Piccantase®For great cheese tastingBenefits
Piccantase® lipase powders are derived from animal tissue. They are available from kid-goat, lamb, calf and a mixture of kid-goat and lamb (suffix K, L, C and KL resp.) and are mainly used in Italian cheese varieties. Each enzyme produces a specific ratio of free fatty acids, resulting in a characteristic flavour for each enzyme source. Blends will have flavour characteristics different than those of the singular enzymes, producing intermediate flavour characteristics for various cheese types. OverviewDSM developed some unique alternatives to animal derived lipases, named Piccantase® A and Piccantase® R800. Both products are fermentation derived, purified esterase- lipase enzymes and due to the well controlled manufacturing process very consistent in performance. All lipases are non-GMO - Piccantase® A and R are both declared Kosher and Halal. Due to the different specificity of these lipases on milk fat, different flavour profiles may be obtained . |
Looking to create non-animal cheese without compromising flavour? Piccantase® R is the solution. Certified as Kosher, this non-animal lipase offers cheese and EMC manufacturers enhanced lipid-based flavours in a consumer-friendly format. Piccantase® R sets new standards in microbial lipase enzymes and is the ideal tool to complete your successful product portfolio.
