4. What is the range of enzyme activity?

5. What are the optimal pH and temperature?

Optimal pH: 6.0-7.5

Optimal temperature: 55℃-65℃

6. What are the product efficacies?

• In meat and fish processing, it can increase the yield of free amino acids, improve flavor, enhance nutritional value and shorten the processing cycle.
• As an additive in seasonings such as soy sauce and sauces, it can increase the content of free amino acids in products and improve flavor.
• Applied in the production and processing of soybean peptide products such as nutritional food, health food and protein drinks, it can improve nutritional value and flavor.

7. What is the recommended application plan?

• Recommended addition amount: 100-500g/T.
• The optimal dosage needs to be determined through experiments according to the specific process.

8. What is the packaging specification of the product?

9. How to store the product? What is the shelf life?

• It should be stored at 25℃ in a dry, ventilated and dark place. The shelf life is 18 months from the date of production.
• Refrigeration at 5℃ can extend the shelf life.

10. What are the precautions for use?

• After opening the bag or barrel each time, if it is not used up, the bag mouth should be tied tightly or the barrel cover should be screwed tightly to avoid moisture or contamination.
• Do not inhale it into the body. If inhaled, rinse the mouth with water immediately for at least 15 minutes.
• For people sensitive to enzyme dust, they should wear overalls, dust masks and gloves during operation. If it accidentally comes into contact with skin or eyes, rinse immediately with plenty of water for at least 15 minutes.