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Media and Resources

Application Solutions, Case Studies, News, Events: here you find resources related to your industry sector, and where to meet us at events coming soon.

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14 Articles

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

Lipomod® 4MDP Dairy Flavour Technical Summary

Lipomod® 4MDP has been specifically designed to be used in the manufacture of Enzyme Modified Dairy Ingredients (EMDIs), including Enzyme Modified Cheese (EMC) and Lipolysed Butter Oil (LBO).

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.

Application Solution

Versatile Enzyme for Hydrolysis and Esterification Reactions

How lipases from Candida cylindracea can be used for the selective hydrolysis of fatty acids to produce flavours and play a key role in rearranging fatty acids in triglycerides.

Application Solution

The Use of Enzymes in Vanilla Extraction

Vanilla extraction as an example of how enzymes can be used to increase the yield of botanical extracts.