Neutral Protease for Soy Sauce Production

Non-GMO Liquid Proteolytic Enyzme, 

Maximize utilization rate of raw materials, 

Maintain the desirable flavor and quality of final products.

BENEFIT :

•  In soy sauce production, proteolysis is the key to maximize raw material utilization and improve product quality.
•  Use of this enzyme to partly replace Koji can not only increase the utilization rate of the raw materials but also maintain the desirable flavor and quality of final products.

EFFECT OF PH & TEMPERATURE:

• NP-100 can work at a wide pH range from 6.8 to 8.0 with its optimum pH range from 7.0 to 7.5. Inactivation can be achieved quickly at pH below 5.0 or above 9.0.
• NP-100 can work at temperatures from 45∼50°C (113∼122°F) with its optimum temperature 50°C (122°F). It can be inactivated quickly at temperatures above 60°C (140°F).

STORAGE & SHELF-LIFE :

• NP-100 has been formulated for optimal stability.
• Typical shelf-life is six months provided it is stored 0∼ 10°C in its original packaging, sealed and unopened, protected from the sunlight.
• Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.