PROMOD 144P (100TU) is an Activity Unit Definition: Papain – One unit of enzyme activity is defined as that amount of enzyme that causes the release of one microgram of tyrosine, from casein, per minute at pH 6.0 and 40°C.

Lipomod® 187MDP is a mixed fungal esterase. Commonly Enzyme Modified Cheese (EMC) is produced using enzymes of animal origin; hence this fungal product is well placed in the market as an animal free alternative to these enzymes. Since it is a non-animal product Lipomod® 187MDP is suitable for vegetarian and kosher products. In EMC applications it will generate an American cheddar type flavour. If protein notes are required Promod® 215MDP can be used in combination with Lipomod® 187MDP. Lipases and esterases hydrolyse triglycerides to liberate free fatty acids (FFA). These enzymes are widespread throughout nature, and they possess different activities and specificities towards triacylglycerol substrates (fat). Fatty acids have strong flavour characteristics and are responsible for the flavours associated with cheese products. For EMC, lipases and esterases are used to produce specific concentrated flavours.

Flavorpro® 937MDP is an exopeptidase preparation from a fungal source with low levels of endopeptidase activity. In EMC applications, Flavorpro® 937MDP is useful for its debittering action. It removes the excessive bitterness that can be produced when using animal and bacterial proteases. Since it is a non-animal product Flavorpro® 937MDP is suitable for vegetarian and kosher products. Exopeptidases cleave amino acids from the C- or N-terminus of a polypeptide chain. In EMC, the hydrolysis of cheese proteins by endopeptidases can give rise to unwanted bitter flavours due to the accumulation of small hydrophobic peptides. Exopeptidases can be used to control bitterness by removing bitter-tasting peptides.

Lipomod® 768MDP is a mixed fungal lipase. It is active against all 3 positions on triacylglycerol substrates (fat); hydrolysing short, medium, and long chain fatty acids. It produces a free fatty acid profile with subtle sweet undertones. Since it is a non-animal product it is useful for vegetarian and kosher products. Lipases hydrolyse triglycerides to liberate free fatty acids (FFA). These enzymes are widespread throughout nature, and they possess different activities and specificities towards triacylglycerol substrates (fat). The free fatty acid profile (amount and type of FFA) contributes to the difference in flavour from one cheese to another. For Enzyme Modified Cheese (EMC), lipases are used to produce specific concentrated flavours. Lipomod® 768MDP can be suitable for use in other flavour applications.