Enzyme Catalase as Biology and Chemical Catalyst Habio catalase is developed by Habio with modern genetic engineering, microbe fermentation and advanced post- me, which liberates 1μmol hydrogen peroxide per minute at 30°C, pH6.8. ctivity, excellent thermostability and high enzyme activity at 15°C-60°C; 3. A wide pH range of activity. High enzyme activity under pH 3 to 10, adapt to different industries; 4. High purity without impurities, good storage stability, convenient for transportation and storage. Product Functions 1. Textile Industry: to remove hydrogen peroxide after bleaching and before dyeing, saving water, energy and time, not damaging the fibers and dyes, and do not pollute the environment; 2. Paper and Pulp Industry: monitoring and optimizing the amount of hydrogen peroxide in bleaching process, degrading residual hydrogen peroxide after the bleaching; 3. Electronics Industry: to remove hydrogen peroxide after eroding germanium, silicon transistors and semiconductor components; saving water, energy and time; 4. Food Industry: to remove residual hydrogen peroxide after using it as bleacher, oxidation, starch denaturant and preservative in food processing; can be used for eliminating the special odor of hydrogen peroxide caused by ultraviolet irradiation in production of milk, egg products, cheese and other products; also used as leavening agent of baking food; 5. Water Treatment: After the use of peroxide for waste water treatment, add catalase to remove the over use of peroxide in case it results in water eutrophication. Also it would not affect other elements in the process because of the specificity of catalase. Specification and Usage Type Activity(U/mL) Usage Liquid 50000 200000 According to the specific circumstances of each industry (refer to the recommended dosage in Accessory 1), the optimum reaction conditions is 25°C, pH6.8, be compatible with the most commonly used active agents and hydrogen peroxide stabilizers. 30kg/plastic barrel, 225kg/plastic barrel
Phospholipase Novel Lipase for Flour Bread improver Zymopan BLP-F Lipase (Phospho-) Zymopan BLP-F Talk to us: - 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 lipase enzyme preparation that catalyzes the hydrolysis of fats as processing aid for using 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. Enzyme: Lipase (phospho-) Enzyme Preparation Synonyms: Lipolytic enzyme, Fungal lipase, Yeast lipase, cryotolerant lipase, esterase Appearance: White to creamy powder Souring Origin: Aspergillus sp. Application: Flour and dough Strengthener, Bread improver, Flour treatment; Flour Improver 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 Usage rate: The recommended dose rate is usually 2-15 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.
Product name : LIPOXYGEN Product description Product application : Full fat enzyme active soy flour : For food use: bread, breadimprover. It improves the whitening effect, gives a longer shelf life and better emulsifying properties. Requires heating before consumption Ingredient statement Allergens* Full allergen list Organoleptic data Appearance Colour Taste : Soy flour. : Soy. : See attachment : Powder : Off white : Typical Chemical/Physical data Particle size < 400 micron Moisture Ash : Min 99 % : Max. 11 % : 4,0 - 5,0 % Nutritional data (average calculated values for this product, actual values may differ through to natural fluctuations) Nutritional value per 100g product Protein (N*6,25) Fat : 1704 KJ / 406 Kcal : 37,8 g / 100 g : 19,4 g / 100 g of which Saturated : 2,8 g / 100 g Mono-unsaturated : 4,0 g / 100 g Poly-unsaturated : 12,6 g / 100 g Carbohydrates** Dietary fibres Sodium : 9,7 g / 100 g of which Sugars : 9,7 g / 100 g : 20,6 g / 100 g : 0,06 g / 100 g Microbiological data (Under extreme harvest conditions it is possible that the maximums below are exceeded) Total aerobic plate count Coliforms E. Coli Yeast & moulds Salmonella : < 1000000 cfu/g : < 25000 cfu/g : Absent in 1 g : < 2000 cfu/g : Absent in 25 g GMO status : This product contains a maximum of 0,9% GM soybeans The product, mentioned in this specification, is therefore according to EU regulations 1829/2003 and 1830/2003 free from GMO-declaration. Our suppliers have procedures to ensure that cross contamination is prevented. This within requirements of the mentioned EU regulations. Country of origin : The Ukraine. Storage conditions Shelf life : Cool and dry in closed package : 9 months after production date, when stored under the above mentioned guidelines. Metal detection : 2,0 mm Ferrous 2,5 mm non-Ferrous 2,5 mm Stainless steel Advised dosage rate : Depending on application. Label : Printed on the package are the product name, weight, shelf life and batchnumber. Package Max. 20 kg net. per paper bag Custom Tariff Code : 12.08.1000
Food emulsifier series, food preservatives series, food colour series, phosphate series, plastic additive, distilled monoglyceride (DMG) food ingredient, bread improver mono (DI) glyceridese472e datem, E491 sorbitan monostearate span, distilled glycerin.
The ready products have well manifested gloss, colour, solidity, hyaline surface, and they increase their volume when boiled. The improver increases water absorption and improves dough properties during processing. Products made with this improver are cooked without sticking together and they have pleasant odour and taste. The ready pasta products are boiled for shorter time and do not decompose. The duration of the technological process is shortened and energy consumption is reduced. The time for drying in the manufacturer factory is reduced. The adhesion properties of the dough and its stability are improved. The products have greater tolerance to pre-heating. The time for ready production control is reduced. The use of this improver leads also to unification of the technological process which is manifested in the option for work with flour of different indexes – including common wheat flour. DOSAGE: 3 % of flour weight, depending on flour quality. Put directly in the flour. PVC Bags.
Enzyme powder, elastic protective agent, detergent, penetrant series, fixing agent, silicone oil, soap agent, dry and wet crocking fastness improver.
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.
Liquid Invertase Sinzym SUC-100L 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 50-65g per 1000KG of 70% of sugar solution and added after the fluid cold down below 70C. 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 80C. Packing: 25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.
Product Description Deinking Enzyme Sinzym PDK is a compound enzyme for recycled fiber pulp deinking purpose. It is a white powder which contains lipase and cellulase etc. Product Feature 1.Enhanced de-inking of recycled fibers 2.Decreased the need for pulping chemicals 3.Reduced stickiness 4.Increased in whiteness and brightness 5.Reduced BOD & COD level. Application / Models For de-inking of recycled papers. Other Information Property: Effective PH Range: 7.0 to 9.5 Optimum PH: 8.0 Effective Temperature: Range 25 to 60C Optimum Temperature: 50-60C Dosage: The optimal dosage is generally 100-300g(along with 100ml~2000ml special additive) for per ton of dry pulp, but it could be changed with the different furnish, process temperature, pH and retention times. Storage and Shelf life: This product should be kept in a cool dry location. It will keep for at least one year, if stored in original package.
Dextranase Enzyme for Beet and Cane Sugar Milling and Refining Dextranase Sinzym DEX ML Talk to us: - Improved beet and cane sugar quality; - Simplifies production processing of raw material containing dextran; - Reduces the viscosity of sugar juice and syrup; - Reduces processing time and cost. Description: An endo-dextranase enzyme preparation belonging to the family of glucosyl transferases obtained from selected strain of microorganism. It preferentially cleaves the 1, 6-A- glucosidic linkages in dextran and its degradation products. It enhances sugar mill processing by hydrolyzing dextran in sugarcane juice and syrup, thereby reducing viscosity and aiding refining. This results in decreasing the viscosity of cane facilitating sugar processing. Enzyme: Dextranase Enzyme Preparation Synonyms: 6-alpha-D-glucan 6-glucanohydrolase, endo-dextranase, 1,6-�±-D-Glucan 6-glucanohydrolase Appearance: Clear light yellow liquid Souring Origin: Chaetomium sp. Application: Beet Sugar, Cane Sugar mill, Syrups, Sugar Refinery 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: The recommended dose rate is usually 2-10 ppm in the pre-pressed raw sugar Juice or mashes (pomace) at pH 4-8 and 55 -75�°C for 10-20 min. In the sugar refinery factory, the recommended dosage would be 10-30 ppm at pH 4-8 and 55 -75�°C for 20-60 min. The optimal dosage depends on the practical variety of the material or production process. Application range: Active in ambient temperatures and at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65�°C. Packing: 25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.
Product Name: Sinzym TG1000 Enzyme: Transglutaminase Synonyms:Transglutaminase, protein-glutamine �³-glutamyltransferase, TG, TGase Appearance: White to light brown powder Origin: Streptoverticillium mobaraense Application: Bread improver, Dietary Supplements, Animal Feed Total Aerobic Plate Count: 10,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli None Detected Salmonella None Detected Antibiotic activity None Detected Efficacies: -Reduced syneresis (water loss) in yogurt -Improved the texture of chees Description: A strong protein cross-linking (connecting residues of the amino acid L-glutamine to the amino acid L-lysine) enzyme preparation using in modifying proteins and offering great benefits for meat, dairy, dough/pasta and bakery products. The product is produced by fermentation with a selected strain of a microorganism. Usage rate: The recommended dose rate is usually 5-50 ppm, but it could be optimized in the different material or production process (within a different temperature, pH and processing time). For frozen dough application, normally 10-40 ppm. For dairy application, Yogurt-set during 8-33 ppm (Mid-east area case 10-12 ppm); Yougurt-stirred during 12-50 ppm (India area case 12-19 ppm); Cheese during 2.5-50 ppm. For meat application, 10-15 g have to be mixed with 100 kg of the meat raw material, hold for a few minutes or several hours (depends on dosage and temperature) at 5-50 centigrade. Dramatically improved effects are obtained with the addition of 500 to 1000 g sodium caseinate per 100 kg raw meat together with the enzyme. In some cases up to 3 kg sodium caseinate per 100 kg raw meat further increases binding strength and firmness. If caseinate added together with the TG sodium chloride is not necessarily need. Nevertheless a dosage of up to 3 kg improves binding in restructured meat. Without caseinate addition sodium chloride is needed to partially dissolve the meat surface for the release of free protein ends, which react with the transglutaminase. Application range: Active at proofing temperatures and at temperature up to 50-65 centigrade. Enzyme will be inactivated quickly above 65 centigrade. Packing: 10/20kg per Paper Carton; 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 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.
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 BX3 Enzyme: Xylanase 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, 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?¢ Standardizes flour and reduce variations in flour quality 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 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 1-10 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: 25kg cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
We are producing cattle enzyme to increase milk and fat along with good digestion of cattle.Special enzymes for horses. 250 GRAMS TO 1000 KGS.
Flour for professional purposes at artigianal and industrial levels: bakers, pizza makers, pastry makers. In 25kg paper bags.
ready to use mixes for bread and pastry making. 25Kg paper bags.
Pancreatin pancreatin - enzyme principally amylase, lipase, protease, extracted from pigs, sheep, cattle.
Sponge mix 25 kg kraft bag
