Broad substrate specificity endoprotease to produce non-bitter neutral tasting collagen peptides. A unique combination of peptidase activities to achieve a high degree of hydrolysis to produce low molecular weight peptides whilst preventing the generation of undesired taste and colour of the collagen during processing.
How Enzymes Enhance Collagen: A Closer Look at Functionality and Processing
Discover how enzymes unlock collagen’s true potential in food and beverage innovation. This blog reveals how enzymatic hydrolysis turns tough, insoluble collagen into smooth, bioavailable peptides perfect for functional nutrition.
You’ve seen it in beauty serums, smoothie powders, even joint supplements. But what is collagen, why does your body need it, and how does it actually work? it’s not just the collagen that matters, it’s what enzymes do to it.
