PROMOD 144P (100TU) is an Activity Unit Definition: Papain – One unit of enzyme activity is defined as that amount of enzyme that causes the release of one microgram of tyrosine, from casein, per minute at pH 6.0 and 40°C.

Lipomod® 187MDP is a mixed fungal esterase. Commonly Enzyme Modified Cheese (EMC) is produced using enzymes of animal origin; hence this fungal product is well placed in the market as an animal free alternative to these enzymes. Since it is a non-animal product Lipomod® 187MDP is suitable for vegetarian and kosher products. In EMC applications it will generate an American cheddar type flavour. If protein notes are required Promod® 215MDP can be used in combination with Lipomod® 187MDP. Lipases and esterases hydrolyse triglycerides to liberate free fatty acids (FFA). These enzymes are widespread throughout nature, and they possess different activities and specificities towards triacylglycerol substrates (fat). Fatty acids have strong flavour characteristics and are responsible for the flavours associated with cheese products. For EMC, lipases and esterases are used to produce specific concentrated flavours.

NATUZYM Wine Klar is a liquid pectinase produced from a selected strain of Aspergillus niger. NATUZYM Wine Klar has been specially developed for fast pectin breakdown and viscosity decrease of musts. The product contains different pectinases such as pectin lyase, pectin methyl esterase and polygalacturonase, and can be applied during skin contact in red wines or static clarification of white and rosé musts or in red wines after thermovinification.