For industry

Classification Products Opt.pH Opt.temp. Usage Package
Cellulase CELLULASE
ONOZUKA™ 3S
4.0 55 Processing of fruits, vegetables and cereals. 1kg,
10kg
CELLULASE Y-NC 4.0 60 Processing of fruits, vegetables and cereals. Decomposition of hemicellulose. 1kg,
10kg
Macerating Enzyme MACEROZYME™ A 5.0 45 Solubilization of fruits, vegetables and cereals. Production of puree paste. 1kg,
10kg
MACERATING
ENZYME Y
7.0-9.0 50-65 Solubilization of fruits, vegetables and cereals. Production of puree paste. 5kg
Pectinase PECTINASE SS 4.0-4.5 65 Acceleration of pressing and filtration of fruits and vegetables. Clarification of juices. 1kg,
10kg
PECTINASE HL 3.5-4.0 40-45 Acceleration of pressing of fruits and vegetables. Clarification of juices thereof. 1kg,
10kg
Amylase UNIASE L 4.5-5.0 55-60 Production of high maltose syrup.
Improvement of bread quality.
1kg,
10kg
Alkaline Protease AROASE XA-10 10.0-11.0 60-75 Decomposition of plant and animal proteins. Production of peptides. 1kg,
10kg
Neutral Protease PANCIDASE NP-2 7.0 45-50 Production of seasonings. 1kg,
10kg
PANCIDASE MP 7.0 45-50 Production of seasonings. 1kg,
10kg
PANCIDASE P 6.0 45-50 Making better bread dough.
Enharcement of biscuit flavor.
1kg,
10kg
AROASE AP-10 7.0-8.0 50-55 Decomposition of plant and animal proteins. Production of peptides. 1kg,
10kg
AROASE NP-10 7.0-8.0 50-55 Decomposition of plant and animal proteins. Production of peptides. 1kg,
10kg
Acid Protease PROTEASE YP-SS 2.5-3.0 50-55 Production of seasonings.
Decomposition of proteins.
1kg,
5kg
Lipase LILIPASE A-10 D 7.0 40 Processing of animal and vegetable fats. Removal of leather oil. Cleanig. 1kg
Product Information

Galacto-oligosaccharides