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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...

 

Introduction:
Nutrizyme LPS (lipase) [EC 3.1.1.3] is made from a refined strain of Aspergillus niger through liquid fermentation and extraction technology. 
This product can catalyze lipid hydrolyzation into fatty acids, glycerin and monoglyceride, facilitate animal’s digestion and absorption of nutrient, increasing feed conversion rate and economic benefit.

 

DEFINITION OF UNIT:
1 unit of lipase equals to the amount of enzyme, which hydrolyzes substance to get 1μmol titratable fatty acid in 1 min. at 40℃ and pH7.5.

 

EnzymE Activity≥10,000u/g~100,000u/g

 

Appearance : White or Yellowish Powder

 

Dosage:


Used for
Complete feed

Dosage: (g/MT of complete feed)

≥10,000 u/g

≥20,000 u/g

≥100,000 u/g

piglet

100~200

50-100

10-20

fattening pig and sow

150

80-100

15

Layer

200

100

20

Meat duck

200

100

20

Dilute the concentrated enzyme before use.

 

Enzyme properties:

  

Nutrizyme LPS

Nutrizyme LPS


 

 

 

 

 

FUNCTIONS & BENEFITS: 
As a feed additive, it is suitable for weaned pig, piglet, poultry, aquatic livestock and ruminant, increasing the weight gain, milk yield and laying performance.
1. Complement the shortage of endogenous digestive enzyme, prevent trophism diarrhea. 
2. Enhance the efficiency of energy in fat feed and improve feed flavour.
3. Stimulate the excretion of endogenous digestive enzymes and increase the nutrient digestion and absorption.
4. Improve the microecology in the animal intestinal tract, strengthen the immune function.
5. Promote animal production performance. Improve the quality of meat products.

 

ADVANTAGES:
1. Produced through advanced fermentation and extraction technology; 
2. Thermo-resistant, wide pH range, high activity, catalyzing effectively in animal intestinal tract;
3. Highly concentrated and cost saving.

 

PACKAGE&STORAGE:
1.Packaging specification: 25KG/Bag. 
2. The shelf life is 12 months under 20℃. 
3. Damp and insolation should be avoided. Store it in a cool, dry and ventilated place.

 

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