Beta glucanase (5,000U/g)

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

Beta glucanase (5,000U/g)

Manufactured with Fermentation of Aspergillus Niger, then ultrafiltration and vacuum freeze-drying.

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

Beta-glucanase is an enzyme that breaks down beta-glucan, a type of complex carbohydrate found in certain foods such as oats, barley and mushrooms. Beta-glucanase is used in the food industry for a variety of purposes. as well as improving the texture and stability of food products. increase the nutritional value of food and increase the efficiency of the fermentation process.

Examples of beta-glucanase applications in the food industry include:

Improve the texture of baked goods: Beta-glucanase can help break down beta-glucan in flour. It can improve the texture and structure of baked goods such as bread, cakes and pastries.

Increasing the nutritional value of food: beta-glucanase can help to break down beta-glucan in grains. This makes it easier to digest and may increase nutritional value.

Optimize the fermentation process: beta-glucanase can help to break down beta-glucan in grains. This may improve the efficiency of the fermentation processes used in the production of beer, whiskey and other alcoholic beverages.

Improving the stability of food products: Beta-glucan can help reduce the stickiness of food products containing beta-glucan. which may improve stability and shelf life

At 4 degrees can be stored for 25 months, at 15 degrees can be stored for 18 months, room temperature can be stored for 12 months