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(Total 12 Products for Flour Correction And Dough Proof Enzymes)
Food grade fungal amylase enzyme for baking
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....
Glucose oxidase for baking enzymes
PRODUCT DESCRIPTION Glucose Oxidase SBE-01GO is produced by submerged fermentation of Aspergillus niger followed by
purification, formulation and drying. The product is
able to whiten flour, strengthen gluten and improve dough handling properties
and is often used for various baked products. MECHANISM Glucose Oxidase...
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...
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...
Food grade glucose oxidase enzymes for baking etc
PRODUCT DESCRIPTION This food grade single enzymes is produced by submerged fermentation of Aspergillus
niger followed by
purification, formulation and drying. The highly
stable potent product is widely used in gluconic acid production, flour
whitening, baking, medical applications and in many other industries....
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 High-Temperature α-Amylase for alcohol
Product Characteristics Declared Activity: 40,000 u/ml Production Organism: Bacillus licheniformis Physical Form: Liquid Color: Brown, Color can vary from batch to batch. Color intensity is not an indication of enzyme activity. Odour: Normal microbial fermentation odour. Production Method: Produced by submerged...
Pullulanase enzyme for alcohol industry
Product Characteristics Declared Activity: 2,000 u/ml Production Organism: Bacillus subtilis Physical Form: Liquid Color: Brown, Color can vary from batch to batch. Color intensity is not an indication of enzyme activity. Odour: Normal microbial fermentation odour. Production Method: Produced by submerged...
Glucoamylase enzyme for ethanol industry
INTRODUCTION: Sunson® GA is a glucoamylase (Glucan 1,4-α-glucosidase) made from Aspergillus niger by submerged fermentation and purification. it's often used for the saccharification process in starch sugar processing or fermentation industry like the fermentation of alcohol, spirits, beer, organic acid, antibiotic...
Yeast Promoter enzyme for ethanol industry
Product Description Yeast Promoter enzyme for ethanol industry INTRODUCTION Sunson Special Protease for Molasses or Corn Alcohol fermentation is made from Aspergillus niger through cultivation and extraction technique and then complex with yeast promoter. This product can catalyze the hydrolysis of protein under acid...
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...
Feed Additive Enzymes for Poultry
PRODUCT DESCRIPTION Feed Enzyme Complex (Nutrizyme® SFQ-081) is designed based on the characteristics of poultry’s (broiler, layer or duck) digestive system and the nutritional composition of their feedstuff through biological tests. Each enzyme is made from finely selected strain by submerged fermentation and...
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