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DSM launches award-winning protease enzyme range to do more with protein in food

Delft, NL, 15 May 2014 10:30 CEST

DSM today launches its complete portfolio of protease enzymes aimed at helping the food industry to do more with protein in different food products. Part of the portfolio is the Food Ingredients Europe (FiE) award-winning Maxipro HSP enzyme for the processed meat industry that yesterday also received an Innovation of the Year award from Frost & Sullivan.
Frost & Sullivan 2014 Best Practices Award - European Enzyme New Product Innovation Leadership Award

The Maxipro portfolio includes a wide range of proteases that help improve protein solubility, functionality and digestibility as well as improve the taste profile of protein and even reduce allergic reactions to certain proteins.

Marten Paasman, global marketing manager for DSM Food Specialties commented: “Proteins present in agricultural raw materials are not always ideal for use in particular food products or their production process. Here is where enzymes can add value, getting more out of less. DSM has a large variety of proteases that each cut the strings of amino acids present in proteins in different ways, delivering a particular functionality in the foods to which they are applied.

Breaking down long protein chains into smaller fragments, for example, helps improve the uptake of amino acids in the digestive tract, a functionality that is well appreciated by the sports nutrition market. Furthermore, allergic reactions to food products can be reduced by proteases that help degrade specific epitopes (immune response triggers) on wheat gluten or cow milk proteins. Also, high protein beverages typically require protein levels of 20% or more, putting a high demand on solubility of the protein used in the drink.

The market for high protein food products continues to grow as they enable consumers, conscious about health and wellness, to take a holistic approach to health and wellbeing that includes weight management, satiety and muscle build-up and repair for exercise.  Moreover, the awareness of protein intake has gone mainstream with a recent report* saying that over half of Americans are looking for more protein in their diet. Recent years have also seen an increase of prices of protein for multifunctional use.

Where and how specifically proteases cut amino acids and at which pH and temperature they do their work all impact how the protein will end up tasting and feeling in the end product. The DSM protease enzyme range is applicable for vegetable proteins like rice, pea, wheat and soy, and animal proteins such as whey and blood. As part of its launch, DSM is opening up a Maxipro testing program in which all those interested can participate and obtain protease samples for testing in their own specific application.

* Mintel, December 2013