Biocatalysts, a developer and manufacturer of enzymes in the UK, has developed a new mixed lipase enzyme for dairy flavour applications.
The product, Lipomod 957MDP, is a mixed lipase which features protease activity with no traces of amylase activity, and acts as an alternative to porcine pancreatin, a pig pancreas derivative.
The company claims that its new product, an addition to its microbial dairy enzyme portfolio, is clean label, and is appropriate for use in vegetarian, Halal and Kosher cheese products.
Biocatalysts NPD team dairy scientist Aelig Robin told FoodNavigator.com that the product has been designed to replace animal pancreatin in enzyme-modified cheese applications.
"People are moving away from animal-derived enzymes and kosher and halal status is becoming more important," Robin added.
Robin further said that Lipomod, which has been in development for two years, features a similar flavour profile to the porcine pancreatin, with strong fatty acid notes and sweet and sulphur undertones.
The company said flavour profile plays a key role in developing non-animal derived enzyme alternatives.
The company noted that it has been working on matching flavour profiles of animal-derived enzymes by studying the fatty acids released by the microbial enzymes and using sensory analysis.
According to Biocatalysts, Halal and Kosher cheeses are a relatively new to the dairy segment, and this product provides producers with opportunities within the sector.
The Global Industry Analysts (GIA) data show that the enzyme industry is growing, and is estimated to reach 2.6 million tonnes internationally by 2017.
Recently, the company launched Flavorpro 839MDP, an enzyme for the hydrolysis of meat and fish protein.
This new enzyme is a protease preparation containing endopeptidase and exopeptidase activities, and can be used to efficiently hydrolyse proteins such as meat and fish to increase solubility, digestibility and create specific flavours.
Image: Biocatalysts' Lipomod 957MDP has been designed to replace animal pancreatin in enzyme-modified cheese applications. Photo: Dominik Hundhammer