Culinary

CD Biosynsis has a professional team of scientists with a long history of providing targeted enzyme evolution and design services to researchers. EnzymoGenius™ is our state-of-the-art enzyme AI design platform that specializes in providing enzyme-based solutions for culinary processing research, helping food and beverage companies enhance their products and processes through the utilization of advanced enzymatic technologies.

Background

Enzymes are key players in the complex culinary processing of pasta. They play a crucial role in transforming raw ingredients into the tasty staple on dinner tables globally. Their involvement includes facilitating enzymatic starch hydrolysis, breaking it into essential simpler sugars such as glucose. These sugars are vital for achieving the desired texture and taste. The process hinges on enzyme specificity and optimal temperature; different enzymes perform best within distinct temperature ranges.

Current research trends highlight the emphasis on enzyme engineering to boost efficiency and specificity in this field. The goal is to create custom enzymes tailored for pasta processing. Immobilization techniques for enzymes are a key focus as well, seeking to enhance stability and reusability in large-scale pasta production. Moreover, researchers are increasingly exploring the integration of enzymes into novel pasta formulations. This aims to provide improved nutritional value and health benefits without sacrificing the cherished taste and texture of this culinary favorite.

Custom Culinary Enzyme Range

Our deliverable culinary processing enzyme products include but are not limited to the following:

• Proteases: Improve gluten structure and pasta texture by breaking down proteins and peptides, including rennet, pepsin, pineapple protease, several proteases, acid protease, papain, etc.
• Amylases: By breaking down starch, they reduce cooking time and optimize pasta texture. Commonly used amylases include high-temperature amylase, saccharifying amylase, desiccating amylase, etc.
• Lipases: It has a good emulsifying effect in flour and helps to improve dough texture, in addition to releasing aromatic compounds during processing to enhance product flavor.
• Transglutaminase: This enzyme can be used to cross-link proteins, enhancing the structure of pasta.

Custom Solutions

We offer a full range of enzyme solutions for culinary food research to help culinary foods achieve the desired flavor, color and texture, while helping your research save time and increase profitability, our solutions specifically cover the following areas:

• Improve pasta texture to ensure it achieves the desired flavor and consistency.
• Enhancement of pasta flavors for a more pronounced and satisfying taste.
• Gluten modification to reduce the risk of over-kneading and improve gluten structure.
• Speed up the cooking process, saving time and energy in pasta production.
• Dough conditioning for smoother, more workable dough.

Why Choose Us?

With an unwavering commitment to precision and an unwavering spirit of innovation, CD Biosynsis offers a wide range of AI-driven enzyme-based solutions, exquisitely customized to harmonize with your unique requirements. Our profound expertise extends across food baking, brewing, dairy processing, vegetable and fruit processing, value-added by-products, and food ingredient development, among others. By leveraging the synergy of AI and synthetic biology, we provide unparalleled advantages, enhancing productivity and product quality. For inquiries and to explore the potential possibilities in food and beverage development, please feel free to get in touch with us.