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 …

How Microbial Enzymes are Produced

How microbial enzymes are produced

Solid State or Solid Phase Fermentations is a process where microorganisms are grown on solid materials with low water contents. Solid State FermentationThis process is longer than a deep tank/submerged fermentation, taking up to several days to complete. In this process, the microorganism is grown on a sterilized solid media where the organism can utilize the nutrients in the media, …