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Sunson Industry Group Co., Ltd

HomeProductsBaking EnzymesBaking Xylanase for baking
  • Baking Xylanase for baking

Baking Xylanase for baking

    Payment Type: T/T
    Incoterm: FOB
    Min. Order: 100 Kilogram
    Delivery Time: 25 Days

Basic Info

Model No.: SBE-06X

Additional Info

Packaging: Drum

Brand: Sunson

Transportation: Ocean,Land,Air

Place of Origin: Cangzhou, Hebei Province

Certificate: ISO 22000, KOSHER and HALAL, ECOCERT Organic Farming Europe, FSSC22000 Food Safety Management System, ISO9001FAMI-QS

Port: Shanghai,Tianjin,Qingdao

Product Description


PRODUCT DESCRIPTION

Xylanase SBE-06X 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*

5,200 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.



ABOUT US
Company introduction: Sunson Industry Group Co., Ltd. was founded in 1996. After 21 years full efforts, Sunson has grown to be a large enzyme enterprise, specializing in exploring, researching, manufacturing and marketing of industrial enzymes. We have 1 strain R&D center, 1 application research center and 2 modern manufacturing bases. We supply you with Food Enzymes, Animal Feed Enzymes, Bakery Enzymes and Textile Enzymes.


Contact

Looking for ideal Enzymes For Bread Production Manufacturer & supplier ? We have a wide selection at great prices to help you get creative. All the Bread Improver Enzymes to Improve Quality are quality guaranteed. We are China Origin Factory of Enzymes to Improve Dough Handling. If you have any question, please feel free to contact us.

Product Categories : Baking Enzymes

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