Adapt wide range temperature and pH

Excellent viscosity reduction performance

No need to add additional calcium

Enhance flavor and nutrition

High sugar conversion rate

High enzyme activity

Enhance flavor and nutrition

No need to add additional calcium

Rapid viscosity reduction

Energy saving

Hydrolyze protein into amino acids

Promote alcohol fermentation

Promote dissolution of raw material particles

Reducing the viscosity of coffee extract

Softening and peeling of cereals, beans and other plant foods

Elimination of turbidity caused by fiber contained in fruit juice, wine and beer

Adapt wide range temperature and pH

Excellent viscosity reduction performance

High enzyme activity

High sugar conversion rate

Rapid viscosity reduction

Energy saving

Effectively reduce wort viscosity

Reduce the consumption of filter auxiliaries and reduce costs

Reduce downtime and cleaning frequency

High sugar conversion rate

High enzyme activity

Adapt wide range temperature and pH

Excellent viscosity reduction performance

No need to add additional calcium

Reduces Diacetyl production

Significantly reduces maturation times

More efficient vessel utilization

Eliminate the cold turbidity of beer

Used for protein hydrolysis to improve food flavor and texture

Relieving lactose intolerance

Production of low lactose dairy products

Make juicing process easier

Breaks down the polysaccharide pectin in plant cell