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(Total 12 Products for What Do Food Enzymes Do)
40k U extremely high concentrated liquid catalase
Conzyme CAT400 Catalase is a preparation specially developed to remove residual hydrogen peroxide and improve the last preparation prior to dyeing; it can largely reduce hazardous chemicals usage and save water. Specification Appearance: Liquid Color: Brown Odor: Slight fermentation odor Enzymatic Activity: ≥400,000...
Protease for improving protein digestion of animals
INTRODUCTION: Single Feed Enzymes Nutrizyme PRA (acid protease) is made from Aspergillus niger through fermentation and extraction technology. Nutrizyme PRN (neutral protease) is made from Bacillus subtilis through fermentation and extraction technology. Enzyme For Animal Feed Proteases are very important in...
Complex enzymes for 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...
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...
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 fungal alpha amylase for baking industry
PRODUCT DESCRIPTION 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. MECHANISM Fungal...
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...
PRODUCT DESCRIPTION Xylanase SBE-06X 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...
Pulping enzyme for improved fibrillation & water absorption
Product description This paper making enzyme wood chip processing enzyme SUN47 series is specially used for the pretreatment of wood chips, which helps to
promote water absorption and swelling of fiber and makes fiber into fibril during
the refining process. The wood chips are more easily divided into filaments
during...
Food grade xylanase enzyme for additive powder
Product Description Xylanase SBE-06X 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 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 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....
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