Protein Hydrolysis

Many positive effects hoped for with food processing can be achieved by protein hydrolysis using specific proteases, changing nutritional, bioactive and functional properties of food proteins, which include improved digestibility, modifications of sensory quality (such as texture or taste), improvement of antioxidant capability or reduction in allergenic compounds.

The best enzyme for the best purpose.

Our portfolio of protease enzyme products allows you to choose between different sorts of protein modifications and preferred processing conditions.