The new microbial pregastric esterases (PGEs) are used to make ‘enzyme modified cheeses’ which are very strong products that are then diluted and used in processed cheese, cheese sauces and snacks.
Market gap
Aelig Robin, a dairy scientist at Biocatalysts, told this publication that the new products fill a market gap for enzymes suitable for Italian style cheeses that are not derived from animals.
Robin said there were previously no microbial enzymes on the market for hard Italian style cheeses such as Provolone, Parmesan and Romano despite growing market interest.
“Demand for non-animal enzymes is increasing – there is a lot of need in the market for halal and kosher products and they can be used for vegetarian market applications as well,” said Robin.
Explaining why there have been no microbial launches for hard Italian style cheeses until now, she said: “It is not that easy to do all the development work – it has been a long term project at Biocatalysts.”
By studying the fatty acids that are released by the microbial enzymes and using sensory analysis, Robin said the company was able to ensure that the new enzymes match the specific flavours created by their animal-derived counterparts.
The PGEs are added to a cheese slurry and work to create a very potent product within 48 hours. Typically food manufacturers then use the enzyme modified cheese in formulation at a dosage level of 2 or 3 per cent with fresh cheese.
The new range of enzymes consists of three products: Flavorpro C, Flavorpro K & Flavorpro L.