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

20,000U/g or DeltaU/g

Cellulase Enzyme (35,000U/g)

Activiation Temperature 40-55C, pH 4.5-6.5 (Best 45-50C, pH 4.8)

(35,000U/g or CU/g)

Xylanase Enzyme (200,000U/g)

Activation Temperature: 20-60C, pH 3.5-6.0, optimal 45-50C, pH 4.0-5.5

Used in the production of butter, cheese, bakery flour, helps digest fat in food. enhances the flavor of the wine

Optimum temperature 30-50C (recommended 35-40C), pH 7.0-8.0 (recommended 7.0-7.5)

20,000U/g or FIP

Used to hydrolyze lactose

Used to hydrolyze lactose

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

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