Flavor Modification Enzymes

Flavor Modification Enzymes

• Additives to enhance or produce flavour from precursors.
• Biocatalysts in processes for flavour production.
• Additives in flavour extraction processes from natural raw materials.
• Activation of endogenous enzymes to induce reactions leading to flavour production.
• Inactivation of endogenous enzymes to avoid off-flavour generation.
• Use of enzyme for the elimination of off-flavours.

Phytobrom

Protease extracted from pineapple that works over a wide pH and has great heat stability. This is a powdered chemical that is accessible at various activity levels and standardized by a few alternative strategies, for example: CDU and others.

Phytopap

It is a concentrated papain powder. Papain is an adaptable protease separated from papaya that will quickly hydrolyze an assortment of proteins over a wide range of conditions.

Phytopap-LSP

It is a type of papain that is processed without the use of sulphites. The activity range is 800 TU – 1100 TU/MG.

Phytopap-LSP

No added sulphite papain standardized to 600 TU/mg on maltodextrin.

Liquipapzym

Liquid Papain, standardized to activities of 200TU/mg.

Papzym

Powdered Papain, standardized to activities of 250tu/mg.