The Flor De Caña Enzyme Guide
Creating cocktail ingredients with Enzymes is one of the biggest cocktail trends right now - In collaboration with Flor de Caña Rum, we created a guide on the most important enzymes, which we will introduce you to over the next 2 months, one by one.
For the FULL GUIDE please scroll all the way to the bottom.
But what are Enzymes? Enzymes are natural proteins that are present in plants or animal products and which can play a big role in modifying food properties. They are highly specific, interacting with particular fibers or molecules called substrates, catalyzing biochemical reactions that convert substrates into distinct products.
There are 6 different Enzymes that we studied in more detail and will tell you about in the next weeks:
Naringinase, Amylase, Glucosidase, Pectinase, Invertase and Cellulase. Most of them work after the same principle but if you know how to use them for your cocktail ingredients, you will achieve very different results: Think Rose Molasses, Banana water or Mandarin Jelly.
Can’t wait to hear more? Us neither! That’s why over the next 2 months, every week, we will publish more information on each individual enzyme, how to use it and what delicious cocktail ingredient we created with it, starting today with one of our favourite Enzymes Naringinase!
Enjoy the read, play around with these Enzymes and GET CREATIVE!
Naringinase
Because life´s bitter enough already!
What is it: Naringinase targets naringin, the bittering agent present in various plant ingredients, particularly concentrated in the skin, interior, or distributed throughout fruits and vegetables. Naringin, a flavonoid responsible for bitterness, is broken down by Naringinase, unlocking hidden flavors.
How it works: Naringinase works by dismantling the bitter components, particularly naringin, in vegetables or fruits. This enzymatic process diminishes or eliminates bitterness, allowing secondary flavors to emerge. Originally masked by bitterness, these flavors, such as sweetness, herbal and floral notes, or acidity, flourish in the natural ingredient.
Works well with: Ideal for use with previously hydrolyzed starches, products treated with amylase, maximizing enzymatic performance.
Example: Grapefruit, Lemon, Lime, Orange, Cherry, Tangerine, Bergamot, Mano de buddha, Tomato, Endive, Oregano, Cocoa