1. Clarification of fruit juice
Pectin contained in fruit is highly macromolecular and viscous, making it difficult to filtrate juice and causes turbidity of juice. Pectinase(Pectinase G "Amano",Pectinase PL "Amano")degrades pectin, and is used for improvement of the juicing rate, clearing of juice, and shortening of filtration time.

2. Improvement of yield of refined sugar
Filtration becomes difficult if dextran is present in the materials during the process of separating sugar content from sugar cane for refinement, and deterioration of crystallinity results. Dextranase ( Dextranase L "Amano" ), which degrades dextran, is used for improvement of the filterability and crystallinity of sugar.

Glucose oxidase/catalase preparation ( Hyderase ) is used for prevention of oxidation caused by dissolved oxygen in beverage or atmospheric oxygen, and also for prevention of browning of amino group compounds such as protein caused by reducing sugars (Maillard reaction).

People with lactose intolerance complain about abdominal distention, stomachache, or diarrhea when they drink milk. The causative substance is lactose, and milk whose lactose is decomposed beforehand is manufactured for these people. Lactose ( Lactase F "Amano" ) is used for decomposition of lactase.

Aspartame is a safe artificial sweetener containing 2 kinds of amino acid (aspartic acid and phenylalanine), and its sweetness is 200 times that of sugar. It is produced by the use of thermoase, which is a heat-resistant protease having characteristic mode of action.

Laccase is an enzyme that catalyses oxidation polymerization of polyphenol by atmospheric oxygen. Inexpensive large-scale production of laccase in large quantities is now possible (LACCASE Y120). Active development of applications utilizing this property is under progress in various fields, including breath freshening products (chewing gum etc.), hair dyeing, color enhancement in tea, promotion of drying of non-drying lacquer, improvement of polyester, and processing of waste water.