Bevande e prodotti lattiero-caseari

Promod® 215P is a protease particularly suited for the manufacture of Enzyme Modified Cheese where protein notes are required without the associated bitterness. The exopeptidases present in this product result in the removal of any bitter peptides produced by the action of the endopeptidase. When combined with our Lipomod® products, Promod® 215P gives a full cheese flavour with fatty acid and protein notes. Features/Benefits • Microbial protease (endopeptidase and exopeptidase activities) • EMC production • Protein notes without bitterness • Kosher, Halal and vegetarian status

PROMOD D24MDP Vegetarian protease substitute for pancreatin and pancreatic trypsin for the broad digestion of proteins for use in dietary supplements.

Lipomod® 338MDP has a strong preference for hydrolysis of short-chain fatty acids from triglycerides, resulting in the production of blue notes.

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.