www.vtt.fi Enzymes in food processing VTT supports the food industry by developing feasible and sustainable enzyme technologies for innovative food solutions. VTT’s multidisciplinary research on enzymes covers the research chain from enzyme discovery and characterisation to ready-to-commercialise technologies and development of food prototypes. VTT creates novel enzyme technologies, but also tailors existing technologies to match the needs of the food industry. Business from technology Benefits in different food categories Via Cereals • improvement of sensory quality of cereal products • increasing bioavailability of healthy compounds • high-fibre and gluten-free baking technology • frozen dough technology • flavour design of cereal products • upgrading of side streams and co-products Controlled hydrolysis of cereal matrix by a selection of cellulases, glucanases, xylanases, proteases, lipases and esterases. Crosslinking of proteins and carbohydrates by transglutaminase, tyrosinase and laccase. Berries, fruits and vegetables • juice compression and clarification • liberation of bioactive compounds • extraction of oils from seeds • increase of colour intensity peeling • upgrading of side streams and co-products • gelling of sugarbeet pectin • firming of texture of berries in jams Breakdown of plant cell walls by a selection of pectinases,cellulases, hemicellulases, cutinases, suberinases and proteases. Crosslinking of pectins by laccases and pectin methyl esterases. Meat and fish • texture engineering and water-holding of low-fat and low-salt products • restructuring fresh products • tenderisation of meat • tailoring foaming properties Crosslinking of proteins by transglutaminase, tyrosinase and laccase. Hydrolysis of proteins by plant and microbial proteases. Dairy • texture engineering of low-fat acidified milk products • tailoring of foaming properties • probiotic technology • encapsulation and emulsion technology Crosslinking of proteins by trasglutaminase, tyro- sinase and laccase. VTT has enzyme know-how in the following food applications: VTT Performance enzymes will be launched on the market soon! Additional information: raija.lantto@vtt.fi