Flavourzyme Food-Grade Enzyme application in protein hydrolysis

    Flavor Enzyme is a composite enzyme preparation that enhances the production of flavor compounds in food. It breaks down macromolecular proteins into small peptide fragments and free amino acids. Due to its ability to significantly improve food flavor, texture, and nutritional value, it is widely used in the food industry.

Savory flavor enhancers: Hydrolyzes meat proteins to generate umami amino acids and characteristic aroma compounds. Preserve or enhance the flavor profile, improving product palatability.

Seasoning Production: Used in soy sauce and oyster sauce fermentation to accelerate raw material breakdown, increase umami content, and enhance product richness.

Seafood Processing: Break down proteins in fish and shrimp to mask fishy odors while releasing distinctive seafood umami, elevating the flavor of fish balls and shrimp paste.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.