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Enzymes

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  1. Transglutaminase Dairy Enzyme

    Transglutaminase is an enzyme that catalyses the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes: to manufacture cheese and other dairy products, in meat processing, to produce edible films and to manufacture bakery products.
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  2. Nattokinase Enzyme

    White to light brown powder.
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  3. Xylanase Enzyme

    White to offwhite color powder
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  4. Feed Enzymes

    Light brown powder
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  5. Enzyme Blend

    White to light yellowish powder.
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  6. Invertase Enzyme

    White color powder.
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  7. Protease Enzyme

    White to offwhite color powder
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  8. Pectinase Enzyme

    Clear liquid form of pectinase enzyme
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  9. Lipase Enzyme

    White to offwhite color powder
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  10. Invertase Powder

    White to offwhite color powder.
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