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Sunhy Liquid Form Soy Sauce Compound Enzyme Decreasing Viscosity

Price : Negotiable Packaging Details : 25kg/drum
Payment Terms : L/C, D/A, D/P, T/T
Place of Origin: China Brand Name: Sunhy Food Enzyme
Certification: ISO9001 Model Number: CEL

Detail Information

Classification: Food-grade Enzyme Form: Liquid
Color: Light Yellow To Brown Application Scope: Soy Sauce Production
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Sunhy Soy Sauce Compound Enzyme


Liquid Form Soy Sauce Compound Enzyme


Decreasing Viscosity Enzyme For Soy Sauce

Product Description

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.

Composition Activity
Pectinase ≥20,000 U/mL
β-glucanase ≥600 U/mL
Xylanase ≥300 U/mL
Edible salt --
Water --
Effective pH range: 2.5-7.0; optimal pH range: 3.0-6.0
Effective temperature range: 15-60℃; optimal temperature range: 30-45℃.


- 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.

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