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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...

 

Enzymes For Leather Liming Enzyme JHH, Parameters: Appearance :White Powder, Components : High purity Alkaline endo-protease , pH :8.0->12.0, Optimum pH is 10-12, Stability : fine

Performance: Especially suited for smooth removal of hide hair in liming (ideally, in combination with Sulphide (or similar chemicals) and Lime) without affecting the grain.


Benefits: Smoothly remove the hair without affecting the hide structure. Clear the grain, increase the flexibility and the yield of leather output. It also allows remarkable reduction of the use of Sulphide and Lime (down to 50%) while maintaining the same liming time, alternatively, it is possible to shorten the liming time, without quality loss. The finished leather is is pliability and fullness with the flat grain.


Applications: Mainly used in liming, can also be used in combination with other chemical agents. The using dosages of Leather Enzymes JHL differ according to various pelts and applications.


General dosages are as follows (% on Pelt Wt):
Cowhide: 0.05%- 0.08%
Pig skin : 0.08% -0.12%
Goat skin : 0.05% -0.08%
Sheep skin : 0.03% -0.07%


For sofa or garment leather production, an increase around 1.5 times dosage is recommended


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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