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(Total 12 Products for Food And Beverage Enzymes)
Food grade glucose oxidase enzyme for baking enzymes
Food grade glucose oxidase enzyme for flour and baking additive INTRODUCTION 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...
Food grade baking xylanase enzymes SBE-01X
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...
Acid cellulase for tobacco improvement
FOOD GRADE
CELLULASE(CEL-01) PRODUCT DESCRIPTION Cellulase(CEL-01) is produced by submerged fermentation of Trichoderma reesei followed by purification and formulation. This product works efficiently within a wide temperature (40℃-80℃) and pH
range (pH 4.5-6.0). It is broadly used animal feed, distilling, textile,...
Debranching enzyme for starch suger industry
PRODUCT DESCRIPTION This product is produced by submerged fermentation of Bacillus subtilis followed by purification and formulation. It is a thermal stable debranching enzyme able to work at low pH, and is widely used in brewing, starch sugar processing, monosodium glutamate and alcohol fermentation, etc. MECHANISM...
Pectinase enzyme for juice clarification Sunson PEC60
Product Description INTRODUCTION This product is produced by submerged fermentation of Aspergillus niger followed by purification and formulation. The pectinase has high activity in the acidic pH range (pH3.0-5.0),can improve the juice yield. DEFINITION OF UNIT 1 unit of Pectinase equals to 1g(1ml) enzyme preparation...
Xylanase for various applications
PRODUCT DESCRIPTION Xylanase XY20L is produced by submerged fermentation of Trichoderma reesei followed by purification and formulation. Xylanase degrades hemicellulose substances and reduces the viscosity of
starch slurry. It’s widely applied in alcohol industry or brewing especially
when wheat raw materials are...
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....
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....
High quality food grade enzyme lysozyme
PRODUCT DESCRIPTION Food grade Lysozyme, also known as Muramidase or N-acetylmuramide glycoanhydrase, is
an enzyme capable of hydrolyzing mucopolysaccharide in pathogenic bacteria. In
nature, lysozyme is commonly found in the egg white of birds and poultry and in
tears, saliva, blood, snot, urine, milk and tissue...
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...
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...
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...
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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.