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When you mention enzymes
to most people they normally have two reactions,
one is stunned silence and a quick change of topic
the other is to dredge up memories of ancient
biology lessons where the digestive system was
being taught.
The science around enzymes
can be baffling for many people who want to use
them, including those with a science degree. The
sort of questions we get asked are:
Is the enzyme Km relevant
for my process? OR
If an enzyme is not alive how can the activity
be killed off?
The
simple answer to questions like these is that
they are not relevant to the way enzymes are used
in a food process. To make your life easier the
staff at Biocatalysts Limited are experienced
enzyme experts who can answer these questions
and what is more find out the answers to crucial
questions such as:
What enzyme will increase
the yield of my product?
Can I improve the quality and hence the sales
price of my food product by using an enzyme?
We have a company target to reduce waste –
is there any way enzymes can contribute to this?
Here
at Biocatalysts we like to make life easy for
our customers. We focus on the enzymes and how
they should be used; our customers focus on their
own products and processes. We supply a very wide
range of enzymes and will happily recommend which
one of our range we think you should use. All
we need to know is some basic information about
your process and what you are trying to achieve.
We focus on the function and you receive the benefits.
Below are the main
benefits you can expect to receive when using
an enzyme as part of your food process:
- Increased yield
- Reduced waste
- Higher value by-products
- Improved quality
- Faster process throughput
- Filtration aid (extend
filter life)
- More consistent
process operations
In addition to the above
we also supply enzymes for:
- flavour extraction
(eg vanilla) & manufacture (cheese flavours
– EMC/Dairy flavour enhancers)
- emulsifier manufacture
(lyso-lecithin)
- digestive supplements
Product quality
can be improved in many ways depending on
the product:
For fruit juices
where clarity is an issue we have haze removal enzymes.
In baking where bread volume is the quality
target we have enzymes that can increase volume.
In dried egg white production where the egg
white colour should be as close to white as possible,
we have anti-browning enzymes.
Enzymes are incredibly versatile and can do so
many jobs; so if you are looking for process or
quality improvements ask us if our range of enzymes
might be able to help. Remember we are the enzyme
experts all you need to tell us is how you want
to improve your process.
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