Neutral Protease Enzyme for Leather Processing Industry/Feed Complex Enzyme/Baking / Flavoring Industry / Brewing/Cheese

• CAS No.: 9001-62-1
• EINECS: 232-619-9
• Certification: ISO
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: Neutral protease
• Type: Lipase
• Transport Package: Bags
• Specification: 25KGS
• Trademark: YUEXIANG
• Origin: China Weifang
• Production Capacity: 600ton Per Month

Product Description

Product name	Lipase enzyme	Equation	RCOOH+NaOH → RCOONa+H2O
CAS No.	9001-62-1	Form	Powder
Appearance	White Powder	Other names	Lipase
Type	Food additives,Nutrition Enhancers	Grade	Food / Feed / Industrial
Molecular formula	C14H25N3O4S	Purity	99%
PH:	5.0-9.0	QC	ISO, BV, SGS
Test method	HPLC	Place of Origin	Shandong,China (Mainland)
Package	1kg/bag; 25kg/drum.	Delivery	within 10 days
Usage	1. Strengthen the gluten and enhance dough 2. Improving the the epidermis quality of bread products, and internal color 3. Improving the internal organizational structure of bread products 4. Improving the appearance of texture and improve taste 5. Extended shelf life. 6. Replacement of chemical additives.
Shelf life	2 years	Package	1kg/bag,  25kg/ drum
Storage	Store in cool and dry places. Keep away from strong light.

Portease 

Cellulase

Alpha amylase is obtained by liquid submerged fermentation of Aspergillusoryzae . It helps to hydrolyze the starch to small molecule dextrin and maltose, which is Mainly used in flour, flour improvement in the baking industry, and enhancement of the quality of terminal processing.


Definition of Amylase Activity

One unit of enzyme activity is marked as U/g or U/mL, and defined as one gram solid enzyme powder or one milliliter liquid enzyme liquefies one gram soluble starch in one hour at 50ºC and pH5.0.


Characteristics

1. Increase the fermentation speed of dough, save fermentation time.
2. Increase the expansibilityof dough;
3. Improve the structure of the bread, steamed bread, increase flexibility of internal organization, and increase the volume;
4. Improve the color of bread crust, comprehensively improve the quality of bread.