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Enzymes for egg processing – Technical Bulletin

October 13, 2016 10:30 am Published by Leave your thoughts

Eggs provide valuable ingredients to the food industry with a variety of functional properties including foaming in cakes and meringues; gelation in cakes and quiches; adding nutritional value to foods such as nutritional bars or powdered mixes (protein fortification); and improved texture of baked goods. The main components of egg are proteins and lipids and... View Article

Our Videos

August 11, 2016 9:47 am Published by Leave your thoughts

Take a look at our videos below or alternatively visit our YouTube Channel This is Biocatalysts: Speciality Enzyme Discovery, Development and Manufacture Using 30 years of experience and expertise, Biocatalysts Ltd provides rapid and cost effective discovery, development and manufacture of speciality enzymes. Biocatalysts offers multidisciplinary technical expertise including enzyme application, stabilisation and regulatory compliance underpinned... View Article

Improve Yield, Clarity and Stability of Fruit Juice with the Use of Enzymes

June 21, 2016 11:57 am Published by Leave your thoughts

The juices from a wide variety of fruit & vegetables such as apples, pears, carrots, mango and berries can be extracted to produce natural beverages. The processes used vary considerably depending on the type of fruit/vegetable, its age and maturity. In general, extraction of fruit and vegetable juice involves maceration followed by pressing or decanting... View Article

Promod™ 950L – A Microbial & Sulphite-Free Alternative to Papain

May 20, 2016 12:26 pm Published by Leave your thoughts

Papain, an enzyme derived from the tropical plant Carica papaya, is widely used across the food industry in a variety of applications. Meat tenderisation, flavour production and yeast hydrolysis are just a few of these. There are some disadvantages to using papain. Firstly, papain contains sulphite, which is an allergen and secondly, due to its... View Article