Sodium Caseinate is made from the Yak milk with high quality in a scientific way. It contains various trace elements for human body.
It is used not only as a kind of excellent food additive with high protein and nutrition, but also as a resource of trace element for human body. In addition, it is also a kind of strong emulsifying stabilizerand thickening agent with fine affinity, air function and great value of nutrition .In food industry it is used to improve the quality of products. Sodium Caseinate is announced by FAO and WHOas unrestricted food additive, and so it is widely used in all kinds of food products such as meat processing, roasted food, artificial cream, coffee partner,baby food, cheese, various cake & candies, beverages, medicine, tobacco, cosmetic, and chemical
Nuclease is obtained from the freeze-dried extract of Penicillium citrinum medium. It can hydrolyze nucleic acid to 5`-nucleotide orientately. As we all know, the 5`-nucleotide which is a valuable flavor enhancer of food can effectively enhance flavor. Nuclease can be applied for improving flavor and inhibiting off-flavor. Meanwhile, the nucleic acid can enhance the sweet and meat tastes. So Nuclease has an important role in the industrial Production of 5`-nucleotide and the seasonings such as yeast extract.
Lactase, also known as beta-galactosidase hydrolysis of lactose to produce glucose and galactose. Lactase also has the transfer function of galactosidase, galactose to lactose generated galactooligosaccharide, as a bacteria-acting factors for the development of functional foods. Biological enzyme lactase is a non-toxic side effects, by the authority of the FDA, the FCC, the WHO / FAO and JACFA assessment to determine the safety of substances.Lactose intolerance
