Alkaline Protease/Neutral Protease/Acid Protease Liquid and Solid Powder Granule

Product Details
Customization: Available
CAS No.: 9001-62-1
EINECS: 232-619-9
Manufacturer/Factory, Trading Company, Group Corporation
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  • Alkaline Protease/Neutral Protease/Acid Protease Liquid and Solid Powder Granule
  • Alkaline Protease/Neutral Protease/Acid Protease Liquid and Solid Powder Granule
  • Alkaline Protease/Neutral Protease/Acid Protease Liquid and Solid Powder Granule
  • Alkaline Protease/Neutral Protease/Acid Protease Liquid and Solid Powder Granule
  • Alkaline Protease/Neutral Protease/Acid Protease Liquid and Solid Powder Granule
  • Alkaline Protease/Neutral Protease/Acid Protease Liquid and Solid Powder Granule
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Basic Info.

Model NO.
Protease MU
Certification
ISO
Packaging Material
Paper
Storage Method
Normal
Shelf Life
>12 Months
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.

Alkaline Protease/Neutral Protease/Acid Protease Liquid and Solid Powder Granule

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