This technical bulletin from Biocatalysts Ltd describe how their range of protease enzymes 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.
COMPANY DETAILS
Cefn Coed
Cardiff
CF15 7QQ
United Kingdom
Tel: +44 (0) 1443 843 712
Fax: +44 (0) 1443 846 500ACTIVE CATEGORIES
BUSINESS NEWS
27 Aug 2018 --- UK-based speciality enzyme company, Biocatalysts Ltd. has celebrated its 35th anniversary this year with a major investment into its future manufacturing capacity. Over £6 million (US$7.7 million) will be... Read More
BUSINESS NEWS
20 Mar 2018 --- Bio-economy company BRAIN AG (Biotechnology Research and Information Network AG) has announced the share purchase agreement between BRAIN and Biocatalysts Ltd. The takeover of the majority stake of... Read More
FOOD INGREDIENTS NEWS
03 Nov 2017 --- Biocatalysts has announced the launch of a new enzyme panel for the food industry, which is aimed at companies that are developing products to address the current trends of sugar reduction and soluble fiber... Read More
FOOD INGREDIENTS NEWS
18 Apr 2016 --- The vanilla crop in Madagascar this year is very poor and the impact is already becoming clear. The price has risen to more than $200/kg compared to $20/kg just 5 years ago and food processors are already being... Read More
FOOD INGREDIENTS NEWS
21 Nov 2014 --- Animal pregastric esterase’s (PGEs) are easily available and widely used for Enzyme Modified Cheese (EMC) applications, mostly to produce an Italian-type flavour (e.g. Parmesan, Romano, Provolone). But what if you... Read More
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