Some protein hydrolysis manufacturers have already eliminated or are
attempting to eliminate Bacteriostats in some of their processes by shortening the
hydrolysis times to 4 h or using enzymes that can withstand higher temperatures or
enzymes that work at acidic pH environment values. These new technologies will
give better control of the process and deliver a consistent product batch after
batch. The degree of hydrolysis (DH) or time in the reactor is monitored by taking
in-process samples. Once the desired DH level is achieved the hydrolysis is typically
terminated by heating to higher temperatures to deactivate the enzyme or enzyme
systems