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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...

 

Product Characteristics

Declared Activity

5,500 u/g

Production Organism

Trichoderma reesei

Physical Form

Powder

Color

White
Color can 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

5,500 u/g


Lead


5 mg/kg

Arsenic


3 mg/kg

Total viable count


50,000 CFU/g

Coliform Bacteria


30 CFU/g

Escherichia coli


10 CFU/g
3 MPN/g

Salmonella

Not Detected/25g


 

Reaction Parameters

Activity Temperature

30℃-70℃

Optimum Temperature

50℃-65℃

Activity pH

3.5-7.5

Optimum pH

5.0-7.0

 

Dosage
For steamed bread producing:The recommended dosage is 5-10g per ton of flour. The optimal dosage depends on the quality of flour and the processing parameters and should be determined by steaming test. It is better to begin the test from the smallest quantity. Overuse will decrease the water holding capability of dough.
For bread producing: The recommended dosage is 10-30g per ton of flour. The optimal dosage depends on the quality of flour and the processing parameters and should be determined by baking test. It is better to begin the test from the smallest quantity. Overuse will decrease the water holding capability of dough.

 

Recommended Storage

Best Before

When stored as recommended, the product is best used within 12 months from date of delivery

Shelf Life

12 months at 25℃, activity remain ≥90%. Increase dosage after shelf life.

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.

 

 

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