Firmendetails

  • Sunson Industry Group Co., Ltd

  •  [Beijing,China]
  • Unternehmenstyp:Hersteller
  • Main Mark: Amerikas , Asien , Osteuropa , Europa , Mittlerer Osten
  • Exporteur:31% - 40%
  • Zert:GMP, ISO9001
  • Beschreibung:The Glucose Oxidase,Flour and Baking Enzyme,The Baking Enzymes
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Sunson Industry Group Co., Ltd

The Glucose Oxidase,Flour and Baking Enzyme,The Baking Enzymes

Home > Produkt-Liste > Lebensmittel und Getränke Enzyme > Bäckereienzyme > Glucose oxidase for baking enzymes

Glucose oxidase for baking enzymes

Aufteilen:  
    Zahlungsart: T/T
    Incoterm: FOB
    Minimum der Bestellmenge: 100 Kilogram
    Lieferzeit: 25 Tage

Basisinformation

Modell: SBE-01GO

Additional Info

Verpakung: Drum

Marke: Sunson

Transport: Ocean,Land,Air

Ort Von Zukunft: Cangzhou, Hebei Province

Hafen: Shanghai,Tianjin,Qingdao

Produktbeschreibung

INTRODUCTION: Glucose Oxidase is the Baking Enzymes made from Aspergillus niger through cultivation and extraction technique. It is mainly used in flour and baking processing to hydrolyze glucose into gluconic acid and peroxide to improve dough and bread quality. It is a high quanity glucose oxidase for flour and baking enzymes.


PRODUCT CHARACTERISTICS
Declared Activity: 2700 u/g
Production Organism: Aspergillus niger
Physical Form: Powder
Color: Yellowish, Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
Odour: Normal microbial fermentation odour.
Production Method: Produced by submerged fermentation, separation and extraction technology.
Definition of Unit: 1 unit of Glucose Oxidase equals to the amount of enzyme, which hydrolyzes 1μmol β-D-glucose to D-gluconic acid and peroxide in 1 min at 30℃ and pH6.0.

PRODUCT SPECIFICATION

 

Lower Limit

Upper Limit

Enzyme activity

2700 u/g

 

Lead

 

5 mg/kg

Arsenic

 

3 mg/kg

Total viable count

 

50,000 CFU/g

Coliform Bacteria

 

30 CFU/g

Escherichia coli

 

10 CFU/g

3 MPN/g

Salmonella

Not Detected/25g

 



Bakery Enzymes REACTION PARAMETERS
Activity Temperature: 20℃-50℃
Optimum Temperature: 20℃-35℃
Activity pH: 4.0-6.5
Optimum pH: 5.0-6.0

DOSAGE
The recommended Flour And Baking Enzyme dosage is 2-40g per ton of flour. The optimal dosage depends on the quality of flour and the processing parameters and should be determined by test. It is better to begin the test from the smallest quantity.

RECOMMENDED STORAGE
Best Before: When stored as recommended, the product is best used within 12 months from date of delivery.
Shelf Life: 12 months at 25℃, activity remain ≥90%. Increase dosage after shelf life.
Storage Conditions: This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.

PACKAGING
25kgs/drum; 1,125kgs/drum.

SAFETY AND HANDLING PRECAUTIONS
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.


ABOUT US
Company introduction: Sunson Industry Group Co., Ltd. was founded in 1996. After 21 years full efforts, Sunson has grown to be a large enzyme enterprise, specializing in exploring, researching, manufacturing and marketing of industrial enzymes. We have 1 strain R&D center, 1 application research center and 2 modern manufacturing bases. We supply you with Food Enzymes, Animal Feed Enzymes, Bakery Enzymes and Textile Enzymes.

Produktgruppe : Lebensmittel und Getränke Enzyme > Bäckereienzyme

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