Scribd Logo
Upload

Welcome to Scribd!

  • Enzymes in Food Technology

    Uploaded by

    naseembaloch
    13 views1 page
    Enzymes are widely used in food production processes like baking, brewing and cheese making to speed up reactions, improve flavors and extend shelf life. The document describes a company's experience and equipment for developing enzymatic processes for the food industry, including recent projects involving galacto-oligosaccharides, increasing sweetness in whey hydrolysates, and optimizing soy product rheology. Their expertise in areas like milk processing, polysaccharide and protein hydrolysis is available for collaborative or contract work.

    Original Description:

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    Enzymes are widely used in food production processes like baking, brewing and cheese making to speed up reactions, improve flavors and extend shelf life. The document describes a company's experience and equipment for developing enzymatic processes for the food industry, including recent projects involving galacto-oligosaccharides, increasing sweetness in whey hydrolysates, and optimizing soy product rheology. Their expertise in areas like milk processing, polysaccharide and protein hydrolysis is available for collaborative or contract work.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    13 views1 page

    Enzymes in Food Technology

    Uploaded by

    naseembaloch
    Enzymes are widely used in food production processes like baking, brewing and cheese making to speed up reactions, improve flavors and extend shelf life. The document describes a company's experience and equipment for developing enzymatic processes for the food industry, including recent projects involving galacto-oligosaccharides, increasing sweetness in whey hydrolysates, and optimizing soy product rheology. Their expertise in areas like milk processing, polysaccharide and protein hydrolysis is available for collaborative or contract work.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    ENZYMES IN FOOD TECHNOLOGY

    Enzymes offer tremendous opportunities in the production of food. The use of enzymes
    in
    baking, brewing, fruit juice production, cheese making, and the utilisation of renewable
    resources is well known and results in accelerated maceration, improved flavour
    development, and shelf-life extension.
    We have experience from the needs of food industry and our own work in the area of
    carbohydrate conversion
    Skills and equipment
    state-of-the-art processing equipment
    production vessels from 1 to 50 L
    working volume
    multitude of on-line and off-line analyses
    product characterisation
    Expertise
    milk and whey processing
    hydrolysis of polysaccharides
    protein hydrolysis
    development of enzymatic processes in food industry
    optimisation of production processes
    Recent projects
    Production of a galacto-oligosaccharide rich product, the increase of sweetness in whey
    hydrolysate, and the optimisation of the rheology of soy-products.
    Our expertise is available on a collaborative or contract basis.

    You might also like