Food Grade Multi Enzyme Powder & Granule 60,000-70,000 U/g for Bitter Taste Reduction in Food Processing
Besthway Food Grade Flavor Enzyme is a multi-enzyme formulation combining peptide exonuclease from Aspergillus oryzae fermentation and endonuclease from Bacillus subtilis fermentation. This specialized enzyme complex effectively breaks down large protein molecules into smaller polypeptides and amino acids while specifically cleaving bitter peptides to create flavor peptides, resulting in reduced bitterness and enhanced product flavor profiles.
| Product | Type | Enzyme Activity | pH Range | Temperature Range |
|---|---|---|---|---|
| F01 | Powder | 60,000 U/g | 6.5-8.5 | 50℃-55℃ |
| F02 | Granule | 70,000 U/g | ||
| F01a | Powder | 60,000 U/g |
- Reduces and weakens bitter taste in food products
- Enhances flavor profile and harmonizes overall taste
- Increases amino nitrogen content for improved nutritional value
Recommended Dosage:
- YDH-F01: 1.0-3.0‰
- YDH-F02: 0.5-1.5‰
Optimal dosage should be determined through experimental testing based on specific process requirements and desired outcomes.
Packaging: 20kg per barrel
Storage Conditions: Store in dry, ventilated area protected from light at 25℃. Shelf life is 18 months from production date. Refrigeration at 5℃ extends shelf life.
- After opening, securely tie bags or tighten barrel lids to prevent moisture and contamination
- Avoid inhalation - if inhaled, rinse mouth immediately with water for at least 15 minutes
- Individuals sensitive to enzyme dust should wear protective overalls, dust masks, and gloves during operation
- If contact with skin or eyes occurs, rinse immediately with plenty of water for at least 15 minutes
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