Unlocking the full potential of proteins
Our portfolio of protease enzymes is aimed to help you do more with protein in different food products. Maxipro® solutions improve protein solubility, functionality and digestibility as well as improve the taste profile and even reduce allergic reactions to certain proteins, in a sustainable way.
Digestibility of proteins
Protease enzymes help break down long protein chains into smaller fragments to improve the uptake of amino acids in the digestive tract, a functionality that is well appreciated by the sports nutrition market for example. 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 up to 10%, putting a high demand on solubility of the protein used in the drink.
Protein formulation challenges
Food ingredient and food product developers face technical challenges when it comes to ensuring high protein foods have an appealing texture and flavor. Creating specific product formulations are challenging and often come with a trade-off. Commonly used protease enzymes enable increase in functionality of the proteins, but often at the expense of taste and texture.
Digestible and tasty proteins
Our DSM Maxipro® range of enzymes have been designed to overcome such trade-offs. The Maxipro® portfolio incorporates a wide range of proteases, which improve protein solubility, functionality and digestibility as well as improve the taste profile and even reduce allergic reactions to certain proteins, in a cost effective and sustainable manner.
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