Product Characteristics
| Declared Activity | 22,000 u/ml |
Production Organism | Trichoderma reesei |
Physical Form | Liquid |
Color | Snuff color
Color may vary from batch to batch. Color intensity is not an indication of enzyme activity. |
Odour | Normal microbial fermentation odour |
Production Method | Produced by submerged fermentation, separation and extraction technology. |
Definition of Unit | 1 unit of Xylanase equals to the amount of enzyme, which hydrolyzes xylan to get 1 μmol of reducing sugar (Calculated as xylose) in 1 min at 50℃ and pH5.0. |
Product Specification
| Lower Limit | Upper Limit |
Enzyme activity | 22,000 u/ml |
|
Lead |
| 5 mg/kg |
Arsenic |
| 3 mg/kg |
Total viable count |
| 50,000 CFU/ml |
Coliform Bacteria |
| 30 CFU/ml |
Escherichia coli |
| 10 CFU/ml
3 MPN/ml |
Salmonella | Not Detected/25ml |
|
Reaction Parameters
| Activity Temperature | 40℃-80℃ |
Optimum Temperature | 60℃-70℃ |
Activity pH | 4.0-7.0 |
Optimum pH | 4.2-5.5 |
Benefits
• Consistent and high speed of wort filtration
• Reduces risk of haze in beer origin from arabinoxylans and related carbohydrates
• Higher extract yield
• High utilization of beer filtration equipment and high brewhouse capacity
Dosage
The recommended dosage is 0.1-0.3L of the enzyme preparation per ton of total raw materials, added at mashing-in. However, the optimal dosage depends on the composition of the raw materials and the specific process parameters and should be determined by testing different dosages at the brewery.
Recommended Storage
Best before | When stored as recommended, the product is best used within 12 months from date of delivery. |
Storage at customer’s warehouse | 0-15℃ |
Storage Conditions | This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement. |
Packaging
25kgs/drum; 1,125kgs/drum.
Safety and Handling Precautions
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.