Flavourzyme 10000 U/g

Optimum temperature: 53 °C

Optimum pH: 6.0-7.0

Flavourzyme is produced by submerged fermentation of Aspergillus oryzae followed by purification, formulation and drying. The product is used for the debittering of protein hydrolysate, thorough hydrolysis of protein and preparation of bioactive polypeptide.