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)

Glucoamylase Enzyme (200,000U/g)

used for coordinating meat such as in the production of sausages

Used to hydrolyze lactose

Glucose Oxidase Enzyme (10,000U/g)

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

Used to hydrolyze lactose

Xylanase Enzyme (200,000U/g)

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

Trypsin Enzyme ( 250 USP/mg, Porcine Pancreas)

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.