Food Grade Enzymes

Acid protease, bromelain, endoprotease,aminopeptidase, glucose oxidase, lipase,

hemicellulase,neutral xylanase, acid xylanase,thermostable xylanase, cellobiase, a-acetolactate

decarboxylase, low temperature alpha amylase,glucoamylase,pectinase, pectin lyase, tannase,

dextranase, alkaline protease, neutral protease,pullulanase, maltogenic amylase,phytase, neutral

cellulase, acid cellulase, thermostable a-amylase,fungal a-amylase,β-amylase,β-glucanase,

a-galactosidase, papain, catalase, laccase,phospholipase,glutamine transaminase,lactase,

nuclease, lysozyme,rennet, etc.

Key Functions & Applications‌

1.Proteases‌

Acid Protease‌:   Hydrolyzes proteins in low-pH environments, used in alcohol production and meat tenderization

Bromelain/Papain‌:    Breaks down muscle fibers for meat processing and dietary supplements

Alkaline/Neutral Protease‌: Enhances protein extraction in plant-based foods and flavor development

2.Carbohydrases‌

α-Amylase (Thermostable)‌:   Liquefies starch in baking and brewing industries

Pectinase/Pectin Lyase‌:     Clarifies juices and improves wine yield by degrading pectin

β-Glucanase‌:            Reduces viscosity in barley-based beverages

3.Lipases & Specialized Enzymes‌

Lipase‌:               Modifies fats in dairy products and baked goods

Glucose Oxidase‌:       Extends shelf life by removing oxygen in packaged foods

Phytase‌:               Increases mineral bioavailability in animal feed

4.Functional Modifiers‌

Transglutaminase‌:         Improves texture in processed meats and plant-protein hybrids

Catalase‌:                Preserves food color by decomposing hydrogen peroxide

Laccase‌:                  Stabilizes beverages through polyphenol oxidation

5.Dairy Applications‌

Lactase‌:                 Produces lactose-free dairy products

Rennet‌:                       Essential for cheese coagulation

Technical Highlights‌

Fungal α-amylase enables cold hydrolysis in energy-saving processes

Xylanases (acid/neutral) optimize dough elasticity in gluten-free baking

Dextranase prevents sugar crystallization in confectionery