Detergent Enzyme Suppliers and Manufacturers

Dextranase enzyme is an essential enzyme for sugar industries to remove Dextran formation .In sugar production, dextrans are undesirable compounds synthesized by contaminant microorganisms from sucrose, increasing the viscosity of the flow and reducing industrial recovery, bringing about significant losses. The use of the dextranase enzyme is the most efficient method for hydrolyzing the dextran at sugar mills. Some bacterial strains, filamentous fungi and a small number of yeasts have been shown to produce dextranase. The fungal dextranases showed the highest reaction rate at low Brix, with pH and temperature close to 5.0 and 50 �ºC, respectively, that is, conditions existing in juice extraction. Some of these dextranases formulated in enzymatic preparations have been efficiently used for hydrolyzing dextran in sugar mill juices. In more advanced stage of the process, where the dextran have already caused losses, the conditions of temperature and Brix are high. However, although the volumes are smaller, the treatment with these enzymes in syrup showed the need to increase the dose, equaling dextranase consumption. Some thermo tolerant bacterial dextranases identified up to now showed a much reduced specific activity that makes their industrial use unfeasible. The fungal dextranase from Chaetomium sp. have shown the best results on dextran treatment both in juices and syrups.

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Product Name: Maltogenic Amylase Zymopan Sofresh 800 Ensured freshness that extended the shelf-life Uniquely preserved softness and resiliency Enzyme: Maltogenic Amylase Preparation Synonyms:Maltogenic -amylase, Glucan 1,4--maltohydrolase, 4-alpha-D-glucan alpha-maltohydrolase CAS#: 160611-47-2 IUB#: 3.2.1.331 Appearance: Yellowish to brown powder Souring Origin: Bacillus sp. Application: Flour and dough Conditioner Bread improver, Flour treatment; Flour Improver, Cake and Sponge dough Improver Total Aerobic Plate Count: 50,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Description: An maltogenic �±-amylase enzyme preparation that catalyzes hydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides in cereal food for use as dough/bread improver or the treatment of flours, which is produced by submerged fermentation of the selected bacterium. The product is also widely used to produce large quantities of fermentable maltose sugar. Usage rate: The recommended dose rate is usually 10-100 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.