Hemicellulase Xylanase Baking Enzyme

Bakery enzyme, bread improver Hemicellulytic enzyme

Product Name: Zymopan® ANX

Enzyme: Xylanase (endo-1,4-β-xylanase, EC 3.2.1.8)

Synonyms: Hemicellulytic enzyme, hemicellulase, endo-1,4-xylanase, endo-(1->4)-beta-xylan 4-xylanohydrolase



Appearance:

White to creamy powder

Origin:

Aspergillus niger

Application:

Bread improver, Dietary Supplements, Pulp and Paper, Plants and Fruits, Animal Feed, Waste Water

Total Aerobic Plate Count:

50,000 CFU/G

Coliforms:

30 MPN/G max

Escherichia Coli

None Detected

Salmonella

None Detected

Antibiotic activity

None Detected



Efficacies:

Standardizes flour and reduce variations in flour quality
Increased loaf volume with softer crumb structure
Improves dough "gas" retention and over spring
Improves dough stability, fermentation tolerance and extensibility
Improves dough machinability in terms of more mixing tolerance.



Description:

A hemicellulytic enzyme preparation for degrading the linear polysaccharide xylan into xylose as dough/bread improver or the treatment of flours, dietary supplement etc.., which is produced by submerged fermentation of a micro organism.



Usage rate:

The recommended dose rate is usually 5-20 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 temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C.



Packing:

25 kg cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.

Product Name: Zymopan BHC

Enzyme: Xylanase

Synonyms:Hemicellulytic enzyme, hemicellulase, endo-1,4-xylanase, endo-(1->4)-beta-xylan 4-xylanohydrolase



Appearance:

Yellowish to brown powder

Origin:

Trichoderma reesei

Application:

Bread improver, Dietary Supplements, Animal Feed

Total Aerobic Plate Count:

50,000 CFU/G

Coliforms:

30 MPN/G max

Escherichia Coli

None Detected

Salmonella

None Detected

Antibiotic activity

None Detected



Efficacies:

â?¢ Increased loaf volume with softer crumb structure
â?¢ Improves dough "gas"retention and over spring
â?¢ Improves dough stability,fermentation tolerance and extensibility
â?¢ Improves dough machinability in terms of more mixing toleranc



Description:

A hemicellulytic enzyme preparation for degrading the linear polysaccharide xylan into xylose as dough/bread improver or the treatment of flours, dietary supplement etc.., which is produced by submerged fermentation of a micro organism.

Usage rate:

The recommended dose rate is usually 5-20 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 temperature up to 60-65°C. Enzyme will be inactivated quickly above 65°C.

Packing:

25kg cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.

Product Name: Zymopan BGO5000

Enzyme: Glucose Oxidase

Synonyms: Oxido-reductase, glucose oxyhydrase, -D-Glucose:oxygen 1-oxidoreductase



Appearance:

Yolk yellow powder

Origin:

Aspergillus niger

Application:

Beverage, Bread improver, Dietary Supplements, Animal Feed

Total Aerobic Plate Count:

50,000 CFU/G

Coliforms:

30 MPN/G max

Escherichia Coli

None Detected

Salmonella

None Detected

Antibiotic activity

None Detected



Efficacies:

- Can form linkages that increase the gluten strength.

- Improves better dough oven spring and assists to get larger loaf volume

- Can be as a processing aid in the manufacture of food such as cheese, beer, carbonated beverages and fruit juice.



Description:

An oxidazing enzyme preparation for use in cereal food as dough/bread improver or the treatment of flours or in other food processing, which is produced by fermentation with a selected strain of a fungus.

Usage rate:

In the bakery, the recommended dose rate is usually 5-20 ppm on flour weight. The optimal dosage depends on the practical variety of the material or production process.

Application range:

Active at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65C.

Packing:

25kg cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.

Product Name: Zymopan BLP200

Enzyme: Lipase

Synonyms: Lipolytic enzyme, Fungal lipase, Yeast lipase, cryotolerant lipase, esterase



Appearance:

White to yellowish powder

Origin:

Chaetomium erraticum

Application:

Bread improver, Dietary Supplements, Leather Tannery, Detergent, Animal Feed, Waste Water

Total Aerobic Plate Count:

50,000 CFU/G

Coliforms:

30 MPN/G max

Escherichia Coli

None Detected

Salmonella

None Detected

Antibiotic activity

None Detected



Efficacies:

Improves dough fermentation and handling stability
Reduces or replaces emulsifiers
Increases volume with closed and fine crumb structure
Softer crumb structure and more extended shelf life
More cellular and whiter appearance of the crumb and crust.
Improves pastas/noodles brightness and color stability



Description:

A lipolytic enzyme preparation for use on the structure of bakery products, fats & oil products decomposing (dairy/meat fats & oils etc...), trans-esterification, and other food processing industry products, which is produced by submerged fermentation of a micro organism.



Usage rate:

In Bakery, The recommended dose rate is usually 5-20 ppm on flour weight. In Nutraceuticals, the dosage would be depends on fat intook per days and the clinical study. The optimal dosage depends on the practical variety of the material or production process.



Application range:

Active at temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C.



Packing:

25 kg cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.