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Plant based Food & Protein
CROSSLINK GX is a specialized transglutaminase enzyme blend designed for plant-based dairy alternatives such as vegan cheese and vegan paneer.
CROSSLINK MX is a specialized transglutaminase enzyme blend engineered for vegan and plant-based meat analog formulations.
PLANTHYDRO is a specialized protease enzyme blend designed for the hydrolysis of plant-based proteins such as soy, pea, lentil, chickpea, and fava bean.
CROSSLINK GX is a specialized transglutaminase enzyme blend designed for plant-based dairy alternatives such as vegan cheese and vegan paneer.
PLANTHYDRO is a specialized protease enzyme blend designed for the hydrolysis of plant-based proteins such as soy, pea, lentil, chickpea, and fava bean.
Plant proteins such as soy, pea, lentil, or wheat often have complex structures that are harder for the body to digest compared to animal proteins. Enzymes like proteases hydrolyze these large protein molecules into smaller peptides and free amino acids, increasing their digestibility and bioavailability. This ensures the body can absorb more essential amino acids for muscle growth and repair.
In plant-based meat, dairy alternatives, nutritional drinks, and bakery products, enzymes can modify protein structures to improve solubility, emulsification, foaming, gelation, and water-holding capacity. This leads to better texture, mouthfeel, and stability in the final product—key factors for consumer acceptance and product success.
Many plant proteins naturally contain compounds that affect taste and nutrition, such as beany flavors, phytic acid, or trypsin inhibitors. Targeted enzymatic treatment reduces these unwanted elements, resulting in a milder flavor profile, improved shelf-life, and higher nutritional quality—making plant proteins more appealing in premium food formulations.
CROSSLINK PANEER is a specialized Transglutaminase (TG) enzyme blend developed for paneer and cottage cheese applications.
CROSSLINK SHRIKHAND is a Transglutaminase (TG) enzyme blend specifically formulated for use in Shrikhand, a traditional Indian sweetened fermented dairy product.
CROSSLINK FLAVOZYME is a specialized enzyme preparation combining lipase and flavor protease, designed to accelerate and enhance flavor and aroma development in ripened cheese varieties.
CROSSLINK THERMAZYME is a highly thermostable enzyme system designed to retain activity even under elevated temperature conditions, such as pasteurization and UHT processing.
CROSSLINK EMULSIFY is a specialized Phospholipase A₂ (PLA₂) enzyme preparation designed to enhance emulsification, texture, and stability in dairy-based systems.