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14 Articles

Application Solution

Enhancing Lecithin Functionality: Enzymatic Production of Lyso-lecithin from Soy

Discover how targeted enzymatic conversion of soy lecithin into high-performance lysolecithin enhances functionality, stability, and commercial value.

Application Solution

Enzymatic processing of sunflower lecithin: Formation and functionality of lyso-lecithin

Unlocking the full potential of sunflower lecithin through targeted phospholipase A2 conversion to high-performance lyso-lecithin

Application Solution

Smooth, Sweet and Functional: Optimising Oat-based Beverages with Enzymes

Discover how targeted enzyme solutions can transform oat milk production, from tailoring sweetness and viscosity to improving process efficiency. Read our latest technical guide to see how Biocatalysts helps manufacturers create smooth, naturally sweet oat drinks that stand out on the shelf.

Application Solution

Unlocking the benefits of plant oil hydrolysis

Free fatty acids, the fundamental building blocks in many sectors, can vary in chain length and degree of saturation, influencing their functionality and applications. However, the industry has long faced challenges in maximising the yield of free fatty acids while maintaining cost efficiency and environmental sustainability.

Application Solution

MILK-O® for dairy processing and preservation

Our MILK-O® products offer a comprehensive range of solutions for dairy ingredients, contributing to cheesemaking, natural preservation, flavour enhancement, and lactose breakdown.

Application Solution

Enzymatic Hydrolysis for the Production of Collagen Peptides

Collagen is an extremely functional and valuable protein, with many perceived health benefits. The functionality of collagen can be further enhanced through hydrolysis by action of proteolytic enzymes for use in a wide number of applications.

Application Solution

The Role of Nuclease 46L in Degrading Nucleic Acids

Nucleic acids are fundamental in many industrial biotechnology processes. However, its presence can be undesirable in certain applications. Removal of any contaminating residual nucleic acids can reduce these impurities and result in a higher quality end product.

Application Solution

Enzymes for Superior Palatability of Pet Food

Combinations of proteases and lipases can be used to hydrolyse meat by-products and plant-based proteins to produce palatants. Palatants are flavours specifically produced by enzymically breaking down animal fats and proteins to give a sensory boost to pet food.

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Application Solution

The Use of Enzymes for Improving Foaming Properties of Egg Whites

The main functional property of egg white is its high foaming capacity useful in a wide range of food applications.

Application Solution

The Use of Enzymes for Dairy Flavour Enhancement

Enzymes have been used for centuries to produce flavour in dairy products. Traditionally flavour is generated by enzymes produced from microflora present in cheese, butter, or cream and time is required for these complex flavours to evolve. In more recent times the addition of exogenous (external source) enzymes to immature cheese, butter oil or cream has been used to speed this process up intensifying the flavour in hours and days instead of weeks and months.

Application Solution

The Use of Enzymes in Dairy Protein Hydrolysates

Whey and casein protein hydrolysates are valuable ingredients with nutritional and functional benefits.

Application Solution

The Use of Enzymes in Egg Processing

Eggs are a valuable food source providing a natural source of many nutrients including high quality protein, vitamins and minerals, that are essential for healthy body growth and development.