• Food  Enzyme
• • Glucoamylase
    ( Liquid / Powder )
  • High Temperature Amylase
    ( Liquid / Solid )
  • Protease
    ( Liquid / Solid )
  • Transglutaminase Powder
    ( TG )

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Food  Enzyme  List

Product Name	Product Description	Dosage	Packaging	Click
Glucoamylase Powder	Widely used for making wine/alcohol/beer/citric acid/antibiotics/sodium gluconate/etc	1-3kg/Tds	25kg/bag	Details  >>
Glucoamylase Liquid	Widely used for making wine/alcohol/beer/citric acid/antibiotics/sodium gluconate/etc	0.8-1.8kg/Tds	25kg/drum, 30kg/drum	Details  >>
Complex Glucoamylase Liquid (+Pullulanase)	Widely used for the production of alcohol, can produce glucose with DX>96	0.4-0.5kg/Tds	25kg/drum, 30kg/drum	Details  >>
Pullulanase Liquid	Widely used in starch sugar, organic acid (salt), beer saccharification, modified starch, food brewing and other industries	0.1-2L/Tds	25kg/drum, 30kg/drum	Details  >>
Transglutaminase Powder (TG)	Transglutaminase is also known as Glutamine Transaminase, it is produced by fermentation, extraction and other processes using a high-yield strain of Streptomyces mobaraensis. It is widely used in meat products processing, dairy products processing, vegetable protein processing, flour products processing and other fields.	0.05-0.4%	1kg/bag or 5kg/bag, 20kg/carton	Details  >>
High Temperature α-Amylase (Liquid / Solid)	Can rapidly hydrolyze the α- 1.4 Glucoside bonds of starch molecules to liquefy starch at 85-97 ℃ (during jet liquefaction, can reach 105-110 ℃)	0.35-0.7kg/Tds	25kg/drum, 30kg/drum	Details  >>
Medium Temperature α-Amylase (Liquid / Solid)	Can rapidly hydrolyze the α- 1.4 Glucoside bonds of starch molecules to liquefy starch at 60-70 ℃	3.0-4.0L/t	25kg/drum, 30kg/drum	Details  >>
Fungal α-Amylase (Liquid / Solid)	Mainly used in the production of maltose syrup, also can be used in industries such as beer and baking	0.1-0.35L/Tds	25kg/drum, 30kg/drum	Details  >>
β-Amylase (Liquid / Solid)	Widely used in beer, vinegar, high-maltose syrup, crystalline maltitol and other sugar production with maltose as product or intermediate	0.1-0.3L/Tds	25kg/drum, 30kg/drum	Details  >>
Maltose Amylase (Liquid / Solid)	Mainly used in starch sugar and baking industry, its final product is α- maltose	0.1-0.3L/Tds	25kg/drum, 30kg/drum	Details  >>
β-Glucanase (Liquid / Solid)	Widely used in beer, feed, sucrose, paper making, plant anti fungal disease and other fields	0.05-0.25L/Tds	25kg/drum, 30kg/drum	Details  >>
Acid Protease (Liquid / Solid)	Widely used for the production of alcohol, pH range: 2.5-6.0, T:20-50℃	0.01-1.0kg/Tds	25kg/drum, 30kg/drum	Details  >>
Neutral Protease (Liquid / Solid)	widely used in leather processing, feed, baking, condiments, beer, soy sauce and other industries. pH range: 2.5-6.0, T:20-50℃	Baking: 0.1-0.3kg/t flour Proteolysis: 1-3kg/t raw material	25kg/drum, 30kg/drum	Details  >>
Alkaline Protease (Liquid / Solid)	Suitable for deep hydrolysis of most protein (such as hemoglobin, casein, egg yolk, gelatin, fish, meat and other plant and animal proteins, etc.)	0.1-0.5%	25kg/drum, 30kg/drum	Details  >>
Papain Powder	Widely used for the hydrolysis of animal and plant protein, also can synthesize new protein substances from protein hydrolysates	0.1-0.5%	25kg/drum, 30kg/drum	Details  >>
Complex Protease Liquid	Synergistic effects of multiple enzymes, suitable for the deep hydrolysis of most proteins under neutral and alkaline conditions	0.1-0.5%	25kg/drum, 30kg/drum	Details  >>
Xylanase (Liquid / Solid)	Widely used in baking, feed, brewing, xylooligosaccharides, wheat deep processing and other fields	0.35-0.7kg/Tds	25kg/drum, 30kg/drum	Details  >>
Glucose Oxidase (Liquid / Solid)	Widely used for fruit juice/fruit wine preservation, beer quality optimization, dough quality improvement, sugar removal and browning prevention, oxygen removal and preservation, production of gluconic acid derivatives, etc.	Baking: 0.01%-0.05% flour	25kg/drum, 30kg/drum	Details  >>
Catalase (Liquid / Solid)	The core function of food grade catalase is to decompose hydrogen peroxide into harmless water and oxygen. Widely used in gluconate production, dairy processing, food packaging preservation, and residual hydrogen peroxide after disinfection of production equipment in food processing.	Gluconate Production: 2.0-2.5kg/t glucose Dairy Processing: 10-20g/L fresh milk	25kg/drum, 30kg/drum	Details  >>
Lipase (Liquid / Solid)	The application of lipase in flour products can repair the weak link in the gluten network structure, improve the stability of the dough, improve the air holding capacity of the dough, make the bread core white and shiny, and make Mantou white and bright.	Flour Products: 0.01-0.05kg/t flour	25kg/drum, 30kg/drum	Details  >>
Pectinase (Liquid / Solid)	Mainly used for juice processing, vegetable juice processing, fruit wine brewing, dough performance improvement and filling quality optimization in the field of baked goods, fruit and vegetable peeling, and extraction of plant active ingredients in food processing.	Juice Processing: 0.05-0.3L/t fruit and vegetable pulp	25kg/drum, 30kg/drum	Details  >>