Eliminate bitterness

By breaking the molecules that give a bitter taste, our perception changes and we stop feeling it.

When naringin is broken down enzymatically, it is transformed into another similar molecule, naringenin. Naringenin is a component that does not provide any flavor, so, in conclusion, we eliminate the bitter flavors of these ingredients thanks to this enzyme.

Lemon

Lemon, like many citrus fruits, is a great source of naringin, which is found mainly in the skin and albedo of the fruit, parts that we normally discard, in general, due to their bitter taste. Using the naraginase enzyme and eliminating this bitter taste, we will obtain sweet and subtle flavors that will allow us to take advantage of all these parts with a very characteristic and little-known lemon flavor.

Gastronomic Application Of Enzymes