The different types of protease (such as 4.5, 6.0, and 3.0) each have their own specific pH and temperature range in which they are active. By combining several forms, a versatile enzyme blend is created that remains active under various conditions during the processing of food.

The enzymes in this supplement are produced via controlled fermentation, allowing 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 derived from fermentation of fungi, yeasts, and bacteria. These microbial sources are widely used in the supplement industry due to their stability and effectiveness at different pH levels.

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

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