Part of the portfolio is the Food Ingredients Europe (FiE) award-winning Maxipro HSP enzyme for the processed meat industry that also received an Innovation of the Year award from Frost & Sullivan.
The Maxipro portfolio includes a 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, said: “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.
As part of its launch, DSM is opening up a Maxipro testing programme in which all those interested can participate and obtain protease samples for testing in their own specific application.
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