For use on most protein-based substrates for the production of non-bitter, short-chain protein hydrolysates with reduced viscosity, improved solubility, flavor, nutritional, and emulsifying characteristics.

This food-grade, Kosher, non-synthetic, and organic-certifiable enzyme blend is used to hydrolyze fish, poultry, milk, gelatin, and other animimal source proteins, producing high-quality functional protein hydrolysates.

Concentrated neutral - alkaline pH protease enzyme used to hydrolyze protein into smaller polypeptides and free amino acids. It is often combined with a neutral to acid pH protease for more complete processing.

A concentrated, neutral – alkaline pH protease enzyme used as a processing aid in technical applications to break down protein and increase their solubility, dispersability and digestibility.

This food-grade, Kosher, non-synthetic, and organic-certifiable enzyme blend is used to hydrolyze soya, pea, yeast, maize and wheat flour proteins, producing high-quality functional protein hydrolysates.

A kosher certified, proteolytic enzyme blend with exo- and endo-protease activity that reduce the viscosity of soluble protein and gels in materials such as casein, egg, gelatin, gluten, hemoglobin, soya, fish, and vegetable protein isolates.

A high activity protease blend formulated for improved flavor and taste in high-protein flours used in baking.

Protease used in a neutral to alkaline environment. Used to develop savory flavors and to debitter protein hydrolysates.

Produces high-quality functional protein ingredients with improved nutritional, solubility and flavor characteristics for primary use in food and dietary supplements.

A plant source, food grade meat tenderizer with strong protease activity between pH 6.0 to 8.0.