beta-Amylase Lactase Typical dosages are: • chill

Typical dosages are:
• chill proofing of beer: 1 – 3 ml/hl beer
• degradation of fish protein: 200-300 g/t of fish by-products • meat tenderizing: 20-30 g/100 kg meat

The enzyme catalyses the rapid conversion of α-acetolactate—a precursor naturally produced by yeast during fermentation—into acetoin and carbon dioxide

Sugar Reduction

Protease (neutral): High activity protease for digesting protein

beta-Amylase Lactase Typical dosages are: • chillbeta Amylase: High activity beta amylase for digesting starch. Applications include: Agriculture, Starch Processing, Food Processing, Brewing, Baking, Biofuels. Properties: beta Amylase offers significant benefits and versatile applications across the food and beverage industry due to its ability to efficiently hydrolyse starch into high purity maltose. Its key advantages include improved sweetness, enhanced flavour development, and clean label