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.
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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.
30 Aug 2019
Growing Trends in Using Seaweed and Macroalgae for Novel Products
Seaweed has long been utilised as a foodstuff in Asia, however in the last few years there is a growing interest in the food industry for exploring the utilisation of seaweed and macroalgae in producing clean label ingredients.
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.
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.
20 Dec 2018
Yeast Market Grows as Consumers want Clean Labelled Food Products
The yeast market is both fragmented and competitive, but due to an increasing demand from consumers for clean label products, yeast is becoming a high value ingredient.
Application Solution
The Use of Enzymes in Yeast Extraction
The yeast extraction process with recommendations to achieve the best possible extraction.
21 Jun 2018
Improve Yield, Clarity and Stability of Fruit Juice with the use of Enzymes
Extraction of fruit and vegetable juice involves maceration followed by pressing or decanting to separate juice from solids. Enzymes can play a key role in improving the efficiency of these processes to achieve high quality juices.
Related Products
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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Glucose Oxidase 789L
This enzyme catalyses the oxidation of glucose with oxygen to form gluconate and hydrogen peroxide to improve product shelf life. De-sugaring products can also prevent browning caused by the Maillard reaction.
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Pectinase 62L
High polygalacturonase (PG) to pecin lyase (PL) ratio, ideal for breaking down structural pectins to improve fruit and vegetable juice yields.
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Pectinase 831L
Pectinase preparation stable at low pH conditions for the de-pectinisation of fruit juices to improve juice yields, flavour recovery and rapid juice clarification.
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Pectinase 947L
Unique pectinase preparation with high polygalacturonase (PG) to pectin lyase (PL) ratio for effective digestion of soluble and insoluble pectins to improve the yields in juice extraction.
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