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Product Categories
(Total 12 Products for Crumb Whiteness Improvement Enzymes)
Concentrated Lipase enzyme for dairy
PRODUCT DESCRIPTION Food enzyme Lipase SBE-01LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Lipase is
beneficial to dough handling properties, gluten strengthening and crumb
texture. Therefore, it has been used in baking industry to improve...
Food grade baking phospholipase enzyme
Product Description INTRODUCTION Sunson® SBE-02Li is a lipase which made from Aspergillus niger by submerged fermentation, separation and extraction technology . The effect of lipase in the flour product is that it can repair the weak part of the structure of gluten network; improve the stability and holding capacity...
Compound baking enzymes(for bread crumbs)
PRODUCT DESCRIPTION Sunson Compound baking enzymes (for bread
crumbs) is a compound enzyme product carefully formulated with amylase, glucose
oxidase and hemicellulase, etc. The synergies between these enzymes during
processing of bread crumbs render bread crumbs better texture and higher
quality. BENEFITS l A natural...
baking phospholipase enzyme of lipase for flour SBE-02Li
Product Description Food grade lipase enzyme for bakery SBE-02Li INTRODUCTION Sunson® SBE-02Li is a lipase which made from Aspergillus niger by submerged fermentation, separation and extraction technology . The effect of lipase in the flour product is that it can repair the weak part of the structure of gluten...
Food grade maltogenic amylase enzyme
Product Description Maltogenic amylase is produced by submerged fermentation of Bacillus licheniformis followed by purification, formulation and drying. The porduct is widely used in the industries of flour mill, baking, maltose syrup production and in some other industries. Function and application Flour correction:...
Concentrated Baking Xylanase for Bread Improvement
PRODUCT DESCRIPTION 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...
Pulp bleaching enzymes promoting whiteness in paper industry
Product description The SUN28 series is dedicated to the pulp bleaching process,
which improves the bleaching efficiency, promotes whiteness, and reduces the
amount of bleaching chemicals. Physical and chemical
properties Appearance Brown liquid Odor Slight fermentation odor
Feed additive enzyme complex for layer
Product Description Feed additive complex enzymes for poulty Nutrizyme SFQ-081 Introduction Complex Feed Enzymes (SFQ-081) is designed according to the characteristics of poultry's (broiler, layer or duck ) digestive system and the nutrition of their feedstuff through biological tests. Each enzyme is made from...
Baking enzyme lipase powder for bread
Product Description Food grade powder lipase enzyme for flour and baking SBE-01LI INTRODUCTION Sunson® SBE-01Li is a lipase which made from Aspergillus niger by submerged fermentation, separation and extraction technology .
It is mainly used in flour and baking processing. It can contain activity when used for...
Food Grade Tannase for Juice and Wine
PRODUCT DESCRIPTION The tannase is produced by submerged fermentation of a selected fungal strain followed by purification, formulation and drying. The enzyme finds wide applications in various industries including food
and beverage, feed, cosmetics and leather, where the enzyme plays
its role by modifying tannins in...
Baking Phosphoipase Used for bread Cake
PRODUCT DESCRIPTION Lipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Lipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better...
Hemi-Cellulase enzyme for baking industry
PRODUCT DESCRIPTION Hemi-Cellulase SBE-02X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is
used in baking to improve dough handling properties and sensory properties as
well as product volume of baked products by modifying the...
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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.