FLAVORPRO® customised proteases and LIPOMOD® lipases can be used to produce high value dairy hydrolysates suitable for a number of different food products and applications, and MILK-O® to support dairy applications from lactose hydrolysis, milk coagulation and preservation, our product ranges cater across the dairy market.
Discover the unique flavour profiles generated by modifying dairy fat lipids to produce Enzyme Modified Cheese (EMC). These flavours are the key component of savoury snacks, cheese dips and processed cheese. LIPOMOD® products can be used to make flavours from mild cheddar to blue with a wide range of notes adding depth and authenticity to the end product. Our customised LIPOMOD® enzyme solutions efficiently modify fats and oils in nutritional and functional food ingredients aiding the production of lyso-lecithin emulsifiers, improving the functionality of plant-based fats and hydrolysis of vegetable lecithin.
Protein hydrolysis is conducted in many industries for a range of applications. Whether it is to produce ingredients for sports nutrition, infants or the ageing population, protein fortification is here to stay. PROMOD® products can be applied to modify different protein sources to provide superior functionality to plant and dairy proteins, produce low molecular weight collagen peptides and improve the solubilisation of protein wastes.
For various dairy processing applications, MILK-O® offers diverse enzymatic and non-enzymatic solutions for lactose hydrolysis, accelerated cheese coagulation and food preservation. These ingredients can be formulated to address your specific dosage needs.
Enzymatic modification of different substrates can improve functionality but can also create desirable flavour enhancements to a range of food ingredients. FLAVORPRO® increases the digestibility of plant and animal-derived protein with low bitterness, reduces allergenicity with clean tasting peptides and generates a savoury, umami flavour.