Sunson Industry Group Co., Ltd

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  • Concentrated Baking Xylanase for Bread Improvement
  • Concentrated Baking Xylanase for Bread Improvement
  • Concentrated Baking Xylanase for Bread Improvement
  • Concentrated Baking Xylanase for Bread Improvement

Concentrated Baking Xylanase for Bread Improvement

  • $35
    100-999
    Kilogram
  • $29
    ≥1000
    Kilogram
Payment Type:
L/C,T/T
Incoterm:
FOB
Min. Order:
1 Kilogram
Transportation:
Ocean,Land,Air,Express,Express
Port:
Tianjin,Shanghai,Guangzhou
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  • Product Description
Overview
Product Attributes

Model No.SBE-01X

BrandSUNSON

Place Of OriginChina

Types OfEnzyme Preparations

Supply Ability & Additional Information

Packaging1KG;25KG

Productivity10000T/MONTH

TransportationOcean,Land,Air,Express,Express

Place of OriginChina

Supply Ability10000T/MONTH

CertificateISO22000;MUI,FAMI-QS;NON-GMO;FSSC22000;KOSHER;HALAL

HS Code3507909090

PortTianjin,Shanghai,Guangzhou

Payment TypeL/C,T/T

IncotermFOB

Packaging & Delivery
Selling Units:
Kilogram
Package Type:
1KG;25KG

PRODUCT DESCRIPTION

xylanase SBE-01X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. 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.…

 

MECHANISM

The Xylanase is an enzyme complex degrading xylan into Xylo-oligosaccharide and xylose. The product contains β-1,4-xylanase and β-xylosidase most but also some β-1,4-xylanase, β-xylosidase, α-D-glucuronidase, α-L-furan arabinosidase, acetyl xylanase and feruloyl esterase. They jointly modify functionality of xylan and then dough handling properties, and sensory properties of baked products.

 

REACTION PARAMETERS

PARAMETERS

RANGE

Activity Temperature

30℃-70℃

Optimum Temperature

50℃-65℃

Activity pH

3.5-7.5

Optimum pH

5.0-7.0

 

PRODUCT SPECIFICATION

Items

Description

Declared Activity*

5,500 u/g

Physical Form

Powder

Color**

White to grey

Odour

Normal microbial fermentation odour.

*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.

** Color: can vary from batch to batch. Color intensity is not an indication of enzyme activity.

 

PRODUCT STANDARD

The product complies with GB1886.174.

No.

ITEMS

INDEX

1

Particle size (%<40 mesh)

80

2

Loss on drying/(%)

8.0

3

Lead/(mg/kg)

5.0

4

Arsenic/(mg/kg)

3.0

5

Total viable count/(CFU/g)

50000

6

Coliform Bacteria/(CFU/g)

30

7

Escherichia coli

(CFU/g)

<10

(MPN/g)

3.0

8

Salmonella/(25g)

Not Detected

 

APPLICATION RECOMMENDATION

For steamed bread producing:The recommended dosage is 5-10g per ton of 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 the convenient volume.

 

SAFE HANDLING PRECAUTIONS

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.

 

WARNINGS

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

 

PACKAGE AND STORAGE

Ø  Package 25kgs/drum; 1,125kgs/drum.

Ø  Storage Keep sealed in a dry and cool place and avoid direct sunlight.

Ø  Shelf life:  12 months in a dry and cool place.




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