Driving Innovation
For A Greener Tomorrow
Look deep into nature, and you will
understand everything better.
ABOUT INFINITA BIOTECH
Leading the Way in Biotechnology
We are a leading multidivisional biotechnology company in India and a global leader in manufacturing eco-friendly enzymatic solutions for a variety of industrial applications.
Our concern for the environment is at the centre of everything we do. As a result, our products provide multiple benefits that cannot be obtained through traditional chemicals and processes, such as superior quality, lower production cost, less wastage and reduced energy consumption.
ABOUT US
KEEMIYA MAHOUR RADMAN
We Biotech develops eco-friendly enzymatic solutions, promoting sustainability and innovation across various industries.
services
How We Can Assist You
We offer customized solutions that are either process-related or product-related.
Driving Innovation
For A Greener Tomorrow
Look deep into nature, and you will
understand everything better.
Latest From Our Blog Posts
The beauty and personal care industry is evolving rapidly as consumers demand more than basic cosmetic benefits. Modern beauty products are expected to deliver visible skincare results, long-term skin health, and enhanced sensory experiences, while also aligning with clean, ethical,…
In recent years, the skincare and aesthetic industry has witnessed a clear shift toward gentler, biologically driven solutions. One of the most notable trends is the increasing use of enzymes instead of traditional chemical agents for skin peeling and exfoliation.…
In industrial corn starch processing for dextrose, glucose syrups, HFCS, and maltodextrins, starch purity is often quoted as >99.5%. Yet a small remaining fraction — lipids typically present at only 0.3–0.8% of starch dry solids — can exert a disproportionately…
Contrary to popular belief, bread does not stale because it “dries out.” Staling is a molecular process involving starch — mainly the retrogradation of amylopectin. What is Starch Retrogradation? During baking, starch gelatinizes (absorbs water, swells, and loses crystalline order).Once…
Modern baking is no longer only an art — it is a controlled biochemical process where enzymes are the driving force behind dough development, fermentation, texture, volume, color, and shelf life.While flour naturally contains some enzymes, advanced baking relies on…
Behind every soft, fluffy loaf of bread or golden-brown croissant lies a powerful natural catalyst — amylase.Amylases are enzymes that break down starch into smaller sugar molecules, providing essential fuel for yeast fermentation and helping bakers achieve consistent quality, volume,…
"Discover how xylanases are transforming industrial bread production. Learn how bacterial and fungal xylanase enzymes improve dough handling, bread volume, texture, and freshness in modern bakeries". In the rapidly evolving world of industrial baking, enzymes have become essential tools for…
Discover how baking enzymes such as protease, xylanase, and phospholipase are transforming semi-sweet biscuit and cracker production by replacing chemical additives with natural, efficient, and clean-label solutions. The Shift Toward Clean-Label Baking Modern bakeries face strong consumer demand for clean-label…
Learn how enzymes like Transglutaminase (TGase) and Glucose Oxidase (GOx) can effectively restore the quality of bug-damaged or moisture-affected wheat flour, improving dough strength, elasticity, and bread volume naturally. The Challenge of Bug-Damaged Wheat Bug-damaged wheat — known in the…