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Alkaline Lipase LBK B400 Leveking Enzymes Alkaline Lipase LBK B400 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder typically used in baked goods. This product can improve softness and crust color, extend shelf life of the baked goo...展開 Alkaline Lipase LBK B400 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder typically used in baked goods. This product can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, and give it better crumb structure along with more volume and visual appeal. 收起
Alkaline Lipase LBK B900 Leveking Enzymes Alkaline Lipase LBK B900 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder, and it can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, and...展開 Alkaline Lipase LBK B900 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder, and it can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, and provide better crumb structure along with more volume and visual appeal. 收起
Alkaline Lipase LBK BX300 Leveking Enzymes Alkaline Lipase LBK BX300 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder, and it can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, an...展開 Alkaline Lipase LBK BX300 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder, and it can improve softness and crust color, extend shelf life of the baked goods, enhance the dough stability, and provide better crumb structure along with more volume and visual appeal. 收起
Alkaline Lipase LBK N300 Leveking Enzymes Alkaline Lipase LBK N300 is a white to creamy powder primarily used to make noodles and pastas. It can improve the surface smoothness and fineness of pastas, enhance the flexibility, elasticity, and tenacity of noodles, and finally to help prolong the she...展開 Alkaline Lipase LBK N300 is a white to creamy powder primarily used to make noodles and pastas. It can improve the surface smoothness and fineness of pastas, enhance the flexibility, elasticity, and tenacity of noodles, and finally to help prolong the shelf life. 收起
Alkaline Lipase LBK S200 Leveking Enzymes Alkaline Lipase LBK S200 is a white to creamy powder primarily used to make Mantou which is a steamed bread. This product can enlarge Mantou volume and internal structure, improve the flavor and taste, extend the shelf life, and to whiten the Mantou.
Bacterial Xylanase XBK BX1 Leveking Enzymes Bacterial Xylanase XBK BX1 is a light yellow powder primarily used in baked goods. This product can enhance dough stability, improve flavor and taste, improve softness and crust color, extend shelf life, and produce an excellent crumb structure along with...展開 Bacterial Xylanase XBK BX1 is a light yellow powder primarily used in baked goods. This product can enhance dough stability, improve flavor and taste, improve softness and crust color, extend shelf life, and produce an excellent crumb structure along with product volume and visual appeal. 收起
Bacterial Xylanase XBK BX2 Leveking Enzymes Bacterial Xylanase XBK BX2 is a yellow powder primarily used in baked goods. This product can enhance the dough stability, improve the flavor and taste, improve the softness and crust color, extend shelf life, and produce an excellent crumb structure alon...展開 Bacterial Xylanase XBK BX2 is a yellow powder primarily used in baked goods. This product can enhance the dough stability, improve the flavor and taste, improve the softness and crust color, extend shelf life, and produce an excellent crumb structure along with product volume and visual appeal. 收起
Fungal Alfa Amylase ABK BY100 Leveking Enzymes Fungal Alfa Amylase ABK BY100 is a light brown powder typically used in the baking industry. This product can improve dough handling, extend freshness, improve softness, bread volume, and crust color.
Fungal Alfa Amylase ABK I80 Leveking Enzymes Fungal Alfa Amylase ABK I80 is a light brown powder typically used in the baking industry. This product can improve dough handling, extend freshness, improve softness, bread volume, and crust color.
Fungal Xylanase XBK B300 Leveking Enzymes Fungal Xylanase XBK B300 is a white to creamy powder typically used in the baking industry. This product can improve flavor and taste, extend shelf life, enhance dough stability, improve softness and crust color and ensure excellent crumb structure along ...展開 Fungal Xylanase XBK B300 is a white to creamy powder typically used in the baking industry. This product can improve flavor and taste, extend shelf life, enhance dough stability, improve softness and crust color and ensure excellent crumb structure along with overall volume and visual appeal. 收起
Fungal Xylanase XBK B500 Leveking Enzymes Fungal Xylanase XBK B500 is a white to creamy powder typically used in the baking industry. This product can improve flavor and taste, extend shelf life, enhance dough stability, improve softness and crust color and ensure excellent crumb structure along ...展開 Fungal Xylanase XBK B500 is a white to creamy powder typically used in the baking industry. This product can improve flavor and taste, extend shelf life, enhance dough stability, improve softness and crust color and ensure excellent crumb structure along with overall volume and visual appeal. 收起
Fungal Xylanase XBK BIM Leveking Enzymes Fungal Xylanase XBK BIM is a white to creamy powder typically used in the baking industry. This product can improve flavor and taste, extend shelf life, enhance dough stability, improve softness and crust color and ensure excellent crumb structure along w...展開 Fungal Xylanase XBK BIM is a white to creamy powder typically used in the baking industry. This product can improve flavor and taste, extend shelf life, enhance dough stability, improve softness and crust color and ensure excellent crumb structure along with overall volume and visual appeal. 收起
Natamycin Lanzhou WeiRi Bio-Engineering Co., Ltd. Natamycin is a cream-colored to slightly yellow powder with a moisture content of between 6% and 9%. This product is the world's only approved anti-fungal food bio-preservative. Natamycin is most commonly used as a food preservative in cheese, meat, cak...展開 Natamycin is a cream-colored to slightly yellow powder with a moisture content of between 6% and 9%. This product is the world's only approved anti-fungal food bio-preservative. Natamycin is most commonly used as a food preservative in cheese, meat, cake, fruit juice, sauce, salad, and salted product applications. 收起
Nisin Lanzhou WeiRi Bio-Engineering Co., Ltd. Nisin is an off-white, water-soluble powder. This product is a polypeptide produced by Lactococcus lactis bacteria and can be digested into amino acids by a-chymotrypsinin in the stomach. Nisin is most commonly used as a preservative in cured meat, dairy ...展開 Nisin is an off-white, water-soluble powder. This product is a polypeptide produced by Lactococcus lactis bacteria and can be digested into amino acids by a-chymotrypsinin in the stomach. Nisin is most commonly used as a preservative in cured meat, dairy product, canned food, and heat-treated/air-tight packed food applications. 收起
Polylysine Lanzhou WeiRi Bio-Engineering Co., Ltd. Polylysine is a highly hygroscopic, water soluble, pale yellow powder with a slightly bitter taste. This product can inhibit the growth of gram-positive and gram-negative bacteria as well as yeasts, molds, and viruses. Polylysine is most commonly used as...展開 Polylysine is a highly hygroscopic, water soluble, pale yellow powder with a slightly bitter taste. This product can inhibit the growth of gram-positive and gram-negative bacteria as well as yeasts, molds, and viruses. Polylysine is most commonly used as a food preservative in alcohol, organic acid, glyceride, cooked rice, cake, snack, noodle, beverage, brewing, meat, and canned food applications. 收起
Transglutaminase Leveking Enzymes Transglutaminase is a kind of food additive for improvement of proteinic food. This enzyme plays a function as a catalyst that promotes the reaction thereby improving functional characteristics of protein food such as elasticity, mouth feel, flavor, textu...展開 Transglutaminase is a kind of food additive for improvement of proteinic food. This enzyme plays a function as a catalyst that promotes the reaction thereby improving functional characteristics of protein food such as elasticity, mouth feel, flavor, texture, and binding force. It can be used in meat products and cereal products. 收起