Whitepaper/App note

Technical Bulletin: The use of enzymes in the production of whey protein hydrolysates

Posted: 13 July 2020 | | No comments yet

This technical bulletin provides information on how enzymes can improve the taste and texture of your whey protein hydrolysate.

We will cover how Biocatalysts FlavorproTM and PromodTM products can reduce bitterness, enhance digestibility and create heat stable whey hydrolysates. It will help you choose the right product for your application.

You can find more material on related topics to download from our website or page 6 of the bulletin.











To read this technical bulletin in full, please complete the form below. By clicking submit you confirm that you accept our terms and conditions and privacy policy.


*

*

*

*

*

*

*

*

This content is provided to you for free thanks to the kind support of our sponsor: Biocatalysts

Send this to a friend