0.1 to 0.2 parts Novoshape® are typically applied per 1.0 part citrus fiber
Available strengths (range)
8.4 PEU/g
Hydrolysis action
N/A
Generation of peptides or single amino acids
N/A
Fiber modification
Yes
Savory flavor generation
No
Working pH range*
4 - 7
Working temperature range (°C)*
4-50°C
Quality grade
Food grade
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.
Novoshape®
Go to product page Alcalase®
Go to product page Flavourzyme®
Go to product page Protana® Prime
Go to product page Protana® UBoost
Go to product page Viscozyme®
Go to product page Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade
8.7 PEU/g
N/A
N/A
4-7
4-50°C
Food grade
2,4-4,0 AU-A/g
Aggressive
Peptides
6.5 - 10
60 - 75
Food, feed and tech grade
500-100 LAPU/g
Aggressive
Peptides and amino acids
4-8
30-65
Food grade
1067 LAPU/g 979 CPDU(A)/g
Aggressive
Small peptides and amino acids
3-7
20-55
Food grade
100 EGLU-A/g
Very specific
Converts glutamine to glutamic acid
4.5-10
40-65
Food grade
100 FBG/g
N/A
N/A
N/A
4.5-6.0
35-65
Food grade
Novoshape®
More Available strengths (range) 8.7 PEU/g
Hydrolysis action N/A
Generation of peptides or single amino acids N/A
Fiber modification Yes
Savory flavor generation No
Working pH range 4-7
Working temperature range (°C) 4-50°C
Quality grade Food grade
Alcalase®
More Available strengths (range) 2,4-4,0 AU-A/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Peptides
Fiber modification
Savory flavor generation Yes
Working pH range 6.5 - 10
Working temperature range (°C) 60 - 75
Quality grade Food, feed and tech grade
Flavourzyme®
More Available strengths (range) 500-100 LAPU/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Peptides and amino acids
Fiber modification
Savory flavor generation Yes
Working pH range 4-8
Working temperature range (°C) 30-65
Quality grade Food grade
Protana® Prime
More Available strengths (range) 1067 LAPU/g 979 CPDU(A)/g
Hydrolysis action Aggressive
Generation of peptides or single amino acids Small peptides and amino acids
Fiber modification
Savory flavor generation Yes
Working pH range 3-7
Working temperature range (°C) 20-55
Quality grade Food grade
Protana® UBoost
More Available strengths (range) 100 EGLU-A/g
Hydrolysis action Very specific
Generation of peptides or single amino acids Converts glutamine to glutamic acid
Fiber modification
Savory flavor generation Yes
Working pH range 4.5-10
Working temperature range (°C) 40-65
Quality grade Food grade
Viscozyme®
More Available strengths (range) 100 FBG/g
Hydrolysis action N/A
Generation of peptides or single amino acids N/A
Fiber modification Yes
Savory flavor generation N/A
Working pH range 4.5-6.0
Working temperature range (°C) 35-65
Quality grade Food grade
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade
