Protease 4.5

Protease 4.5 is an enzyme that breaks down proteins. It is typically produced by fermenting specific strains of Aspergillus fungi. The enzyme is then purified and standardized for use in food.

Manufacturers add Protease 4.5 to help break down proteins, which can improve texture and digestibility in certain foods. It is often found in protein supplements, baked goods, and some dairy products.

Protease 4.5 is generally recognized as safe (GRAS) by the FDA for use in food. Enzymes like Protease 4.5 are common in the digestive system and are broken down during digestion. International bodies like JECFA have evaluated enzymes used in food, and they are generally considered safe when consumed at typical levels.