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.

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.

Biocatalysts Ltd Mannitoldehydrogenase 93P is active against mannitol and is therefore useful for its determination. When present in the urine, (and relative to other components) mannitol is a good indicator of gastric disorders. Other diagnostic options such as biopsy are not so patient-friendly.

Flavorpro® 848MDP is a microbial 5'-Phosphodiesterase which can be used to improve the flavor of yeast extracts. It can be used in combination with Flavorpro® 954MDP to produce high yields of Inosinic acid during the manufacture of nucleotide rich yeast extracts, which can be used to mask bitterness, create umami type flavors and replace salt in food products.

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® 766MDP contains both endopeptidase and exopeptidase activities. It can be used to hydrolyse a wide variety of vegetable and animal protein substrates. This enzyme can be used to produce a highly digestible protein hydrolysate with a high degree of hydrolysis and low bitterness.

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.

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.

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® 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.

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.

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.

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.

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.

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.

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.

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).

Lipomod® 621MDP is a mixed fungal esterase and protease. It produces a full cheese flavor with fatty acid and protein notes. It can be used to make EMC with cheddar to slightly Swiss flavor. The exopeptidase activity prevents the production of excess bitter peptides. Since it is a non-animal product Lipomod® 621MDP is suitable for vegetarian and kosher products.

Flavorpro® 954MDP is a microbial deaminase which can be used to improve the flavor of yeast extracts. The enzyme can be used in combination with Flavorpro® 848MDP to maximize the yields of 5'GMP and Inosinic acid during the manufacture of nucleotide rich yeast extracts, which can be used to mask bitterness, create umami type flavors and replace salt in food products.

Lipomod® 767P hydrolyses fats and oils and catalyzes esterification / transesterification and interesterification reactions of both natural and artificial substrates.

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® 801MDP is a mixed fungal lipase with carefully selected low level of protease activity. It is a microbial alternative to porcine pancreatic lipase. Since it is a non-animal product Lipomod® 801MDP is suitable for vegetarian, kosher and halal products. It has been specifically designed to match the flavor profile of pancreatin lipase, characterized by: intense free fatty acid flavor with some sweaty, brothy and sulfur undertone notes.

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

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.

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.

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.

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.

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.

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® 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.

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.