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Productdetails:
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| Fysieke eigenschappen: | Licht wit poeder | Enzymatische activiteit: | 30000U/G |
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| Oplosbaarheid: | Oplosbaar in water | Optimale pH-waarde: | 7,0-8,0 |
| Optimale temperatuur: | 50-55 ℃ | Normen voor productuitvoering: | GB1886.174-2016 |
| Toevoeging bedrag: | 0,1-0,3% (het hangt af van de werkelijke situatie) | Enzymatische hydrolysetijd: | Conventionele hydrolyse: 1-6 uur |
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, enhancing or improving the taste and flavor of hydrolysates. In the field of seasoning, hydrolyzed meat protein releases umami amino acids (such as glutamic acid and aspartic acid) to enhance meat flavor. Specifications: Origin Nanning, Guangxi, China Physical properties
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