Product Information

Enzymes

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 3S 3.5-4.0 40-45 Clarification of apple, orange and grape juices. Clarification of fruit wines. 1kg
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
PAPAIN Y-20 6.5-8.0 60-75 Decomposition of plant and animal proteins. Production of peptides. 1kg
Acid Protease PROTEASE YP-SS 2.5-3.0 50-55 Production of seasonings.
Decomposition of proteins.
1kg, 5kg
Lactase LACTASE Y-AO 4.5 55 Processing dairy products. Treatment of whey. 1kg
LACTOLES L3 6.0 65 Processing dairy products.
Production of low lactose milk.
10kg
Lipase LILIPASE A-10 D 7.0 40 Processing of animal and vegetable fats. Removal of leather oil. Cleanig. 1kg

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