Hemi-cellulase enzyme for baking food industry SBE-02X of Sunson Industry Group Co., Ltd.

Product

Hemi-cellulase enzyme for baking food industry SBE-02X
  • Hemi-cellulase enzyme for baking food industry SBE-02X
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 hemicel...

Description of the Product

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 hemicellulose components in flour. 

For more details or any inquiries you may
visit the product page at: http://www.chinaenzymes.com/Products/Food&Beverage/Bakery/2017/0517/175.html, or
contact us at: jeff2020@dingtalk.com. Your will be approached in 24 hrs.



 

Price of the Product

Price on request

Technical Details

Specifications/ PHYSICAL AND CHEMICAL PROPERTIES
Appearance: powder with good fluidity
Colour: dark
Odour: Normal microbian fermentation odour
pH: 5.0-7.0
Activity Temperature : 40-60℃
Enzymatic Activity: ≥3,800,000 u/g

Definition of unit
1 unit of hemi-cellulase equals to the amount of enzyme, which hydrolyzes xylan to get 1 μg of reducing sugar (in xylose) in 1 min. at 50℃ and pH5.0.

Packaging 
1kg*10/drum; 25kgs/bag

PRODUCT FUNCTIONS
1.  Improve the size of leaven dough;
2.  Improve the interior form and fermenting performance of dough;
3.  Improve the machine processing performance of dough;
4.  Slow down the aging speed of the bread, prolong the shelf life. 

Storage
Should be stored in a cool, dry place, aeration, avoiding high temperature.

Shelf life
12 months at 25℃, 24 months at 5℃-15℃ activity remain ≥90%; Increase dosage after shelf life.

NOTICE
1. When mixing the product with flour or starch, please dilute it at 1:10 gradingly;
2. Keep the package hermetic if the product is not completely used.

DOSAGE
1-3g/100kgs of flour (10-30ppm). The optimum dosage depends on the quality of flour. Test to decide the final dosage. Overuse will descend the water holding capability of dough.

Safety
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

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