FIELD: biotechnology; food industry.
SUBSTANCE: group of inventions relates to biotechnology and the food industry. Liquid enzyme formulation for food products and a process for its preparation are disclosed. At least one enzyme that cross-links and/or modifies milk protein selected from transglutaminase, tyrosinase or protein glutaminase is added to a polyol-water suspension containing from 25 to 100% (w/w) and pH of the suspension is adjusted with a food acid(s) to a value in the range of 4.4 to 5.1 before or after addition of the enzyme, and optionally a preservative is added.
EFFECT: resulting liquid enzyme formulation retains its enzymatic activity and microbiological purity without any preservatives in the formulation at temperatures in the refrigerator and/or in the freezer for 50 or more days.
14 cl, 18 ex
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