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® 166P is a fungal lipase from Mucor javanicus. Lipomod® 166P has preference for hydrolysis of medium and long chain fatty acids from triglycerides, resulting in the production of delicate flavours and cream notes. Since it is a non-animal product Lipomod® 166P is suitable for vegetarian and kosher products. Lipases and esterases hydrolyse triglycerides to liberate free fatty acids (FFA). These enzymes are widespread throughout nature and 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 Enzyme Modified Cheese (EMC), lipases and esterases are used to produce specific concentrated flavours.

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

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.