Biocatalysts enzyme can improve taste of whey protein

In its Promod? range which is used for the modification and hydrolysis of food proteins, Biocatalysts Ltd, adds product Promod? 782MDP. This is used to decrease bitterness and produce superior tasting whey protein hydrolysates, said the company.

A whey protein hydrolysate that is bland and non-bitter is ideal for adding to beverages and powdered mixes without detrimentally affecting the flavour of the end product. A bland flavour allows it to be added at higher concentrations in the end application without the need for the addition of bitter masking agents. Promod? 782MDP will achieve this desired bland taste, allowing the manufacturer to lower costs and reduce production time spent adding masking agents to improve the flavour of the end product.

Promod? 782MDP can be used alone or in conjunction with other flavour enhancing enzymes, such as Flavorpro? 750MDP, to achieve a superior tasting whey protein hydrolysate that will differentiate your product from others already on the market.  

Biocatalysts Ltd specialises in a wide variety of enzymes for the food industry.