Beta glucanase (5,000U/g)

Activiation Temperature 35-75C, pH 4.0-10.0 (Best 55C, 6.5-7.0)

Used in the production of milk (used to remove lactose from milk) and yogurt.

Pectinase Enzyme (30,000U/g)

Commonly used in beer fermentation processes, starch hydrolysis

Activation Temperature: 70-105C , pH 5.0-8.0 , best 90-95C, pH 5.5-7.0

Commonly used in beer fermentation processes, starch hydrolysis

Activation Temperature: 30-85C , pH 5.0-7.0 , best 65-75C, pH 5-6

Mannanase Enzyme (30,000U/g)

Activating Temperature: 25-75C, pH 3.0-8.0 (best 40-45C, pH 5.5-7.5)

Ribonuclease 5-phosphodiesterase (Nuclease) Enzyme (12,000U/g)

Activating Temperature: 55-75C, pH 5.0-6.0 (optimal 70C, pH 5.5)

a commercial enzyme preparation used in various industries, particularly in the food and beverage sector

an enzyme preparation widely used in the food industry, particularly for its ability to enhance flavors and modify proteins