Categories for Uncategorised

Enzymatic Hydrolysis of Egg White Creates New Textures & Flavours

November 9, 2015 9:47 am Published by Leave your thoughts

Recent studies have shown that using enzymatic hydrolysis to create egg protein hydrolysates could provide novel food textures aiding the development of new food products. Protein hydrolysates have multiple applications including sports nutrition, weight management, hypoallergenic infant formula and even reducing the effects of sarcopenia in active seniors. However, a recent focus has been on... View Article

Active Ingredients: Chemical vs. Enzymatic Extraction

November 7, 2015 10:47 am Published by Leave your thoughts

Safety concerns are growing over the conventional use of organic solvents, such as hexane or ethanol, in consumer foods. Even though the intention is to reduce the presence of solvents to negligible levels, they are still gaining an increasingly “toxic” reputation. In parallel, consumer demand for clean label products that are completely free from chemical solvents... View Article

Why use a standard off-the-shelf enzyme when you could use a customised enzyme that is unique to you?

November 5, 2015 10:43 am Published by Leave your thoughts

Here at Biocatalysts, we encounter a large number of unique industries, each with their own unique clients, each of which has their own unique needs and drivers. Outside of the existing enzyme-dependent industries (like Food, or Flavour & Fragrance), one of the questions I hear pretty commonly here in the Chicago office is “why would... View Article