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  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Phospholipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phospholipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way. MECHANISM  &#...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Phospholipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phospholipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way. MECHANISM  &#...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry. MECHANISMFungal α-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch and soluble dextrin randomly, giving rise to o oligosaccharides and a small amount of dextrin which is beneficial for flour correction, yeast growth and crumb structure as we...
  • Release time: 2020 - 10 - 13
    $45
    PRODUCT DESCRIPTION  Hemi-Cellulase SBE-02X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by modifying the hemicellulose components in flour. MECHANISMHemicellulose comprises a group of heterogenous polysaccharides made up of hexose, pentose and their derivatives. The product is able to degrade hemicellulose polymers present in flour to produce oligomers and their building blocks, which co...

Soaking Enzyme JS is the fine Leather Enzymes, Parameters: Appearance :White Powder, Components : Complex enzyme, pH :8.0-11.0, Optimum pH is 8.0-10.0, Stability : fine


Performance: JS is a kind of special enzymes in soaking, which can help to remove most of the non-structural protein and dirt, promote the flooding process, make the leather back to the natural state of expansion.


Benefits: JS can make the leather achieve uniform effect in a relatively short soaking time, and avoid the worse. Its use will not lead to loose grain on leather.


Applications: Mainly used in soaking, can also be used in combination with other chemical agents. It can be widely used for soaking process in all kinds of dry hide, wet salted hide, fresh hide. Before the use of this product, JS the Enzymes For Leather can be adjusted to the condition of pH 8.0-10.0 by adding sodium carbonate appropriately.


Suggested dosages are as follows (% on Pelt Wt):
dry hide : 0.10%- 0.30%
wet salted hide : 0.05% -0.20%
fresh hide : 0.05% -0.10%


Safety: Enzyme preparations have dust. It demands to avoid the inhalation and prolonged contact with skin and eyes.


Storage: Store the product in a dry and cool place, avoid the activity reduction caused by wetness, rain and sunshine.


Packing: 25 kg in plastic bag. (Other package standard is possible according to the customer requirement)


Shelf life: One year


Remark: Before the practical use of this product, you are kindly advised to make a appropriate test to meet the objective of the production conditions and process requirements.

 

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