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BOLI® Enzymes Successfully Exhibited at FIC 2026
Release date：
2026-03-26
We are pleased that we have successfully concluded the exhibiting in the 2026 China International Food Additives and Ingredients Exhibition (FIC) , held from March 17 to 19, 2026, at the Shanghai National Exhibition and Convention Center.
During the exhibition, we welcomed industry professionals and partners to our booth, where we showcased the latest advancements in BOLI® enzyme preparations.
Key application areas highlighted included grain processing, starch sugar, baking, protein hydrolysis and new products—demonstrating our continued commitment to quality and innovation.
Maltogenic Amylase MAA-1500
Anti-staling, Extend Shelf Life
- Improves softness in baked products
- Enhances bread elasticity and moisture
- Delivers superior taste
- Inhibits starch retrogradation (staling)
- Extends shelf life
Glucose Oxidase GLU-0100
for Gluten Strengthening
- Enhance gluten strength
- Improve dough handling properties and reduces stickiness
- Increase bread volume and optimizes loaf shape
- Reduce dependency on chemical oxidants
Xylanase NXY-0250
for Dough Conditioning
- Promotes dough expansion
- Strengthens gluten structure and ensures optimal water redistribution
- Enhances dough fermentation stability
- Adapts to flours of varying quality
- Increases finished product volume
Glucoamylase 6000FG
for Appealing Appearance of Bread
- Increases glucose content in the dough to enhance fermentation
- Promotes Maillard reaction for superior crust color and flavor development
- Increases loaf volume
Lipase LPU-0250 for Baking
- Achieve uniform crumb structure
- Increase volume
- Enhance flavor
Fungal Alpha-Amylase FAA-5200
for Flour Correction
- Speed up dough fermentation
- Improve flavor and enhance crust color
- Increase loaf volume
With a brand history of over 20 years, BOLI® remains dedicated to providing reliable enzyme solutions backed by proven expertise and modern manufacturing capabilities.
Asparaginase Acrylost 5200FG
- Reduce the formation of potential carcinogen acrylamide in heat-processed foods
- Convenient to use
- Optimize the food processing process, maintaining the original flavor
Transglutaminase TG-0010
- Catalyzes protein cross-linking to form a stable network.
- Enhance gel strength
- Improve texture & mouthfeel
- Increase yield
- Ideal for meat, seafood, soy, flour, rice, and dairy products.
Aminopeptidase LAP-25
- Remove the bitterness of protein hydrolysates
- Enhance food flavor
- Combine with other proteases to increase protein hydrolysis degree
Alkaline Protease DJP-3000
- Strong protein hydrolysis ability
- High concentration powder allows for lower dosage, reduced inventory, handling and shipping costs
Neutral Protease NP-6000
- Free Amino Nitrogen (FAN) generation supports healthy yeast growth and metabolism
- Ensures reliable and predictable fermentation performance
- Improve beer flavor
Acid Protease AP-3000
- Increase the digestion and absorption rate of proteins
- High concentration powder allows for lower dosage, reduced inventory, handling and shipping costs
Beta-Amylase FBBA-70
for Starch Sugar
- For syrups with low to high maltose content
- High thermostability
- Broad pH tolerance
- Low dextrose (DX) formation
We extend our sincere gratitude to all who visited our booth for the engaging discussions and valuable exchanges. We look forward to exploring future collaborations and contributing to the ongoing development of the food ingredients industry.
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