Sunson Industry Group Co., Ltd

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Food grade baking xylanase enzymes SBE-01X

  • $25
    ≥100
    Kilogram
Payment Type:
L/C,T/T
Incoterm:
FOB
Min. Order:
100 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

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.…

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.

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
FUNCTIONS & BENEFITS
1. Increase volume of bread and steam bread;
2. Improve crumb texture and surface of bread and steam bread;
3. Boost dough fermentation;

DOSAGE

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. 

PACKAGE DAN STORAGE

  • Package: 25kgs/drum; 1,125kgs/drum.
  • Storage: Keep sealed in a dry and cool place and avoid direct sunlight. 
  • Shelf life:  12 months in a dry and cool place.

SAFETY

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.

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Product Categories : Baking and non-baking Enzymes > Baking Enzymes

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