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.

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® 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.

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® 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.

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.

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® 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.

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.

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.

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® 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.

Biocatalysts Ltd Phenylalaninedehydrogenase 98P is a neonatal screening enzyme used to detect Phenylketonuria (PKU). This sensitive enzyme test is cheaper and more rapid that the traditional Guthrie microbial test. Low cross reactivity also results in lower false positives than the Guthrie and fluorometric methods.

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.

Promod® 184MDP is a bromelain product with a long history of use in protein modification. This high performance neutral protease can be used in applications where vegetable, milk or animal protein breakdown is required. It is non-animal and therefore is suitable for food products destined for kosher, halal and vegetarian markets.

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.

Promod® 782MDP is actively used to decrease bitterness and produce good tasting whey protein hydrolysates. A whey protein hydrolysate that is bland and non-bitter is ideal for adding to beverages and powdered mixes without detrimentally affecting the flavor of the end product. The bland flavor of the whey protein hydrolysate allows it to be added at higher concentrations in the end application without the need for addition of bitter masking agents.