ENZYMES IN FOOD TECHNOLOGY

Enzymes offer tremendous opportunities in the production of food. The use of enzymes in
baking, brewing, fruit juice production, cheese making, and the utilisation of renewable
resources is well known and results in accelerated maceration, improved flavour
development, and shelf-life extension.

We have experience from the needs of food industry and our own work in the area of
carbohydrate conversion

Skills and equipment

state-of-the-art processing equipment

production vessels from 1 to 50 L
working volume
multitude of on-line and off-line analyses
product characterisation

Expertise

milk and whey processing

hydrolysis of polysaccharides
protein hydrolysis
development of enzymatic processes in food industry
optimisation of production processes

Recent projects

Production of a galacto-oligosaccharide rich product, the increase of sweetness in whey

hydrolysate, and the optimisation of the rheology of soy-products.
Our expertise is available on a collaborative or contract basis.

Contact:
Dr. Roland Ludwig
Research Centre Applied Biocatalysis

Angewandte Biokatalyse-Kompetenzzentrum GmbH, Petersgasse 14, A-8010 Graz

Tel: +43 316 873 9301 Fax: +43 316 873 9302
e-mail.: office@a-b.at , www.applied-biocat.at