Brands

Lipid modification enzymes for taste and texture in food processing applications: egg processing/mayonnaise, enzyme modified cheese, enzyme modified dairy ingredients, real cheese, pet food, dietary supplements, (Inter)esterifaction.

Protein hydrolysis enzymes for taste and texture in food and pet food processing applications: collagen, gelatin, peptides, pet food, meat, yeast extracts, plant protein modification, whey & casein hydrolysis, dietary supplements.

Carbohydrate modification enzymes for extraction of colours and flavours from fruits & vegetables.

Catalase will supply enzymes that modify the functionality of egg and can therefore be used as an aid to egg processing. During processing eggs are pasteurized to eliminate the possible presence of harmful bacteria. Egg white proteins area particularly susceptible to damage by pasteurization and to lessen this damage an alternative process using a combination of lower temperatures and hydrogen peroxide can be used. Residual hydrogen peroxide needs to be eliminated from the egg product with Catalase, which breaks down hydrogen peroxide into harmless by-products.

Tailored protein, lipid- and carbohydrate- hydrolysis enzymes for taste and texture in food and pet food processing applications.

Proteocut K is a subtilisin-type serine protease with a broad substrate specificity that can be used in a wide variety of life science applications.