Peak Activity Temperature :
25 - 50 C
Tan to off-white powder
7,500 Baker Units per Gram
Active pH Range :
6 - 8
Derived from the fungus Aspergillus niger, this enzyme is available in powder or liquid form.
The enzyme is used for the removal of hydrogen peroxide in order to prevent oxidation and inhibit the attachement of the substrate to stainless steel processing equipment. This is especially useful for processing of milk, eggs, fish, and soy proteins.
Available in industrial and food-grade, the latter of which complies with current FAO/WHO and FCC standards.
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