Food protease enzymes selection guide Our enzyme options include: GM and non-GM derived Acid, neutral, alkaline, and high-alkaline pH ranges Endo- and exo-peptidases Temperature ranges between 30°C to 70°C Food proteases for valorization of by-products For many years, the food processing industry has efficiently converted raw materials and ingredients into healthy, tasty and attractive consumer food products that have a marketable shelf life. Global pressure in cost reduction requires that the manufacture of processed food is done as economically as possible without compromising quality. Enzymes permit the more efficient use of raw materials by extracting more of the valuable nutrients. Additionally, enzymes can lower your energy bill by reducing the consumption of energy and reducing waste streams. DuPont Industrial Biosciences offers a broad portfolio of food enzymes that can further improve your existing process or help you develop innovative processes for new products. Food processing enzymes – In dire need of sustainable proteins The world population is expected to grow to 9-10 billion people by 2050. This will put tremendous pressure on food production, which is already facing tough conditions like the decline in agricultural productivity and increasing production costs. This is especially true for protein consumption whose growth is also caused by income growth and urbanization in the world especially driven by the BRIC countries. There is an opportunity as we are currently under utilizing available resources from the different food industries. As an example, the poultry industry produced around 82.4 million metric tons of broiler meat in 2012. This production produces a large amount of by-products* such as feathers, blood and offal. These by-products are typically rich in proteins and fat and can be further processed to concentrate, preserve and/or sterilize this material that can be used in pet food and/or animal feed applications and would free other protein sources that could be used for human consumption. Current food production could be more efficient and there could be better uses of by-products from industrial food production. In order to take advantage of these by-products of the meat industry, enzymes such as proteases, can be used to extract the protein and separate the fat in an efficient and sustainable manner. DuPont has an extensive portfolio of microbial food proteases that can increase your profitability. Our application know-how and expertise in food applications will help you utilize your by-products in a more efficient manner and help you feed our growing world population. Product Enzyme typepH range*TempERATURE BenefitApplication range* FoodPro® Alkaline Protease Alkaline Serine 8.0-10.5 45-70° C Endopeptidase Enhance flavor Improve protein yield Meat, poultry and fish protein extracts FoodPro® PNL Metallo Neutral 6.0-7.5 50-70° C Endopeptidase Enhance flavor Improve protein yield Meat, poultry and fish protein extracts FoodPro® PXT Subtilisin 8.0-11.5 55-80°C Enhance flavor Improve protein yield Meat, poultry and fish protein extracts FoodPro® 30L Alkaline Serine 8.0-9.5 45-65° C Endopeptidase Enhance flavor with lower bitterness Improve protein yield Meat, poultry and fish protein extracts FoodPro® PHT Thermostable Bacterial 6.0-9.0 65-75° C Neutral Endopeptidase Increase solubility and enhance flavor Improve protein yield Vegetable hydrolysis (eg. Gluten, soya, etc.) FoodPro® 51FP Endo- /Exopeptidase 8.0-10.0 45-60° C Reduce bitterness of protein hydrolysates Improve protein yield Meat, poultry, fish and vegetable protein hydrolysates By-products are produced in parallel with food products but need processing to increase value. * The pH and temperature ranges were generated under laboratory conditions and may not reflect performance in the application. It is recommended to evaluate the performance under specific local conditions. ASK US FOR Product information - Free samples - Formulations - Application support SG 5000-1 • 10.14 The information contained herein is based on data known to DuPont or its affiliates at the time of preparation of the information and believed by them to be reliable. This is business-to-business information intended for food, beverage and supplement producers, and is not intended for the final consumer of a finished food, beverage or supplement product. The information is provided “as is” and its use is at the recipient’s sole discretion and risk. It is the recipient’s sole responsibility to determine the suitability and legality of its proposed use of DuPont products for its specific purposes. Information and statements herein shall not be construed as licenses to practice, or recommendations to infringe, any patents or other intellectual property rights of DuPont or others. 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