Baking Enzymes for better dough workability & yield Ingredients

Hypoallergenic food production, food safety & shelf life extension proteins

Food emulsifiers & stabilization enzymes to improve heat stability and emulsifying properties of egg yolk and soy products

Cheese & Dairy Ingredients for yield maximization and aroma control

Enzymes for Over-Hydrolysis prevention in food and break down of casein in milk

Tenderizer and texture improvement enzymes for seafood and meat

Hypoallergenic food production for Baby Food & infant Formula Ingredients

Beer haze & off-flavour prevention enzymes

Enzymes for vegetable oils degumming

Flavour extraction from vegetables and animal proteins

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Protein Hydrolysis and Food Processing Ingredients

Neova Technologies Inc. produces natural source functional food ingredients and emulsifiers to provide you with the best solutions to meet food safety quality standards and in order to make hypoallergenic food. Our enzymes are widely used to control aroma formation in cheese and dairy products (milk, cream, yogurt), as baking proteins to maximise the yield in baked goods, yogurth and cheese manufacturing or to extract seasonings and flavourings from vegetables and animal proteins, tenderise meat, improve seafood texture and during cold stabilisation of beer.

faviconFood Proteins Hydrolysis

The hydrolysis of milk and whey proteins represents an important application area. Hydrolyzing these proteins can enhance functional properties such as whip and taste, increase digestibility and reduce allergenicity. Hydrolysis is also a critical process in food production and has different applications hence it is widely use in food production.

Typical applications for these products include:

Partial digestion of milk and whey proteins;
Hypoallergenic food production;
Facilitate rapid absorption of nutrients;
Meat and seafood tenderizing;
Enzymes for use in baking for better dough workability;
Flavour extraction from vegetables and animal proteins;
Aroma control of dairy products;
Beer stabilization;

faviconFood Processing

Phospolipase A2 is use extensively as a processing aid in many food applications, including:

Enzymatic degumming of vegetable oil;
Low fat cheese and dairy production;
Improving the heat stability and emulsifying properties of egg yolk and soy products;
Promoting antibacterial activity against both GRAM-positive and GRAM-negative bacteria;
Note: Some proteins contain a natural trypsin inhibitor, such as egg-white and soy protein, making these foods unsuitable for proteolytic enzymes.

Related Products

Functional Food Ingredients
TRYPSIN II
TRYPSIN VI
PHOSPHOLIPASE A2

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Neova Technologies Inc – Neutraceuticals – Functional Food Ingredients – Baby Meal and Infant formulas Ingredients.

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31212 Peardonville Road,
Abbotsford BC, Canada V2T 6K8

Customer Service & General Information
604.504.0695
(Toll Free): 877.707.3447
604.859.2679
Email: info@neovatech.com