Table 3.

Selected commercial cold active enzymes used in food industry

Enzyme name	Brand name	Source microorganism	Enzyme properties	Manufacturing company
Xylanase	Premix X-618	Pseudoalteromonashaloplanktis	Active at temperature range 5–25 °C	Puratos NV, Grand-Bigard, Belgium
Pectin methyl esterase	Novoshape®	Aspergillus oryzae	Active at temperature range 10–60 °C	Novozymes Biopharma, United States
Mixture of polygalactorunase and pectin lyase	Pectinase 62L	Aspergillus sp.	Active at temperature range 10–60 °C	Biocatalysts Ltd, Wales, United Kingdom
Mixture of polygalactorunase, pectin esterase and pectin lyase	Lallzyme®	A. niger	Active at temperature range 5–15 °C	Lallemand, Canada