Invertase Enzyme Liquid or fructofuranosidases are used to hydrolyze sucrose and polysaccharides, which have the same type of fructofuranosyl bond, to obtain fructose and glucose as final products.
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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: Invertase Enzyme for Invert Sugar Syrup Production and Confectionery
Liquid Invertase Sinzym SUC-SL
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- 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.
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.
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
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- 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
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- 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.
A strong protein cross-linking (connecting residues of the amino acid L-glutamine to the amino acid L-lysine) enzyme preparation using in modifying proteins and offering great benefits for meat, dairy, dough/pasta and bakery products. The product is produced by fermentation with a selected strain of a microorganism.
Usage rate:
The recommended dose rate is usually 5-50 ppm, but it could be optimized in the different material or production process (within a different temperature, pH and processing time).
For frozen dough application, normally 10-40 ppm. For dairy application, Yogurt-set during 8-33 ppm (Mid-east area case 10-12 ppm); Yougurt-stirred during 12-50 ppm (India area case 12-19 ppm); Cheese during 2.5-50 ppm.
For meat application, 10-15 g have to be mixed with 100 kg of the meat raw material, hold for a few minutes or several hours (depends on dosage and temperature) at 5-50 centigrade. Dramatically improved effects are obtained with the addition of 500 to 1000 g sodium caseinate per 100 kg raw meat together with the enzyme. In some cases up to 3 kg sodium caseinate per 100 kg raw meat further increases binding strength and firmness. If caseinate added together with the TG sodium chloride is not necessarily need. Nevertheless a dosage of up to 3 kg improves binding in restructured meat. Without caseinate addition sodium chloride is needed to partially dissolve the meat surface for the release of free protein ends, which react with the transglutaminase.
Application range:
Active at proofing temperatures and at temperature up to 50-65 centigrade. Enzyme will be inactivated quickly above 65 centigrade.
Packing:
10/20kg per Paper Carton; it is available in different types of packaging. Please contact the sales representative for more information.
- 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.
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.
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.
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.
