Category :
Food Industry Enzyme
Type :
Compound Enzyme Series
Product Description :
This Betel Nut Softening Enzyme series is a high-quality compound enzyme preparation, considering the composition of betel nut, consumption needs, and production processes. Tailored to the structural characteristics of betel nut, it selects high-efficiency enzymes like Cellulase and Xylanase. It opens channels in plant cell walls, disrupts fiber microcrystalline structures, and degrades high-crystallinity cellulose to soften the betel nut.
Efficacy :
Makes betel nut fiber loose, increasing chewing elasticity; Destroys crude fiber to soften dry and hard fibers; Effectively curbs "halide return" phenomenon, extending shelf life; Improves tissue structure, reducing physical damage to the consumer's mouth; Does not damage the skin and improves flavor; Adding enzymes does not change the original production process.
Form & Specs :
Solid and Liquid forms available.
Usage :
Add during the "Fazi" process of betel nut production. Recommended dosage: 2-5g/kg (dried betel nut). Optimal dosage should be determined by testing according to your specific process.
Shelf Life :
Storage: Sealed at 4-25°C in a cool, dry, ventilated place. Avoid high temp, direct sunlight, rain. Prohibited: Do not mix with toxic substances.
Warnings :
Avoid contact with skin/mucosa; rinse with water if contacted. Avoid rain/sun exposure. Store in cool/dry place. Use up or seal immediately after opening.
Appearance :
Solid: Off-white or yellow-brown powder. Liquid: Yellow-brown liquid. (Appearance may vary by batch but does not affect efficacy).
PDF