Description: Papain is extracted from immature papaya fruit milk and is widely present in the roots, stems, leaves, and fruits of papaya. White to light brown powder or liquid, with a hydrogen sulfide odor, ... Read More
Description: The natural enzyme preparation is obtained from the lotion cut from the immature fruit of the planted papaya and extracted by biotechnology, microfiltration, ultrafiltration and freeze drying. This ... Read More
Papain is extracted from papaya juice and belongs to thiol protease. It has high enzyme activity and good thermal stability. By using extraction, membrane separation, vacuum freeze-drying, and enzyme activity ... Read More
Flavor enzymes are mainly composed of endonucleases and exoneptidases, which have strong protein hydrolysis ability and can break down large molecular proteins into small peptide segments and free amino acids. ... Read More
Flavor enzyme is a biological enzyme preparation fermented by Aspergillus oryzae strains and refined through modern biotechnology. It is an endonuclease that can degrade bitter peptides into amino acids, ... Read More
Thermostable Alpha Amylase is fermented, extracted and refined from Bacillus licheniformis. Has good high temperature resistance characteristics. Widely used in starch sugars (glucose, maltose, dextrin, ... Read More
Pepsin enzyme 10000NF/mg customized food grade medical grade Description: Pepsin is generally extracted from the stomachs of pigs, cows, and sheep. It belongs to the aspartic acid type endonuclease and can ... Read More
Product Details: High temperature amylase is refined through deep cultivation, extraction, and other processes using Bacillus licheniformis. It can randomly hydrolyze starch, glycogen, and the a-1.4 glucosidic ... Read More
Pancreatic enzymes are a mixture of various enzymes extracted from the pancreas of pigs, sheep, or cows. They have a special odor, a slight odor, and are hygroscopic. When boiled in water, the enzyme activity ... Read More
Thermostable Alpha Amylase is fermented, extracted and refined from Bacillus licheniformis. Has good high temperature resistance characteristics. Widely used in starch sugars (glucose, maltose, dextrin, ... Read More