Enzyme |
Application |
Cellulase, Pectinase,
Beta-Glucosidase |
Versatile formulation for
extraction from a wide range of plant materials including vanilla. |
Peptidases |
Debittering of protein
hydrolysates. |
Esterase, Lipase
(Proteinase) |
General fat hydrolysis and
enzyme modified cheese (EMC) production. |
Lipase, Esterase |
Protease free high activity
lipase for hydrolysis of oils, tallow and fats including butterfat. |
Lipase, Esterase |
Meaty flavours from soft animal
fat eg chicken. |
Esterase |
Protease free lipase for enzyme
modified cheese (EMC) production.Cheddar flavours. |
Esterase(Proteinase) |
Enzyme modified cheese (EMC)
production. Cheddar flavours. |
Lipase,
Esterase,(Proteinase) |
Cost effective mixed enzyme for
producing Cheddar type EMC. |
Esterase, Lipase |
Produces typical Cheddar-type
flavour. |
Esterase |
Protease free lipase for enzyme
modified cheese (EMC) production. Blue cheese flavours. |
Lipase |
Protease free lipase resulting
in medium sharp blue flavour EMC. |
Lipase, Esterase |
Microbial product suitable for
production of low level blue flavour notes. Suitable for vegetarian and
kosher markets. |
Endo-Proteinase |
For use with protease free
lipases in enzyme modified cheese (EMC) production. Introduces protein
notes. |
Peptidases |
High performance peptidase used
to control bitterness in EMC cheese production. |