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Fruit mashing enzyme SAD-016 for improvement

$17.5

≥100
Kilogram

option:

25kg/jerry can

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Product Description

Product Attributes
Supply Ability & Additional Information
Packaging & Delivery

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Overview

Product Attributes

Model No.: SAD-016

Brand: SUNSON

Place Of Origin: China

Types Of: Enzyme Preparations

Supply Ability & Additional Information

Packaging: 1KG;25KG

Productivity: 10000T/MONTH

Transportation: Ocean,Land,Air,Express,Express

Place of Origin: China

Supply Ability: 10000T/MONTH

Certificate: ISO22000;MUI,FAMI-QS;NON-GMO;FSSC22000;KOSHER;HALAL

HS Code: 3507909090

Port: Tianjin,Shanghai,Guangzhou

Payment Type: L/C,T/T

Incoterm: FOB

Packaging & Delivery

Selling Units:: Kilogram

Package Type:: 1KG;25KG

Picture Example:

DESCRIPTION

The mashing enzyme is specially developed for the processing of juice. It’s made from finely selected microbial strain by submerged fermentation followed by purification and formulation. The different activities in the product work cooperatively to effectively reduce juice viscosity while keeping mash structure, leading to higher juice yield and easier processing.

MECHANISM

Pectinases, namely, pectin lyase and esterase, attack middle lamella of fruit in a way that will release more juice from fruit cells without damaging mash structure, bring the benefits of better pressibility, drier pomace and higher juice yield.

REACTION PARAMETERS

Effective temperature：20℃-60℃ Optimal temp.：40℃-52℃

Effective pH: 3.5-5.5

Treatment time：30-60 min

BENEFITS

l Higher juice yield （>10%）and dry pomace；

l Less juice viscosity, better pressibility and processing capacity.

l Easier downstream processing

PRODUCT STANDARD

The product complies with GB1886.174.

No.	ITEMS		INDEX
1	Bulk density/(g/ml)		1.05-1.20
2	pH/(25℃)		3.5–5.5
3	Lead/(mg/kg)		≤5.0
4	Arsenic/(mg/kg)		≤3.0
5	Total viable count/(CFU/mL)		≤50000
6	Coliform Bacteria/(CFU/mL)		≤30
7	Escherichia coli	(CFU/mL)	<10
		(MPN/mL)	≤3.0
8	Salmonella/(25mL)		Not Detected

APPLICATION RECOMMENDATION

The recommended dosage is 30-50g/t fruit, added during fruit milling after appropriate dilution. The dosage has to be optimized based on each application, the raw material specifications, product expectations and processing parameters. It is better to begin the test with the smallest quantity.

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：25kg/jerry can.

Ø Storage： Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.

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

Product Categories : Juice Enzymes

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