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.
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.
Corn starch, liquid glucose, maltodextrin, dextrose monohydrate, sorbitol, potato starch, pregelatinizd starch, modified starch, citric acid, wheat flour, monosodium glutamate.
Besan or gram flour, maize starch powder, liquid glucose, tapioca starch powder, malto dextrin powder.
Liquid glucose, oxide free, malto dextrinec, corn flour, starch, soya flour, dfatted peanut powder.
Corn Flour, Custard Powder, Organic Saffron , Custard Powder, Baking Powder, Baking Soda, Drinking Chocolate, Premium Cocoa Powder, Icing Sugar, Glucose D , instant Drink Powder, Milkshake Powder, Choco Spread, Food Color, Powder, Premium Quality Essence, Almonds, Dryfruits, tea And Coffe Creamer, Jelly Cubes.
100% Pure Natural Acacia Honey Lab Test Specifications: Diastase enzyme: 5.45 DN Hidroksimetilfurfural (HMF): 0 mg/kg Water content: 21% b/b Glucose: 57.76% b/b Sucrose: 20.62% b/b Acidity: 113.08 ml NaOH 1N/kg Insoluble solid in water: 0.14% b/b Ash: 0.3% b/b Metal contamination: - Lead (Pb): 0.56 mg/kg - Cadmium (Cd): 0.16 mg/kg Production up to 15 tons per month
Ir 64 rice, pink salt, covid testing rapid kits, rtpcr testing kits, viral transport medium (vtm) dry swabs, enzymes for covid19 kits, other hematology products, organic extract, organic herbal powders, organic food products, organic agricultural.
Oats are the fourth largest grain crop produced in Australia. Oats almost never have their bran and germ removed in processing so most food products containing oats, oat flour or oatmeal as an ingredient contain wholegrain oats. Oats are naturally rich in beta-glucan a soluble fibre found in the bran and endosperm layer of the oat grain. Beta-glucan has been shown to improve blood glucose control after a meal and improves insulin responses as well as decrease cholesterol levels. More recent research indicates oats contain avenanthramides a unique phytochemical that has been shown to help protect blood vessels from the damaging effects of LDL-cholesterol. Nutrition credentials of whole grain oats: High in carbohydrates (mainly starch). The protein content is higher than other cereals, at around 14%. High in soluble dietary fibre, specifically beta-glucan found mainly in the aleurone and subaleurone layers. The fat content is the highest of all grains (7-8%), with fat contained in the endosperm and the germ. The fat is mostly unsaturated. The starchy endosperm of the oat grain contains more fat and protein than other cereal grain. High in potassium and low in sodium. Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. Contains vitamin E. Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese and calcium. Contains phytochemicals including lignans, phenolic acids (such as ferrulic and caffeic acids), phytic acid, plant sterols and saponins.
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
Rice, wheat flour, fenugreek seeds, desiccated coconut, activated carbon, liquid glucose, non gmo soya lecithin ( food/feed/technical grade), soya tvp, maize starch (food grade/ technical grade), defatted soya flour (toasted/ untoasted), sorbitol 70%, polyglycerol polyricinoleate, glycerirne, sodium bicarbonate, gms.
The principle of disinfection, sterilization and deodorization: The type of Ozone sterilization belongs to biology chemical oxidation reaction.The Oxidation of Ozone decomposes enzyme, which is necessary in the glucose of bacteria, and it also can work with bacteria and virus in order to break it's cell wall and ribonucleic acid and decompose DNA, RNA, protein, lipids, polysaccharide, Macromolecular polymer and so on. It can Permeate in membrane organization, get into internal LPS in the membrane and react with outer membrane lipoprotein to distort things in bacterial permeability that cell would dissolving die. And the genetic gene, parasitic species, parasitic virus particles, phage, mycoplasma and pyrogen (metabolites of bacteria and viruses, endotoxin) in the dead cell would dissolved degenerate and die. By using the natural feature of ozone's oxygenation to removal and decompose stink completely which generated in putrefaction decomposing of the ammonia smell and organic pollutants. It breaks up the molecular structure, which produces odor substances, and generate non-toxic, odorless things. Almost all of the swimming pools of some international swimming competitions use the ozone technical treatment. Not only to remove the remaining oxygen in water, and decompose chloroform, bromodichloromethane, carbon tetrachloride and carcinogenicity chlorinated organics, etc. which generated by chlorine Disinfection, but also disinfect. And more economically, extend pool's duration of service and reduce cost. Model: CT-A50WG Name: ozone generator Spec: box-type Capacity: 50g/h.
Its high viscousness increases the thickness and flavor in tinned fruits, fruit juices and syrup. 275 kg plastic drums
Rice, sugar, pulses, beans, oil seeds, oils, dry fruits, wheat, wheat flour, corn starch, glucose liquid, canned items, milk powder, tomato paste, coconut powder, garlic, coffee beans, spices, petroleum and fertilization products.
Corn Starch, Corn Flour, Rice Flour, Glucose, Corn Oil.
Agro commodities & processed food products like rice, wheat flour, chickpeas, corn flour, corn starch, soya lecithin, soya flour, liquid glucose, peanut, sesame seeds, cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, iqf frozen green peas, iqf frozen sweet corn, iqf frozen fruits, iqf frozen vegetables, guar gum powder, guar meal churi, guar meal korma, guar gum splits, animal feed barley, soyabean meal, corn gluten meal, cottonseed meal, rapeseed meal, castor seed extraction meal, ropes, twines, sutli, candle, wax, bag, cradle, kitchenware, anthracite coal, wood charcoal, soda ash, bitumen.
Foodstuffs such as (wheat flour, chakki atta, corn starch, liquid glucose, soybean, garlic etc. Pp woven bags, bopp woven bags, paper poly woven bags, ld/lld/hm liners, garbage bags for packaging of chemicals, fertilizers, cement, agro products, polymer resins, food products, prawn feeds, fish feed, animal feeds, pet feeds, milk powder, art ware, kitchen items, bathrooms items, decorative items, table items, aluminium kitchen baskets, aluminium fruit basket, aluminium artware, cutlery and furniture.
Trade name: ActiBiso-KA INCI name: Kojic Acid CAS: 501-30-4 Appearance: white powder Application: Kojic acid (ActiBiso-KA) is produced by the fermentation and purification of glucose or sucrose under the action of Kojic enzyme. Its whitening mechanism is to inhibit the activity of tyrosinase, at the same time inhibit the activity of n-hydroxyindoleate (dhica) oxidase and block the polymerization of dihydroxyindole (DHI). It is a rare single whitening agent that can simultaneously inhibit a variety of enzymes. Kojic acid is an excellent whitening and light spot ingredient. After decades of research and application, it is a classic ingredient that has been tested. As long as the dosage is within a certain range, there is no safety problem and no sensitization reaction will be caused. If the whitening effect brought by VC is expressed by transparency, the effect Kojic acid brings to you is the feeling of smooth milky white. The combination of the two is the best.
