The Use of Enzymes in Vanilla Extraction
Enzymes are used to give maximum maceration of botanical tissue. In this technical bulletin we take vanilla extraction as an example of how enzymes can be used to increase the yield of botanical extracts, diluting out possible supply issues
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The Use of Enzymes for Dairy Flavour Enhancement
This technical bulletin focuses on enzyme modified cheese (EMC) production as an example of what our enzymes can achieve for dairy flavour enhancement. This includes microbial lipases and pregastric esterases for flavoursome Kosher, Halal and vegetarian products, along with our full range of proteases.
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The Use of Enzymes in the Production of Whey Protein Hydrolysates
This technical bulletin will introduce you to the use of enzymes for improving whey protein hydrolysates. Whether you want to improve its taste or texture, reduce its bitterness, enhance its digestibility or something else, Biocatalysts can help.
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The Use of Enzymes in Carrot Processing
Enzymes play an important role in fruit and vegetable processing and can not only save processors time and money, but also help them improve the quality of their products. This technical bulletin will take the carrot juice extraction process as an example, giving recommendations to achieve the best possible extraction.
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