flavor modification

A new enzyme for flavor modification

An ongoing problem for Food Technologists doing flavor modification development is the potential bitter flavors due to over hydrolysis of a protein or from the hydrolysis of a very bland substrate. Enzeco┬« Protease FNP is a very effective non-GMO multi-enzyme complex for both protein hydrolysis and debittering (including LAP and carboxypeptidase). However, if a flavor needs a bit of help …