1. Improve operating performance of dough.
2. Better flour quality and enlarge the volume of leavened dough.
3. Prevent ageing from Bread and prolong the shelf-life.
4. Strengthen the elasticity of gluten structure and enhance water binding capacity.
Fungal Xylanase
Recommend Dosage: 20-60ppm (2.0-6.0g/100kg flour)
Shelf Life: 12 months.
1. Improve operating performance of Dough.
2. Better flour quality and enlarge the volume of leavened dough.
3. Prevent ageing from bread and prolong the shelf-life.
4. Strengthen the elasticity of gluten structure and enhance water binding capacity.
Cocktail Enzymes (Feed Grade) is a synergistic, multi-enzyme blend specially formulated to enhance nutrient digestibility and feed efficiency in livestock and poultry. This broad-spectrum enzyme complex targets indigestible anti-nutritional factors in plant-based diets, improving the release and absorption of energy, proteins, minerals, and amino acids.
Key Enzyme Components (customizable):
Xylanase - breaks down arabinoxylans in cereals
Cellulase degrades cellulose and improves fiber digestibility
I-Glucanase reduces viscosity caused by -glucans in barley/oats
Phytase releases phosphorus from phytate complexes
Amylase improves starch digestion
Protease enhances protein hydrolysis
Hemicellulase, Lipase, and Pectinase optional based on feed composition
Form:
Free-flowing powder or granulated formulation, light yellow to off-white
Thermostability: Heat-stable (pelleting up to 85â??90�°C depending on enzyme carrier and coating)
Carrier: Inert mineral or cereal base
Benefits:
Increases energy and protein availability from plant ingredients
Improves nutrient absorption and reduces feed cost
Decreases feed viscosity and improves gut health
Reduces environmental nutrient load (P, N)
Ideal for corn-soy, wheat, DDGS, rice bran, and high-fiber diets
Applications:
Suitable for poultry, swine, ruminants, aquaculture, and pets. Typical inclusion rate: 200-500 g/MT feed, adjusted based on diet type and enzyme activity.
Packaging: 25 kg laminated kraft paper or foil-lined bags
Shelf Life: 12-18 months in a dry, cool, shaded area
Compliance: FAMI-QS/GMP+ certified production; complies with international enzyme use regulations in feed
Product: Invertase Enzyme for Invert Sugar Syrup Production and Confectionery
Liquid Invertase Sinzym SUC-SL
Talk to us:
- Simplifiered production processing;
- Enhanced sweetness and reduced lower viscosity;
- Less crystallization and longer shelf-life in confectionery;
- Enhanced texture and clear-golden color stabilities.
Description:
Invertase (-fructofuranosidase) is the common name for Sucrase which catalyzes the hydrolysis of sucrose and breaks it down into an equal molar mixture of glucose and fructose. The resulting mixture of fructose and glucose is called the invert sugar syrup. Invert sugar syrup is used in many applications such as beverage and baking applications, but most commonly it is directly used in food processing such as confectionery to produce a soft fondant center. In addition to its main confectionary application, this enzyme can be used to produce melibiose from raffinose or D-Fructose from inulin. It can also be used in some specialty fruit juice products to decrease sucrose levels.
Enzyme: Invertase Enzyme Preparation
Synonyms: Sucrase, Invertin, Saccharase, Fructofuranosidase,D-Fructofuranoside fructohydrolase
Appearance: Clear light yellow liquid
Souring Origin: Aspergillus sp.
Application: Invert Sugar Syrup, Molasses, sugar syrups, Fruit Juice, Confectionery Fillings, Marzipan, Nutraceuticals, Food Supplement, Digesting Nutrition
Total Aerobic Plate Count: 10,000 CFU/G max
Coliforms: 30 MPN/G max
Escherichia Coli in 25 g: None Detected
Salmonella in 25g: None Detected
Antibiotic activity: None Detected
Mold and Yeast: 100 CFU/g max
Usage rate:
For the complete invert sugar inversion, the recommended dose rate is usually 0.15-0.2% of 70% sugar solution and added after the fluid cold down below 70 C. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time).
Application range:
Active at temperature up to 60-70 C. Enzyme will be inactivated quickly above 80 C.
Packing:
25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.
Product Name: Maltogenic Amylase Zymopan Sofresh 800
Ensured freshness that extended the shelf-life
Uniquely preserved softness and resiliency
Enzyme: Maltogenic Amylase Preparation
Synonyms:Maltogenic -amylase, Glucan 1,4--maltohydrolase, 4-alpha-D-glucan alpha-maltohydrolase
CAS#: 160611-47-2
IUB#: 3.2.1.331
Appearance: Yellowish to brown powder
Souring Origin: Bacillus sp.
Application: Flour and dough Conditioner Bread improver, Flour treatment; Flour Improver, Cake and Sponge dough Improver
Total Aerobic Plate Count: 50,000 CFU/G max
Coliforms: 30 MPN/G max
Escherichia Coli in 25 g: None Detected
Salmonella in 25g: None Detected
Antibiotic activity: None Detected
Description:
An maltogenic �±-amylase enzyme preparation that catalyzes hydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides in cereal food for use as dough/bread improver or the treatment of flours, which is produced by submerged fermentation of the selected bacterium. The product is also widely used to produce large quantities of fermentable maltose sugar.
Usage rate:
The recommended dose rate is usually 10-100 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time).
Application range:
Active at proofing temperatures and at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65�°C.
Packing:
25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
