Access
Login/Register
Supplier Login
Biocatalysts Ltd, a speciality enzyme manufacturer based in the UK, will be showcasing their new products at Food Ingredients Europe (Fi Europe) (booth 8A21). The company will also promote their newly built ￡1 million enzyme production facility that was opened in July 2013, This expansion is for both intracellular and secreted enzyme production, and will allow the company to provide a service from conception to commercial production of stable enzymes suitable for global shipment.
Biocatalysts will display four new enzyme products on their booth. The first new product Biocatalysts will display is Pectinase 872L, which is a fruit firming enzyme. Many food processors or manufacturers experience the problem of soft fruit and vegetables breaking down or becoming damaged during processing; Pectinase 872L helps to alleviate this problem. The enzyme works by catalysing the hydrolysis of methyl ester bonds in pectin, releasing free carboxyl groups. These free carboxyl groups are then cross-linked with divalent ions such as calcium to form a network of pectin, which is more likely to stay in fruit tissue during transformation processes. This will ensure that soft fruit or vegetables maintain their structure and form within the processed food, both increasing the quality of the product and saving money due to less waste.
The second new product Biocatalysts will have on display is Promod? 950L which is a microbial protease preparation with broad substrate specificity. It is efficient at hydrolysing vegetable, animal and fish proteins to increase solubility, reduce viscosity and produce specific flavours. It is particularly suitable for hydrolysis of baker's and brewer's yeast to increase solubility and yields during the manufacture of yeast extracts. Promod? 950L, which is both Kosher and Halal, is also a suitable alternative to papain and the microbial origin of the product removes the variability of quality and supply associated with plant derived material.
Promod? 782MDP is another enzyme that can be used for the modification and hydrolysis of food protein. It is actively used to decrease bitterness and produce bland tasting whey protein hydrolysates. This is extremely beneficial to manufacturers who use hydrolysates in powder mixes, acid beverages and yoghurt drinks. A whey hydrolysate that is bland and non-bitter is ideal as it won’t detrimentally affect the flavour of the end product and allows it to be added at higher concentrations in the end application without the need for addition of bitter masking agents.