Dairy &Juice
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Acid Lactase Hydrolyze lactose to generate glucose and galactose, effectively solving the phenomenon of "lactose intolerance". Used in milk powder, lactase supplements, etc. |
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Neutral Lactase Hydrolysis of lactose produces glucose and galactose, which improve the sweetness of dairy products. Applied to various dairy products, it can reduce the amount of added sugar and improve the taste and nutrition of dairy products. |
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L-Rhamnosidase It is a specific glycoside hydrolase. It can cooperate with β-glucosidase to undergo specific hydrolysis reaction with some natural products such as naringin, rutin, and quercetin to remove bitterness. It is used in the production of fruit juice and wine. |
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β-Glucosidase Also known as gentiobiase, cellobiase, amygdalase, it can hydrolyze glucoside. It can be used in the production of tea, fruit juice and fruit wine in conjunction with flavor enzymes such as rhamnosidase and arabinosidase to improve product flavor and quality. |
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Tannase Also known as tannase, a tannin acyl hydrolase, used in fruit juice processing to degrade tannins, remove astringency, improve fruit juice taste, and improve product stability. |
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Proline endoprolinase It is a highly specific protease, which is used in the production of beer and fruit juice beverages. It can effectively prevent the formation of cold turbidity in liquid beverages such as beer and fruit juice, and improve product stability. |
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