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Vegetable Peptones are manufactured by enzymatic hydrolysis of selected vegetal raw materials rich in proteins.
The enzymatic preparations traditionally used have long been based on natural active materials such as Papain (an extract from the Papaya Tree Latex).
Biotech enzymes obtained by fermentation are more and more in use nowadays.
New 2005 Series product line is mostly manufactured using Biotech enzymes.
The selection of the vegetal raw materials is a difficult and challenging task.
Besides offering physico chemical properties adequate for an efficient hydrolysis process, the raw materials must be available on the long term on a worldwide basis and at a reasonable cost. |
VEGETABLE PROTEINS
Soy Protein based raw materials are the most commonly used today because these products fullfill all the above-mentioned requirements.
Wheat and Potato Protein have also been selected for the same reasons.
Pea protein has been recently validated by Organotechnie and new Pea peptone A482 has been launched as a new vegetable alternative to animal derived product. |