The different types of protease (such as 4.5, 6.0 and 3.0) each have their own operating range in terms of pH and temperature. By combining multiple forms, a broad-spectrum enzyme blend is created that remains active under various conditions during food processing.

The enzymes in this supplement are produced via controlled fermentation, enabling them to be processed in standardized amounts. Enzymes from food are usually less concentrated and not always stable at different pH levels.

The enzymes are obtained from the fermentation of fungi, yeasts, and bacteria. These microbial sources are widely used in the food supplement industry because of their stability and effectiveness at different pH values.

Bromelain is a plant-based enzyme complex derived from pineapple. Unlike microbial enzymes like protease from Aspergillus oryzae, bromelain is of natural, non-microbial origin. It is widely used in supplements because of its broad applicability in formulations.

These units indicate enzyme activity, that is, how potent an enzyme is. DU (Dextrinizing Units) is used for amylase, HUT (Hemoglobin Units on the Tyrosine basis) for protease, and FIP (Fédération Internationale Pharmaceutique) for lipase. This is not about the amount in milligrams, but about the functional activity per unit of the enzyme.