Protease Enzyme Powder

Price 2275.0 INR/ Kilograms

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MOQ : 100 Kilograms

Protease Enzyme Powder Specification

Product Type
Protease Enzyme Powder

Type
Other

Grade
10000 IU/GM to 100000 IU/GM

Weight
20 Kilograms (kg)

Drying Process
Protease Enzyme Powder

Protease Enzyme Powder Trade Information

Minimum Order Quantity
100 Kilograms

FOB Port
MUNDRA / JNPT / MUMBAI

Payment Terms
Cash Against Delivery (CAD), Cash Advance (CA), Cash in Advance (CID), Letter of Credit (L/C), Telegraphic Transfer (T/T)

Supply Ability
100 Kilograms Metric Tons Per Day

Delivery Time
21 Days

Sample Policy
Free samples are available

Packaging Details
20 kg Cartons with Food-Grade Polypropylene (PP) Inner Bags 50 kg Cartons with Laminated Polypropylene (PP) Inner Bags

Main Export Market(s)
Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa

Certifications
ISO22000, WHO-GMP, HALAL, KOSHER, NPOP ORGANIC.

About Protease Enzyme Powder

Apex International is one of the leadingProtease Enzymeexporter from india.

Activity:10000 IU/GM to 100000 IU/GM (Activity level can be customized as per customers requirement).

Protease enzymes, also known asproteolytic enzymes or proteinases, are a diverse group of enzymes that play essential roles in various biological processes, including digestion, protein turnover, and cellular regulation.Proteases enhance the products nutritional content, flavor, and ease of digestion in addition to its texture and shelf life. Proteases are involved in various biological functions, including the digestion of ingested proteins, protein catabolism, and cell signaling.

Protease enzymes are commonly utilized in the baking industry for a range of reasons, including making bread, pastries, crackers, and waffles. They offer advantages like cutting down on mixing time,adjusting dough consistency, ensuring gluten strength in bread, and enhancing texture and taste. Protease enzymes are used in the production ofyogurt and other fermented dairy productsto enhance texture and flavor.Protease enzymes are also used in the processing of whey, a by-product of cheese production, to hydrolyze whey proteins and improve their functionality.

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