Biocatalysts - let us help you improve your food process.

What is Biocatalysts? Well, we are much more than an enzyme manufacturer (and yes, we do make enzymes by fermentation as well as downstream processing and blending); we are your profit improvement partner. We do not start with an enzyme and try to sell it to you. We start with your process problems or your company targets and work as your partner to make sure you achieve what you need. So, if you have a process problem, with Biocatalysts assisting you, your problem will soon be over. If you need extra product yield or reduced waste, then we are here to help you. So don’t just think of us as an enzyme manufacturer, we are so much more.

Baking
Diagnostic
Dietetics
Egg processing
Flavour
Fruit & Vegetable processing
Protein hydrolysis


baking

Wheat flours and baking processes vary greatly across the world and an enzyme optimised for working in one country will be wrong for a similar process in another country. Biocatalysts range of baking enzymes can be tailored to meet your specific requirements and if necessary we can blend with our enzymes additional chemistry of your choice. Examples of our products include:

Depol 333P is a very high potency and cost effective hemicellulase which makes it ideal for use in bread improvers.

Promod 223P is an ideal enzyme for cracker manufacture and will help reduce the gluten elasticity.

Combizyme 666P is an enzyme complex specifically designed for use in the production of English muffins.

Our full standard range is given below, but for your own unique custom tailored product contact us.

Right click "Datasheet" links and select "Save Target As..." to download PDF Datasheet files.

Baking Datasheet Amylase A011P Datasheet Combizyme 275P Datasheet Combizyme 366P Datasheet Combizyme 666P Datasheet Depol 150L Datasheet Depol 222P Datasheet Depol 243P Datasheet Depol 333P Datasheet Depol 371P Datasheet Depol 453P Datasheet Depol 454P Datasheet Depol 624P Datasheet Depol 667P Datasheet Depol 680P Datasheet Glucose Oxidase 631P Datasheet Glucose Oxidase 659P Datasheet Lipomod 627P Datasheet Promod 451P Datasheet Promod 557P Datasheet Promod 223P Datasheet Promod 388P Datasheet Protease 200 C541P Datasheet  top

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egg processing

Eggs provide valuable functional ingredients to the food processing industry and enzymes can make the quality of those functional ingredients even better. From making sure dried egg white stays white to improving the emulsification properties of egg yolk. At Biocatalysts all your enzyme requirements can be satisfied - we can be your one-stop shop.

Our products & applications include:
Lyso-lecithin manufacture: Convert the phospholipids in egg yolk into lyso-lecithin with our phospholipase A2 Lipomod 699L (non-GMO). Lipomod 699L is a specific A2 enzyme and will give 100% hydrolysis at the A2 and will produce a vastly superior emulsifier compared to those made with microbial A1/A2 enzyme products.

Prevent egg white browning with Glucose oxidase 168L. Make sure your dried egg whites stay white.

Remove yolk lipid contamination from egg white with Lipomod 34P. A very high potency lipase which is used at a very low dose rate and is very cost effective.

Our full range of products include:

Right click "Datasheet" links and select "Save Target As..." to download PDF Datasheet files.

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flavour

Having a high quality distinctively flavoured food product can be the key to being market leader. Having the same flavour as someone else creates a me-too product of low value. Creating high quality distinctive flavours with enzymes is a main skill of Biocatalysts and the key here is distinctive. Biocatalysts focus on custom tailored products will mean that we can help you develop a unique distinctive flavour that will help to set you apart from the competition. Biocatalysts is not a flavour expert company but our enzymologists understand the biochemical production of flavours and by combining these skills with our customers’ flavour knowledge a winning combination for flavour development is created.

Biocatalysts lead the way in the production of cheese flavours (Enzyme Modified Cheese – EMC). These flavours are the key part of savoury snacks, cheese dips and processed cheese. We can make flavours from blue to mild cheddar to strong proteolytic. The choice is yours; we just need to know your target.

Meaty and savoury flavours can be made from many other materials apart from meat. Yeast extract and enzymatic HVP are both good savoury flavours. The production of savoury flavours is linked into protein hydrolysis and peptide production, another area of expertise of Biocatalysts.

A lot of flavours are not created but extracted from plants for example vanilla. In the past many flavours have been solvent extracted but this is happening less frequently. A high yielding extract can depend on breaking some bonds within the plant that retains the flavour in a bound and inactive form. Biocatalysts flavour extract enzymes with high levels of b-glycosidases are the ideal solution for maximising your plant extract yields.

Below is a list of some of our key flavour generating enzymes, but this is just part of what we can do, if you are considering enzymatic flavour generation then call Biocatalysts and find out how we can help.

Right click "Datasheet" links and select "Save Target As..." to download PDF Datasheet files.

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fruit & vegetable processing (including cereals)

Wine, fresh fruit salad, beer, vegetable juices etc are all natural products that are made with the assistance of enzymes. Enzymes are used for a variety of reasons including increasing yield, reducing filtration problems, increasing factory throughput, reducing waste or improving the quality of the final product. Fruit & vegetable processing would be slow & inefficient without enzymes. For example carrot juice manufacture would take longer, use more energy and produce more waste; so the non-enzymatic process would be economically unviable and environmentally very unfriendly.

In the 1980s most enzyme companies offered just one or two enzyme products for every type of fruit & vegetable processing. The same enzyme was recommended for apples to mangoes to strawberries. Biocatalysts led the way in producing enzymes for each application. Included below is our standard product range but in addition to that we have many special products that have been developed for specific applications.
Our areas of expertise include:

Vegetable juice production – plant cell walls are held together by ferulic acid ester cross links and without ferulic acid esterase the yield of juice will never be as high as is possible. Our range of macerating enzymes will help to push up yields.

Orange peeling – enzymes can make the job of peeling oranges for fresh fruit salad so much easier. They can turn a difficult high labour process in to a much simpler semi-automated process.
Cereal processing – remove hazes and microparticles during beer production to speed up the brewing process and reduce filtration costs. Depol 686L is a unique beta-glucanase developed specifically for cold filtered beers.

Wine – Help to upgrade the flavour of your white wine by releasing the bound flavours from the grapes with Macer8 W. This unique high glycosidase pectinase will ensure that all the flavours are released from the grapes ensuring a better tasting higher quality wine.

Our full range of standard products are:

Right click "Datasheet" links and select "Save Target As..." to download PDF Datasheet files.

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protein hydrolysis

Protein hydrolysis is conducted in many industries for a range of applications. Hydrolysis of proteins can be used to create human flavour products such as yeast extract or to aid the extraction of valuable pharmaceuticals like heparin or chondroitin sulphate and many other applications. Protein substrates are complex, unlike carbohydrates that might have only 1 or 2 repeating bonds, proteins have 20 different amino acids which can give 400 bond pairs. In addition to that proteins fold into complex 3-d structures with a different amino acid composition on the surface compared to the interior. Enzymes are proteins and are fairly resistant to protease digestion. Owing to the complex nature of proteins it is very difficult to reach high degrees of hydrolysis (DH). For some applications a high DH is not required anyway eg functional protein production. But for protein solubilisation, savoury flavour production and pharmaceutical extraction a much higher DH is required usually above 30.

Owing to the complex nature of proteins it is unlikely that a single off-the shelf protease will be able to do the required job adequately. So whilst a low-price standard protease will also achieve some level of hydrolysis it won’t necessarily achieve the level of DH you are looking to achieve or even worse it might produce a completely unacceptable flavour. This is where Biocatalysts custom and process tailored products come in. We don’t try to sell you the same protease for every application. We understand that different processes and substrates require different enzymes if you are to get optimum performance. Included in our range are both proteases and peptidases for many applications.

For chondroitin sulphate manufacture we have Promod 648L a protease developed specifically for the digestion of collagenous material. It gives rapid and efficient digestion and produces chondroitin sulphate with the minimum of attached unwanted protein.

For savoury flavour production we have our unique Cascade system. Many companies recommend an all in one approach; we believe it is more efficient to add different enzymes sequentially in a cascade system. This may sound unique but this is the way nature usually uses enzymes; and why because the cascade type of reaction system is much more efficient.

Below is a list of some of our key protein hydrolysing enzymes, but this is just part of what we can do, if you are considering enzymatic protein hydrolysis then call Biocatalysts and find out how we can help.

Right click "Datasheet" links and select "Save Target As..." to download PDF Datasheet files.

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