Specialty Enzymes and Biochemicals Co. is a worldwide leader in the production of industrial enzymes. Enzymes are eco-friendly solutions to industrial problems. They can improve manufacturing efficiency and lower costs.
Specialty Enzymes and Biochemicals Co. prides itself on being one of the few manufacturers in the world that produces a full spectrum of industrial enzymes derived from all four natural origins: plant, animal, fungus and bacteria. And we use both solid state and submerge culture techniques of fermentation.
Specialty Enzymes and Biochemicals Co. specializes in developing tailored enzyme solutions for individual customers. Our growing production base, and comprehensive advisory and after sales services, allow us to cater to our rapidly expanding global markets.
Specialty Enzymes and Biochemicals' product portfolio consists of 160 unique enzyme solutions that address the needs of customers in 25 industries and over 30 countries. Our enzymes are all natural and non-GMO. They are a safe and effective alternative to the harsh chemicals often used in the manufacturing processes of many industries.
Industrial categories are:
- Food Processing
- Juice, Coffee and Tea
- Starch Processing
- Personal Care
- Textiles, Leather and Paper Pulp
Beverage Alcohol and Fuel Ethanol Industries
Enzymes are used in the alcohol processing industries to hydrolyze (break down) large starch molecules into simple sugars. Typically, the hydrolysis of starch to simple sugars is accomplished using a two-step, enzyme-catalyzed process called liquefaction and saccharifaction.
To save energy in alcohol production, starch can also be liquefied at lower temperatures using Specialty Enzymes’ SEBamyl-BAL or fungal alpha-amylase SEBamyl-L. These alpha-amylases quickly reduce the viscosity of gelatinized starch.
In distilleries with pre-saccharification systems, our glucoamylase blend SEBamyl-GL is used to convert liquefied-starch to fermentable sugars. SEBamyl retains excellent activity over a wide temperature range, making it suitable for use in simultaneous saccharification and fermentation distilleries.
Protease enzymes that breakdown proteins to their constituent amino acids are commonly added to whole-grain, alcohol fermentations to enhance yeast nutrition and alcohol yields. SEB-Neutral P increases free-amino nitrogen concentrations and the extraction of encapsulated starch when added to the fermentor.
Non-starch, polysaccharide-hydrolyzing enzymes, such as CelluSEB-L and ViscoSEB-L, are used in cereal-grain fermentations to reduce mash viscosity, improve alcohol yields and reduce fouling of distillation columns and spent-beer evaporators.
Enzymes have proved to be useful for the brewing industry in many areas of beer production. They can be added to the beer after its fermentation to induce faster maturation. Enzymes also work as filtration improvers, reducing the presence of viscous polysaccharides such as xylans and glucans. Enzymes are often used to remove carbohydrates in the production of light beer and to induce chill proofing. But most importantly, enzyme supplementation is simpler and less expensive than the malting process.
Beer brewing involves the production of alcohol by allowing yeast to act on plant materials such as barley, maize, sorghum, hops and rice. Yeast converts simple sugars into alcohol and carbon dioxide. However, the sugars found in the plant materials are most often complex polysaccharides that yeast is unable to convert. The traditional method for breaking down these complex polysaccharides are called malting. This is the process whereby barley, for example, is allowed to partially germinate, producing enzymes that break down the complex polysaccharides into simple sugars that the yeast can utilize. However, the process of malting can be expensive and often difficult to control. By adding enzymes to unmalted barley the complex polysaccharides can be broken down to simple sugars and reduce or eliminate the costly and complicated process of malting.
Many of the biochemical reactions involved in wine production are enzyme-catalyzed. They begin during the ripening and harvesting of grapes, and continue through alcoholic and malolactic fermentation, clarification, and ageing. Winemakers often supplement naturally occurring grape enzymes with commercial enzymes to increase production capacity of clear and stable wines with enhanced body, flavor and bouquet.
When added to grapes or musts, our LiquiSEB products increase free-run juice volume and extraction of color, fermentable sugars and flavor components, as well as reduce pressing and fermentation time. These pectinase or pectinase containing hemicellulase products can increase free-run juice volume by 20 to 30 percent and lower fermentation time by 30 to 50 percent by reducing grape-pectin viscosity.
Rapid clarification and well-separated lees have a positive effect on finished wine flavor, texture and color. Our purified ClariSEB pectinases depectinize grape-musts during fermentation or young wines prior to fining and filtration. Grape musts and wines treated with ClariSEB are less viscous. They ferment, settle and mature more quickly.
ClariSEB, a beta-glucanase containing pectinase, is also used to degrade Botrytis-glucan. Wines made from overripe grapes infected with Botrytis cinerea mold are often difficult to clarify and filter due to high concentrations of Botrytis-produced glucan polysaccharides. The use of ClariSEB can speed up clarification and filtration.
Our SEB-Acid and SEB-Prolase acid proteases clarify and stabilize some wines by reducing or removing naturally occurring and yeast synthesized, heat-labile proteins.