-amylase powder for baking 5000SKB-100000SKB providing enzyme preparation sample Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and ... Read More
Fungal Alpha Amylase 5000U/G-100000U/G enzymes baking industry providing enzyme preparation sample Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt ... Read More
amylase gluten 100000SKB Used for baking bread, delaying aging, and providing sample testing Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, ... Read More
Product Details: Flavor enzymes are extracted by microbial fermentation and contain two types of active enzymes: peptide cleavage and endonuclease. They are mainly used to reduce or avoid the production of ... Read More
Cellulases are refined and extracted from fermented Trichoderma reesei. Cellulose enzyme is a complex enzyme mainly composed of multiple components such as endoglucanase, exoglucanase, and - glucosidase. They ... Read More
Beta Lactase is a digestive enzyme in the human body, which is the most important digestive enzyme in infants and young children whose main source of nutrition is breast milk/formula. The main function of ... Read More
Saccharifying enzyme, also known as glucose amylase, is fermented by microorganisms and refined and extracted through microfiltration, ultrafiltration, and vacuum freeze-drying techniques. Starch can be rapidly ... Read More
Tannase is an enzyme that can catalyze the hydrolysis of tannin ester bonds and phenolic acid bonds, thereby reducing the astringency and irritability of tannins. Juice: Remove tannins from juice and fruit wine... Read More
Neutral protease is a type of endonuclease refined by advanced extraction technology after deep fermentation and cultivation of Bacillus subtilis 1398. Under neutral conditions, it can hydrolyze large protein ... Read More
Beta Lactase is a glycosidase enzyme that catalyzes the hydrolysis of lactose, primarily breaking down lactose in milk and breast milk into glucose and galactose. These two monosaccharides are more easily ... Read More