Xylanase enzyme food additive for baking volume and softness improvement Sunson SBE-01X of Sunson Industry Group Co., Ltd.
Sunson® SBE-01X is a xylanase made by submerged fermentation of Bacillus subtilis followed by separation, purification and formulation. It is a kind of purified bacterial endo-xylanase. The production follows the food grade enzyme standard issued by FDA, FAO, WHO and UECFA, which is in...
Description of the Product
Sunson® SBE-01X is a xylanase made by submerged fermentation of Bacillus subtilis followed by separation, purification and formulation. It is a kind of purified bacterial endo-xylanase. The production follows the food grade enzyme standard issued by FDA, FAO, WHO and UECFA, which is in accordance with the FCC.
It can either be used as an additive for bread flour or steamed bread flour or as a processing aid for baking to improve dough handling and product quality in volume and softness. Besides baking applications, the enzyme can also be used to ease wort filtration in brewhouse and juice processing.
For more details or any inquiries you may
visit the product page at: http://www.chinaenzymes.com/Products/Food&Beverage/Bakery/2013/0424/61.html, or
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Price of the Product
Appearance: Powder with good fluidity
Odour: Normal fermentation odour
Enzymatic Activity: ≥2,000,000u/g
Definition of unit
1 unit of Xylanase equals to the amount of enzyme, which hydrolyzes xylan to get 1 μg of reducing sugar (in xylose) in 1 min. at 50°C and pH5.0.
Efficacy and characteristicas:
1) In the bread-making process, the elastic of the dough with appropriate xylanase is enhanced significantly and easy to operate; the time of dough formation and dough stabilization is shorten significantly; the proofing dough volume is increased significantly; the skin color is moderate and hardness decreased after baking; the texture is white and delicate; the structure is fine and smooth; the stoma is uniform and the bread is soft and chewy.
2) In the storage of bread, the appropriate xylanase can retrad bread staling, make WUAX degradate into WEAX which cause the higher viscosity and a significant increase in the amount of WEAX, improve the water holding capacity of the bread and optimize the gluten network, thereby, preventing water loss and re-allocate, stabilize the organizational structure of the bread.
The recommended dosage is 0.05-0.1g/100kgs of flour (0.5-1ppm). The optimum dosage depends on the quality of flour. Test to decide the final dosage. Overuse will descend the water holding capability of dough.
Shelf life :
12 months in a cool and dry place in original package, enzymatic activity remains≥90%. Increase dosage after shelf life.
18 months in a dry place at 5~15°C.
1. When mixing the product with flour or starch, please dilute it at 1:10 gradingly;
2. Keep the package hermetic if the product is not completely used.
Should be stored in a dry and cool place, avoiding high temperature.
12 months, enzymatic activity remains≥90%.
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
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