Flavourzyme

Flavor enzyme is produced by our company using Aspergillus oryzae fermentation, refined through advanced extraction processes such as microfiltration, ultrafiltration, and vacuum freeze-drying. The number of microorganisms is strictly controlled to meet food grade standards.Product features:1. Flavor enzymes contain two activities: endonuclease and exonuclease. They can be used to remove low hydrolysis products of bitter peptide chains, completely degrading them into amino acids. They can also be used to thoroughly hydrolyze proteins, enhance and improve the flavor of hydrolysis solutions.2. At a certain temperature, pH value, and substrate concentration, the exonuclease in flavor enzymes reacts with bitter peptide proteins in animal and plant hydrolysates to produce hydrolyzed animal protein (HAP) or hydrolyzed plant protein amino acid hydrolysate (HVP). These hydrolysates and amino acids then undergo Maillard reaction with reducing sugars to produce various natural aromas and flavors with different flavors.3. The hydrolysate obtained by using flavor enzymes to hydrolyze animal protein is thoroughly hydrolyzed, with an effective protein utilization rate of over 90%. It has a high amino acid content, excellent flavor, richness, and no bitterness.4. Enzyme preparations are pure natural biological proteins that become inactive after food processing, making them safer and non-toxic to the human body. Moreover, meat products processed with enzymes contain a large amount of amino acid nutrients, which are very beneficial to human health.