Lumis Enzymes for Baking LUMIS offers single enzymes for specific bakery products that includes breads, biscuits, croissants, cakes etc. Lumis enzymes for baking are processing aids and play a pivotal role in enhancing several properties of bakery products by functioning as a
- Dough conditioner
- Anti-staling agent
- Fermentation catalyst
- Chemical replacer
Lumis manufactures individual enzyme concentrates in powder and liquid forms:
| Enzyme | Application |
|---|---|
| Fungal Amylase | • Increase loaf volume • Prolongs the softness and freshness |
| Hemicellulase/Pentosanase | • Better ovenspring • Enhances dough machinability • Improved even crumb structure |
| Lipase | • Emulsification effect • Improves crumb whiteness |
| Protease | • Used in biscuit industry • For increased crispiness • Well rounded edges |
Lumis Enzymes For Brewing Lumis Enzymes for brewing help to accelerate the steps involved in brewing process while ensuring consistent quality and efficient breakdown of variety of ingredients. Lumis offers substrate specific enzymes such as Beta-glucanase, Xylanase, Cellulase etc. for the breakdown of non-starch polysaccharides aiding to reduce the viscosity for higher extraction yields. In addition to the above, we also provide protease enzyme used for hydrolysis of protein (neutral protease) to increase the fermentation rate. Papain is used in the later post -fermentation stages of beer making to prevent the occurrence of protein and tannin containing ‘chill-haze’ otherwise formed on cooling the beer. We also provide heat stable amylases that are used to ensure complete liquefaction of starch present in the cereals. This helps in thinning of the viscous gelatinized cereals.
| Product Description | Application |
|---|---|
| High Temperature Amylase | • Complete adjunct liquefaction at high temperature conditions |
| Medium Temperature Amylase | • Complete starch hydrolysis at medium temperature |
| Heat stable Beta-Glucanase | • Reduces the viscocity of mash by breaking down various NSPs • Increases the filteration rate thus reduced lautering time • Leads to more clearer wort |
| Neutral Protease | • Breaks down high proteinaceous material of cereals • Increases Free Amino Nitrogen (FAN) |
| Papain | • Prevents chill haze in beer |
| Amyloglucosidase | • Helps in starch hydrolysis • Improved wort fermentability. |
Lumis Enzymes For Fruit Juice Processing Lumis specializes in providing technical support on enzyme usage and helps in troubleshooting the problems faced during fruit processing by providing appropriate enzymes, customized according to the process conditions and the type of fruits used. The main enzymes for fruit juice processing include Pectinase, Cellulase, Hemicellulase, Xylanase, Beta-Glucanase and Protease. Lumis Enzymes for fruit juice processing provides the below listed benefits:
- Increases the yield of juice
- Reduces the processing time
- Improves the extraction of some components (aroma, colour etc.)
- Reduces the viscosity
- Clarifies the juices
- Increases the filteration speed
|
Citrus Fruits
|
|
|---|---|
| Oranges | • Peeling of the flavedo, alvedo layer • Viscosity reduction • Crystal clear juice |
|
Tropical And Stone Fruits
|
|
|---|---|
| Pineapple | • Decreases processing time • Increase yield |
| Pomegranate | • Clarifies the juice • Reduces Viscosity |
| Mango | • For cloudy juice • Maximises yield |
|
Pome Fruits
|
|
|---|---|
| Apples | • Accelerated Maceration and depectinization • Pomace juice extraction • Provides crystal clear juice |
|
Berries
|
|
|---|---|
| • Maximises juice extraction • Effective de pectinizaton • Crystal clear juice • Maximises colour extraction • Smoothens processing conditions |
|
Lumis Enzymes For Wine Processing Lumis offers enzymes such as Pectinase, Hemicellulase, Cellulase, Beta-glucanase, Xylanase and protease that play a specific role during the various stages of wine-making. The typical wine making process includes several steps and the incorporation of Lumis enzymes provides the below mentioned benefits:
- Improves maceration
- Improves clarification
- Better filiteration rate
- Improves yield
- Enhances the aroma of wine
Lumis Enzymes For Starch and DistillationStarch is composed of long chains of glucose molecules and these have to be broken down into smaller molecules, which is transformed into alcohol by yeast. Enzymes can carry out this process in two stages-liquefaction and saccharification. Typical application includes mash liquefaction in distilleries and breaking starch in other food products. We also offer customized enzyme combination for specific substrate requirements.
At Lumis, we offer Novel blend of enzymes for producing specific results during the distillation process and also for conversion of starch to the desired end product.
| Product Description | Application |
|---|---|
| High Temperature Amylase | • Starch liquefaction / degradation |
| Medium Temperature Amylase | • Conversion of starch at medium temperature |
| Amyloglucosidase | • Helps in saccharification of starch for syrup production • Improved conversion of starch to dextrose. |
| Beta-Glucanase | Breaks down glucans in adjuncts and unmalted barley |
| Neutral Protease | Breaks down high proteinaceous structure of grains. |
- Food Enzymes
- Baking
- Brewing & Malting
- Fruit Juice & Wine
- Starch & Distillation
Food Enzymes
Baking
Lumis Enzymes for Baking LUMIS offers single enzymes for specific bakery products that includes breads, biscuits, croissants, cakes etc. Lumis enzymes for baking are processing aids and play a pivotal role in enhancing several properties of bakery products by functioning as a
- Dough conditioner
- Anti-staling agent
- Fermentation catalyst
- Chemical replacer
Lumis manufactures individual enzyme concentrates in powder and liquid forms:
| Enzyme | Application |
|---|---|
| Fungal Amylase | • Increase loaf volume • Prolongs the softness and freshness |
| Hemicellulase/Pentosanase | • Better ovenspring • Enhances dough machinability • Improved even crumb structure |
| Lipase | • Emulsification effect • Improves crumb whiteness |
| Protease | • Used in biscuit industry • For increased crispiness • Well rounded edges |
Brewing & Malting
Lumis Enzymes For Brewing Lumis Enzymes for brewing help to accelerate the steps involved in brewing process while ensuring consistent quality and efficient breakdown of variety of ingredients. Lumis offers substrate specific enzymes such as Beta-glucanase, Xylanase, Cellulase etc. for the breakdown of non-starch polysaccharides aiding to reduce the viscosity for higher extraction yields. In addition to the above, we also provide protease enzyme used for hydrolysis of protein (neutral protease) to increase the fermentation rate. Papain is used in the later post -fermentation stages of beer making to prevent the occurrence of protein and tannin containing ‘chill-haze’ otherwise formed on cooling the beer. We also provide heat stable amylases that are used to ensure complete liquefaction of starch present in the cereals. This helps in thinning of the viscous gelatinized cereals.
| Product Description | Application |
|---|---|
| High Temperature Amylase | • Complete adjunct liquefaction at high temperature conditions |
| Medium Temperature Amylase | • Complete starch hydrolysis at medium temperature |
| Heat stable Beta-Glucanase | • Reduces the viscocity of mash by breaking down various NSPs • Increases the filteration rate thus reduced lautering time • Leads to more clearer wort |
| Neutral Protease | • Breaks down high proteinaceous material of cereals • Increases Free Amino Nitrogen (FAN) |
| Papain | • Prevents chill haze in beer |
| Amyloglucosidase | • Helps in starch hydrolysis • Improved wort fermentability. |
Fruit Juice & Wine
Lumis Enzymes For Fruit Juice Processing Lumis specializes in providing technical support on enzyme usage and helps in troubleshooting the problems faced during fruit processing by providing appropriate enzymes, customized according to the process conditions and the type of fruits used. The main enzymes for fruit juice processing include Pectinase, Cellulase, Hemicellulase, Xylanase, Beta-Glucanase and Protease. Lumis Enzymes for fruit juice processing provides the below listed benefits:
- Increases the yield of juice
- Reduces the processing time
- Improves the extraction of some components (aroma, colour etc.)
- Reduces the viscosity
- Clarifies the juices
- Increases the filteration speed
|
Citrus Fruits
|
|
|---|---|
| Oranges | • Peeling of the flavedo, alvedo layer • Viscosity reduction • Crystal clear juice |
|
Tropical And Stone Fruits
|
|
|---|---|
| Pineapple | • Decreases processing time • Increase yield |
| Pomegranate | • Clarifies the juice • Reduces Viscosity |
| Mango | • For cloudy juice • Maximises yield |
|
Pome Fruits
|
|
|---|---|
| Apples | • Accelerated Maceration and depectinization • Pomace juice extraction • Provides crystal clear juice |
|
Berries
|
|
|---|---|
| • Maximises juice extraction • Effective de pectinizaton • Crystal clear juice • Maximises colour extraction • Smoothens processing conditions |
|
Lumis Enzymes For Wine Processing Lumis offers enzymes such as Pectinase, Hemicellulase, Cellulase, Beta-glucanase, Xylanase and protease that play a specific role during the various stages of wine-making. The typical wine making process includes several steps and the incorporation of Lumis enzymes provides the below mentioned benefits:
- Improves maceration
- Improves clarification
- Better filiteration rate
- Improves yield
- Enhances the aroma of wine
Starch & Distillation
Lumis Enzymes For Starch and DistillationStarch is composed of long chains of glucose molecules and these have to be broken down into smaller molecules, which is transformed into alcohol by yeast. Enzymes can carry out this process in two stages-liquefaction and saccharification. Typical application includes mash liquefaction in distilleries and breaking starch in other food products. We also offer customized enzyme combination for specific substrate requirements.
At Lumis, we offer Novel blend of enzymes for producing specific results during the distillation process and also for conversion of starch to the desired end product.
| Product Description | Application |
|---|---|
| High Temperature Amylase | • Starch liquefaction / degradation |
| Medium Temperature Amylase | • Conversion of starch at medium temperature |
| Amyloglucosidase | • Helps in saccharification of starch for syrup production • Improved conversion of starch to dextrose. |
| Beta-Glucanase | Breaks down glucans in adjuncts and unmalted barley |
| Neutral Protease | Breaks down high proteinaceous structure of grains. |