DSM has launched its complete portfolio of protease enzymes aimed at helping the food industry to do more with protein in different food products.
Part of the portfolio is the Food Ingredients Europe (FiE) award-winning Maxipro HSP enzyme for the processed meat industry that on May 14, 2014 received an Innovation of the Year award from Frost & Sullivan.
Protein in wellness sector
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.
“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,” said Marten Paasman, global marketing manager for DSM Food Specialties.
“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 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.
The market for high protein food products continues to grow as they enable consumers, conscious about health and wellness, to take a holistic approach to health and wellbeing that includes weight management, satiety and muscle build-up and repair for exercise.
Moreover, the awareness of protein intake has gone mainstream with a December 2013 Mintel report saying that over half of Americans are looking for more protein in their diet.
There has also been an increase of prices of protein for multifunctional use in recent years.
DSM says where and how specifically proteases cut amino acids and at which pH and temperature they do their work all impact how the protein will end up tasting and feeling in the end product.
The protease enzyme range is applicable for vegetable proteins such as rice, pea, wheat and soy, and animal proteins like whey and blood.
As part of its launch, the company is opening up a Maxipro testing program for businesses to participate in and obtain protease samples for testing in their applications.
