Neutral Protease Enzyme · Controlled Protein Hydrolysis for Baking, Brewing & Food Processing

How it works

• Protein hydrolysis: breaks peptide bonds, reducing molecular weight and altering functional properties.
• Bakery effect: can soften overly strong doughs, improve extensibility and reduce shrink-back during sheeting/rolling.
• Beverage effect: can reduce haze-forming proteins and improve colloidal stability (process dependent).
• Process control: activity is strongly influenced by time, temperature and pH—dosage and contact time must be tuned to avoid over-hydrolysis.

Key characteristics

• Type: food processing enzyme (neutral protease) produced by controlled fermentation.
• Standardization: supplied with defined activity units for accurate dosing and consistency.
• Form: powder/granulate or liquid depending on grade and application.
• Heat inactivation: activity decreases with heat; in baking, the enzyme is inactivated during baking after delivering the desired dough modification.
• Labeling: enzyme labeling rules vary by region; enzymes are often considered processing aids with specific declaration requirements.

Atlas supports customers with grade selection and process design guidance to achieve controlled proteolysis and consistent outcomes.

Indicative specification points

Specifications depend on activity standardization, formulation and target application. Typical parameters include:

• Activity: declared in agreed units (supplier standard) with batch-to-batch consistency.
• Appearance:
  • Powder/granulate: free-flowing, off-white to light brown (grade-dependent),
  • Liquid: amber to brown solution (grade-dependent).
• Odour: characteristic, free from off-odours.
• Moisture (powder) / density & pH (liquid): controlled for stability and handling.
• Microbiological criteria: controlled per food ingredient standards.
• Contaminants: heavy metals and relevant impurities limited according to applicable standards.
• Carrier system (powder grades): food-grade carriers may be used and declared in documentation (region dependent).

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet. Additional documentation (GMO status, allergen statements, origin, Halal/Kosher certificates where available, processing-aid status and regulatory files) can be provided depending on destination market requirements.

Bakery: dough conditioning & extensibility

• Reducing excessive dough strength to improve extensibility and machinability.
• Sheeted dough and laminated systems: helps reduce shrink-back and tearing during sheeting/rolling (application dependent).
• Crackers, biscuits and cookies: can help optimize dough handling and reduce breakage risk during forming (validate in trials).
• Useful when strong flours or process conditions create overly tight dough.

Brewing & beverage processing (selected)

• Protein reduction to support clarity and reduce haze potential (process dependent).
• Can be used as part of stabilization strategies alongside filtration and other process steps.

Protein-based food processing (selected)

• Controlled hydrolysis to adjust viscosity, solubility or functional properties in specific protein systems (application dependent).

Formulation & process guidance

• Start low: proteases are powerful—optimize dosage and contact time via lab/pilot trials.
• Control key variables:
  • pH and temperature (match to the enzyme’s activity profile),
  • Time (avoid over-hydrolysis),
  • Protein substrate type and concentration.
• In bakery, excess protease may weaken gluten too much and reduce volume/structure—balance with oxidants, emulsifiers and other enzymes if needed.
• In beverage processing, validate with haze testing and shelf-life stability studies.
• Regulatory: confirm enzyme status and labeling/processing-aid requirements for each destination market and product category.

Quality & documentation

• Supplied as neutral protease enzyme with standardized activity and agreed specification for intended use.
• Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
• Documentation package can include GMO status, allergen declarations (carrier-dependent), origin, Halal/Kosher certificates where available, and processing-aid/regulatory statements.
• Manufacturing sites typically operate under recognised quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
• Customers remain responsible for compliance with local regulations and labeling rules in destination markets.

Packaging, storage & logistics

• Standard packaging:
  • Powder/granulate: bags or cartons with inner liners,
  • Liquid: jerrycans, drums or IBCs depending on concentration and supply chain.
• Store in a cool, dry place; protect from heat and direct sunlight. For liquid enzymes, avoid freezing unless permitted by the supplier.
• Use appropriate PPE and dust control for enzyme powders; follow SDS guidance.
• Shelf life is defined on the specification and COA; maintain temperature control and FIFO practices to preserve activity.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (dough conditioning, baking/premix, brewing/beverage clarity, protein processing), process parameters (pH/temperature/time), target outcomes, annual volume, preferred packaging and documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable neutral protease grades and support your enzyme program.