Food Grade Flavor Enzyme

Besthway food grade Flavor Enzyme is multi-enzyme made of peptide exonuclease produced by fermentation of Aspergillus oryzae and endonuclease produced by fermentation of Bacillus subtilis in accordance with a certain proportion of the compound, which can be used to decompose the large molecules of proteins into small molecules of polypeptides and amino acids by acting on the different positions of protein molecules in the peptide chain, and to specifically shear amino acids on the end of the bitter peptide to form a flavor peptide, which reduces the bitter taste of the product and improves the product's flavor, and it can be widely used in a variety of fields, such as the production of condiments, meat processing and other products.

Product Functions

• It could weaken the bitter taste;
• It could enhance flavor and harmonizes taste;
• It could enhance amino nitrogen content.

Application Scheme

• Recommended dosage: YDH-F01 1.0-3.0‰；YDH-F02 0.5-1.5‰；
• The optimum dosage is determined by experiments according to different processes and requirements.

Package and Storage

20kg/barrel

It should be stored under dry, ventilated and protected from light at 25℃, with a shelf life of 18 months from the date of production. The shelf life could be extended when refrigerated at 5℃.

Note

• After opening the bag or barrel, it should be tightly tied or the lid tightened to avoid moisture or contamination;
• Do not inhale. If inhaled, rinse mouth immediately with water for at least 15 minutes;
• People who are sensitive to enzyme dust should wear one-piece overalls, dust masks and gloves when operating. If contact with skin or eyes occurs, please rinse immediately with plenty of water for at least 15 minutes.​