The activity of enzymes at work
Whether it's to increase yields, develop flavor, or convert sugars, enzymes are high-performance solutions.
A flavor toolbox
Enzymatic solutions for precise applications.
Lipases
Lipases are enzymes that break down milk-fat triglycerides into free fatty acids, creating a sharp, piquant flavor in cheese. This adds a unique, handcrafted touch to cheesemaking.
SpiceIT® lipases by Chr. Hansen offer a wide range of animal and microbial solutions to match your desired flavor profile.
Lactase
NOLA® Fit & Ha-Lactase® convert lactose into glucose and galactose - two monosugars that have a sweeter taste than lactose. The enhanced sweet taste of the final product reduces the need to add sugar - and creates the opportunity to offer lactose-free products.
Phospholipases
YieldMAX® is a phospholipase that acts by hydrolyzing the ester bonds of milk fat globule phospholipids into lysophospholipids and free fatty acids. This increases emulsification and reduces coalescence, resulting in lower fat losses and thus, better yield.
Your everyday challenges
When you share your goals and challenges with us, we respond by analyzing your needs and proposing high-performance, tailored solutions.