| 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 |
|
| 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 |
| Lipase | LILIPASE A-10 D | 7.0 | 40 | Processing of animal and vegetable fats. Removal of leather oil. Cleanig. | 1kg |