Purity 99%: Food-Grade Fibrinolytic Enzyme Hl with 99% purity is used in processed meat tenderization, where it significantly enhances protein solubilization and texture uniformity.

Optimal pH 7.5: Food-Grade Fibrinolytic Enzyme Hl at optimal pH 7.5 is used in bakery dough improvement, where it promotes dough extensibility and volume increase.

Activity 10,000 U/g: Food-Grade Fibrinolytic Enzyme Hl with an activity of 10,000 U/g is used in noodle manufacturing, where it accelerates gluten breakdown and results in smoother texture.

Thermal Stability 60°C: Food-Grade Fibrinolytic Enzyme Hl with thermal stability up to 60°C is used in ready-to-eat meal production, where it maintains catalytic performance during heat processing.

Particle Size <100 μm: Food-Grade Fibrinolytic Enzyme Hl with particle size less than 100 μm is used in beverage clarification, where it ensures rapid dissolution and uniform dispersion.

Molecular Weight 33 kDa: Food-Grade Fibrinolytic Enzyme Hl with molecular weight 33 kDa is used in dairy protein hydrolysis, where it achieves efficient peptide release without residual turbidity.

Moisture Content <5%: Food-Grade Fibrinolytic Enzyme Hl with moisture content below 5% is used in powdered food additives, where it guarantees extended shelf life and stability.

Low Endotoxin Level <0.1 EU/mg: Food-Grade Fibrinolytic Enzyme Hl with low endotoxin level less than 0.1 EU/mg is used in functional health foods, where it ensures product safety for human consumption.