Products

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.

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.

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.

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.

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.

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® 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.

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® 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.

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.

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.

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® 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.

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.

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.

Lipomod® 187MDP is a mixed fungal esterase. Commonly EMC is produced using enzymes of animal origin hence this fungal product is well placed in the market as an animal free alternative to these enzymes. Since it is a non-animal product Lipomod® 187MDP is suitable for vegetarian and kosher products. In EMC applications it will generate an american cheddar type flavor. If protein notes are required Promod® 215P can be used in combination with Lipomod® 187MDP.

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® 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.

Flavorpro® 937MDP is an exopeptidase preparation from a fungal source with low levels of endopeptidase activity. In EMC application, Flavorpro® 937MDP is useful for its debittering action. It removes the excessive bitterness that can be produced when using animal and bacterial proteases. Since it is a non-animal product Flavorpro® 937MDP is suitable for vegetarian and kosher products.