Food Grade Enzymes
Food Grade Lactase β-Galactosidase 2000-1000000 U/g Digestive Aid for Oligogalactose Production
Besthway food grade lactase (β-Galactosidase) catalyzes lactose breakdown into glucose and galactose. Ideal for lactose intolerance relief, low-lactose dairy, and oligogalactose production. Powder form, pH 4.0-5.5, temperature 50-60°C. Customizable enzyme activity. 18-month shelf life.
Food Grade Lactase Enzyme β-Galactosidase 200000 U/g for Lactose Breakdown
Besthway food grade lactase (β-Galactosidase) catalyzes lactose into glucose and galactose. With enzyme activity up to 1,000,000 U/g, it effectively relieves lactose intolerance. Ideal for dairy processing, formula milk powder, and oligogalactose production. Customizable dosage and stable under 50-60°C.
Food Grade Immobilized Lipase Enzyme 4000U/G for Oil Processing
Besthway food grade immobilized lipase hydrolyzes triglycerides and catalyzes ester synthesis. Features 4000U/G activity, wide pH and temperature range, good stability, and easy recovery for reuse. Ideal for diverse oil processing applications.
Food Grade Immobilized Lipase 4000U/g Granule for Triglyceride Hydrolysis
Besthway food grade immobilized lipase hydrolyzes triglycerides into fatty acids and glycerol. Features 4000U/g activity, wide pH 5-8 range, and 30-50°C stability. Insoluble and reusable for multiple cycles. Ideal for diverse oil processing with high yield.
Highland Barley Multi-Enzyme Powder 0.075-0.15% Dosage for Flavor Improvement
Specially formulated multi-enzyme powder for highland barley processing. Effectively breaks down cell walls, degrades bitter peptides, and enhances product flavor. Optimal pH 5.5-7.5, temperature 50-60°C. Customizable dosage. 20kg packaging, 18-month shelf life.
Food Grade Glucose Oxidase Enzyme 10000-30000 U/g Anti Browning Soluble in Water
Besthway food grade Glucose Oxidase catalyzes β-D-glucose to enhance dough strength, increase bread volume, remove residual glucose and oxygen, and prevent browning. Available in powder and liquid, with enzyme activity 10,000-30,000 U/g, pH 3.0-8.0, and temperature range 25°C-65°C. Custom options available.
Food Grade Glucanase Enzyme 10000-50000U/g for Beer Brewing and Food Fermentation
Besthway food grade Glucanase hydrolyzes β-glucan in plant materials and fungal cell walls. Optimizes beer filtration, reduces viscosity, and improves clarity. Suitable for brewing, sugar processing, and extraction. Available in powder and liquid, pH 3.5-6.5, 30-70°C.
Food Grade Aminopeptidase Peptidase 60000 Ug Enhance Amino Nitrogen Content Enzyme
Besthway food grade flavor enzyme enhances amino nitrogen content, reduces bitterness, and improves flavor. Ideal for condiments and meat processing. Available in powder or granule form with 60,000–70,000 U/g activity. Customizable dosage.
Food Grade Catalase Enzyme 50000 U/g Flour Improver Loosening Agent for Baked Goods
Besthway food grade catalase efficiently removes hydrogen peroxide residues in food processing. Derived from Aspergillus niger, it brightens noodles and acts as a loosening agent in baked goods. Available in powder and liquid forms with customizable enzyme activity. ISO certified.
Beer Brewing Multi-Enzyme Cellulase Hemicellulase Amylase Protease pH 4.0-6.5 40-65C
Food grade multi-enzyme complex for beer production. Reduces wort viscosity, accelerates filtration, increases yield and alpha-amino nitrogen. Optimal pH 4.0-6.5, temp 40-65C. Dosage 0.2-0.5kg per ton malt. 20kg/barrel, 18-month shelf life.
Food Grade Lipase Enzyme for Bakery - 20kg Barrel Solid & 30L Liquid Options with 18 Month Shelf Life
Besthway Food Grade Lipase enzyme enhances bakery product quality through lipid hydrolysis. Increases bread volume by 10-20%, improves noodle elasticity, and extends shelf life. Available in 20kg solid and 30L liquid packaging with 18-month stability. Improves gluten network, texture, and product appearance across bread, buns, and noodles.
Food Grade Catalase Enzyme Powder & Liquid - 50,000-100,000 U/g Activity, pH Range 5.5-11.5
Industrial food grade catalase enzyme available in powder and liquid forms with 50,000-100,000 U/g activity. Features broad pH range (5.5-11.5) and temperature tolerance (25-65°C). Effectively removes hydrogen peroxide residues, eliminates odors, and serves as flour improver and baking agent. Certified for food industry applications with 18-month shelf life.
Food Grade Xylanase Enzyme Powder & Liquid - 10,000-1,000,000 U/g Activity for Baking & Brewing Applications
Industrial-grade food enzyme with 10,000-1,000,000 U/g activity for flour improvement, bread volume enhancement, and beer brewing. Features pH range 4.5-9.0 and temperature tolerance 30-70℃. Available in powder (20kg) and liquid (30L) formats with 18-month shelf life. Improves dough structure, fermentation performance, and filtration efficiency.
Food Grade Tannase Enzyme Powder 300-500 U/g Activity for Beverage Processing with pH Range 4.0-6.0
Industrial-grade Tannase enzyme powder with 300-500 U/g activity for hydrolyzing tannins in beverages. Improves solubility, reduces bitterness, maintains flavor in tea, coffee, juice, wine, and beer production. Features optimal pH range 4.0-6.0 and temperature range 30°C-50°C. 18-month shelf life with proper storage.
Food Grade Maltogenic Amylase Powder 10,000 U/g Enzyme for Baking with pH Range 5.0-8.0 and 30-50℃ Temperature
Professional food grade maltogenic amylase enzyme powder with 10,000 U/g activity. Extends shelf life of bakery products, prevents staling, improves texture and volume. Suitable for pH 5.0-8.0 and temperatures 30-50℃. Enhances softness, moisture retention, and gluten elasticity in baked goods.