Betelnut Specialized Enzyme： degrade the bitter and astringent substances

Besthway food grade Betelnut Special Enzyme is developed by Besthway Technology modern genetic engineering, microbe fermentation and advanced post-process technology. It consists of a variety of single enzymes, which can be used to soften the betel fiber during betel nut processing, reduce the physical damage to the oral cavity caused by betel nut consumption, and improve the quality of the product.

Product Functions

• It could loosen betel fibers and increase chewing elasticity;
• It could destroy betel nut coarse fibers to achieve a softening effect;
• It could improve betel nut tissue structure and reduce oral damage to the consumer;
• It could degrade the bitter and astringent substances and improve the flavor of betel nut.

Application Scheme

• Recommended dosage: 1.5-2g/kg of betelnut;
• The optimum dosage is determined by experiments according to different processes and requirements.

Package and Storage

Solid Product: 20kg/barrel Liquid Product: 30L/barrel

It should be stored under dry, ventilated and protected from light at 25℃, with a shelf life of 18 months for solid product and 12 months for liquid product from the date of production. The shelf life could be extended when refrigerated at 5℃.

Note

• After opening the bag or barrel, it should be tightly tied or the lid tightened to avoid moisture or contamination;
• Do not inhale. If inhaled, rinse mouth immediately with water for at least 15 minutes;

People who are sensitive to enzyme dust should wear one-piece overalls, dust masks and gloves when operating. If contact with skin or eyes occurs, please rinse immediately with plenty of water for at least 15 minute

Betelnut Specialized Enzyme： degrade the bitter and astringent substances Images