Support: +256 414 123456
Email: info@primemerchantiles.com
Customized multi-enzyme compounds. Every substrate. Every time.
Enzymes play a major role in today's food industry. They can be used in any field and assist numerous processes, although each individual enzyme only acts on a specific substrate. Our multi-enzyme compounds contain carefully selected enzymes whose actions complement each other, resulting in synergisms.
Our partners produce customized enzyme compounds, even in small quantities if necessary. In this way we make full use of our skills right from the start.
Our amylases reduce Falling Number, boost oven rise and increase baked volume. For long-life products, enzymes reduce water-binding, relax dough and enhance browning. Asian steamed bread gains stability with our special enzyme system. For pasta production, our enzyme complex improves tolerance to boiling and firmness of fresh noodles.
Dextranase from our sugar enzyme series is the most efficient means of hydrolysing dextran before the sugar leaves the mill. It decomposes dextran synthesized by micro-organisms, reducing viscosity and improving clarification. During processing, dextranase increases sugar crystallization, prevents flocs, and enhances quality for boiled sweets and alcoholic beverages — widening the sugar producer's market.
Sweetase (invertase complex) prevents hardening in creamy fillings, marzipan and rum balls. Bactozym in chewing gum mobilizes the mouth's own protective system. Microbial lactase produces lactose-free milk. Our rennets guarantee excellent cheese yield, while lipases and proteases create exactly the flavour required.
In brewing, our enzymes enhance foam stability, reduce cloudiness, cut malt requirement and accelerate maturation. In spirits production, they reduce energy input, shorten time and increase alcohol yield. Our enzyme systems join offcuts into stable medallions, create stronger gels for fish processing regardless of seasonal variations, and allow frozen fish to be processed.
As sole agents for Stern-Wywiol Gruppe (Germany), we bring world-class enzyme technology to Uganda's food industry.
Break down starch into sugars. Boost oven rise, baked volume, and reduce Falling Number in flour. Essential for fermentation and browning.
Modify non-starch polysaccharides for better dough handling, increased volume, softer crumb and improved stability.
Proteases modify gluten for extensibility; lipases develop flavour in cheese and dairy. Together they create exact texture and taste profiles.
Dextranase hydrolyses dextran in sugar processing, improving crystallization. Sulphydryl oxidase strengthens gluten naturally — a novel development.
