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Chinese pullulanase

Introducing our food-grade pullulanase, a highly specific debranching enzyme for producing low-calorie syrups and resistant maltodextrins. This pullulanase selectively cleaves branch points in starch derivatives,

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2026

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04

Welcome to visit us at Bakery China 2026, May 20-23 in Shanghai

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2026

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04

The Role of Acid Cellulase in Food Processing: Enhancing Quality and Efficiency

The Role of Acid Cellulase in Food Processing: Enhancing Quality and Efficiency

Acid cellulase is a specialized enzyme that catalyzes the breakdown of cellulose into simpler sugars, such as glucose. In the agricultural food sector, especially within the domain of food additives and enzyme preparations, acid cellulase serves a pivotal role in improving the quality and efficiency of various food processing applications. This enzyme is particularly effective in environments with

01

2026

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04

BOLI® Enzymes Successfully Exhibited at FIC 2026

BOLI® Enzymes Successfully Exhibited at FIC 2026

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.

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2026

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Exploring the Benefits of Pullulanase in Agriculture and Food Production

Exploring the Benefits of Pullulanase in Agriculture and Food Production

Exploring the Benefits of Pullulanase in Agriculture and Food Production Table of Contents 1. Introduction to Pullulanase 2. What is Pullulanase? 3. Importance of Pullulanase in Food Production 4. Benefits of Pullulanase in Agriculture 5. Applications of Pullulanase in the Food Industry 6. Pullulanase in Microbial Production 7. Environmental Benefits of Using Pullulana

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2026

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Unlocking the Potential of Laccase Enzymes in Food Applications

Unlocking the Potential of Laccase Enzymes in Food Applications

Laccase enzymes are multi-copper oxidases that catalyze the oxidation of phenolic compounds, resulting in the production of reactive radicals. These enzymes are primarily produced by various fungi, but certain bacteria and plants also synthesize them. In the context of food applications, laccase enzymes have been identified as valuable biocatalysts due to their ability to improve food properties a

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2026

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