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Flavor enzyme is produced by fermenting Aspergillus oryzae and refined through advanced extraction processes including microfiltration, ultrafiltration and vacuum freeze-drying. The microbial count is strictly controlled to meet food-grade standards.
This biological agent is refined via submerged liquid fermentation with premium strains and complies with the Food Chemicals Codex (FCC).
1. Flavor enzyme carries two active components: endoprotease and exopeptidase. It can break down bitter peptide chains in lightly hydrolyzed products and achieve thorough protein hydrolysis, enriching and optimizing the flavor of hydrolysate for stronger umami notes.
2. When applied under specific temperature, pH and substrate concentration conditions, it generates diverse natural aromas and tastes.
3. The hydrolysate obtained by treating animal protein with flavor enzyme features complete hydrolysis, with effective protein utilization above 90%. It has high amino acid content, rich natural flavor and no bitter aftertaste.
Store in a cool, dry place away from light. Recommended storage temperature: below 0°C.
Enzyme activity may decrease to varying degrees if stored for an excessively long time or under unfavorable conditions. If temperature or humidity is too high, an appropriate increase in dosage is recommended during application.
| Weight | Packing method |
|---|---|
| 1kg | bag/kg, box outside (double plastic bag + Aluminum foil bag inside) |
| 10kgs, 25kg or more | by Drums or carton (2 layers plastic bag inside) |
| Weight | Delivery method | Delivery time | Destination |
|---|---|---|---|
| 1kg-25kgs | EMS, DHL, UPS, Fedex | 3-7 days | Door to door |
| 25kgs-100kgs | DHL, FedEx, by Air | 3-7 days | Door to door (to Airport by Air) |
| more than 100kgs (Air) | by Air | 3-7 days | Door to Airport |
| more than 100kgs (Sea) | by Sea | 10-35 days | Door to port |
A1: Flavor enzyme is produced by fermenting Aspergillus oryzae. It undergoes advanced extraction and purification processes, including microfiltration, ultrafiltration, and vacuum freeze-drying, under strict food-grade microbiological controls.
A2: Flavor enzyme carries two primary active components: endoprotease and exopeptidase. This combination effectively breaks down bitter peptide chains and maximizes protein hydrolysis for richer flavor profiles.
A3: It allows complete hydrolysis with protein utilization rates exceeding 90%. The final hydrolysate has a high amino acid content, a rich natural taste, and is free of bitter aftertastes.
A4: It is recommended to store the enzyme in a cool, dry environment away from light, at a temperature below 0°C. If stored under high temperature or humidity, a dosage adjustment may be necessary to compensate for potential activity loss.
A5: We provide 1kg packaging (packaged in double plastic bags and aluminum foil inside a protective box) as well as larger quantities of 10kg or 25kg+ in drums or cartons.
A6: For orders under 25kg, express door-to-door shipping (EMS, DHL, UPS, FedEx) is used. Between 25kg and 100kg, we offer DHL, FedEx, or air freight. For shipments over 100kg, both air freight (to airport) and sea freight (to port) are available.
