Notes

Alt Text:

A black and white advertisement from Rohm & Haas highlighted two hands that are pouring thick soy flour suspensions from glass containers. The left cup labeled “Control (no enzyme)” and the liquid inside is very thick. On the right side, there’s the “RHOZYME P-11” which makes the liquid so much easier to pour out. The ad is making RHOZYME proteolytic enzymes a solution to solve the issue of  protein viscosity when producing food items. 

Text Transcription:

Each sample is a 25% suspension of defatted soy flour in water—held for 2 hours at 40°C, then homogenized in Waring Blendor for 30 sec.

Control
(no enzyme)

RHOZYME P-11 (0.2% on total weight of suspension) added prior to the holding period.

RHOZYME proteolytic enzymes . . .
remedy for protein viscosity problems

Is high viscosity a problem when you use high-solids protein suspensions or solutions? Request samples of RHOZYME® proteolytic enzymes for evaluation on your material. The enzyme action can be controlled. By proper selection of enzyme and adjustment of pH, temperature, and reaction time, you can hydrolyze protein to polypeptides of various molecular weights, or even produce a high concentration of amino acids. These enzymes can also be used to improve the solubility of protein material.

Rohm & Haas offers a series of five food-grade proteolytic enzymes. Typical applications include preparation of concentrated protein for enrichment of various foods; baking of bread, crackers, and cookies; meat tenderizing; fish processing; chill-proofing beer; and production of cheese spreads, animal feeds, powdered milk, and protein hydrolyzates for diet foods.

Write to Dept. SP-1 for enzyme samples and technical literature.

ROHM
&
HAAS

PHILADELPHIA, PA. 19105

NOVEMBER 1964—FOOD TECHNOLOGY—(1677) 19

Observation:

This advertisement had a direct comparison of two cups of liquids to show the effect of RHOZYME. One being hard to pour out and the other one is very smooth. The advertisement emphasized how this product is having a technical advancement for food companies. Especially on controlling the activity of enzymes  with the manipulation of PH value, temperature and reaction time. The ad showed many application values of this enzyme to processed food. Such as bread, crackers, cheese spreads, powdered milk, and diet foods.

Tom Liu