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Xylanase Enzyme for Flour Conditioner Zymopan BHC

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  Post Date: Sep 15,2020
  Expiry Date: Sep 15,2021
  Detailed Description: Cas No. :9025-57-4

Product Name: Xylanase Zymopan BHC

•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

Enzyme: Xylanase Preparation

Synonyms: Hemicellulytic enzyme, hemicellulase, endo-1,4-xylanase, endo-(1->4)-beta-xylan 4-xylanohydrolase

CAS#: 9025-57-4

IUB#: 3.2.1.8

Appearance: White to creamy powder

Souring Origin: Trichoderma reesei

Application: Flour and dough Conditioner Bread improver, Flour treatment; Flour Improver, Cookies, Biscuits and Creacker 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

Description:

A hemicellulase (endo xylanase) enzyme preparation for degrading the linear polysaccharide xylan into xylose as dough/bread improver or the treatment of flours 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 per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.


  CAS Registry Number:

9025-57-4

  Company: Sino Biotech United Co., Ltd.     [ China ]        
  Contact: Philip Wei
  Tel: 0755-23210230
  Fax: 0755-23210230
  Email: inquiry@sbtunited.com
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