Neutral Protease

Applications
Neutral protease is widely used in protein hydrolysis of soy, pea, wheat and animal proteins to produce amino acids and low-molecular-weight peptides with controlled DH and improved solubility. In beer brewing, wine and distillation, it supports nitrogen release, improves fermentation performance and helps reduce chill haze and downstream filtration load. Food processors apply it in savory extracts, yeast extracts and seasoning bases to increase yield and shorten hydrolysis time. Feed mills and botanical extractors use neutral protease to enhance protein digestibility and improve filtration efficiency in plant extraction workflows.

Specifications & Industrial Use
CAS numbers include 232-642-4, 9040-76-0 and 9068-59-1 depending on grade and registration. Activity ranges from 50,000 U/g, 60,000 U/g, 100,000 U/g, 200,000 U/g up to 400,000 U/g, supplied primarily as light brown powder derived from Bacillus subtilis fermentation. Available in food grade, food & pharmaceutical grade and industrial grade preparations, suitable for scale-up from pilot trials to full production in breweries, hydrolysate plants and alcohol fermentation facilities.