Products

Promod® 845MDP is a protease particularly suited for the manufacture of EMCs where creamy protein notes are required. The exopeptidases present in this product result in the removal of any bitter peptides. Promod® 845MDP can be used on its own or in combination with Biocatalysts' dairy lipases (Lipomod® products). Promod® 845MDP generates cooked, caramel and nutty flavors with very low bitterness; producing a creamy savory taste in EMC application.

Lipomod® 691MDP is a mixed fungal lipase. It's fatty acid profile produces rounded cream notes. Since it is a non-animal product Lipomod® 691MDP is suitable for vegetarian and kosher products. If protein notes are required Promod® 215P can be used with Lipomod® 691MDP.

Catalase 929L 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.

Pectinase 62L is used to improve the yield from pressed fruit pulps by breaking down pectin. It also contains arabanase activity, which hydrolyse araban and arabinoxylan side chains. Pectinase 62L demonstrates excellent stability at low pH and is particularly suited for the processing of high-acidity fruit.

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.

Promod® D24MDP is a bacterial protease with maximal activity in the mildly acid pH range and is ideal for use in dietetic formulations. It can be used as a substitute for pancreatin and pancreatic trypsin in vegetarian products. In particular it has a good synergistic action with plant proteases such as papain and bromelain.

Flavorpro® 750MDP can be used alone or in conjunction with other flavor enhancing and de-bittering enzymes, such as Promod® 782MDP, to achieve a bland tasting protein hydrolysates, for example whey,  that will differentiate your product from others already on the market.

Promod® 517MDP is a highly active exopeptidase with broad specificity. It can be used to achieve >40% degree of hydrolysis (DH) in casein protein. Enzymatic hydrolysis of casein can be used to hydrolyse casein proteins into smaller peptides increasing its solubility and improving digestibility. The extensively hydrolysed protein increases the potential suitability for use in products for individuals with a cow’s milk allergy.

Pectinase 831L is a unique blend of pectinases designed to provide economical de-pectinisation of fruit juices, including berry juices. It can be added to either the pulp or juice to provide a controlled disintegration of the fruit and rapid reduction in viscosity. Pectinase 831L promotes improved juice yield, full flavor recovery and rapid clarification of the juice.

Promod® 523MDP can be used to hydrolyse whey protein to produce a highly digestible whey protein hydrolysate that is suitable for use in infant formula. It can be used to efficiently hydrolyse beta-lactoglobulin. It is a non-animal product and therefore is suitable for products destined for Halal, Kosher and vegetarian markets.

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.

Lipomod® 4MDP is a unique microbial lipase with high specificity towards the release of short chain fatty acids (high release of butyric and caproic acid).LO04MDP releases short chain tatty acids from fat substrates, with particular effectiveness on dairy fats, to produce sharp mature cheese and dairy flavor notes. LO04MDP delivers a new flavor opportunity in Enzyme Modified Dairy Ingredients (EMD) producing a well-rounded and balanced mature cheese flavor. LO04MDP can be used on its own or as a top up to another lipase or protease to produce your desired flavor. flavor.

Promod® 671L is a high performance protease. Applications include the initial hydrolysis of animal and fish proteins and the solubilisation of protein wastes. In processes where palatability and taste are critical to the end product, e.g. petfood processing, an exopeptidase such as Flavorpro® 192P will help to overcome the generation of bitter peptides.

Lipomod® 888MDP is a microbial alternative to pancreatic lipase for hydrolysis of fats and tallows generating savory flavors for palatants and other flavor applications.

Promod® 439L is a high performing protease that can be used to efficiently hydrolyse whey protein to produce a highly digestible heat stable whey protein hydrolysate. It can be used to efficiently hydrolyse both alpha-lactoalbumin and beta-lactoglobulin.

Promod® 215MDP is a protease particularly suited for manufacture of EMCs where proteins notes are required without the associated bitterness. The exopeptidases present in this product result in the removal of any bitter peptides produced by action of the endopeptidase. When combined with our Lipomod® products Promod® 215MDP gives a full cheese flavor with fatty acid and protein notes.

Promod® 950L is a microbial protease preparation which is a suitable alternative to papain. The microbial origin of the product removes the variability of quality and supply associated with plant derived material. This enzyme can be used to efficiently hydrolyse vegetable, animal and fish proteins to increase solubility, reduce viscosity and produce specific flavors.

Promod® 324L is a high performance protease. Applications include the initial hydrolyses of animal proteins, solubilisation of protein wastes, the cleaning of equipment fouled by proteins and the extraction of chondroitin sulfate from collagenous material such as trachea.

Lipomod® 338MDP has a strong preference for hydrolysis of short chain fatty acids from triglycerides resulting in the production of blue notes. Since it is a non-animal product Lipomod® 338MDP is suitable for vegetarian and kosher products. If protein notes are required Promod® 215P can be used in combination with Lipomod® 338MDP.

Pectinase 947L contains a unique blend of pectinases specifically designed for the peeling of citrus fruit. Enzymatic trea®ent provides a gentler and less energy intensive process than mechanical peeling. It is less likely to damage the fruit resulting in segments with increased visual appeal and lower losses. Pectinase 947L is ideal for use in the production of florida cocktail and other fresh citrus salads.

Promod® 144GL-ULS100TU is an ultra-low sulphite botanical protease. It can be widely used to modify protein functionality in food systems. It is useful for pre-trea®ents in production of fermented sauces, is a well proven aid to meat tenderisation and can also be used to co-precipitate proteins in chill proofing of beers.

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® Umami is used for the manufacture of EMCs where strong mature and mouth filling savory protein notes are required. Flavorpro® Umami can be used on its own or in combination with Biocatalysts' dairy lipases (Lipomod® products). Flavorpro® Umami is an exopeptidase with endopeptidase and glutaminase side activities. It releases a high level of glutamic acid, an amino acid giving strong Umami flavor commonly found in fermented or aged food. Umami heightens the flavor profile which helps increase the apparent saltiness in EMC, as confirmed by external sensory analysis. EMC made with Flavorpro® Umami can therefore be used for salt reduction in processed cheese applications.

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.

Biocatalysts Ltd Amylase 11MDP, which is designed for use in dietetic formulations, digests starch in the stomach and continues working in the small intestine. It gives rapid digestion of starch at gastric pH and has more than 3 times the starch digesting power of 4XNF Pancreatin.

Lipomod® 166MDP is a fungal lipase from Mucor javanicus. Lipomod® 166MDP has preference for hydrolysis of medium and long chain fatty acids from triglycerides resulting in the production of delicate flavors and cream notes. Since it is a non-animal product Lipomod 166MDP is suitable for vegetarian and kosher products. If protein notes are required Promod 215P can be used in combination with Lipomod® 166MDP.

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.

Depol® 761P is a specialized enzyme ideal for use in soluble fiber extraction. The main benefit of Depol® 761P is the absence of any detectable side activities. This significantly reduces the possibility that the fiber will be broken down to sugars and not soluble fiber. Laboratory trials have shown that use of Depol® 761P increases the amount of available soluble fiber by 46% when wheat bran is used as substrate.

Lipomod® 957MDP is a microbial alternative to porcine pancreatin. It is a mixed lipase with protease activity, which has been specifically designed for dairy flavor applications hence it does not contain any amylase activity. Since Lipomod® 957MDP is a non-animal product, it is suitable for vegetarian, Kosher and Halal products in EMC applications. The flavor profile generated is similar to the one created by porcine pancreatin. Lipomod® 957MDP produces a flavor profile dominated by strong free fatty acid notes with sulfur and sweet undertones.

Celluase 13MDP has an excellent activity against natural cellulose as well as synthetic substances such as carboxy methyl cellulose (CMC). It contains additional side activities of cellobiase, beta glucosidase and beta glucanase which provide the capability for complete cellulose breakdown. Cellulase 13MDP is useful as an aid for digestion of dietary cellulose and in the preparation of low calorie bulking agents for inclusion in slimming foods.

Glucose oxidase 789L can be used to extend the shelf life of soft drinks by scavenging oxygen. This enzyme preparation can also be used to desugar products and prevent browning caused by the Maillard reaction of glucose with amino acids. It can also aid the antimicrobial activity of lactoperoxidase in milk products through the generation of hydrogen peroxide.

Lactase 17MDP is a fungal lactase from Aspergillus oryzae. Lactase 17MDP has an optimum activity at acidic pH and can be used to remove lactose in dairy food products (yogurt, acid whey and sweet whey).

Promod® 903MDP is a protease particularly suited for manufacture of EMCs where sharp protein notes are required. Promod® 903MDP can be used on its own or in combination with Biocatalysts' dairy lipases (Lipomod® products). Promod® 903MDP generates a sharp (aged cheese) savory taste in EMC applications.

Promod® 971MDP (P971MDP) is a microbial protease preparation with broad substrate specificity. This enzyme can be used to efficiently hydrolyse animal and fish proteins to increase solubility, reduce viscosity, and produce specific flavors for pet food applications.

Promod® 192P is a microbially derived acid protease. It is useful for modification, control and development of flavor alone or where proteases have been previously used and generated bitter peptides, for example, in production of vegetable protein hydrolysates.

Depol® 333MDP is a highly active pentosanase / hemicellulose which is capable of digesting soluble and insoluble pentosans in the stomach. It is supplied as a powder standardized on xylanase activity for convenient tableting or capsulation.