Sunhy Liquid Form Soy Sauce Compound Enzyme Decreasing Viscosity

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.

Benefits

- 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.

Application

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.

Storage

Preserve in a cool and dry area with good ventilation under 20℃. Avoid direct sunlight.

Shelf-life

12 months at 20℃.

Safety

Avoid inhaling enzyme powder. Rinse immediately with water if contact with skin or eyes.

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Sunhy Liquid Form Soy Sauce Compound Enzyme Decreasing Viscosity Images