Natural enzymes for a refreshed beverage and baking experience. Make juices clearer and more natural, bread softer and more delicious. Additive-free, healthier, infusing pure flavor into your products.
Enzymatic treatment cuts the dosage of chemical additives, conforming to natural food trends. Meanwhile, it simplifies refining procedures and reduces overall manufacturing expenditure.
Professional enzymes decompose pectin and suspended impurities in fruit juice to realize rapid clarification, effectively preventing sediment generation during product shelf storage.
Bakery enzymes improve dough ductility and water retention, making finished bread softer with uniform pores and significantly slowing the staleness of pastry products.
HEMU xylanase, pectinase, and amylase effectively decompose pectin, starch and suspended solids in fruit and vegetable juice. It rapidly clarifies turbid juice without damaging original fruit flavor and nutrients. The treated beverage features transparent appearance, stable texture during shelf storage, reduces precipitation problems and greatly upgrades the finished beverage’s exterior quality and consumer experience.
Our baking-specific enzymes improve dough water retention and gluten extensibility in bread, biscuits and pastries. They make dough easier to process and shape during forming. Finished baked products own softer crumb, uniform pore structure, longer fresh-keeping period, effectively delaying staleness and enhancing mouthfeel and commodity shelf performance of baked foods.
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