Acid Protease (20,000-600,000 HUT/g)
Acid Protease is a very versatile enzyme that works best at acidic pH, which makes it suitable for protein digestion and hydrolysis in food processing.
In brewing, it accelerates the breakdown of proteins, which improves the clarity and stability of the wort. It makes soy sauce fermentation easier while flavouring and reducing the period of fermentation.
Acid Protease is used in meat industry processes to tenderize the cuts by producing tougher flesh along with better texture.
Its vigorous action at acidic pH ensures protein modification which is consistent and helps producers develop best techniques, cut costs, and ultimately deliver flavor profiles that food and beverage manufacturers are eager for.
