Food Grade Enzymes

Food grade α-amylase for starch modification in bakery α-amylase TF865S is a product prepared by submerged fermentation of preferred bacillus with liquid, which can act on the starch of flour, modify starch during the starch gelatinization during baking, and decompose and produce DP2-DP7 dextrin in small molecular weight, thereby delaying starch aging and preventing the starch aging due to the interaction between starch and gluten. Composition Source α-amylase Bacillus

Beer making compound enzyme for saccharification process SuBerzyme M is an optimized compound enzyme consisting of several enzymes, which can be used in the saccharification process of beer brewing to improve saccharification efficiency. It especially applies to the malt with high β-glucanase content or protein with low solubility. Composition Ingredients Activity Protease ≥12,000 U/g β-glucanase ≥1,000 U/g Xylanase ≥1,000 U/g Cellulase ≥5,000 U/g α-amylase ≥1,000 U/g Food

Food grade compound enzyme β-glucanase and xylanase for beer brewing processes SuBerzyme GL (fungal type) is an optimized recipe consisting of β-glucanase and xylanase. The product applies to the saccharification and other β-glucanase and xylanase degradation processes in beer brewing. It can eliminate the turbidity caused by polysaccharides, improve the filtration of wort and beer, decrease the viscosity of the wort, and increase the easiness of cleaning. Composition

Food grade compound enzyme for soy sauce production , pectinase β-glucanase and xylanase The soy sauce compound enzyme CEL consists of pectinase, β-glucanase, and xylanase. It is used in soy sauce production to decompose the polysaccharides, thus increasing the production yield, decreasing the viscosity of the soy sauce, and accelerating the filtering process. Composition Activity Pectinase ≥20,000 U/mL β-glucanase ≥600 U/mL Xylanase ≥300 U/mL Edible salt -- Water --

Food grade compound lipase and xylanase for grease degradation in bakery Lipase type HA is a compound enzyme consisting of lipase and xylanase. The product can thoroughly decompose the fat, triglycerides, and phospholipids from animal- and plant-based raw materials, and generate small molecules such as monoacylglyceride (MAC), diglyceride, fatty acids, and glycerol. Composition Activity Lipase ≥12,000 U/g Xylanase ≥50U/g Distract Phosphate -- Characteristics Effective pH

Food grade fungal α-amylase for bakery bread and biscuit making Fungal α-Amylase TF813S is produced from optimized Aspergillus oryzae by submerged fermentation technology. It can hydrolyze α-1,4-glycosidic bond in amylose and amylopectin and produce soluble dextrin, maltose, and glucose, which are nutrients for yeasts. As a result, it helps make bread, cakes, and biscuits large, smooth, and soft. Composition α-Amylase Corn Starch Characteristics Specification Fungal α-Amylase

Food grade compound enzyme for oats production , protease β-glucanase xylanase cellulase and α-amylase Sunhy food-grade compound enzyme for oats is an optimized combination of several enzymes that are used for oats processing, such as to increase the amount of α-amino nitrogen in oat wort and improve the filtering efficiency during production. Composition Activity Protease ≥60,000 U/g β-glucanase ≥100 U/g Xylanase ≥100 U/g Cellulase ≥100U/g α-amylase ≥1,200 U/g Edible corn

Pectinase TF526S is a high-efficiency bio-enzyme complex derived from the controlled fermentation of selected Aspergillus niger strains. Specially designed for the modern beverage and food processing industry, it systematically breaks down complex pectin structures into small, soluble molecules like galacturonic acid. Formulated with a synergistic blend of Polygalacturonic acid (PG) , Pectin Lyase (PL) , and Pectin Esterase (PE) , TF526S accelerates filtration speeds,

Lipase TF827S is a high-efficiency food-grade enzyme refined from a selected Aspergillus niger strain through advanced liquid deep fermentation. It is specifically engineered to completely break down fats, triglycerides, and phospholipids from both animal and plant sources into small-molecule mono- and diglycerides, free fatty acids, and glycerol. Whether you are looking to improve dough stability in bakery products or develop unique flavor profiles in dairy, Lipase TF827S

Product name Fungal α-amylase TF813S Product ingredients Ingredient Source α- amylase Aspergillus oryzae Consuming corn starch — Brief introduction The fungal α-amylase TF813S is purified from a selected Aspergillus oryzae strain through liquid deep fermentation. It directly hydrolyzes the α-1,4-glycosidic bonds in amylose and amylopectin, producing abundant soluble dextrins, small amounts of maltose, and glucose. This provides rich nutritional sources for yeast, thereby

Product Introduction Glucose Oxidase (GOD) TF531S is a high-performance, food-grade enzyme preparation derived from the liquid deep fermentation of Aspergillus niger. Specifically engineered for the baking industry, it is suitable for both general flour formulas and high-fat/high-sugar doughs requiring extended fermentation. TF531S serves as a powerful, clean-label alternative to Potassium Bromate, ensuring superior dough handling and end-product quality. Key Product

■ Product Name Neutral protease TF925S ■ Product Ingredients Ingredient Source of enzyme Protease Bacillus subtilis Maltodextrin — ■ Introduction Sunhy neutral protease TF925S is produced by advanced liquid deep fermentation technology and post-processing technology from the excellent strain of Bacillus subtilis. It is an endopeptidase that can effectively hydrolyze proteins into small molecule peptides and amino acids in a neutral pH environment. ■ Product Characteristics ◆

Producet Name Compound Enzyme Flavor Protease YHM001 Product Ingredients Ingredient Source of enzyme Papain Carica papaya Protease Bacillus subtilis Maltodextrin — Introduction Flavor protease is a complex enzyme whose main components are exoproteases and endoproteases. This enzyme can effectively improve the flavor of meat protein hydrolysates produced using endoproteases and increase the amino nitrogen content. Product Characteristics Physical and chemical indicators Papain

Product Name Compound Enzyme Papain P300 Product Ingredients Ingredient Source of enzyme Papain Carica papaya Protease Bacillus subtilis Maltodextrin Introduction Papain-type P300 is a composite enzyme preparation composed of optimized combinations of papain and protease. This enzyme exhibits broad substrate adaptability and can effectively and rapidly hydrolyze most animal and plant proteins into small-molecule peptides and amino acids. Product Characteristics Physical and