Commercial Cellulase used in Fruit juice fruit wine oat milk

    Cellulase can break down the structure of plant cell walls, decompose cellulose and hemicellulose. It aids in cell wall disruption during juice and wine processing, enhancing juice yield and promoting clarification. In the feed industry, it releases nutrients from meal and straw, improving nutrient digestion and absorption rates. In the production of edible fungi and plant-based milk, it promotes the extraction of flavor and effective substances. It is widely used in deep processing of fruits and vegetables, feed, plant-based beverages, textiles, and other fields.

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.