n South African Food Review - The use of enzymes in the production of whey protein hydrolysates : online

Volume 41, Issue 11
  • ISSN : 0379-6000



Whey protein is a valuable ingredient which adds many health benefits to the products it is incorporated into. On the downside, it very often has an awful taste or texture, meaning the blander the whey protein, the better. A simple, yet effective way to improve your whey protein hydrolysate and set your product apart is by using enzymes. Whether you want to improve its taste or texture, reduce its bitterness, enhance its digestibility, Biocatalysts Ltd can help. This white paper will introduce you to the use of enzymes for improving whey protein hydrolysates with detailed application information.

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