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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...

 

 Alkaline Bating Enzyme JRH, Parameters: Appearance :White Powder, Components : High purity trypsin for the main component of the complex enzyme , pH :7.0-9.0, Stability : fine


Performance: Suited for all skin softening. Remove the non-fibrous proteins and dissoluble proteins. Loose the collagen fibrils. Improve the quality of the grain surface, raise the pliability and fullness of the leather, and prepare for the subsequent handing.


Benefits: The effectiveness is tender, balanced, embedded and stable in bating. Grant smoothness and clearness to the grain surface. Highly remove the dirt and the fat of the pelts. Improve the pliability and fullness of the leather, increase the yield of leather output.


Applications: Under the condition of pH 7.0-9.0 and 30℃-38℃, the grain can be blandly handled and a uniform bating result can be achieved. It demands more time to act, when the process temperature is lower. The using dosages of JRL differ according to various pelts and applications.


General dosages are as follows (% on Pelt Wt):
Cattle sofa leather: 0.80%-1.20% 90-180 minutes
Cattle car seat leather: 0.60%-1.00% 60-120 minutes
Sheep garment leather : 0.30%-1.00% 90-120 minutes
Pigskin inner leather : 0.60%-1.00% 90-180 minutes
Pigskin garment leather : 0.60%-1.50% 180-300 minutes


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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