Besthway food grade Alcohol Fermentation Specialized Multi-enzyme is developed by Besthway Technology for molasses continuous fermentation process of alcohol production, which can achieve the purpose of inhibiting stray bacteria, improving the vitality of yeast cells, releasing more nutrients such as sugars that can be utilized in the process of fermentation, and thus comprehensively improving the efficiency of fermentation.

Besthway food grade catalase is developed by Besthway Technology with modern genetic engineering, microbe (Aspergillus niger) fermentation and advanced post-process technology, which can efficiently catalyze hydrogen peroxide into oxygen and water, and it is the best option for removing residual hydrogen peroxide in the food industry.

Besthway food grade Pectinase is developed by Besthway Technology with modern genetic engineering, microbe (Aspergillus niger) fermentation and advanced post-process technology. It can effectively hydrolyze pectin and fiber polysaccharides, which is effective in reducing juice viscosity, clarifying juice, and improving juice yield.

Besthway food grade Fungal Amylase is developed by Besthway Technology with a leading technology production strain, advanced liquid submerged fermentation and stabilization treatment, which can rapidly hydrolyze the α-1,4 glucosidic bond of the gelatinized starch, straight-chain starch, and branched-chain starch to produce soluble dextrin and a few maltose and glucose, which is widely used in bakery, alcohol, beer, flour, starch and sugar, fermentation industry, and so on.

Besthway food grade Flavor Enzyme is multi-enzyme made of peptide exonuclease produced by fermentation of Aspergillus oryzae and endonuclease produced by fermentation of Bacillus subtilis in accordance with a certain proportion of the compound, which can be used to decompose the large molecules of proteins into small molecules of polypeptides and amino acids by acting on the different positions of protein molecules in the peptide chain, and to specifically shear amino acids on the end of the bitter peptide to form a flavor peptide, which reduces the bitter taste of the product and improves the product's flavor, and it can be widely used in a variety of fields, such as the production of condiments, meat processing and other products.

Besthway food grade Tannase is developed by Besthway Technology with modern genetic engineering, microbe fermentation and advanced post-process technology. It could effectively hydrolyze tannin to gallic acid and glucose, which can be widely used in the production of gallic acid and tannin processing of tea, coffee, fruit juice, red wine, beer, and other beverages.

Besthway food grade Alpha-galactosidase is developed by Besthway Technology with modern genetic engineering, microbe (Aspergillus niger) fermentation and advanced post-process technology. which can effectively enzymatically cleave the α-galactoside bond and decompose it into usable sugar, thus eliminating the anti-nutritional effect of α-galactose and improving the utilization rate of energy and protein.

Besthway food grade Xylanase is developed by Besthway Technology with modern genetic engineering, microbe fermentation and advanced post-process technology. It consists of highly active endo- and exo-xylanase, which can be used for flour improvement to produce specialty flours, as well as for beer brewing and other food processing industries.