{"id":161709,"date":"2025-07-07T12:31:11","date_gmt":"2025-07-07T10:31:11","guid":{"rendered":"https:\/\/biocon-enzymes.com\/sectores\/enzymen-voor-alternatieve-eiwitten\/"},"modified":"2026-06-11T13:50:23","modified_gmt":"2026-06-11T11:50:23","slug":"enzymen-voor-alternatieve-eiwitten","status":"publish","type":"sectores","link":"https:\/\/biocon-enzymes.com\/nl\/sectores\/enzymen-voor-alternatieve-eiwitten\/","title":{"rendered":"Enzymen voor alternatieve eiwitten"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;5&#8243; bottom_padding=&#8221;5&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;120809&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;126707&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;-5&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;454098&#8243;][vc_custom_heading uncode_shortcode_id=&#8221;801529&#8243;]Voordelen van enzymen in alternatieve eiwitten[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;192067&#8243;]Enzymen maken het mogelijk de functionele eigenschappen van alternatieve eiwitten te wijzigen en te verbeteren zonder gebruik van chemische additieven of agressieve processen.[\/vc_column_text][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;1\/12&#8243; uncode_shortcode_id=&#8221;490238&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;198445&#8243; css=&#8221;.vc_custom_1753173660244{padding-left: 18px !important;}&#8221;][vc_single_image media=&#8221;161699&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;four-five&#8221; uncode_shortcode_id=&#8221;124110&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;3&#8243; top_padding=&#8221;2&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;823435&#8243;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;190716&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;204456&#8243;]De belangrijkste voordelen in deze context zijn:[\/vc_column_text][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;2&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;102435&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;472652&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;145268&#8243; text_color_type=&#8221;uncode-palette&#8221;]1[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;133168&#8243; text_color_type=&#8221;uncode-palette&#8221;]Verbeterde verteerbaarheid[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;248370&#8243;]Veel plantaardige en alternatieve eiwitten bevatten structuren die moeilijk door het menselijke spijsverteringssysteem kunnen worden afgebroken. Enzymatische proteasen fragmenteren deze eiwitten in kleinere peptiden, waardoor de opname wordt vergemakkelijkt en de voedingswaarde toeneemt. Dit is vooral belangrijk voor producten gericht op gevoelige doelgroepen zoals kinderen, ouderen of sporters.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;132227&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;154083&#8243; text_color_type=&#8221;uncode-palette&#8221;]2[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;843653&#8243; text_color_type=&#8221;uncode-palette&#8221;]Verwijdering van antinutritionele factoren[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;204793&#8243;]Ingredi\u00ebnten zoals soja, kikkererwten en erwten bevatten antinutritionele stoffen (trypsineremmers, lectinen en fermenteerbare oligosachariden) die de spijsvertering belemmeren of ongemakken veroorzaken. Enzymen zoals alpha-galactosidase en specifieke proteasen deactiveren of breken deze stoffen af, waardoor voedingsmiddelen veiliger, beter verteerbaar en smakelijker worden.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;486292&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;124779&#8243; text_color_type=&#8221;uncode-palette&#8221;]3[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;285407&#8243; text_color_type=&#8221;uncode-palette&#8221;]Verbeterde textuur en structuur[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;190159&#8243;]Om alternatieve eiwitten geschikt te maken voor producten zoals vegetarische burgers, gehaktballen, kaasalternatieven of eiwitdranken, zijn een goede gelvorming, cohesie en waterretentie essentieel. Enzymen zoals transglutaminasen cre\u00ebren bindingen tussen eiwitten die de textuur verbeteren, elasticiteit geven en synerese voorkomen.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;2&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;102435&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;472652&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;660982&#8243; text_color_type=&#8221;uncode-palette&#8221;]4[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;137472&#8243; text_color_type=&#8221;uncode-palette&#8221;]Ontwikkeling van smaak[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;138957&#8243;]Gecontroleerde enzymatische hydrolyse genereert peptiden en aminozuren die fungeren als natuurlijke smaakversterkers of als basis voor nieuwe smaakprofielen. Daarnaast leidt het verwijderen van verbindingen die verantwoordelijk zijn voor bittere of aardse smaken tot een zuiverder en aangenamer product zonder toevoeging van kunstmatige aroma\u2019s.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;132227&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;582844&#8243; text_color_type=&#8221;uncode-palette&#8221;]5[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;152773&#8243; text_color_type=&#8221;uncode-palette&#8221;]Verbeterde functionaliteit in complexe matrices[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;752208&#8243;]In voedingsmiddelen waarin eiwitten worden gecombineerd met zetmeel, vezels of vetten helpen enzymen de interactie tussen deze componenten te reguleren. Dit maakt controle van de viscositeit, verbeterde emulgering, geoptimaliseerde menging en een stabielere en homogener eindstructuur mogelijk.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; back_color=&#8221;color-142452&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/3&#8243; uncode_shortcode_id=&#8221;486292&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;div&#8221; text_height=&#8221;fontheight-165196&#8243; css_animation=&#8221;curtain-words&#8221; uncode_shortcode_id=&#8221;140079&#8243; text_color_type=&#8221;uncode-palette&#8221;]6[\/vc_custom_heading][vc_custom_heading text_color=&#8221;color-475114&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;336998&#8243; text_color_type=&#8221;uncode-palette&#8221;]Duurzaamheid en afvalreductie[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;128176&#8243;]Het gebruik van enzymen maakt de valorisatie mogelijk van landbouwbijproducten en niet-conventionele eiwitbronnen, zoals resten van peulvruchten of granen, algen, gisten of insecten. Door hun functionaliteit en verteerbaarheid te verbeteren worden deze grondstoffen waardevolle, kosteneffici\u00ebnte en duurzame ingredi\u00ebnten voor de voedingsindustrie.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;4&#8243; bottom_padding=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;785602&#8243; css=&#8221;.vc_custom_1753090309449{padding-right: 18px !important;}&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;3&#8243; overlay_color=&#8221;color-138342&#8243; overlay_alpha=&#8221;100&#8243; overlay_animated=&#8221;yes&#8221; overlay_animated_1_color=&#8221;color-xsdn&#8221; 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shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;5\/6&#8243; uncode_shortcode_id=&#8221;134604&#8243;][vc_custom_heading heading_semantic=&#8221;p&#8221; text_size=&#8221;h3&#8243; uncode_shortcode_id=&#8221;769175&#8243;]Verbeter verteerbaarheid, smaak en textuur[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;200673&#8243;]Bekijk onze enzymen voor alternatieve eiwitten[\/vc_column_text][vc_raw_js]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[\/vc_raw_js][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; 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speed=&#8221;10&#8243; frame_from=&#8221;0&#8243; frame_to=&#8221;100&#8243; media_width_percent=&#8221;90&#8243; uncode_shortcode_id=&#8221;137784&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;5&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;4&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;242921&#8243;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; sticky=&#8221;yes&#8221; width=&#8221;5\/12&#8243; uncode_shortcode_id=&#8221;112872&#8243;][vc_custom_heading uncode_shortcode_id=&#8221;258874&#8243;]Alternatieve voedingsmiddelen[\/vc_custom_heading][vc_empty_space empty_h=&#8221;1&#8243;][vc_column_text text_lead=&#8221;yes&#8221; border_color=&#8221;color-131781&#8243; border_style=&#8221;solid&#8221; uncode_shortcode_id=&#8221;156942&#8243; css=&#8221;.vc_custom_1757493648609{border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 6px !important;padding-left: 18px !important;}&#8221; border_color_type=&#8221;uncode-palette&#8221;]Alternatieve eiwitten worden verwerkt in een breed scala aan producten voor vegetari\u00ebrs, veganisten, flexitari\u00ebrs en mensen met voedselallergie\u00ebn. In al deze producten kunnen enzymen bijdragen aan een beter productieproces en een hogere eindkwaliteit.[\/vc_column_text][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;4&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;7\/12&#8243; uncode_shortcode_id=&#8221;992009&#8243;][vc_row_inner][vc_column_inner width=&#8221;1\/3&#8243;][vc_single_image media=&#8221;161700&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;174377&#8243;][\/vc_column_inner][vc_column_inner width=&#8221;2\/3&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;200681&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; uncode_shortcode_id=&#8221;165822&#8243;]Vleesvervangers[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;200067&#8243;]In vegetarische burgers, worstjes of nuggets helpen enzymen de structuur, sappigheid en cohesie van vleesproducten na te bootsen. Transglutaminasen cre\u00ebren stevigere structuren, proteasen be\u00efnvloeden de functionaliteit van eiwitten en andere enzymen passen het gedrag van vezels en zetmeel aan om de spiermatrix te imiteren.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=&#8221;1\/3&#8243;][vc_single_image media=&#8221;161701&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;646198&#8243;][\/vc_column_inner][vc_column_inner width=&#8221;2\/3&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;200681&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; uncode_shortcode_id=&#8221;191523&#8243;]Plantaardige kazen en spreads[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;184936&#8243;]De productie van kaasalternatieven op basis van plantaardige eiwitten vereist een stevige maar elastische structuur en goede smelteigenschappen. Enzymen in deze alternatieve voedingsmiddelen bieden deze eiwitfunctionaliteit zonder case\u00efne of zuivelvetten en kunnen de smaak moduleren via fermentatie gecombineerd met gecontroleerde hydrolyse.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=&#8221;1\/3&#8243;][vc_single_image media=&#8221;161702&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;181429&#8243;][\/vc_column_inner][vc_column_inner width=&#8221;2\/3&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;200681&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; uncode_shortcode_id=&#8221;148838&#8243;]Plantaardige eiwitdranken[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;690288&#8243;]Deze formuleringen streven naar oplosbaarheid, stabiliteit en een goed organoleptisch profiel. Enzymen zoals proteasen en amyloglucosidasen verminderen sedimentatie, verbeteren de verteerbaarheid van eiwitten en versterken de natuurlijke zoetheid, waardoor een zuiver product ontstaat zonder toegevoegde suikers of kunstmatige verdikkingsmiddelen.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=&#8221;1\/3&#8243;][vc_single_image media=&#8221;161703&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;105505&#8243;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;2\/3&#8243; uncode_shortcode_id=&#8221;675162&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;200681&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; uncode_shortcode_id=&#8221;817472&#8243;]Gefermenteerde en functionele bereidingen[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;170034&#8243;]In plantaardige yoghurts, gefermenteerde smoothies of innovatieve producten op basis van peulvruchten bereidt enzymatische werking de matrix voor op een stabielere en beter gecontroleerde fermentatie. Enzymen verwijderen ongewenste substraten, verminderen het risico op bitterheid en verhogen de stabiliteit tijdens de houdbaarheid.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;2&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;justify&#8221; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;207796&#8243; front_end_with_slider=&#8221;true&#8221;][vc_column width=&#8221;1\/1&#8243;][vc_row_inner][vc_column_inner column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;192971&#8243;][vc_custom_heading text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;204787&#8243;]Praktische voorbeelden[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][uncode_slider slider_interval=&#8221;5000&#8243; slider_navspeed=&#8221;400&#8243; advanced_nav=&#8221;yes&#8221; el_id1=&#8221;amilasa-slider&#8221; el_id=&#8221;amilasa-slider&#8221;][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;168425&#8243; el_class=&#8221;rounded-lg&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;std&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;112959&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;418191&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;161704&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;169915&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;198375&#8243;]Erwten- of soja-eiwitten voor vleesalternatieven[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;982152&#8243;]Enzymmengsels die proteasen en transglutaminasen combineren maken het mogelijk de eiwitfunctionaliteit te wijzigen om textuur en cohesie te verbeteren. In een typisch proces wordt protease toegepast tijdens de hydratatiefase van het plantaardige eiwit voor een voorhydrolyse, waarna transglutaminase wordt toegevoegd tijdens het vormen of extruderen.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;142075&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;120936&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;120994&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;937316&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;161705&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;133835&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;991232&#8243;]Rijst- of haverdranken met toegevoegd eiwit[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;272761&#8243;]In deze matrices verbetert de toevoeging van enzymen zoals amylasen en proteasen de verspreiding van plantaardige eiwitten, voorkomt bezinking en vermindert de behoefte aan stabilisatoren. Bovendien verhoogt de vrijgave van eenvoudige suikers de waargenomen zoetheid zonder externe zoetstoffen.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;110627&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.61)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;192417&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;193823&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;148987&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;161701&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;149408&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;819108&#8243;]Plantaardige kazen op basis van cashewnoten of soja[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;162784&#8243;]De toepassing van enzymen maakt het mogelijk rijpingsprocessen te simuleren en meer complexiteit aan de smaak van het eindproduct toe te voegen. Milde proteasen en pectinasen worden gebruikt om de textuur te regelen, samen met gisten of fermenten, waardoor producten ontstaan die dichter aansluiten bij het sensorische profiel van traditionele kaas.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;968153&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;148964&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;212813&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.59)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;197560&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;161706&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;183761&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;944100&#8243;]Insecten- of schimmeleiwitten[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;168248&#8243;]Bij deze opkomende eiwitbronnen verbetert enzymatische hydrolyse de oplosbaarheid en verteerbaarheid en vermindert het metaalachtige of aardse smaken. Hierdoor kunnen producten zoals eiwitrepen, snacks of verrijkte pasta\u2019s worden ontwikkeld met een hogere sensorische acceptatie.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;139683&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;375165&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_visibility=&#8221;yes&#8221; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;385717&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;426251&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;161707&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;424910&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;132281&#8243;]Benutting van bijproducten[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;116555&#8243;]Reststromen van peulvruchten, schillen of plantaardige pulp kunnen worden verrijkt met eiwitten door het gebruik van enzymen die oplosbare en functionele peptidefracties vrijmaken. 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