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