Products

Flavorpro® 373MDP is a microbially derived endoprotease preparation suitable for soya, wheat and vegetable hydrolysis. Its high level of glutaminase side activity produces a savory type flavor, as well as improving the solubility and digestibility of the proteins.

Lipomod® 699L is extremely useful Egg yolks have emulsifying and gelation properties due to the presence of various lipid and protein types. Phospholipids can be modified by the action of Lipomod® 699L to produce lyso-lecithin with superior emulsifying properties especially useful in mayonnaise manufacture. This is a low preservative enzyme designed for the Japanese market.

Flavorpro® 795MDP is a protease preparation containing endopeptidase, exopeptidase and glutaminase activities. The enzyme can be used to efficiently hydrolyse proteins such as wheat and soya to increase solubility, digestibility, and create non-bitter protein hydrolysates with an enhanced savory-type flavor.

Flavorpro® 786MDP is used to hydrolyse egg white proteins to produce good tasting and heat stable egg white hydrolysates. This clean taste is ideal for the protein fortification of foods such as nutritional bars or powdered mixes and allows for higher concentrations to be added without the need for bitter masking agents.

Depol® 40L is a broad spectrum carbohydrase which allows for maximum maceration of botanical tissue. This enzyme preparation contains a wide range of exo-glycosidases which are useful in releasing active flavors from their bound inactive forms. Depol® 40L allows a more efficient extraction of valuable plant components, increasing the extracted yield of flavors.

Lipomod® 833L2 modifies Phospholipids in egg yolk (lecithin) to produce lyso-lecithin with superior emulsifying properties and improved heat stability, especially useful in mayonnaise manufacture.

Lipomod® 768MDP is a mixed fungal lipase. It is active against all 3 positions on triacylglycerol substrates (fat); hydrolysing short, medium, and long chain fatty acids. It produces a free fatty acid profile with subtle sweet undertones. Since it is a non-animal product it is useful for vegetarian and kosher products. Lipases hydrolyse triglycerides to liberate free fatty acids (FFA). These enzymes are widespread throughout nature, and they possess different activities and specificities towards triacylglycerol substrates (fat). The free fatty acid profile (amount and type of FFA) contributes to the difference in flavor from one cheese to another. For Enzyme Modified Cheese (EMC), lipases are used to produce specific concentrated flavors. Lipomod® 768MDP can be suitable for use in other flavor applications.