Поставка пищевого качества Высококачественная Альфа-Амилаза 100000 U/g порошок фермента альфа-амилазы
46,00-57,00 $
Малтогенная амилаза для хлебопекарного хлеба срок годности
- Категория: >>>
- Поставщик: Sunson Industry Group Co. Ltd.Sunson Ltd.
Сохранить в закладки 1600994803566:
Описание и отзывы
Характеристики
Product Description
Maltogenic amylase for bakery:bread shelf life
Maltogenic amylase is produced by submerged fermentation of Bacillus licheniformis followed by purification, formulation and drying. The porduct is widely used in the industries of flour mill, baking, maltose syrup production and in some other industries.
The product is a bacterial amylase designed specifically for the applications in flour and baking. It’s produced by submerged fermentation of Bacillus subtills. The enzyme is a raw starch degrading amylase capable of working on starch granules to produce maltose.
Product Application
* Improve texture of bread or steamed bun;
* Improve softness and elasticity of bread or steamed bun;
* Retard staling of starch, extend shelf life of bread and steamed bun greatly;
* Exert little negative effects on dough handling properties and final product quality.
* Improve softness and elasticity of bread or steamed bun;
* Retard staling of starch, extend shelf life of bread and steamed bun greatly;
* Exert little negative effects on dough handling properties and final product quality.
APPLICATION RECOMMENDATION
The recommended dosage is 1-10g/100kg flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with a convenient volume.
Note:
1. Over dosing leads to dough softening, stickiness in bread, shrinkage of bread during baking at later stage and small bread volume.
2. When mixing with flour or starch a stepwise mixing is suggested, first at a ratio of enzymes to flour of 1:10.
3. Keep sealed after use every time to avoid inactivation of enzymes until its finish.
2. When mixing with flour or starch a stepwise mixing is suggested, first at a ratio of enzymes to flour of 1:10.
3. Keep sealed after use every time to avoid inactivation of enzymes until its finish.
Reaction parameters
CONDITION | RANGE |
Activity Temperature | 30℃-80℃ |
Optimum Temperature | 55℃-65℃ |
Activity pH | 4.0-7.0 |
Optimum pH | 4.5-5.5 |
Color: Light yellow powder. Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.
Mechanism and product standard
Product Standard
ITEMS | INDEX | ||
Particle size (% <100 mesh) /(%) | ≥99 | ||
Loss on drying/(%) | ≤8.0 | ||
Lead/(mg/kg) | ≤5.0 | ||
Arsenic/(mg/kg) | ≤3.0 | ||
Total viable count/(CFU/g) | ≤50000 | ||
Coliform Bacteria/(CFU/g) | ≤30 | ||
Escherichia coli | (CFU/g) | <10 | |
(MPN/g) | ≤3.0 | ||
Salmonella/(25g) | Not Detected | ||
Package and storage
Package： 25kgs/drum;
Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf life: 12 months in a dry and cool place.
Safey: Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
Recommended products used together
If Maltogenic amylase used together with Xylanase, Fungal α-amylase, Glucose oxidase and Lipase, it will contribute to Improve the whole quality of the flour products.
Xylanase
Xylanase acts on xylan in flour and improves dough handling properties, crumb structure and sensory properties of baked products.
It can work synergistically with other baking enzymes like fungal amylase, glucose oxidase, lipase, etc.…
It can work synergistically with other baking enzymes like fungal amylase, glucose oxidase, lipase, etc.…
Fungal α-amylase
Fungal α-amylase depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and
baking industry.
baking industry.
Our services
1. Any inquiries will be replied within 12 hours.
2. Dedication to quality, supply & service.
3. Strictly on selecting raw materials.
4. OEM/ODM Available.
5. Reasonable & competitive price, fast lead time.
6. Sample is available for your evaluation & Formulation development.
7. Faster delivery: Sample order in stock and 3-7 days for bulk production.
8. We have strong cooperation with DHL, TNT, UPS, FEDEX, EMS. Or you also can choose your own shipping forwarder.About us
Company introduction
Sunson Industry Group Co., Ltd. was founded in 1996. More than 20 years full efforts, Sunson has grown to be a large enzyme enterprise, specializing in exploring, researching, manufacturing and marketing of industrial center, 1 application research center and 2 modern manufacturing bases. Sunson group is the member of China Biotech Fermentation. Industry Association, and has been awarded as “Key Enterprise of China Enzymes Industry”. We take the lead to be certified with ISO9001:2000 quality management system in enzyme industry.
Currently, Sunson group has established 6 subsidiary companies and 30 offices in 32 cities, provinces and municipalities in China.Our products have been exported to more than 30 countries and regions. “Sunson” has become a leading brand of enzyme industry in China.
Currently, Sunson group has established 6 subsidiary companies and 30 offices in 32 cities, provinces and municipalities in China.Our products have been exported to more than 30 countries and regions. “Sunson” has become a leading brand of enzyme industry in China.
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