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.

Promod® 523MDP (Bromelain) can be used to hydrolyse whey protein to produce a highly digestible whey protein hydrolysate that is suitable for use in infant formula. It can be used to efficiently hydrolyse beta-lactoglobulin. It is a non-animal product and therefore is suitable for products destined for Halal, Kosher and vegetarian markets. Features/Benefits • High performance neutral protease • High strength protease for shorter enzyme incubation step • Production of whey protein hydrolysates suitable for use in infant formula • Efficient hydrolysis of beta-lactoglobulin • Kosher, Halal and vegetarian status available

Promod® 987MDP is a protease preparation with broad substrate specificity. This enzyme can be used to efficiently hydrolyse vegetable, animal and fish proteins to increase solubility, reduce viscosity, and produce specific flavours. Promod® 987MDP is optimally active at low pH (pH 2.0-4.0).

NATUZYM Wine Klar is a liquid pectinase produced from a selected strain of Aspergillus niger. NATUZYM Wine Klar has been specially developed for fast pectin breakdown and viscosity decrease of musts. The product contains different pectinases such as pectin lyase, pectin methyl esterase and polygalacturonase, and can be applied during skin contact in red wines or static clarification of white and rosé musts or in red wines after thermovinification.