Protein Processing

Are you looking to improve the properties or add value to your protein or processed meat?

With our enzyme solutions, you can be assured of having the right enzyme to alter the texture, improve the flavor profile, increase solubility and reduce the solution viscosity of various proteins. Some also provide more efficient portion control for meat and fish products and reduce the use of salt or phosphate binders for processing. Our range also includes enzymes for vegan options and organic-approved end products.

Protein-processing enzymes

Our range of enzyme solutions ensures you get the most out of your meat and fish, plant-based protein products.

Protein binding

• Protibond TG® EB3
  Sprinkle type transglutaminase enzyme for binding

   

• Protibond TG® MD 100
  Non-allergen transglutaminase and ideal for binding poultry-based products

   

• Protibond Vegan
  Effective in binding plant proteins and meat-like products

Bacterial

• Alkaline Protease

• HT Proteolytic

• Glutaminase

Fungal

• Fungal Protease
• Acid Fungal Protease
• Amino peptidase

Plant

• Papain

• Bromelain

Protein Hydrolysis

We have extensive experience with hydrolysis of Casein, Soy Protein, Gluten, Beef, Tuna, Chicken, Lamb and various seafood. Protein substrates may require optimization for flavor profile and degree of hydrolysis.

The choice of enzyme and processing conditions will influence the final results.