It is a type of antioxidant enzyme found in cells. By acting to break down the chemical bonds of hydrogen peroxide. by reacting in water After the reaction, it decomposes hydrogen peroxide (H2O2) to water (H2O) and oxygen gas (O2).

used for coordinating meat such as in the production of sausages

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)

Used to hydrolyze lactose

Glucoamylase Enzyme (200,000U/g)

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)

Trypsin Enzyme ( 250 USP/mg, Porcine Pancreas)

Xylanase Enzyme (200,000U/g)

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

Beta glucanase (5,000U/g)

Activiation Temperature 35-75C, pH 4.0-10.0 (Best 55C, 6.5-7.0)