Baking enzyme Thermo-stable a-amylase 1.Appearance:light brown powder or brown liquid 2.For baking,beer and alcohol etc.. Baking enzyme Thermo-stable a-amylase  IntroductionIt is made from Bacillus licheniformis after deep liquid fermentation and refining, it has good...

Baking enzyme (Glucose Oxidase) 1.Baking enzyme 2.Increase the bread volume and toughness 3.Anti-agenting effect Baking enzyme (Glucose Oxidase) CharacteristicsEnzyme activity: ≥5000u/gOptimum pH: 3.5-6.5Optimum temperature: 30-40°c  Product...

Pectinase for fruit processing 1.Enzyme activity unit:30,000-300,000u/g 2.For fruit wine, fruit juice etc Pectinase for fruit processingAbout Pectinase:pectinase is derived from the fermentation and refinement of aspergillus niger. Pectinase is a group of enzymes, consisting of...

Glucose Oxidase 1.Appearance:off-white or light yellow powder 2.Application: Food industry BIOLIFEFOO12 Glucose Oxidase for Baking CharacteristicsEnzyme activity: ≥5000u/gOptimum pH: 3.5-6.5Optimum temperature: 30-40°c  Product IntroductionThe glucose...

Baking enzyme lipase 1.Enzyme activity:100,000u/g 2.For baking application. Baking enzyme lipase Lipase...

Neutral Protease for protein hydrolysis 1)Activity:50,000u/g-200,000u/g 2)It is widely used in protein hydrolysis processing Neutral Protease for protein hydrolysis 1.DescriptionProtease refers to the total name of multiple enzymes which could catalyze and hydrolyze protein...