Sunson’s food grade phytase (for vegetable protein processing) is produced by submerged fermentation of Aspergillus niger, followed by separation, ultrafiltration and standardization. The enzyme degrade the phytate to transform the organic phosphorus in it into inorganic form, and therefore removing the anti-nutritional factor. As a new food processing aid, it helps the absorption of minerals in food.

Phytase is capable of attacking phosphate group in phytate to finally produce inorganic phosphate and inositol, removing the inhibitory effect of phytate to protease and avoiding the formation of the complex between starch, protein and phytate, which makes the better use of raw materials.