Food enzymes from biological (including animals, plants, microorganisms) to extract the substances capable of biocatalysis, supplemented by other ingredients, used to accelerate the process of food processing and products to improve the quality of food products.Enzyme in production when using for the food industry must conform to the relevant state quality standards。

Food enzymes as a food additive is added to the food, the only play a role in machining process, a substance that help finish a shift, and once it is completed the mission, will retire, disappear or lose energy in the final product.Will not harm residues in food.

Food enzymes specificity in its catalytic properties, catalytic faster, natural environmental protection features, such as in food production and is playing a more and more important role in people's life.

The enzyme preparationApplications in food (bread baking industry, flour processing, fruit processing industry, etc.), textile, feed, detergent, paper making, leather, medicine and energy development, environmental protection, etc.Enzymes derived from biological, generally safer, according to the production need to use.

Enzymes mainly include the following9Categories: saccharifying enzyme, amylase, cellulose enzyme, proteinase, phytase, hemicellulase and pectinase compound enzyme, forage composite enzyme, beer.Can be used alone, also can be mixed use, for example, tender fish belongs to the papain, such as: Fried dough sticks Peng Song enzyme contains The protease, amylase, belongs to the distribution of enzymes.