Hydrolysis To Remove Bitterness Flavourzyme Enzyme Used For Food Processing

Flavourzyme enzymes Used for food processing, hydrolysis to remove bitterness

Description:
A biological enzyme preparation fermented by Aspergillus oryzae strain and refined by modern biotechnology, which contains two active enzymes: peptide cleavage and endonuclease. It is mainly used to reduce or avoid the production of bitter peptides during hydrolysis, or to degrade bitter peptides into amino acids, enhancing or improving the taste and flavor of hydrolysates.

Specifications:

Notices:
1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.

Applications:
Pet feed processing
Protein peptide processing
Meat processing

Product advantages:
Enzyme protection technology ensures product stability;
Strict quality management system, enzyme activity is not falsely labeled;
Our proprietary formula technology meets individual needs;
Provide professional enzymatic hydrolysis technology solutions;