Sunson Industry Group Co., Ltd Amylase for Flour,Fungal Alpha Amylase,Alpha Amylase in Flour

Fungal Alpha Amylase for baking

حصة ل:  
    الدفع نوع: T/T
    Incoterm: FOB
    أدني كمية الطلب: 100 Kilogram
    موعد التسليم: 25 أيام

معلومات أساسية

نموذج: SBE-03FA

Additional Info

تفاصيل التعبئة والتغليف: Bag, Drum

علامة تجارية: Sunson

نقل: Ocean,Land,Air

مكان المنشأ: Cangzhou, Hebei Province

ميناء: Shanghai,Tianjin,Qingdao

وصف المنتج

Amylase can promote fermentation process and shorten fermentation time. The alpha amylase hydrolyse gelatinized starch to dextrin which will interfere in the crystallization of starch and reduce the curing caused by crosslinking of starch and protein. In addition, amylase hydrolyzed starch into oligosaccharides which can cause Maillard reaction with protein during bread baking. The reaction make bread browning and offer bread a good color. The addition of the enzyme will increase the volume of the bread.

Product Characteristics
Declared Activity: 100,000 u/g
Production Organism: Aspergillus oryzae
Physical Form: Powder
Color: Yellow
(Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.)
Odour: Normal microbial fermentation odour.
Production Method: Produced by submerged fermentation, separation and extraction technology.
Definition of Unit: 1 unit of Fungal α-Amylase equals to the amount of enzyme which hydrolyzes soluble starch to get 10mg reducing sugar (in glucose) at 40℃ and pH5.0 in 30min.


Product Specification
Enzyme activity: 100,000 u/g (Lower Limit)
Lead: 5 mg/kg (Upper Limit)
Arsenic: 3 mg/kg (Upper Limit)
Total viable count: 50,000 CFU/g (Upper Limit)
Coliform Bacteria: 30 CFU/g (Upper Limit)
Escherichia coli: 10 CFU/g or 3 MPN/g (Upper Limit)
Salmonella: Not Detected/25g (Lower Limit)


Reaction Parameters
Activity Temperature: 45℃-65℃
Optimum Temperature: 50℃-60℃
Activity pH: 4.8-5.5
Optimum pH: 4.5-6.0


Dosage
For baking industry: The recommended dosage is 2-4g per ton of flour. The optimal dosage depends on the quality of flour and the processing parameters and should be determined by baking or steaming test. It is better to begin the test from the smallest quantity.



Recommended Storage
Best Before: When stored as recommended, the product is best used within 12 months from date of delivery.
Shelf Life: 12 months at 25℃, activity remain ≥90%. Increase dosage after shelf life.
Storage Conditions: This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.


Packaging
25kgs/drum; 1,125kgs/drum.


Safety and Handling Precautions
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.


ABOUT US
Company introduction: Sunson Industry Group Co., Ltd. was founded in 1996. After 21 years full efforts, Sunson has grown to be a large enzyme enterprise, specializing in exploring, researching, manufacturing and marketing of industrial enzymes. We have 1 strain R&D center, 1 application research center and 2 modern manufacturing bases. We supply you with Food Enzymes, Animal Feed Enzymes, Bakery Enzymes and Textile Enzymes.

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  • Fungal Alpha Amylase for baking
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