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PROTEASE POWDER

1000.0 INR/Kilograms

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Product Details:

Appearance CREAMISH TO LIGHT BROWN COLORED POWDER
Physical Form Powder
Shelf Life 2 Years
Smell Other
Taste Other
Type Enzyme Preparations
Color CREAMISH TO LIGHT BROWN
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PROTEASE POWDER Price And Quantity

Price 1000.0 INR/Kilograms
Minimum Order Quantity 25 Kilograms

PROTEASE POWDER Product Specifications

Physical Form Powder
Shelf Life 2 Years
Appearance CREAMISH TO LIGHT BROWN COLORED POWDER
Storage Room Temperature
Color CREAMISH TO LIGHT BROWN
Taste Other
Type Enzyme Preparations
Application BISCUIT, WAFER
Smell Other

PROTEASE POWDER Trade Information

FOB Port EX-BHIWANDI DEPO
Payment Terms Cash Advance (CA), Cash in Advance (CID)
Supply Ability 5000 Kilograms Per Month
Delivery Time 10 Years
Sample Policy If order is confirmed we will reimburse the sample cost
Packaging Details 25KGS DRUMS
Main Export Market(s) Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa
Main Domestic Market Maharashtra
Certifications ISO, FSSAI, HALAL, KOSHER

Product Description

Our Protease Enzyme is a natural enzyme that breaks down proteins into smaller peptides and amino acids. It is widely used in food processing to improve texture, tenderness, flavor, and digestibility. Commonly applied in baking, brewing, dairy, and meat processing, it helps enhance product quality and efficiency. Safe and effective, it is an important ingredient in modern food formulations.

Main Functions

Breaks down proteins into peptides and amino acids.
Improves digestibility of food.
Enhances flavor and texture in processed foods.
Supports protein modification in food formulations.
Key Features

High activity and stability in food processing.
Effective under a wide range of pH and temperature.
Safe and food-grade quality.
Improves process efficiency and product quality.
Uses

As a processing aid in bakery, dairy, meat, and brewing.
For tenderizing meat and poultry.
To improve cheese ripening and flavor.
To enhance dough handling in baking.

Applications

Baking industry improves dough texture and volume.
Dairy industry aids cheese flavor and protein breakdown.
Meat industry used as a natural tenderizer.
Brewing industry enhances fermentation efficiency.

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