Viscozyme® is effective in enzymatically hydrolyzed vegetable protein.
Available strengths (range)
100 FGB/g
Hydrolysis action
N/A
Generation of peptides or single amino acids
N/A
Debittering
N/A
Savory flavor generation
N/A
Working pH range*
4.5-6.0
Working temperature range (°C)*
30-65
Quality grade
Food grade
This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.
Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.
Please follow the precautionary handling recommendations below:
- Avoid breathing dust/fume/gas/mist/vapors/spray
- Avoid contact with eyes, skin, or clothing
- In case of inadequate ventilation wear respiratory protection
- IF INHALED: Remove person to fresh air and keep comfortable for breathing
- If experiencing respiratory symptoms: Call a POISON CENTER or a doctor
- Store in a dry place. Store in a closed container
- Dispose of contents/containers in accordance with local regulations
For more safety information, please watch the entire series of safety videos.
All our products for plant protein processing
With enzymes, you can deliver flavors and textures that take your plant proteins from an alternative protein source to consumers' preferred protein.
Find out more.
Amylase™ AG 300
Go to product page Alcalase®
Go to product page AMG®
Go to product page BAN®
Go to product page Flavourzyme®
Go to product page Formea® Sol for oats
Go to product page Fungamyl®
Go to product page Galaya® Smooth
Go to product page Maltogenase®
Go to product page Neutrase®
Go to product page Neutrase® for Oats
Go to product page Novoshape®
Go to product page Protamex®
Go to product page Protana® Prime
Go to product page Protana® UBoost
Go to product page Secura®
Go to product page Termamyl®
Go to product page Viscozyme®
Go to product page Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade
300 AGU/ml
3 - 6.5
55-60°C
High performance
2,4-4,0 AU-A/g
Aggressive
Peptides
6.5 - 10
60 - 75
Food grade
300 AGU/mL
3.5-6
55-80
Food grade
480 KNU-B/g
4.5-7.5
30-90
Food grade
500-100 LAPU/g
Aggressive
Peptides and amino acids
4-8
30-65
Food grade
75000 PROT/g
6-7
50-75
Best in class
800 FAU/g
3.5-7
25-65
Food grade
3200 MANU/g
3.5-7
40-80
Food grade
0,8-1,5 AU-N/g
Less Aggressive
Peptides
6-9
30-65
Food grade
0,8 AU-N/g
6-9
30-65
Food grade
8.7 PEU/g
N/A
N/A
N/A
4-7
4-50°C
Food grade
1,5 AU-A/g
Agressive
Peptides
6-9
30-65
Food grade
1067 LAPU/g 979 CPDU(A)/g
Aggressive
Small peptides and amino acids
6-7
20-60
Food grade
100 EGLU-A/g
Very specific
Converts glutamine to glutamic acid
4.5-10
40-65
Food grade
5000 BAMU/g
4-6
55-65
Food grade
120 KNU-T/g
3.5-8.5
45-95
Food grade
100 FBG/g
N/A
N/A
N/A
N/A
4.5-6.0
35-65
Food grade
Amylase™ AG 300
More Available strengths (range) 300 AGU/ml
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 3 - 6.5
Working temperature range (°C) 55-60°C
Quality grade High performance
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
Debittering No
Savory flavor generation Yes
Working pH range 6.5 - 10
Working temperature range (°C) 60 - 75
Quality grade Food grade
AMG®
More Available strengths (range) 300 AGU/mL
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 3.5-6
Working temperature range (°C) 55-80
Quality grade Food grade
BAN®
More Available strengths (range) 480 KNU-B/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 4.5-7.5
Working temperature range (°C) 30-90
Quality grade Food 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
Debittering Yes
Savory flavor generation Yes
Working pH range 4-8
Working temperature range (°C) 30-65
Quality grade Food grade
Formea® Sol for oats
More Available strengths (range) 75000 PROT/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 6-7
Working temperature range (°C) 50-75
Quality grade Best in class
Fungamyl®
More Available strengths (range) 800 FAU/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 3.5-7
Working temperature range (°C) 25-65
Quality grade Food grade
Galaya® Smooth
More Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade
Maltogenase®
More Available strengths (range) 3200 MANU/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 3.5-7
Working temperature range (°C) 40-80
Quality grade Food grade
Neutrase®
More Available strengths (range) 0,8-1,5 AU-N/g
Hydrolysis action Less Aggressive
Generation of peptides or single amino acids Peptides
Fiber modification
Debittering No
Savory flavor generation Yes
Working pH range 6-9
Working temperature range (°C) 30-65
Quality grade Food grade
Neutrase® for Oats
More Available strengths (range) 0,8 AU-N/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 6-9
Working temperature range (°C) 30-65
Quality grade 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
Debittering N/A
Savory flavor generation No
Working pH range 4-7
Working temperature range (°C) 4-50°C
Quality grade Food grade
Protamex®
More Available strengths (range) 1,5 AU-A/g
Hydrolysis action Agressive
Generation of peptides or single amino acids Peptides
Fiber modification
Debittering No
Savory flavor generation Yes
Working pH range 6-9
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
Debittering Yes
Savory flavor generation Yes
Working pH range 6-7
Working temperature range (°C) 20-60
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
Debittering Yes
Savory flavor generation Yes
Working pH range 4.5-10
Working temperature range (°C) 40-65
Quality grade Food grade
Secura®
More Available strengths (range) 5000 BAMU/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 4-6
Working temperature range (°C) 55-65
Quality grade Food grade
Termamyl®
More Available strengths (range) 120 KNU-T/g
Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range 3.5-8.5
Working temperature range (°C) 45-95
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
Debittering N/A
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
Debittering
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade