Product: Invertase Enzyme for Invert Sugar Syrup Production and Confectionery
Liquid Invertase Sinzym SUC-SL
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 0.15-0.2% of 70% sugar solution and added after the fluid cold down below 70 C. 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 80 C.
Packing:
25kg per plastic 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.
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.
What Are Bread Ingredients?
Bread ingredients are the key components used in baking to create soft, flavorful, and high-quality bread. The right combination of ingredients enhances dough texture, improves fermentation, strengthens gluten structure, and extends freshness.
At Yulin, we provide premium bread ingredients designed for commercial bakeries, industrial bread manufacturers, and wholesale distributors. Our solutions help optimize baking performance and improve product consistency.
Essential Bread Ingredients We Offer
1. Baking Enzymes
Enzymes play a crucial role in breaking down starch, improving dough handling, and enhancing shelf life.
Amylase - Boosts fermentation, improves softness, and enhances crumb texture.
Glucose Oxidase - Strengthens gluten for better dough elasticity.
Hemicellulase - Enhances gas retention and dough volume.
Lipase - Improves crumb structure and extends freshness.
Transglutaminase - Enhances protein cross-linking for better dough strength.
2. Flour Improvers & Dough Conditioners
These ingredients help enhance dough stability, elasticity, and overall bread quality.
Flour Corrector - Adjusts gluten strength and water absorption for consistent quality.
Frozen Dough Improver - Maintains dough performance after freezing.
Ascorbic Acid (Vitamin C) - Strengthens dough structure and improves elasticity.
Emulsifiers (SSL, DATEM, Lecithin) - Enhance dough stability, softness, and shelf life.
3. Preservatives & Shelf-Life Extenders
To ensure freshness and prevent spoilage, preservatives are essential for industrial and commercial bread production.
Calcium Propionate - Prevents mold growth and extends bread shelf life.
Sodium Stearoyl Lactylate (SSL) - Improves dough texture and extends softness.
Enzyme-Based Natural Preservatives - Maintain freshness without synthetic additives.
4. Specialty Bread Improvers
Formulated to enhance specific bread types for better texture, volume, and taste.
Toast Improver - Softens texture and enhances toasting properties.
Baguette Improver - Ensures crisp crust and soft crumb.
Bun & Burger Improver - Creates a fluffy, light texture with even crumb structure.
Croissant Improver - Enhances flakiness and layering.
Waffle Improver - Improves batter consistency for crispier waffles.
What Are Bakery Additives?
Bakery additives are essential ingredients that improve the quality, texture, shelf life, and performance of baked goods. These additives help optimize dough structure, enhance fermentation, improve softness, and prevent staling.
There are several types of bakery additives used in industrial and commercial baking, including:
Baking Enzymes - Natural catalysts that improve dough processing and enhance texture.
Flour Improvers - Enhance flour properties for better elasticity, volume, and crumb structure.
Dough Conditioners - Strengthen gluten structure and optimize water absorption.
Preservatives & Emulsifiers - Extend shelf life and improve dough stability.
