The Use of Enzymes in Marinades
This technical bulletin provides information on Biocatalysts enzymes that can be used in marinade formulations to significantly improve meat quality, increasing its value as well as other benefits e.g. improving the mouth feel and flavour of the meat. We will discuss how our plant, fruit and microbial derived enzymes can help to improve meat quality and palatability when added to marinades.
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The Use of Enzymes in the Production of Superior Pea Protein Hydrolysates
This technical bulletin provides an overview on how Biocatalysts’ enzymes can be used to add value to pea protein. We will describe how our protease products can be used to improve pea protein functionality by improving pea protein solubility, digestibility, and emulsification properties. In addition, we will discuss how you can manufacture pea protein hydrolysates with a bland flavour profile in a cost-effective way.
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Superior Benefits of Enzymes in the Production of Plant Protein Hydrolysates
This technical bulletin provides an overview on how Biocatalysts Ltd has developed enzymes that can be used to add value to plant proteins. We will describe how our protease products can be used to modify flavour, improve solubility and reduce the molecular weight of different types of plant proteins including; wheat gluten, soy, pea and potato to increase their versatility as an ingredient in food products.
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The Use of Enzymes in Egg Processing
Enzymes can improve the quality of functional egg ingredients, from ensuring dried egg white remains white to creating superior tasting egg white hydrolysates. This technical bulletin will take you through each enzyme available and detail the different ways which they can improve your egg process, giving you an added competitive advantage.
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