The Use of Enzymes for Dairy Flavour Enhancement
This technical bulletin focuses on enzyme modified dairy ingredients (EMDI) production as an example of what our enzymes can achieve for dairy flavour enhancement. This includes microbial lipases and proteases for flavoursome Kosher, Halal and vegetarian products.
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The Use of Enzymes in Dairy Protein Hydrolysates
Whey and casein protein hydrolysates are valuable ingredients with nutritional and functional benefits. On the downside, hydrolysis of these two dairy proteins very often have an undesirable taste or texture, meaning the blander the protein hydrolysate, the better. A simple yet effective way to improve your dairy protein hydrolysate and set your product apart is by using enzymes. This technical bulletin will introduce you to the use of enzymes for improving dairy protein hydrolysates with detailed application information.
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The Use of Enzymes in Egg Processing
Enzymes can be used to further improve the quality of these functional ingredients, from improving the emulsification of egg yolks, to increasing egg white foaming capacity and producing a non-bitter tasting protein hydrolysate . At Biocatalysts, our knowledge, expertise, and products mean all your enzyme requirements for processing eggs can be satisfied. This technical bulletin will take you through each enzyme available and detail the different ways which they can improve your egg processes, giving you an added competitive advantage.
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Candida rugosa lipase – A Versatile Enzyme for Hydrolysis and Esterification Reactions.
Take a look at our technical paper on how lipases from Candid rugosa can be used for the selective hydrolysis of fatty acids to produce flavours and play a key role in rearranging fatty acids in triglycerides through esterification and interesterification reactions to produce healthy oils, biodiesels and for synthesis of intermediates. Click to read more.
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