The Use of Enzymes in Vanilla Extraction

Product description

Biocatalysts offers a wide range of botanical extraction products which includes enzymes in vanilla extraction. It is one of the most universally used flavours in the food, pharmaceutical and cosmetic industries. A shortage in supply means that food processors and flavour houses want to ensure the maximum amount of vanilla extract is produced from each production run. Users of our enzyme, Depol™ 40L, can expect a significant increase in yield (normally around 2-4 fold) and quality when compared to the natural curing process. Due to the complex nature of the plant walls, a cocktail of enzymes is required to release the bound flavours and hydrolyse the precursor gluco-vanillin to vanillin. Depol™ 40L is active over a wide pH and temperature spectrum making incorporation into most existing processes feasible. Visit our website for the full technical bulletin or order your free sample. 
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Specifications

Categories Enzyme; Proteins
Sales markets Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from United Kingdom; United States
End-Use Categories Bakery; Beverages; Cereals & Convenience Foods & Snacks; Confectionary; Desserts / ice cream; Personal Care; Pharmaceutical; Sauces & Seasoning; Vegetarian / Vegan Products
Certifications Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Natural; Vegan; Vegetarian

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The Use of Enzymes in Vanilla Extraction

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