Enzyme Dosage Calculator

Work out enzyme dosage instantly with clear inputs, formula shown and shareable results.

About Enzyme Dosage Calculator

Enzymes are dosed in parts per million on substrate, but what matters is activity units delivered, which is dose times declared activity. Two products at the same ppm can differ several-fold in effect if their activities differ. Activity also falls sharply above the enzyme's thermal optimum, so process temperature must be checked.

Formula

Enzyme dose

Enzyme (kg) = substrate x ppm / 1,000,000; activity units = enzyme x 1000 x units per gram

Worked example

With the default values below, Enzyme Dosage Calculator returns Enzyme Required of 0.05000. Change any input above and every figure here is recalculated in your browser.

Inputs used

Substrate Massminimum 0 kg: 1,000 kg
Enzyme Doseminimum 0 ppm on substrate: 50 ppm on substrate
Declared Activityminimum 0 units/g: 5,000 units/g
Process Temperatureminimum 0 degrees C: 55 degrees C

Results

Enzyme Required: 0.05000
Total Activity Units Dosed: 250,000
Activity Units Per kg Substrate: 250.00
Thermal Activity Factor: 1.000

Step by step

1Values used
2Enzyme dose
3Enzyme Required= 0.05000
4Total Activity Units Dosed= 250,000
5Activity Units Per kg Substrate= 250.00
6Thermal Activity Factor= 1.000

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 5 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

Why dose on activity rather than weight?

Enzyme preparations are diluted with carriers and lose activity in storage. Dosing on declared and verified activity is the only way to get a reproducible result.

How is an enzyme inactivated at the end?

By a heat step above its thermal stability limit, or by pH shift. Residual activity in the finished product can cause progressive texture or viscosity change on the shelf.