Nestle

Last updated January 31, 2026

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Bacillus subtilis enzymatic hydrolysis: NestleRecent Research Landscape

Antinutritional pyrimidine glucosides in faba beans limit protein digestibility and consumer safety. Synergistic enzymatic degradation of vicine and convicine mitigates these toxicological risks while improving ingredient functionality.

What technical problems is Nestle addressing in Bacillus subtilis enzymatic hydrolysis?

Rapid postprandial glycemic spikes

(11)evidences

High intrinsic sugar levels in cereal extracts limit nutritional profile and application versatility. Reducing these sugars while maintaining structural integrity enables healthier food formulations.

Unpalatable algal flavor profiles

(7)evidences

Presence of bitter compounds and toxic glycosides limits the nutritional utility and sensory acceptance of plant-derived ingredients. Eliminating these chemical barriers increases the safety and consumer appeal of alternative protein and sugar sources.