ENZYMES

Carbohydrates, Fats and Proteins

Enzymes are highly specific proteins that accelerate the hydrolysis or synthesis of organic compounds such as carbohydrates, fats and proteins. Because of these characteristics, enzymes have been used in food processing and industrial processes for a long time. Enzymes are not living organisms, they are proteins produced inside of the living cells of plants, animals and microorganisms.


  • Starches

    Alpha amylase, Thermostable alpha-amylase, Fungal amylase, Glucoamylase

  • Dietary Supplements

    Bromelain, Cellulase, Lactase, Lipase, Pancreatin, Papain, Fungal Protease

  • Animal Nutrition

    Alpha amylase, Beta-glucanase, Cellulase, Alkaline Protease, Fungal Protease, Neutral Protease, Xylanase

  • Textile

    Alpha amylase, Thermostable alpha-amylase, Catalase, Cellulase

  • Biological Detergents

    Alpha amylase, Lipase, Alkaline Protease, High Alkaline Protease

  • Baking

    Alpha amylase, Fungal amylase, Glucoamylase, Hemicellulase, Fungal protease, Neutral protease

  • Brewery

    Alpha amylase, Thermostable alpha-amylase, Fungal amylase, Beta-glucanase, Glucoamylase, Neutral protease, Xylanase

  • Sugar

    Thermostable alpha-amylase, Dextranase, Invertase

  • Tenderizers and Marinades

    Bromelain, Papain

  • Dairy

    Catalase, Microbial rennet, Lactase, Lipase

  • Juices

    Cellulase, Glucoamylase, Pectinase

  • Tannery

    Pancreatin, Alkaline protease, High alkaline protease

  • Protein Hydrolysis

    Papain, Alkaline Protease, Fungal Protease, Neutral Protease

Enmex today

Up to now, Enmex continues implementing improvements in both equipment and process, whose main objective is to provide enzymes that meet the market requirements at competitive prices.