Phospholipase Baking Enzyme

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.

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.

1.Function and using range:
This product is a kind of solid enzyme which is extracted from Bacillus subtilis which is deeply fermented. It can hydrolyze the macromolecular protease to amino acid,etc.Meanwhile,it is used to remove the fur, soften the skin, remove glue of the silk, reclaim film and medicine,etc.

2.Define of enzyme activity:
In the case of 30 centi degree and PH:7.5,the speed, using 1g solid enzyme powder to hydrolyze casein can produce 1ug tyrosine in one min,is defined as enzyme activity(u/g).

3.Product specification and package:
This product is powder. content of water is below 6 percent. internal package:2kg,and external package:20 or 30 kg.enzyme activity:50000u/g.

4.Product standard:
It accords with business standard of QB1805-93 of people republic of China.

5.Using condition:
The best temperature:35-45 centi grade
The best PH:6.5-7.5.

6.Adding amount and using methods:
1. Used in removing fui of feather, removing fui with enzyme(35-4235-42pH7.520-25u/ml)-wash-dip acid.
2. Usd in reclaiming file.45 centi grade,PH7.0-7.5,20-23u/g
3. Used in removing glue of silk: advanced dissolve-remove water-acid disolve(protease 18-24u/g,soap 0.75%,48-50¡æ30-60minutes,PH7-8)-remove water-pull skin-wash-remove water-shake-bake-shake.
4. Used in medicine: it can be used to treat chronic bronchitis,cough,etc.
5. Used in feed: it can be mainly used together with amylase, acid protease, cellulose enzyme, sugar enzyme,etc.It can be expansively used in the feed of pig, fish and other animals. After this enzyme is put into the feed, you can well control of the temperature, moisture, PH and working time in order to dissolve the material in the function of this enzyme. If you feed animals in a small scale, you can add the enzyme directly, and stir sufficiently, and then feed animals. Generally the proper amount is 0.1-1.0 percent compared to the feed.

7.Storage and transportation:
This product is a activated substance, which should be put in cool, dry place, and avoided strong sunshine,heat,moisture.In the transportation, you should avoid strong shining and raining them. In the event of 25 centi degree, enzyme activity can be well kept over 85 percent in six months.


1kg/bag

Lipase Enzyme for Flour Dough Strengthening and Stabilizing
- The most reliable and cost effective alternative to DATEM/SSL/CSL

In morden bio-baking, lipases are used as emulsifier replacements due to the market demands for natural and safe food.
Drawing on many years of experience, our applications research into lipases concentrates on their effects on optimal dough machinability and high quality baked products.
Zymopan�?�®BLA products have good dough-strengthening properties for industrial bread-making. With Zymopan�?�®BLA products, bread improver manufacturers have enzymatic options for cost-efficient replacement of emulsifiers in a vast range of baked goods.

ZymopanBLA Benefits:
- 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.

Enzyme: Lipase 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 5-30 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 50-65C. Enzyme will be inactivated quickly above 65C.

Packing:
25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.