically used in baking, brewing, food processing, animal feed, and dietary supplements.

 

 

3,000 BGU/g

 

4.0  -  6.5

 

40  -  70

Bifidobacterium longum
Food Grade
Dietary Supplement
Other
Bifidobacterium longum A probiotic used in dietary supplements for humans and animals.

 

150 Billion CFU/g  -   - 
Bromelain
Food Grade
Baking
Dietary Supplement Food & Beverage
Other
Ananas comosus An enzyme capable of broad specificity protein hydrolysis over a wide pH range. Typically used as a meat tenderizer and in pet food production.

 

2,000 GDU/g 4.0  -  8.0 45  -  60
CalfLak Plus
Animal Feed
Other
Enzyme / Bacteria Blend A blend of enzymes and bacteria designed as a digestive supplement for calves.

 

Upon Request  -   - 
Cellulase *

 

Food Grade
Baking
Cleaning & Wastewater
Dietary Supplement Food & Beverage
Other
Trichoderma longibrachiatum

 

 

 

 

An enzyme capable of hydrolyzing cellulose. Typically used in food processing, animal feed, dietary supplements, and other food grade applications. Also suitable for wastewater treatment. 150,000 CU/g 3.0  -  6.0 35  -  70
Cellulase-AN
Food Grade
Cleaning & Wastewater
Dietary Supplement
Food & Beverage
Other
Aspergillus niger An enzyme capable of hydrolyzing cellulose. Typically used in food processing, animal feed, dietary supplements, and other food grade applications. Also suitable for wastewater treatment.

 

50,000 CU/g 4.0  -  5.5 40  -  65
        Name

Application


       Origin    Description Activity pH °Celsius
 

Fungal Acid Protease

 

Food Grade
Dietary Supplement
Food & Beverage
Other

 

Aspergillus oryzae

 

An enzyme capable of hydrolyzing protein to peptides and amino acids in lower pH applications. Typically used in dietary supplements and flavor manufacture.

 

 

500,000 HUT/g

 

3.0  -  6.0

 

25  -  60

Fungal Alpha Amylase *
Food Grade
Baking
Dietary Supplement
Food & Beverage
Other
Aspergillus oryzae An alpha amylase enzyme that is capable of hydrolyzing starch. Typically used in baking, brewing, dietary supplements, potable alcohol production and other food grade applications.

 

100,000 SKB/g 4.0  -  6.0 40  -  65
Fungal Lactase

 

Food Grade
Dietary Supplement
Food & Beverage
Other
Aspergillus oryzae An enzyme capable of cleaving lactose. Typically used in dietary supplements and food processing. 100,000 ALU/g 3.0  -  5.0 35  -  55
Fungal Protease
Food Grade
Baking
Dietary Supplement
Food & Beverage
Other
Aspergillus oryzae An enzyme capable of hydrolyzing proteins to peptides and amino acids. Typically used in baking, flavor development (cheeses), and other food grade applications.

 

400,000 HU/g 6.0  -  9.0 25  -  60
        Name

Application


       Origin   Description Activity pH °Celsius
 

Lactoacillus casei

 

Food Grade
Dietary Supplement

 

Lactobacillus casei

 

A probiotic used in dietary supplements for humans and animals.

 

50 Billion CFU/g

 

 

 

 

Lactobacillus acidophilus

 

 

Food Grade
Dietary Supplement
Other

 

Lactobacillus acidophilus

 

A probiotic used in dietary supplements for humans and animals.

 

50 Billion CFU/g

 

 

 - 

 

Neutral Protease

 

Food Grade
Baking
Food & Beverage
Other

 

Bacillus subtilis

 

An enzyme capable of hydrolyzing protein to peptides and amino acids. Typically used in pet food and flavor manufacture.

 

 

2,000,000 PC/g

 

6.0  -  8.0

 

40  -  60

Papain

 

 

 

Food Grade
Baking
Dietary Supplement
Food & Beverage
Other
Carica Papaya An enzyme capable of broad specificity protein hydrolysis over a wide pH range. Typically used as a meat tenderizer and in pet food production.

 

800 TU/MG 4.0  -  9.0 35  -  60
Pectinase *
Food Grade
Dietary Supplement
Food & Beverage
Other
Aspergillus niger An enzyme capable of hydrolyzing fruit pectin. Typically used in fruit juice and wine production. 500,000 AJDU/g 3.5  -  6.0 40  -  55
Phytase
Food Grade
Other
Aspergillus niger An enzyme that is capable of hydrolyzing phytic acid to liberate phosphorus. Typically used in animal feed to improve feed efficiency and reduce phosphorus in waste products. 1,500 U/g 4.5  -  6.0 45  -  55
Hemicellulase *
Food Grade
Baking
Dietary Supplement
Food & Beverage
Other
Aspergillus niger An enzyme capable of hydrolyzing hemicellulose. Typically used in baking, animal feed, and dietary supplements.

 

400,000 HCU/g 3.5  -  6.0 40  -  75
Xylanase

 

 

 

Food Grade
Baking
Dietary Supplement
Food & Beverage
Other

Trichoderma longibrachiatum

An enzyme that hydrolyzes xylan. Typically used in food processing, animal feed, and dietary supplements. 150,000 XU/g 4.0  -  6.5 40  -  60
       Name

Application


     Origin      Description Activity pH °Celsius

 

Dextranase

 

Other

 

Chaetomium erraticuma

 

A liquid enzyme capable of removing problematic dextrans by hydrolysis. Typically used in the sugar (beet and cane) industry.

 

 

30,000 U/mL

 

4.0  -  6.5

 

40  -  65

Fungal Acid Protease
Other
Food & Beverage
Dietary Supplements
Animal Feed
Aspergillus oryzae An enzyme capable of hydrolyzing protein to peptides and amino acids in lower pH applications. Typically used in dietary supplements and flavor manufacture.

 

500,000 HUT/g 3.0  -  6.0 25  -  60
Fungal Alpha Amylase *
Other
Food & Beverage
Dietary Supplements
Baking
Animal Feed
Aspergillus oryzae An alpha amylase enzyme that is capable of hydrolyzing starch. Typically used in baking, brewing, dietary supplements, potable alcohol production and other food grade applications.

 

100,000 SKB/g 4.0  -  6.0 40  -  65
Fungal Lactase
Other
Food & Beverage
Dietary Supplements
Animal Feed
Aspergillus oryzae An enzyme capable of cleaving lactose. Typically used in dietary supplements and food processing.

 

100,000 ALU/g 3.0  -  5.0 35  -  55
Fungal Protease
Other
Food & Beverage
Dietary Supplements
Baking
Animal Feed
Aspergillus oryzae An enzyme capable of hydrolyzing proteins to peptides and amino acids. Typically used in baking, flavor development (cheeses), and other food grade applications. 400,000 HU/g 6.0  -  9.0 25  -  60
Glucose Oxidase
Food & Beverage
Other
Aspergillus niger An enzyme that converts glucose (dextrose) to gluconic acid. Typically used in the food and beverage industries to stop non-enzymatic browning and act as an oxygen scavenger

 

15,000 U/g 5.0  -  8.0 20  -  60
Grease Trap Bio-Eliminator
Cleaning & Wastewater
Other
Selected Microorganisms A blend of microorganisms capable of eliminating fat and oil clogs in drain lines and grease traps.

 

Various Formulas  -   - 
Hemicellulase
Other
Food & Beverage
Dietary Supplements
Baking
Aspergillus niger An enzyme capable of hydrolyzing hemicellulose. Typically used in baking, animal feed, and dietary supplements. 400,000 HCU/g 3.5  -  6.0 40  -  75
Invertase *
Other
Food & Beverage
Dietary Supplements
Baking
Saccharomyces cerevisiae An enzyme capable of hydrolyzing sucrose into glucose and fructose. Typically used in manufacturing confectionaries, dietary supplements, and other food grade applications.

 

200,000 Sumner/g 3.5  -  5.5 10  -  65
   Name
Application         Origin           Description Activity pH  

 °Celsius

 

 

Neutral Protease

 

Other
Food & Beverage
Baking
Animal Feed

 

Bacillus subtilis

 

An enzyme capable of hydrolyzing protein to peptides and amino acids. Typically used in pet food and flavor manufacture.

 

2,000,000 PC/g

 

6.0  -  8.0

 

40  -  60

Papain
Other
Food & Beverage
Dietary Supplements
Baking
Animal Feed
Carica Papaya An enzyme capable of broad specificity protein hydrolysis over a wide pH range. Typically used as a meat tenderizer and in pet food production.

 

800 TU/MG 4.0  -  9.0 35  -  60
Pectinase
Other
Food & Beverage
Dietary Supplements
Animal Feed
Aspergillus niger An enzyme capable of hydrolyzing fruit pectin. Typically used in fruit juice and wine production. 500,000 AJDU/g 3.5  -  6.0 40  -  55
Peptidase
Other
Food & Beverage
Dietary Supplements
Aspergillus oryzae An enzyme capable of catalyzing the removal of peptides from the ends of protein chains. Typically used to debitter protein hydrolysates. 500 LAP/g 5.5  -  8.5 30  -  60
Phytase
Animal Feed
Other
Aspergillus niger An enzyme that is capable of hydrolyzing phytic acid to liberate phosphorus. Typically used in animal feed to improve feed efficiency and reduce phosphorus in waste products.

 

1,500 U/g 4.5  -  6.0 45  -  55
Polyase Plus
Animal Feed
Other
Enzyme / Bacteria Blend A blend of enzymes and bacteria designed for use as a poultry supplement to increase feed efficiency.

 

Upon Request  -   - 
Xylanase
Other
Food & Beverage
Dietary Supplements
Baking
Animal Feed

Trichoderma longibrachiatum

An enzyme that hydrolyzes xylan. Typically used in food processing, animal feed, and dietary supplements. 150,000 XU/g 4.0  -  6.5 40  -  60

Digestive SystemAlso available in liquid form *

Blends can be formulated to meet client specifications

All the above ingredients are in concentrated form

Pricing available according to client request

 

 

Research Ref: Educational Information on Different Enzymes

 

Digestion & Absorption:

 

In general foods must be broken down (hydrolyzed) or simplified chemically before they can be assimilated by the body. This Is true of the carbohydrates, fats, and proteins, It is not true of water and inorganic ions, for they pass from the digestive tract and are absorbed In their original form. This simplification or breakdown of food is accomplished by the action of different enzymes, which are active In the mouth, esophagus, stomach and the small and large intestines.

Scientists estimate that the human body produces over 100,000 different types of enzymes each one accomplishing an entirely Independent function in sustaining life. The enzymes produced In the pancreas and small intestine which are so important in digestion are Protease (act on protein), lipase (act on fat) and Amylase (act on starch). These enzymes catalyze (bring about) the hydrolysis of native protein to amino acids, starches to simple sugar, and fats to glycerol and fatty acids.It is probable in the course of these digestive reactions that minerals and vitamins of food a stuffs are also made more assimilable. This is certainly true of fat-soluble vitamins, which are not absorbed unless fat digestion is proceeding normally.

The physiological activity of man changes greatly with advancing years. Age brings In a gradual retardation of cell division, cell excretions and overall body function. Studies have shown that 35 % of people over 60 years old have some sort of digestive malfunction. In fact disturbances of the all alimentary tract rank second only to cardiovascular disorders as causes of morbidity in the aged.

Good health at any age, and especially in the old, depends on proper nutrition. Since efficient digestion Is a prerequisite for adequate absorption then if sufficient enzymes to breakdown food are not produced by the body In the pancreas, stomach, and small intestine then complications such as weight loss, flatulence, chronic constipation, non infectious diarrhea and abdominal discomfortwill occur.

The Function of Enzymes

To understand the function of an enzyme without getting into a complex discussion of molecular chemistry simply consider the enzyme as similar to a knife slicing a loaf of bread. The knife, "undergoing no change" acts as a catalyst causing a "chemical reaction" The breaking down of the loaf of bread - Thereby putting the bread into a more useful form. Essentially, enzymes accomplish what the knife does in our example. Their catalytic action breaks down food into particles small enough to be absorbed and used by the body.

To fully a appreciate how important and efficient enzymes are, consider the following. In order for a chemist to break down the white of an egg, which is protein in nature, he must first add to it about ten tines its weight in concentrated acid. He must then boil this mixture for twenty hours!

Enzymes play a role in virtually all biochemical processes that take place in the human body everyday. Without them, life could not continue, even in the presence of sufficient amounts of vitamins, minerals, and other nutrients. Essentially, enzymes are complex protein structures that have a specific shape and function. Their high specificity for a particular substance (the substances that enzymes act on are often referred to as substrates) means that a multitude of enzymes must be produced to carry out the reactions between the many different substrates within the body. Enzymes truly are the "engines of life."

The function of enzymes are to act as catalysts, that is, to facilitate or speed up the reaction between products that would otherwise not occur or would proceed at a very slow rate. too slow to sustain life. Imagine how long it would take to digest breakfast without enzymes, perhaps months or even years. Enzymes speed up these reactions so that the digestion of food takes place in just hours. Enzymes themselves fall under two categories: metabolic and digestive. Metabolic enzymes catalyze the various chemical reactions within the cells such as energy production and detoxification.

Digestive enzymes, as the name implies, breakdown food, enabling nutrients to be absorbed from the gastrointestinal tract. There are hundreds, if not thousands of metabolic enzymes but only three basic types of digestive enzymes: amylase, protease, and lipase. Amylase, found in the saliva and pancreatic digestive juices, breakdown carbohydrates, particularly starches, into smaller units called saccharides (sac-a-rides). Protease facilitate the breakdown of proteins to amino acids and smaller protein units (such as dipeptides and tripeptides) and are found in the stomach as well as pancreatic secretions. Lipase breaks down fat from the diet into diglycerides, triglycerides, free fatty acids, glycerin, and various other lipid subunits. Lipid digestion occurs primarily in the small intestines and to some extent in the stomach. The body is only able to absorb nutrients that have been broken down sufficiently enough to pass through the intestinal wall. Thus, the body is only able to absorb nutrients with the aid of enzymes.

Carbohydrate Digestive Enzymes : Amylase enzyme, or more specifically alpha-amylase, is a carbohydrate-degrading enzyme produced by fermentation of Aspergillus oryzae. Alpha-amylase is effective in acidic environments, such as the stomach, where other amylase enzymes tend to be less stable. This particular enzyme's activity is measured in Sandstedt Kneen Blish Units (SKBU)

 

Examples:

 

Alpha Galactosidase: Gas Flatulence Alpha-galactosidase (AGS) is produced by the controlled fermentation of Aspergillus niger and is characterized by its ability to hydrolyze the chemical bonds (alpha 1-6 bonds) found in melibiose, raffinose, and stachyose. These carbohydrates are widely distributed in plants, mainly beans, legumes, seeds, roots, soy products, and underground stems. AGS can be used in any application where the hydrolysis of these particular carbohydrates is desired. AGS activity is measured in Alpha Galactosidase Units (AGSU)

Bromelain is probably important as an anti-inflammatory enzyme useful in post traumatic responses and swelling and after surgery. It is also part of an antiaging program as it reduces tissue irritation. This proteolytic enzyme of pineapple also has several actions that make it helpful in the prevention and treatment of cardiovascular disease. It reduces platelet aggregation, arterial plaqueing, and clot formation 400 - 1,000 mg. daily has been shown to reduce the symptoms of angina pectoris. Bromelain's most popular use has been to reduce joint inflammation in rheumatoid arthritis. The ranges for bromelain's anti-inflammatory effects appear to be from 500 - 2,000 mg. daily, usually taken in two doses. More research is needed to clearly evaluate the potential medical uses of this enzyme as well as those secreted by the pancreas itself.

 

Papain: Papain is a proteolytic (protein degrading) enzyme preparation isolated from the Carica papaya fruit. It is characterized by the ability to hydrolyze large proteins into smaller peptides and amino acids. Its broad substrate specificity and ability to hydrolyze small peptides as well as large proteins make papain an ideal enzymatic supplement. Papain activity is measured in the Food Chemical Codex Papain Unit (FCC PU). The utililization of proteolytic enzymes in medicine and pharmacology has been well documented by studies in animal and human nutrition. Papaia, for example, when added to the feed or dogs on a soybean protein diet caused significant increases in digestive efficiency Papain has a mild, soothing effect on the stomach and aids in protein digestion.

 

Pancreatin helps to break down lipids (fat). Even though the pancreas produces most of these enzymes, at times it may be stressed or unable to produce the quantities that may be needed for controlling many unwanted processes in the body. It also helps stop gas before it starts from beans, broccoli, onions, whole grains, pasta, and many other foods. The pancreas secretes lipases, amylases, and proteases such as trypsin and chymotrypsin. Individual enzymes can be extracted and then added to nutritional formulas, but usually the best support is with the whole (glandular) pancreas. Of all enzyme treatment, pancreatic enzyme support has the greatest potential in medicine. Preliminary research on pancreatic enzymes suggests a favorable response to all those problems mentioned. Furthermore, cancer may be influenced by high dosages of pancreatic enzymes. Many doctors believe that pancreatic insufficiency is at the root of many degenerative diseases, including cancer.

Recent studies point out that the use of Phytase NSP Blend could have a significant effect on the absorption of divalent cations such as calcium, magnesium and iron. (Phytic acid forms insoluble complexes with cations). By virtue of its chemical nature the negatively charged phytie acid readily hinds to positively charged molecules such as cations and also proteins. Phytic acid is often classified as an "anti-nutritional factor." Plant phytates (phytic acid) is found in many plants such as corn, corn by-products, legumes, soybeans and cereal grains. By utilizing phytase in a digestive preparation it eliminates the possibility of insoluble complexes being formed and thus increases the adsorption of the cations previously mentioned. It also hydrolyzes the bound phosphorus groups, which in turn are absorbed along with the Calcium, Iron, Magnesium and Zinc.

NOTE: Information provided herein is for educational use only, and is not intended as medical advice. If you have any serious health concerns you should always check with your health care practitioner before self-administering remedies. This information has not been evaluated by the US Food and Drug Administration. These products are not intended to treat, cure or diagnose any medical condition.

Ultra Bio-Logics Inc. - US FDA Food Facility Registration# 12925762678

 

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USP Food Grade Enzymes Health Nutrition Products

 Enzymes for Dietary Supplement Manufacturers detailed information on our enzyme products used in health and nutrition  supplements,  cosmetics, as well as food and beverage applications.

Information provided on this site is for educational use only, and is not intended as medical advice. If you have any serious health concerns you should always check with your health care practitioner before self-administering remedies. This information has not been evaluated by the US Food and Drug Administration. These products are not intended to treat, cure or diagnose any medical condition.

Product Disclaimer: It is the responsibility of the customers that their specific use of any information or products from Nutriteck Com division of Ultra Bio-Logics Inc. does not infringe on local laws, acts, regulations, patents or other third party rights.

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