Protease
pH range is 4 to 10

100,000 FCC/HUT

Breaks down protein.
(Beef, chicken, fish, vegetable protein)

Acid Stable Protease
pH range is 2 to 5

350 FCC/SAPU

Breaks down acidic protein.
(found in various meats)

Peptidase
pH range is 4 to 9

4,000 HUT

Breaks down protein peptides
Peptides connect amino acid chains in protein.

Amylase
pH range is 4 to 10

18,000 SKB

Breaks down Carbohydrates, Starches, and Sugars. (bread, potatoes)

GlucoAmylase
pH range is 3 to 6

60 FCC/AGU

Breaks down complex and simple sugars

Lipase
pH range is 3 to 8

4,000 FCC/FIP

Breaks down fats and oil.
(triglycerides, and other lipids)

Lactase
pH range is 3 to 9

750 FCC/ALU

Breaks down lactose.
(cheese, milk, dairy products)

Cellulase
pH range is 2.7 to 5.7

3,500 FCC/CU

Breaks down fibers in fruits and vegetables

Hemicellulase
pH range is 2 to 8

2,000 FCC/HCU

Digests vegetables.
(breaks down hemicellulose in cell walls)

Beta-Glucanase
pH range is 3 to 56

100 BGU

Breaks down fiber and Celluose

Invertase
pH range is 3.5 to 5.5

2,000 SU

Breaks down sugars

Phytase
pH range is 2 to 7

6 U

Breaks down phytate which negatively
binds important minerals.

Pectinase
pH range is 2 to 7

35 ENDO PG

Breaks down pectin.
(Pectin - important nutrient in fruits)

Ionic Trace Minerals

20 MG

Increases the utilization of enzymes.

Other Ingredients:
Vegetable Capsule
(Vegetable Cellulose,
Water), Rice Extract