Disperse dyes, reactive dyes, basic dyes, acrylic dyes, acid dyes, wool dyes, nylon dyes, synthetic organic dyes, textile chemicals, textile auxiliary, leveling agent, dispersing agent, soaping agent, sodium hydrosulfite , detergent, wicking agent, softener, silicone softener, flake softener, bi function dyes, supra dyes, xf dyes , hfw dyes, high fastness dyes, sewing oil, pretreatment chemical, wetting agent, water repellent agent, pfc free, anti microbial, anti pilling, anti bacterial, moisture control agent, scouring agent, sequestering agent, chelating agent, stablizer, oil remover, peroxide remover, anti staining, soil release, color deepener , desizing, bio scouring, hydrogen remover, anti crease, reduction clean, oligomer remove, rubbing fastness improver, fixing agent, resin finishing, hydrophilic softener, anti slipping, anti static, basic dyes chemical, washing chemical, anti back stain, enzyme wash, neutral enzyme, acid enyme,.
High temperature alpha amylase, cellulase enzyme, guclo amylase, phytase, xylanase, glucanase, amylase, protease, lysozyme, nattokinase, papain, bromelain, fungal alpha amylase, peptidase, pectine methyle esterase, invertase, lactase, rennin, dextranase, pectinase, juice extraction enzyme, beta amylase, distillery enzyme, sugar processing enzyme, starch processing enzyme..
Wheat Gluten, Bread Improver, Flour Improvers, Maida Improver, Flour Whitener, Micro Feeder Machines.Manufacturer & trader
Cellulase The product can rapidly fade the surface of fabrics, produce a unique texture, and remove fuzz and balls on fabric surface. It can partially or completely replacepumices during denim processing. The product offers medium back-staining. The cellulase process greatly reduces the labor cost and equipment wearing, shortens the process time, reduces wastewater effluent and there better for the environment.
Instant dry yeast, baking powder, bread improver, custard powder, premix, jelly powder.Transportation and shipping
Enzyme, cellulase, xylanase.
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
Habio has more than 10 international and national patents in the fields of feed additive, microbe ferment engineering, etc. And we have the annual capability of producing 2400tons of feed additive. Our product has the highest quality in china. We have steady output, well-known brand and good reputation. The attractive price will bring you the biggest profit. Select the products now! they will bring you the biggest profit. Phytase 5000u/g granule/powder Phytase 10, 000u/g granule/powder Phytase 20, 000u/g granule/powder Xylanase 5, 000u/g granule/powder Compound enzyze 25kg/bag; 10kg/barrel
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.
Animal feed additive-phytase, xylanase, compound enzyme.
Enzyme powder, elastic protective agent, detergent, penetrant series, fixing agent, silicone oil, soap agent, dry and wet crocking fastness improver.
Product information KDN xylanase is a xylanase product, contains endo-1, 4-¦Â-xylanase (EC 3.2.1.8) with activity of 10 000U/g, which produced by submerged fermentation and particular downstream processing technology. Definition of U: One unit of xylanase (U) is defined as the quantity of enzyme which liberates 1¦Ìmol of reducing sugar per minute from 5mg/mL xylan from oat spelts(CAS: 9014-63-5)at pH5.5 and 37¡æ. Analysis method details are available upon request. KDN Xylanase is available in powder, granular and liquid form. Thermo-Stability: for optimum effects, feed conditioning and pelleting temperature is suggested to be no more than 85¡æ. If more than 85¡æ, liquid KDN Xylanase is recommended in application. Product function 1. Eliminate anti-nutritional effects of soluble xylan, reduce chyme viscosity.. 2. Nutrients embedded in cell wall which mainly composed by insoluble xylan could be released for further digestion by zootechnical animals. 3. Improve pass speed of chyme in small intestine to inhibit harmful microflora proliferation.. 4. Enhance nutrients digestibility in xylan rich ingredients such as wheat, rye, triticale as well as their by-products. 25kg/bag or 25kg/drum.
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.
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.
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.
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.
