Components: exo-inulinase 20,000 U (on kestose, at 40°C), endo-inulinase 650 U (on fructan at 40°C), α-galactosidase 2.7 U (on p-nitrophenyl α-galactoside at 40°C), ß-Glucanase 1.9 U (on ß-glucan at 40°C) and pectinase 1.2 U (on pectin at 40°C).