Bromelain in Food Processing Applications

Alternatives for Bromelain in Food Processing Applications

Bromelain, a plant-derived protease from the pineapple stem, has a long history of use in the food processing industry. Bromelain was first used in the food industry in the early 1970s.  The primary applications are meat tenderizing and protein hydrolysis. Currently, there is a shortage of Bromelain on the market due to Covid lockdown practices in certain countries and increased …

Botanical Proteases

Botanical Proteases – an option for “Gluten-Free” claims.

With the new FDA regulations on “gluten-free” claims, there is a new interest in enzymes that have not been derived from fermentation. To meet the need for this growing demand for non-Fermentation enzymes, EDC offers a number of botanical enzymes, including Papain, Bromelain, Ficin, and the protease from Thistle. These proteases are plant-based, non-GMO enzymes that have no wheat or …

Enzeco® Invertase AN is an enzyme that makes life a little sweeter.

February is traditionally a time where candy companies see a spike in sales, particularly for higher-end items, such as chocolate truffles. These delectable treats are produced with invertase, an enzyme that hydrolyzes sucrose into glucose and fructose. By using this enzyme, candy manufacturers are able to convert a crystalline sucrose solution into a liquid, a necessary step in the manufacture …