Carbohydrate Modification
DEPOL® custom enzyme solutions are used as processing aids for the modification of carbohydrates to provide flavour, colour and texture.
DEPOL® carbohydrate modifications
Enzymes are natural and powerful processing aids used to access valuable functionality in the production of natural sweeteners. Within the healthy carbohydrate market, enzymes can be used to assist in the release of natural sugar molecules from plant material, enhance the sweetness properties, produce bulking agents and prebiotics from simple sugars.
Related Products
Depol 385L
High performance beta-glucanase enzyme, suitable for effective hydrolysis of beta-glucans in plant material to reduce viscosity and improve extractions.
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Depol 40L
A broad-spectrum endo-carbohydrase for use in effective maceration of botanical tissue for the efficient extraction of active flavours from their bound inactive forms.
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Depol 761P
Specialised carbohydrase with no detectable side activities ideal for use in soluble fibre extraction.
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Depol 793L
A multi-functional enzyme containing beta-glucanase, pectinase and cellulase activities to deliver maximum maceration of plant tissues for a variety of different applications.
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DELTAZYM® BAA Classic
Liquid bacterial alpha-amylase for starch liquefaction
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DELTAZYM® FAA
Liquid fungal alpha-amylase for enhanced saccharification
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Beta-glucosidase 16L
An exo-carbohydrase with high beta-glucosidase activity for releasing flavour compounds from their inactive glucoside form.
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Cellulase 13L
A high performance cellulase with beta-glucanase and beta-glucosidase side activities to contribute to a complete cellulose breakdown.
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Related Articles
21 Jun 2023
Gluten-free labelling of foods, what does that mean for food enzymes?
Enzymes are often used as a processing aid in the production of food ingredients. No longer active in the final food product how does the FDA ruling on gluten-free foods affect food enzymes manufactured using growth media containing gluten?
5 Jun 2023
Using enzymes to unlock the value hidden within plants
Enzyme-assisted extraction enables the effective break down of carbohydrates and starches within plant cell walls to release valuable colour, flavour and aroma compounds.
Case Study
Novel enzyme used in carbohydrate modification produced in partnership with sugar reduction company.
Working in close partnership we were able to rapidly scale up their process to produce the enzyme at commercial volumes enabling them to reduce the time to market for their unique offering into this exciting fast-moving sector.
11 Jun 2021
From Vegetarian for a Day to a True Vegan Lifestyle
Dr Patrick Lorenz, Senior Business Development Manager at BRAIN AG, provides his insights into a market innovating to cater for diverse dietary preferences.
10 Dec 2020
What's Driving the Trend in the Evolution of Plant-Based Food Products?
European Sales Manager, Blanca Camarasa shares her thoughts and learnings from attending Bridge2Foods Plant-Based Summit
27 Jan 2020
Challenges of Plant Proteins in Replacing Animal Proteins
Proteins form a significant part of ingredients used in the food industry. Plant proteins are an obvious choice as substitutes to meat, egg, gelatine and milk are not easy however they do come with their challenges.
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.
Application Solution
Superior Benefits of Enzymes in the Production of Plant Protein Hydrolysates
Protease enzymes can be used to modify flavour, improve solubility and reduce the molecular weight of different types of plant proteins including wheat gluten, pea, potato to increase their versatility as an ingredient in food products.
31 Jan 2019
Enzyme Technology to Address the Challenge of Sugar Reduction
Healthy carbohydrates and sugar reduction have been hot topics for many years now. Chemically synthesized artificial sweeteners and bulking agents have been used for many years to try and address the need to reduce sugar consumption, however they are generally perceived negatively by consumers, enzymes could have the answer.
