Product

Benefits

· Hydrolyzes both animal and vegetable proteins
· Breaks down and increase protein dispersibility, solubility, palatability and digestibility

· Increases protein solubility, particularly at isoelectric point
· Reduces protein viscosity, and gel forming characteristics
· Increases protein emulsifying and foaming properties
· Increases water absorption capacity
· Easily controllable protein hydrolysis at high temperatures
· Low to no salt content compared to acid hydrolyzed proteins
· High quality protein hydrolysates with no undesirable chlorinated by-products

A carbohydrase used to improve the processing and extraction of wheat and corn gluten, soybean protein, cereal starch, seed and nut oils, flavors and colors, coffee, tea and other botanical extracts

· Increases liquid or solid plant extract yields by 5-20%

 

Acid protease used for the production of meat and plant food flavor enhancers

· Breaks down and increase protein dispersibility, solubility, palatability and digestibility

Chymotrypsin used to hydrolyze milk and milk proteins to produce non-bitter protein hydrolysates

· Increases protein nutritional value
· Improves protein flavor and taste

Trypsin used to hydrolyze milk and milk proteins to produce non-bitter protein hydrolysates

· Increases protein nutritional value
· Improves protein flavor and taste

Product

Benefits

Protease used for extraction of intracellular components from animal tissue and for production of feed protein and pet food, flavor enhancers.