Pepsin enzyme 12500 I.U/g – food additives Powder – soluble Code : WS-001011

-Definition : the distinctive phytobiochem of the pepsin food enzyme, which has an important role in the manufacture of cheese due to its effective effect in increasing cheese, and it also has a role in increasing fermentation of doughs, which makes it one of the enzymes used in the bakery industry

The main structure is pepsin

Finishing form : powder – soluble

– Commercial units : 25 km

– Code : WS-001011

Dosage :

• Pepsin is 100-150g / ton
• The characteristics :
• Pepsin is an enzyme that digests and breaks down protein into smaller molecules: peptides or amino acids
• Pepsin is used in food industries such as making bakery, as it speeds the time of mixing pasta along with its ability to influence the gluten protein present in the flour and reduce its hardness, which increases the ability of dough to form
• Pepsin increases fermentation of dough making baked goods more fragile
• Pepsin has a unique role in speeding up cheese leveling, which increases your cheese production
• Pepsin improves the taste of cheese when used in the manufacture of cheese, which gives cheese a distinct taste
• Pepsin has an important role in increasing casein protein cheese, which supports and enhances cheese production and improves the structure of cheese slices.
• The use of pepsin in cheese manufacture reduces the possibility of dairy products causing casein allergy, which improves the properties of cheese and dairy products.
• We at Phytobiochem produce Pepsin at a distinct concentration of 12,500 IU / g
• Pepsin food enzyme provided to you by vitopokem can withstand various temperatures as it has a high thermal stability.
• Pepsin nutritional enzyme is also stable in different pH levels, which allows it to maintain its role when there is a variation in pH degree.