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Model No.: SBE-01X
Brand: SUNSON
Place Of Origin: China
Types Of: Enzyme Preparations
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
Introduction
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.…
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.
Characteristic
Declared Activity | 5500 u/g |
Production Organism | Trichoderma reesei |
Physical Form | Powder |
Color | White,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 | 5500u/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 | |
For steamed bread producing:The recommended dosage is 5-10g per ton of flour. The optimal dosage depends on the quality of flour and the processing parameters and should be determined by steaming test. It is better to begin the test from the smallest quantity.
For bread producing: The recommended dosage is 10-30g per ton of flour. The optimal dosage depends on the quality of flour and the processing parameters and should be determined by baking test. It is better to begin the test from the smallest quantity.
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Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contact with human body should be avoided. If irritation or allergic response of skin or eyes develops, consult a doctor.
Product Categories : Baking and non-baking Enzymes > Baking Enzymes
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Privacy statement: Your privacy is very important to Us. Our company promises not to disclose your personal information to any external company with out your explicit permission.