Eliminating Turbidity Papaya Papain Enzyme Liquid Papain Protease Enzyme
Contact Person : Gina
Phone Number : +862787537736
|Light Yellow To Brown
|Soy Sauce Production
Sunhy Soy Sauce Compound Enzyme,
Liquid Form Soy Sauce Compound Enzyme,
Decreasing Viscosity Enzyme For Soy Sauce
Food grade compound enzyme for soy sauce production , pectinase β-glucanase and xylanase
The soy sauce compound enzyme CEL consists of pectinase, β-glucanase, and xylanase. It is used in soy sauce production to decompose the polysaccharides, thus increasing the production yield, decreasing the viscosity of the soy sauce, and accelerating the filtering process.
- Decrease the viscosity of soy sauce and its residues significantly, making the solid/liquid separation easier, and improve the production capacity;
- Lower the water content of the soy sauce residues, making it looser and easier to dry and process;
- Increase the production yield of the soy sauce.
The recommended dosage is 0.1% to 0.2% of the soybean or soybean meal. Dosage should be adjusted according to the production conditions.
Dilute the enzyme with 5 to10-fold of water or soy sauce, add to the product, mix well.
Preserve in a cool and dry area with good ventilation under 20℃. Avoid direct sunlight.
12 months at 20℃.
Avoid inhaling enzyme powder. Rinse immediately with water if contact with skin or eyes.