Nut Processing Enzyme for Roasted & Dried Nuts (Crispness & Texture Enhancer)
Product Description
Nut Processing Enzyme is a specialized compound enzyme preparation designed to improve the crispness, texture, and overall eating quality of roasted and dried nut products. It is suitable for peanuts, sunflower seeds, walnuts, almonds, pistachios, and other nut and seed snacks.
Produced using biotechnology-based refining processes, this food-grade enzyme preparation helps enhance crunch, looseness, and palatability while supporting consistent finished-product quality. It is designed for simple use in soaking or pre-treatment solutions prior to roasting or further processing.
Key Features
- Stable enzyme activity and reliable performance
- No exaggerated activity claims
- Customizable specifications available
- Technical application support available
Benefits
- Improves crispness and enhances texture
- Enhances looseness and overall palatability of nut kernels
- Helps elevate perceived product grade and value
- Supports uniformity and batch-to-batch consistency
Application
- In-shell nut processing (e.g., walnuts, almonds)
- Shelled nut processing
- Roasted, seasoned, and flavored nut & seed snack production
Recommended Usage
Add 0.5‰–3‰ of Nut Processing Enzyme to the soaking solution. Dissolve fully in water first, then immerse nuts/seeds as needed. Adjust dosage based on your process conditions and desired crispness.
Specifications
- Appearance: Off-white powder
- Enzyme Type: Compound enzyme activity
- Odor: Mild fermentation aroma
- Solubility: Water soluble
- Mesh Size: 40 / 60 / 80 mesh (customizable)
Packaging
Supplied in 1 kg/bag, sealed food-grade aluminum foil bag. Please note that the product image is for illustration purposes. Actual packaging may differ.
Quality Control Process
- Strain screening
- Fermentation
- In-process monitoring
