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Protein processing is a constantly evolving field in which our enzyme applications research is providing new and exciting insights for the traditional and alternative protein ingredient categories.

Fat-modifying lipases are used in cheese production to impact both flavor and texture. Lipases are additionally used as an emulsifier in the production of dressings, mayonnaise and other food products.

Amylases are the most widely used enzyme in food processing. Amylases help break down long chains of glucose called starch. The process of starch liquefaction requires amylase during a vital step in manufacturing high fructose corn syrup. Amylases are also used in baking for anti-staling properties and in fruit juice processing for clarification.

Also known as beta-galactosidase, lactase converts the disaccharide milk sugar called lactose into the monosaccharides glucose and galactose. In food processing lactase is used in the manufacturing of “lactose-free” milk for consumers with lactose intolerance. Lactase is also used to modulate flavor and texture in yogurt processing.

A number of additional carbohydrase enzymes are commonly included in the processing of complex carbohydrates and fibers found in vegetables and plant-based foods. Examples include hemicellulase, alpha-galactosidase, xylanase, glucanase, and pectinase.