Glucose Oxidase Enzyme (10,000U/g)

Activating Temperature: 40-60C, pH 3.5-6.5 (best 50-55C, pH 5.0-5.5)

gelatin The special type is high transparency, non-yellowing and odorless. therefore suitable for use in soft gel formulations

IsomaltuloseSweeteners are found in honey and sugar cane, meaning about 50% of sugar.

Food coloring FD&C Blue No.1 Lake (Brilliant Blue)

blue

dispersed in oil

Caramel Color (Water-Soluble, Food)

water soluble

Natural food coloring Monascus red obtained from the extraction of Monascus purpureus (red yeast rice)

Can be dissolved in water directly

Preservatives derived from nature (amino acids) can control infection covered (broad spectrum)

Trypsin Enzyme ( 250 USP/mg, Porcine Pancreas)