Ingredient Name | Amount Per Serving |
Alpha Amylase (from Aspergillus Oryzae & Aspergillus Niger) | 1,100 DU |
Acid Beta Cellulase (from Aspergillus Niger & Trichoderma Reesei) | 2,250 CU |
Neutral Beta Cellulase (from Aspergillus Niger) | 200 CU |
Beta Glucanase (from Bacillus Subtilis) | 110 beta GU |
Acid Xylanase (from Trichoderma Reesei) | 1,400 XU |
Alkaline Protease (from Aspergillus Oryzae) | 1,500 HUT |
Acid Protease (from Bacillus Subtilis) | 400 HUT |
Neutral Protease (from Aspergillus Oryzae & Trichoderma Reesei) | 250 HUT |
Alkaline Lipase (from Aspergillus Oryzae) | 4,300 LU |
Neutral Lipase (from Aspergillus Oryzae & Aspergillus Niger) | 350 LU |
Phytase (from Bacillus Subtilis) | 75.0 FTU |
Pectinase (from Aspergillus Niger) | 560 endo-PGU |
Alpha Galactosidase (from Aspergillus Oryzae) | 280 GalU |
Lactic Acid Producing Bacteria** | not less than 400 million cfu*/10g |
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