Sales & Marketing April 2018

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2 Sales & Marketing April 2018

3 Customer Competence Center for maximum service R&D center located in the heart of Brussels at the University campus Formulation and end-product development

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5 Some data for Bromelain: Effective temperature C Optimal temperature C Deactivation temperature above 65 C Effective ph Optimal ph Some data for Papain: Effective temperature: C Optimal temperature : C Deactivation temperature: above 90 C Effective ph: Optimal ph:

6 Baking process: XTRASE LSG60 is a liquid proleolytic enzyme preparation based on papain The declared activity is minimum 60 TU/mg Xtrase Gluten transformation resulting in: Modifies & improves dough handling properties (reduces the extension resistance). Improves the properties of baked biscuits and (rice & maize) crackers (browning, extension of shelf live, friability, obtaining a crunchier end-product, reduced cracking, smooth surface, uniform weight and size for packaging and well rounded edges). Dosage pure Xtrase : g per 100 kg flour Or: a solution of Xtrase in water: Ratio: 1/5 = easier to mix with flour ( g per 100 kg flour)

7 Baking process: APPLICASE LSG100 is a liquid proleolytic enzyme preparation based on bromelain The declared activity is minimum 100 CDU/g Xtrase Gluten transformation resulting in: Modifies & improves dough handling properties (reduces the extension resistance). Improves the properties of baked biscuits and (rice & maize) crackers (browning, extension of shelf live, friability, obtaining a crunchier end-product, reduced cracking, smooth surface, uniform weight and size for packaging and well rounded edges). Dosage pure Xtrase : 50 80g per 100 kg flour Or: a solution of Applicase in water: Ratio: 1/5 = easier to mix with flour ( g per 100 kg flour)

8 Enzybel s Original Meat Tenderizer Our research team developed a recipe for tenderizing all types of meat and even squid and clams. Enzybel s Original Meat Tenderizer This is an enzyme powder blend of two vegetal, non-gmo proteases (Bromelain and Papain). These two proteases have a different way of working when in contact with meat: Papain is more active on muscle fibril (myofibril) then it is active on collagen. Bromelain is more active on collagen than on muscle fibril. Resulting in a highly tenderizing effect. Tumbling or injecting meat with Enzybel s Original Meat Tenderizer by preparing a water-based marinade with our enzymes mixture is common practice in an industrial environment and more effective than sprinkling pure powder (although this last method can be used in foodservice applications).

9 Enzybel s Original Meat Tenderizer Spice-blenders, flavor- houses, functional ingredients companies can commercialize (for B2B business) this product (these products) pure, but also blended in spice-mixes, seasonings and sauce premixes (f.e. Flemish stew, Hungarian goulash, chicken, turkey, lamb, beef, buffalo ) Our proteases reworked in all kind of marinades also might do the trick. Our MOQ for Applicase en Xtrase = 100 kg (4 x 25 kg jerrycan) Our MOQ for Enzybel s Original Meat Tenderizer = 20 kg (4 x 5 kg drum)

10 Enzybel s Original Meat Tenderizer Our recipes: 100 kg meat + 2,5-liter H2O (water) g Enzybel s Original Meat Tenderizer for the above-mentioned recipe an alternative solution is the liquid enzyme formulation by Enzybel: 100 kg meat + 2,5-liter H2O (water) g Applicase LSG100 and 20-40g XTRASE LSG60 Remarks (important): 1. the degree of tenderizing can be influenced by several parameters: e.g. type of meat, time, temperature and ph 2. the optimum dosage should be determined by means of tests 3. these recipes also work for tenderizing seafood such as clam and squid

11 The solution for preventing the formation of chill haze : CRISTALASE : Chill haze protection: CRISTALASE : has been developed on the well-known action of papain on the phenoloprotein bindings formed during cold storage of beer and which are causing chill haze. The formula has the ability to break down reactive proteins into smaller molecules, which do not bind with the polyphenols. It prevents the formation of chill haze. The low recommended dosage (2 to 5g/hectoliter) does not affect the taste of the brew. It is a stable and premium liquid formula easy to add before or after final filtration. It has been widely proven to be very cost effective compared to fermented enzymes and requiring no capital-intensive investments on equipment. CRISTALASE : is available to brewers for the local and export markets in a 25 kg jerrycan.

12 Foam stability: CRISTALFOAM : a cream-white powder based on vegetal protein hydrolysates, is easily soluble and improves foam stability of the beer head (head retention) as well as the cling (foam ring adhering to wall of glass). Increase of measured foam stability can reach 50% and more depending on existing foam positive or negative elements. These are well known to the brewing world and go from the shape and quality of the glass in which the beer is served to raw materials, type of beer, water characteristics and much more... While it is widely recognized that there are several factors (surface active substances) which could affect foam stability both ways, it is also admitted that polypeptides with a molecular weight between and Dalton have a major positive influence.

13 Foam stability: CRISTALFOAM is based on beer friendly polypeptides of that range which do also have some residual lipid binding properties. The powder form in which the product is supplied to the brewers is, unlike other materials, easily soluble under stirring in a premix vessel. It is generally added before final filtration. Methods for measuring foam stability /collapse such as NIBEM and RUDIN tests are internationally recognized lab scale indicators of what one might expect on production scale. Micro sale productions will then give the ideal level of dosing based on primary results obtained during these tests. The recommended dosage is +/- 5 g/hectoliter (min 2g/hl ; max 7g/hl)

14 Petfood : palatability, protein hydrolysis, digestive aid In a reactor farinaceous ingredients (corn, wheat ) are subjected to an amylase (50% half bacterial alpha-amylase and 50% half fungal alpha-amylase) and a protease enzyme digestion. In another reactor our papain modifies meat and meat slaughter that results in a slurry with high proteinaceous content. Anti-oxidants are added to this slurry to be able to prolong the shelf life to 5-6 days. The blend of the proteinaceous material and farinaceous material equals a slurry to whom for the palatability flavors and aromas are added. This is a very complex process, and this requires expertise and research to build knowledge and continue improvements. For example Nestlé and Masterfoods have this expertise, we don t. Not only the nutritional impact is monitored but also the functional impact is monitored (by adding minerals and vitamins). Our Petfood customers always use our XTRASE LSG60 and we sell this product in bulk (1000 kg IBC container) or in 25 kg jerrycans (minimum 250 kg)

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