Welcome to the captivating universe of dairy enzymes, where these biological catalysts work their magic to craft the exquisite flavors and textures that define our favorite dairy products. Acting as nature’s artisans, enzymes play a pivotal role in coagulating milk proteins, breaking down lactose, and shaping the unique characteristics of cheese, yoghurt, and butter. Explore the science of dairy enzymes with us and discover how these tiny proteins leave an indelible mark on the world of dairy, transforming it into an art form perfected over centuries. Welcome to a realm where science meets flavour, and the journey is as enriching as the products themselves.
Ice Cream Stabilisers
Alfa Creamy Plus
Ice-cream stabilizer & emulsifier blend (Premium grade) Alfa - Creamy Plus is specially designed stabilizer & Emulsifier blends for ice cream & frozen dessert formulation to improve the stability and eating texture of the products.
Alfa Creamy Sol
Ice-cream stabilizer & emulsifier blend Alfa - Creamy sol protects the ice cream from temperature shock by both retarding and reducing ice crystal growth and maintaining products integrity by inhabiting serum separation.
Alfa Juicy stab
Candy & Lollies stabilizer blend Alfa - Juicy Stab is a specially designed stabilizer blends for candy and Lollies, to improve the stability and eating texture of the product. It Enhances taste of the products and gives melting resistance.
Alfa Kulfi Stab
Kulfi stabilizer blend Alfa - Milky Stab is specially designed as stabilizer blends for kulfi to improve the stability, texture and taste of the final product.
Alfa aqua set
Jelly stabilizer blend Alfa - Aqua set is specially designed as stabilizer blends for water jelly, to improve the gelling and elasticity of the product. It enhances the taste of the products and gives rigid jelly.
Alfa Milky set
Milk pudding stabilizer blend Alfa - Milky set is specially designed as stabilizer blends for milk pudding and caramel pudding to improve the setting and smooth texture of the product. It Improves the stability and enhances taste of the final product."
Alfa Milky gel
For Khoya Alfa - Milky Gel is specially designed as food additive blends for evaporated milk process like Khoya, Burfi, Milk peda etc. Alfa-Milky Gel directly reacts with milk protein & prevents the protein denaturation. It also enhances the texture and mouth feel of the product.
Alfa Ripelloo
Riple and syrup stabilizer blend Alfa - Ripelloo is specially designed as stabilizer blends for ripple & syrup to improve the viscosity of the product. It Improves the stability, enhances texture and uniformity of the syrup.
Diary enzymes
Alfa-PROT
Hydrolyzes caseins, specifically kappa casein, which stabilises micelle formation preventing coagulation in cheese making.
Alfa-CAT
Prevent off-flavors caused by hydrogen peroxide in milk and dairy products, ensuring longer shelf life and maintaining quality. It breaks down hydrogen peroxide into water and oxygen, reducing the risk of spoilage.
Alfa-TG
Improves texture and functionality of dairy products like yogurt and cheese by cross-linking proteins, enhancing their stability and consistency. Decreases manufacture cost through elimination of functional supplements and reduces immunoreactivity of milk proteins.
Alfa-LIP
Enhances flavor development in cheeses and to accelerate the ripening process, contributing to characteristic textures and tastes. It also helps in breaking down fats, improving consistency and mouthfeel in dairy products like yogurt and cream.
Alfa-BET G
Improve sweetness, solubility, flavour, and digestibility of dairy products.
Alfa-LAC
Prepare lactose-free products. Breaks down lactose into glucose and galactose, aiding lactose-intolerant individuals and enhancing flavor in dairy products.
Alfa-GLU A
Removes the glucose residues from the non-reducing part of starch, facilitating fermentation in yogurt production, and enhancing sweetness and texture in lactose-free dairy products.
Alfa-PEP
Breaks down proteins in milk, aiding in cheese production by enhancing flavor development and texture. They play a crucial role in the ripening process of cheese, ensuring proper breakdown of casein into smaller peptides and amino acids.
Alfa-PME
Enhances the texture of yogurt by breaking down pectin, improving consistency and creaminess. Additionally, it's applied to cheese production to regulate cheese texture and moisture content, ensuring a smoother and more uniform product.
Alfa-CAR
Accelerates the development of flavour in cheese, have a debittering effect during the manufacture of cheese and enzyme modified cheese
