Project title: USING THE RECOMBINANT ENZYME (AGAL) FOR HYDROLYSIS OF COMPLEX CARBOHYDRATES IN SOY MILK

Company name : AGAZYME

TECHNOLOGICAL FIELD
Biotechnology

KEY WORDS
Food Improvement, Industrial Catalysts,
Indigestible Oligosaccharides

PROJECT SUMMARY
Agazyme's novel enzyme alkaline alpha-galactosidase (AGAL)
enables hydrolyzation of the indigestible oligosacharrides
present in the carbohydrate portion of the soybean, namely soy
flour, soy milk, soy milk isolate, and tofu, thereby reducing or
eliminating the undesirable digestive side effects and providing
a modified sugar profilea.

ENTREPRENEURS
Mr. Aslan - Founder
Mr. Mehler - Founder
Dr. Arthur Shefer - Investigator & Advisor. The
Agricultural Research Organization (ARO), Volcani Center, Israel.
Dr. Sylvia Kachalsky - CEO

PROJECT STATUS
The company was established in May 2007.
Preliminary feasibility tests assessing the characteristics of
AGAL have been carried out for several of the potential
applications of this enzyme in industrial processes, including
the soymilk processing. Similarly to all other recombinant
enzymes used in the food industry, the recombinant AGAL enzyme
and its various applications are patent protected (composition of
matter).

COOPERATION REQUIRED
Investment and/or strategic alliances.
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TEL: 972-3-7684119; FAX: 972-3-7684941; E-MAIL:
sylvia@agazyme.com

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