Coagulants & Enzymes

Coagulants & Enzymes

  • Microbial Rennet
  • Fermentation Produced Chymosin
  • Lactase Enzyme
  • Transglutiminase Enzyme

Codex-ing® offers a variety of coagulants and enzymes. Our coagulants are composed of enzymes that facilitate the transformation of liquid into solid, also known as cheese curds. Our coagulants are composed of microbial rennet and fermentation produced chymosin.

RennPro® Microbial rennet is a coagulant produced by the fermentation of a pure strain of rhizomucor miehei. This coagulant is the most widely used enzymes in cheesemaking.

Chymozyme® Fermentation produced chymosin (FPC) is a coagulant produced by the fermentation of Kluyveromyces lactis known for optimal yielding capabilities.

Our other enzymes include lactase,  an enzyme used commercially to prepare lactose-free products for individuals that suffer with milk intolerance. Additionally, we have transglutiminase an enzyme that increase yield and  sliceabilty in cheese and is known to improve texture, taste, and reduce syneresis in yogurt.

NeutraLac Lactase is used to create dairy products for people with milk intolerance problems.

TgPro Transglutiminase is a widely used natural enzyme that has binding effects that can remarkably improve the physical properties of food while delivering added value to products.

RennPro® 750 Liquid

  • Microbial Rennet
  • Double Strength
  • 750 IMCU/ML
CATEGORY: Coagulants & Enzymes, Microbial Rennet
COMPOSITION: Rhizomucor miehei, Sodium Chloride (NaCl), & Sodium Benzoate
ACTIVITY: 750 IMCU/ml (Double Strength)
APPLICATION: All types of cheese making
SIZE: Liquid 32Oz (1kg) & 6 Gallons(24kg)
SUGGESTED DOSAGES: 60 - 70ml per 264 Gallons of milk
GMO STATUS: NON-GMO
KOSHER CERTIFICATION: OV Kosher
STORAGE: Refrigeration
AVAILABILITY: Usually ships in 1-2 days

RennPro® 1500 Granular

  • Microbial Rennet
  • Industrial Strength
  • 1500 IMCU/gr
CATEGORY: Coagulants & Enzymes, Microbial Rennet
COMPOSITION: Rhizomucor miehei, Sodium Chloride (NaCl), & Sodium Benzoate
ACTIVITY: 1500 IMCU/g (Industrial Strength)
APPLICATION: All types of cheese making
SIZE: 1.1lbs (500g)
SUGGESTED DOSAGES: 30-50g/(264 Gallons, 2200 Pounds, 1000 liters) of milk
GMO STATUS: NON-GMO
KOSHER CERTIFICATION: OV Kosher
STORAGE: Cool and dry place
AVAILABILITY: Usually ships in 1-2 days

Chymozyme® 600 Liquid

  • Fermentation Produced Chymosin
  • Double Strength
  • 600 IMCU/ml
CATEGORY: Coagulants & Enzymes, Fermentation Produced Chymosin
COMPOSITION: Chymosin, Glycerol, NaCl (Benzoate Free)
ACTIVITY: 600 IMCU/ml (Double Strength)
APPLICATION: All types of cheesemaking
SIZE: 1.1 Gallon (5kg)
SUGGESTED DOSAGES: 40-50ml/(264 Gallons, 2200 Pounds, 1000 liters) of milk
GMO STATUS: GMO free
KOSHER CERTIFICATION: OK Kosher
STORAGE: Refrigeration
AVAILABILITY: Usually ships in 1-2 days

Chymozyme® 2100 Granular

  • Fermentation Produced Chymosin
  • Industrial Strength
  • 2100 IMCU/gr
CATEGORY: Coagulants & Enzymes, Fermentation Produced Chymosin
COMPOSITION: Granular Chymosin, Sodium Chloride
ACTIVITY: 2100 IMCU/g (Industrial Strength)
APPLICATION: All types of cheesemaking
SIZE: 1.1LBS (500g)
SUGGESTED DOSAGES: 10-12g/ 264 Gallons, 2200 Pounds (1000 liters) of milk
GMO STATUS: GMO Free
KOSHER CERTIFICATION: OK Kosher
STORAGE: Cool and dry place
AVAILABILITY: Usually ships in 1-2 days

NeutraLac®5000 Lactase Enzyme

  • Lactase Enzyme
  • Assists with milk intolerance
  • 5000 NLU/g
CATEGORY: Coagulants & Enzymes, Lactase Enzyme
COMPOSITION: Lactase, Beta-galactosidase
ACTIVITY: 5000 NLU/g
APPLICATION: Milk, as a ‘predigest-er’ for people with milk intolerance problems. Milk destined for cheese and yogurt making. Whey or lactose for the production of sweeteners and hydrolyzed whey syrup
SIZE: 1.1 Gallon (5kg)
SUGGESTED DOSAGES: Dosage recommendation depends on below conditions:
Milk composition including fat and lactose concentration
Desired level of lactose in final product
Batch processing conditions (hydrolysis time and temperature)
Post-packaging conditions after in-line dosing (storage time and temperature)
STORAGE: Refrigeration
AVAILABILITY: Usually ships in 1-2 days

TgPro Transglutaminase Liquid

  • Transglutaminase Enzyme
  • Natural Binding Agent
  • 100 u/g
CATEGORY: Coagulants & Enzymes, Transglutaminase Enzyme
BENEFITS: Cheese:
Captures more proteins from whey and increases yield.
It also improves slice-ability

Yogurt:
Increases gel strength and viscosity (optimizes thickness)
Improves taste & texture
Significantly reduces syneresis
COMPOSITION: Transglutaminase, Maltitol, Glycerin, Water
ACTIVITY: 100 u/g
APPLICATION: Fresh cheese, semi-hard cheese & yogurt
SIZE: 2.2lbs (1kg)
44lbs (20kg)/box
SUGGESTED DOSAGES: Cheese: 2gr/kg of milk
Yogurt: 2gr/kg of milk
STORAGE: Room temperature
AVAILABILITY: Usually ships in 2 weeks