Eliminating Turbidity Papaya Papain Enzyme Liquid Papain Protease Enzyme
Contact Person : Gina
Phone Number : +862787537736
Detail Information |
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Classification: | Food-grade Enzyme | Form: | Powder |
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Color: | Light White To Off-white | Technology: | Submerged Fermentation |
Application Scope: | Bakery | ||
Highlight: | Fungal Food Grade Enzymes,Submerged Fermentation Food Grade Enzymes,Submerged Fermentation Fungal α Amylase |
Product Description
Food grade fungal α-amylase for bakery bread and biscuit making
Fungal α-Amylase TF813S is produced from optimized Aspergillus oryzae by submerged fermentation technology. It can hydrolyze α-1,4-glycosidic bond in amylose and amylopectin and produce soluble dextrin, maltose, and glucose, which are nutrients for yeasts. As a result, it helps make bread, cakes, and biscuits large, smooth, and soft.
Composition |
α-Amylase |
Corn Starch |
Fungal α-Amylase activity:≥4,500 U/g.
Appearance:Light white to greyish white powder.
Compliance with requirements of GB 1886.174-2016 National Food Safety Standard Food Additives Food and Industrial Enzyme.
Fungal α-Amylase TF813S works effectively between pH 3.0 to 8.0, and the optimal pH is between 4.0 to 6.5.
Fungal α-Amylase TF813S works effectively between 20℃ to 70℃, and the optimal temperature is between 35℃ to 55℃.
Benefits
- Accelerate dough fermentation time;
- Increase dough size, and slow-down starch retrogradation;
- Soften the dough, and increase dough extension;
- Make the bakery product fine and smooth, and improve the taste.
Application
Recommend dosage is 1~10 ppm (as 0.1~1g/100kg flour). Dosage can be adjusted by request.
Add directly to the flour and mix well, or pre-dissolved in water and mix with flour.
Storage
Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. Keep the temperature at 0℃~10℃ to extend shelf-life.
Shelf-life
12 months at room temperature (25℃).
Safety
Avoid inhaling enzyme powder. Rinse immediately with water if contact with skin or eyes.
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