Adjunct Cooking Enzymes

All Adjunct Cooking Enzymes

Adjunct Cooking


Medium temperature (65°-75°C), liquid, alpha-amylase used to liquefy starch and produce dextrins, an intermediary step in the manufacture of malt extract or beer.


A heat-stable (70°-90°C), liquid, alpha-amylase enzyme used to rapidly liquefy starch and to produce dextrins as an intermediary step in the manufacture of beer.

Product Spotlight

SEBrew Mature L

A unique enzyme that can prevent the formation of diacetyl through the fermentation.  Can be used for faster throughput in a brewerey, or as a double check measure.  Ideal for lighter styled beers, but applicable to many styles.

Company News

IPPE 2017 Georgia World Congress Center

Come visit us on January 31st- February 2nd at booth number C105.  We'd love for you to stop by and discuss your enzyme needs.  See you there!

Enzyme Innovation
A Division of Specialty Enzymes
13591 Yorba Ave. Chino, CA 91710
Phone: 909-203-4620 | Fax: 909-613-1663
©Copyright 2020 Enzyme Innovation