LeucoZin FA- xtra is a thermostable α-amylase Amylase for Dry Grind Ethanol Production that is produced by a genetically modified strain of Bacillus licheniformis. The endo-amylase in LeucoZin FU-L enzyme hydrolyzes α-1,4-glucosidic bonds to quickly reduce the viscosity of gelatinized starch, producing soluble dextrins and oligosaccharides under a variety of process conditions.

LeucoZin FA2 is a thermostable starch liquefying enzymes for starch sweetener manufacturing. Thermostable amylases are used to reduce liquefact viscosity under direct steam injection heating conditions, to produce soluble dextrins for efficient saccharification to dextrose hydrolyzate. Rapid viscosity reduction ensures high quality mixing and shear in the jet cooker, enabling high-solids operation without compromising hydrolyzate quality.

LeucoZin* FA3 is a concentrated Acid-stable,thermostable liquefying enzyme  is used for the liquefaction process of starch and improves thermal stability in low pH range, It has been developed for the purpose of improving productivity at low calcium concentration and is used under such condition. It is used for the production of starch hydrolyzate, isomerized sugar and the like such as starch, maltose and glucose. 

LeucoZin FAA  is a highly effective enzyme solution for granular starch hydrolyzing enzyme for ethanol production. It is  used to saccharify un-cooked grain mashes from various sources including wheat, triticale, rye, barley and rice. It maintains high activity under simultaneous saccharification and fermentation conditions (pH and temperature) favoured by yeast for ethanol production.

LeucoZin* FGA is a liquid saccharification enzyme product obtained from a classical strain of Aspergillus niger. It produces glucose from liquefied starch in the fuel ethanol production process. 

LeucoZin* G480 is improved pre-saccharification and ethanol saccharification enzyme used to produce glucose from the liquefied mash for ethanol fermentation, It is an optimized blend of extracellular enzymes of selected strain of Aspergillus niger, Rhizopus oryzae and genetically modified strain of Bacillus licheniformis. The typical specific gravity of the LeucoZin* G480 is 1.13 g/ml to 1.15 g/ml and its minimum enzyme activity was 380 GAU/g. One Glucoamylase Unit (GAU) is the amount of enzyme needed to release one gram of glucose per hour from soluble starch substrates under the conditions of the assay set by Synmac.

LeucoZin* L400 is a starch saccharifying enzymes based on glucoamylases for hydrolysis of starch to glucose  is widely used in the production of alcohol, distilled spirit, yellow wine and beer.

LeucoZin* P is a protein hydrolyzing enzyme for improved fermentation efficiency,  It is an acid proteolytic enzyme characterized by its ability to hydrolyze proteins under low pH conditions. The broad substrate specificity of LeucoZin* P protease enables the enzyme to easily and efficiently hydrolyze most proteins in a random fashion. The fungal protease is obtained by controlled fermentation of a genetically modified selected strain of Trichoderma reesei.

LeucoZin* TZ  is a heat stable, food grade preparation of the enzyme cellulase for whole-grain feedstock and biomass processing,The product has been specifically formulated for use in the fermentation ethanol and starch processing industries for the breakdown of the non-starch polysaccharides of barley and wheat. In the processing of wheat starch, addition of LeucoZin* TZ enzyme into saccharification of syrups reduces the viscosity of the syrup leading to improvements in subsequent evaporation. 

LeucoZin* VHP is a starch saccharifying and debranching enzyme blend used in the starch syrup industry for the saccharification of liquefied starch (maltodextrins) in the production of high dextrose syrups.Due to the balanced mixture of glucoamylase and pullulanase in LeucoZin* VHP,  it is possible to achieve higher glucose yield and lower isomaltose formation in saccharification compared with ordinary glucoamylases.