Manufacturing unit Direct Sale Flavor Enzyme PowEPTEPT Use Foods Grade Taste Enzyme Diet additives new flavour enzymes
Taste enzyme is normal and secure, can be used to the hydrolysis of various animal and vegetable proteins, optimizes flavor at the afterwards phase, eliminates bitterness, increases mouthfeel, and can make animal and EPT hydrolysis items with excellent flavor, increase solution quality and reduce price.
Flavor enzyme is acquired by managed and submerged fermentation of Bacillus SubEPTs.Taste enzyme has the advantage of substantial performance and sanitation etc.
Taste enzyme is commonly utilised in leather processing, animal feed, baking, flavouring,beer, soy sauce EPT and so on .
Doing work System:
Neutral Protease is a variety of hydrolase, Taste enzyme mainly consist of endopeptidase, aminopeptidase and carboxypeptidase.
Flavor enzyme act together on peptide in the molecule and hydrolyze protein to polypeptides, amino acids and oligopeptides in neutral situations.
Can be used in the adhering to fields:
Processing of bone/meat by-products
Generation of bone, bone oil, bone glue and collagen
Products such as heat-reacting bone soup powEPTand calcium phosphate preparing
SkeEPTn and proteolysis of aquatic fish, shrimp, oysters, clams and seafood
hydrolyzing animal protein HAP
Plasma protein powder, heme.
one. In the leather processing sector, to move the animal fur, the dosage is three-6kg/t uncooked materials, softening dosage is .15-.3kg/t uncooked substance. Enzyme activity foundation on 50000 u/g, below is the exact same on enzyme exercise.
2. In the feed intricate enzyme sector, the suggested dosage is .02-.10kg/ full feed.
3. In baking industry, the suggested dosage is .1-.3kg/t flour.
4.In flavoring sector these kinds of as animal and EPT protein hydrolysis powEPTand ananimal extract production, the recommended dosage one-3kg/t uncooked content, hydrolyze time two-24 hours on optimual problems.
five. In the brewing sector such as beer, wine, soy sauce etc, the recommended dosage is .2-one.0kg/t dry material .
6. In the cheese manufacturing industry, the recommended dosage is .02-.10kg/t uncooked substance.