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Food grade fungal amylase enzyme for baking

$65

≥1000
Kilogram

Payment Type:

L/C,T/T

Incoterm:

FOB

Min. Order:

1000 Kilogram

Transportation:

Ocean,Land,Air,Express,Express

Port:

Tianjin,Shanghai,Guangzhou

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Product Description

Product Attributes
Supply Ability & Additional Information
Packaging & Delivery

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Overview

Product Attributes

Model No.: SBE - 03fa

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

Product Description

Introduction

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.

Definition of unit

1 unit of Fungal α-Amylase equals to the amount of enzyme which hydrolyzes soluble starch to get 10mg reducing sugar (in glucose) at 40℃ and pH5.0 in 30min.

Characteristic

Declared Activity	100000 u/g
Production Organism	Aspergillus oryzae
Physical Form	Powder
Color	yellowish,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity
Odour	Normal microbial fermentation odour.

Specifictation

ITEMS	Lower Limit	Upper Limit
enymes activity	100000u/g
Lead		5 mg/kg
Arsenic		3 mg/kg
Total viable count		50,000 CFU/g
Coliform Bacteria		30 CFU/g
Escherichia coli		10 CFU/g 3 MPN/g
Salmonella	Not Detected/25g

FUNCTIONS & BENEFITS

1. Speed up fermentation and shorten the proofing time;
2. Improve texture of steamed bun and bread, increasing crumb softness and volume;
3. Improve crust color and overall quality of bread;

DOSAGE

For baking industry: The recommended dosage is 2-4g 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.

PACKAGE DAN STORAGE

Pactage

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.

SAFETY

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.

For more details or direct inquiries