SUNSON / PRODUCT CATALOGUE
Food Enzymes for Food Processing Applications
Explore enzymes for baking, juice and plant extraction, starch conversion and protein processing. Connect your raw material, processing challenge and quality target with a product shortlist and a defined evaluation plan.
Need help choosing?
Talk to a technical specialist
Start with the result your process needs
APPLICATION PROBLEMS
What are you trying to solve?
Dough handling or finished-product variation
Record flour characteristics, mixing and proofing conditions, then define the volume, texture or handling measurement.
Extraction, clarity or filtration questions
Identify the fruit or plant material, treatment stage and the yield or clarity measurement to compare.
High viscosity or incomplete conversion
Separate liquefaction from saccharification. Record starch source, solids content and the temperature profile.
A protein-processing endpoint that is hard to control
Define the protein source and the intended hydrolysis or functionality endpoint before comparing preparations.
PRODUCT CATEGORIES
Choose your application
Explore a focused selection guide, then review the products assigned to that application.
APPLICATIONS
PUBLISHED CATALOGUE
Explore enzyme products
7 products
Review each product’s stated application and request the current technical data sheet for your process.
Pectinase
Discuss the fruit or beverage material and the extraction, clarity or filtration endpoint.
Application
Food and beverages
Form
Confirm with TDS
APPLICATION BENEFITS
Define the improvement. Measure the result.
These are evaluation objectives, not guaranteed product outcomes. Agree the comparison with your technical team.
Process efficiency
Assess viscosity, filtration or handling against a defined control. Record throughput and processing conditions together.
Product quality
Compare the relevant texture, clarity, functionality or other quality measure using a consistent method.
Process consistency
Track raw-material variation and treatment conditions so the result can be interpreted and repeated.
TECHNICAL PARAMETERS
Compare the specification, not just the name
Use these checkpoints to prepare a shortlist. The values and operating guidance depend on the exact preparation.
| Parameter | Why it matters | What to confirm |
|---|---|---|
| Enzyme activity & assay | Activity values need a defined unit and measurement basis. | Declared activity, unit definition and assay method in the current TDS. |
| pH & temperature | The treatment window must match the actual processing stage. | Product-specific operating guidance and the complete process profile. |
| Addition point & trial dose | The preparation and substrate determine how a trial should be planned. | Dosing basis, addition sequence and trial guidance from the technical team. |
| Preparation & intended use | An enzyme name alone does not establish food-use suitability. | Exact preparation, physical form and documentation for the intended use. |
| Treatment endpoint | The desired conversion or functionality needs a measurable endpoint. | Sampling method, endpoint test and downstream treatment requirements. |
| Storage & batch documents | Handling information must apply to the supplied preparation. | Current SDS, storage instructions and batch COA where applicable. |
RECOMMENDED PRODUCTS
Starting points for a technical review
Selected entries from the published catalogue, with a reason to explore each one. Confirm suitability and the exact specification before a trial.
Alpha-amylase
Start a starch-liquefaction review with the starch source, solids content and temperature profile.
Application
Starch processing
Form
Confirm with TDS
Pectinase
Discuss the fruit or beverage material and the extraction, clarity or filtration endpoint.
Application
Food and beverages
Form
Confirm with TDS
Protease
Connect the protein substrate with the intended hydrolysis or functionality endpoint.
Application
Protein processing
Form
Confirm with TDS
RELATED SOLUTIONS & GUIDES
Put the product into its process
Explore the application method and the evidence needed for a useful comparison.
Baking & flour processing
Connect flour, dough and finished-product evaluation.
Fruit & beverage processing
Plan extraction, clarification and filtration comparisons.
Starch processing
Review liquefaction, conversion and handling questions.
PRODUCT SELECTION
A few useful answers
Can one food enzyme preparation be used across different applications?
Do not assume suitability from the enzyme name. Review the exact preparation, intended food use and operating conditions for each application.
What information should I send for product selection?
Include the raw material, processing stage, pH, temperature, treatment time and the quality or process result you want to measure.
How should I compare two enzyme activity values?
Ask for the unit definition and assay method for each product. Different measurement conditions can make the figures unsuitable for a direct comparison.
How can I prepare a useful food-processing trial?
Define a control, keep the raw material and other conditions consistent, and agree sampling times and the endpoint measurement before the trial.
Can I request a sample?
Yes. Send the product or application, trial objective and destination through the sample request form. Availability and dispatch arrangements are confirmed with your request.
LET’S FIND YOUR NEXT STEP
Bring your process to our team
Share your substrate, operating conditions and target outcome.