Technical Bulletin: The use of enzymes in the production of whey protein hydrolysates
This technical bulletin provides information on how enzymes can improve the taste and texture of your whey protein hydrolysate.
We will cover how Biocatalysts Flavorpro
TM and Promod
TM 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.
Related content from this organisation
- Application Note: The Use of Enzymes in Egg Processing
- Infographic: Benefits of using Enzymes in Whey Protein Applications
- Video: Supporting and innovating from enzyme discovery to large scale commercial production
- Biocatalysts Ltd Product Brochure
- Technical Bulletin: The use of enzymes for dairy flavour enhancement