The Flor de Caña Enzyme Guide
But what are Enzymes? Enzymes are natural proteins that are present in plants or animal products and which can play a big role in modifying food properties. They are highly specific, interacting with particular fibers or molecules called substrates, catalyzing biochemical reactions that convert substrates into distinct products.
There are 6 different Enzymes that we studied in more detail and will tell you about in the next weeks:
Naringinase, Amylase, Glucosidase, Pectinase, Invertase and Cellulase. Most of them work after the same principle but if you know how to use them for your cocktail ingredients, you will achieve very different results: Think Rose Molasses, Banana water or Mandarin Jelly.
Can’t wait to hear more? Us neither! That’s why over the next 2 months, every week, we will publish more information on each individual enzyme, how to use it and what delicious cocktail ingredient we created with it.
Enjoy the read, play around with these Enzymes and GET CREATIVE!
Pectinase
The P stands for soft Plant Parts
What is it: Pectinase, targets pectin, a complex polysaccharide found in various vegetables, especially fruits, acting as a thickener. Pectin, formed by derivatives of galacturonic acid, acidifies the product when broken, and Pectinase is the key to unlocking its potential.
How it works: By leveraging Pectinase, diverse plant parts, often discarded, are softened, aiding in peeling fruits and vegetables, liquefying, clarifying juices, and more. The enzyme’s benefits include reduced production times and costs, increased yields, efficient waste management, and improved product properties.
Works well with: Ideal for use with previously hydrolyzed starches, products treated with Amylase, maximizing enzymatic performance.
Example: Apples, Lemons, Limes, Oranges, Mandarins, Currants, Plums, Grapes, Quince, Carrots, Tomatoes, Peas, Olives, Apricots, Kiwi.
Glucosidase
Amylase´s better half
What is it: It hydrolizes (breaks) dextrin-type carbohydrates, breaking them down into glucose-type monosaccharides. These dextrins, primarily extracted from starch, make glucosidase an ideal companion to the enzyme Amylase. Working in tandem, Amylase breaks down starch macromolecules, releasing dextrins, and glucosidase further degrades these dextrins, producing free glucose-type monosaccharides and other small sugars.
How it works: Glucosidase functions by finishing the degradation of starches initiated by Amylase. This enzymatic process releases sugars, sweetening the product without the need for additional sweeteners. It also contributes to clarifying products liquefied with Amylase by removing long chains of dextrins.
Works well with: Ideal for use with previously hydrolyzed starches, products that have undergone treatment with amylase, to maximize enzymatic performance.
Example: Potato, Sweet potato, Cassava, Pea, Broad bean, Chickpea, Bean, Corn, Rice, Wheat, Oats, Pumpkin, Banana, Plantain, Hazelnut, Walnut and more…
Invertase
Glucose + Fructose = Sucrose
What is it: Invertase splits sucrose, or table sugar, into its constituent simple sugars, glucose and fructose.
How it works: It allows the treated product to be sweeter without adding any sweetener because the blend of glucose and fructose is sweeter than sucrose.
Works well with: Suited for products rich in sucrose, including sugar cane, beetroot, sweet corn, strawberry, fig, mango, pineapple, peach, apricot, date, carrot, tomato, and peas. Also compatible with sugary products like soft drinks, sweetened dairy, pastries, jams, chocolates, and sugar syrups.
Amylase
Superpower: Turning starches into sugar!
What is it: Amylase is an Enzyme that hydrolyses starches through which free dextrin and sugar chains are obtained. Hereby, the structure of starches is changing, giving them different textures and properties.
How it works: Amylase degrades starches, which means it releases sugar which makes the product sweeter without adding any sweetener. Also, the fermentative power of the mixture is increased.
Works well with: Gelatinised (cooked) starches like rice, flour, legumes, and various starchy foods.
Example: Potato, sweet potato, cassava, pea, broad bean, chickpea, bean, corn, rice, wheat, oats, pumpkin, banana, plantain, hazelnut, walnut, flour, bread, cakes, pasta, and more.
Naringinase
Because life´s bitter enough already!
What is it: Naringinase targets naringin, the bittering agent present in various plant ingredients, particularly concentrated in the skin, interior, or distributed throughout fruits and vegetables. Naringin, a flavonoid responsible for bitterness, is broken down by Naringinase, unlocking hidden flavors.
How it works: Naringinase works by dismantling the bitter components, particularly naringin, in vegetables or fruits. This enzymatic process diminishes or eliminates bitterness, allowing secondary flavors to emerge. Originally masked by bitterness, these flavors, such as sweetness, herbal and floral notes, or acidity, flourish in the natural ingredient.
Works well with: Ideal for use with previously hydrolyzed starches, products treated with amylase, maximizing enzymatic performance.
Example: Grapefruit, Lemon, Lime, Orange, Cherry, Tangerine, Bergamot, Mano de buddha, Tomato, Endive, Oregano, Cocoa
