Food and beverages
Food and beverages
Clever immobilization creates new applications.
Milk. Juices. Beer.
Keep it cool:
remove the enzymes,
With a history of thousands of years, the use of enzymes in the preparation of food has an extremely long tradition. In beer, wine, cheese and bread making, for instance, enzymes are used. What to do with the enzyme when it has done its job, is in many cases a question. In some processes there is no need to treat the enzymes as they are dealt with further downstream in the processing, in other applications it is necessary to denature or remove the enzymes before the final product is on the shelf. This often leads to altering the nature of its smell, taste, texture or flavor. Therefore, removing the enzymes in an immobilized form is a welcome alternative that avoids the need to denature.
CLEA Technologies can provide you with these immobilized enzymes. Either on a carrier or as ferromagnetic CLEA that can be removed through the application of a magnetic field. When the enzyme is re-used, the benefit will not only be in the process costs by eliminating the enzyme destruction steps, but also reduces the cost of the enzyme.
In other food applications, like in (trans)esterifications of fats there still is an enormous potential for enzymatic processes. Clever immobilization and optimization of process conditions are the key to success.
Starch to Glucose
Finding its origin in beer production, the use of amylases is well known. Nowadays, the production of glucose and fructose syrups are more important. The major enzyme manufacturers for these applications still develop new variants with better stabilities and/or yields.
At CLEA Technologies we can further reduce the enzyme expenses by immobilizing and recycling the amylases. We go for savings of around 50%.
Glucoamylase has been successfully immobilised as a magnetisable CLEA (mCLEA) and is now undergoing large scale trials with our partners. More information on our solution you can find here.
When working with temperature sensitive fats and fatty acids, like the PUFA’s, biocatalysis can be a perfect solution both in hydrolysis and re-esterification. The mild conditions leave the acids unharmed. Also, the high selectivity of some lipases to either position or chain length can have a major advantage in the preparation of enriched omega 3/6 lipids. New developments replacing fish as the main source of fatty acids to algae creates a whole new playground. Our broad knowledge of lipases, our understanding of process conditions and certainly the understanding of enzyme immobilization –selecting the carrier, the enzyme, the post treatment – makes CLEA Technologies the perfect partner to drive this application to maturity.
Medium chain triglycerides
MCT’s are increasingly used in dietary applications. In general, the MCT’s used are produced using purified coco or palm kernel fatty acids. Due to the low molecular weight of the fatty acids, the industrial esterification of glycerol with the fatty acids is far from ideal.
Using biocatalysis, the process can be highly simplified avoiding bleaching, washing and recycling. Just do the reaction, remove the biocatalyst and go to packaging. Re-use the catalyst of course.
Question remains: is it also profitable? We are convinced it is. The proof is in the eating of the pudding. You are invited to the party.