Enzymes for plant protein hydrolysates
Functional proteins with better taste
Plant proteins are gaining traction for their health and sustainability profile. But proteins that are extracted from plant materials are also challenging to work with since they’re difficult to solubilize and they often come with a bitter taste.
As consumers are looking for more benefits from their foods, the demand for proteins is growing rapidly
But while consumer want proteins and are increasingly adopting plant proteins, they’re not willing to compromise on taste or mouthfeel when they eat or drink.
Our solutions for hydrolyzing plant proteins cost-effectively help you create functional proteins with better flavor and solubility – just what health-conscious consumers are looking for.
As consumers are looking for more benefits from their foods, the demand for proteins is growing rapidly.
But while consumer want proteins and are increasingly adopting plant proteins, they’re not willing to compromise on taste or mouthfeel when they eat or drink.
Our solutions for hydrolyzing plant proteins cost-effectively help you create functional proteins with better flavor and solubility – just what health-conscious consumers are looking for.
Plant proteins with better solubility and digestibility
Plant proteins are notorious for being difficult to absorb and digest. But enzymatic hydrolysis dramatically increases the solubility of plant proteins, which means that protein is absorbed and digested much faster, offering health-driven consumers more functional benefits.
Another benefit of the hydrolysis is that it’s easier to make plant-based beverages with a nicer mouthfeel. That’s because hydrolyzed protein doesn’t affect viscosity as much as intact protein does.
Higher plant protein extraction yield
Plant proteins can be difficult to separate from other compounds contained in the plant-based raw material.
With enzymatic hydrolysis you get a cost-effective way to increase solubility of plant proteins, which makes it easier to separate proteins from other compounds. And that means higher protein extraction yield.
Three challenges when you work with plant proteins
Better-tasting hydrolyzed plant proteins
Hydrolyzing plant proteins has many benefits like better digestibility and improved mouthfeel. However, plant protein hydrolysis can come with an unwelcome side effect: bitterness.
With Novozymes cost-effective biosolutions you can avoid having to mask off-flavors, because you simply create less bitterness in your hydrolyzed plant protein. Instead, our solutions enable you to make new plant protein-enriched products for sports nutrition, weight management, clinical nutrition and plant-based dairy – all with with better mouthfeel, taste and digestibility.
Plant proteins as calf milk replacers
Wheat gluten protein is a cost-friendly nutrient for feeding calves. Its relatively low cost means that it can be used to substitute part of the skimmed milk in calf milk.
However, the native gluten in the wheat has low solubility, which makes it very difficult to handle.
With enzymatic hydrolysis you can make it much easier.
Contact us to learn more about plant-based calf-milk replacers.
Which plants are our solutions suitable for?
Better taste, better texture, better traction
Our solutions help you create next-generation plant proteins for customers and consumers who are looking for a better functional and sensory experience with plant proteins.
Because our solutions are efficient and natural, you can unlock cost savings and reduce the complexity of the ingredient list by limiting the need for masking bitterness and off-notes.
With benefits that improve health and the drinking or eating experience, you are well on your way to gaining traction for your plant protein-fortified foods – helping consumers make sustainable choices, faster.
Want to work with us?
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Which solution is right for you?
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade
Looking to expand into plant-based foods?
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