Glucanase, Liquid

Viscozyme®

Viscozyme® is a high quality and broad-spectrum enzyme that hydrolyzes plant tissue. It's used to break down carbohydrates and release proteins from plant material. Using proteases to further break down these proteins generates savory flavors.

 
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Applications Details

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

All our products for plant protein extraction

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.

Viscozyme®
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Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
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Working temperature range (°C)
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Working temperature range (°C)
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Hydrolysis action
Generation of peptides or single amino acids
Fiber modification
Debittering
Savory flavor generation
Working pH range
Working temperature range (°C)
Quality grade
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