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: | Liquid |
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Color: | Light Yellow To Brown | Application Scope: | Soy Sauce Production |
Highlight: | Sunhy Soy Sauce Compound Enzyme,Liquid Form Soy Sauce Compound Enzyme,Decreasing Viscosity Enzyme For Soy Sauce |
Product Description
Food grade compound enzyme for soy sauce production , pectinase β-glucanase and xylanase
The soy sauce compound enzyme CEL consists of pectinase, β-glucanase, and xylanase. It is used in soy sauce production to decompose the polysaccharides, thus increasing the production yield, decreasing the viscosity of the soy sauce, and accelerating the filtering process.
Composition | Activity |
Pectinase | ≥20,000 U/mL |
β-glucanase | ≥600 U/mL |
Xylanase | ≥300 U/mL |
Edible salt | -- |
Water | -- |
Benefits
- Decrease the viscosity of soy sauce and its residues significantly, making the solid/liquid separation easier, and improve the production capacity;
- Lower the water content of the soy sauce residues, making it looser and easier to dry and process;
- Increase the production yield of the soy sauce.
Application
The recommended dosage is 0.1% to 0.2% of the soybean or soybean meal. Dosage should be adjusted according to the production conditions.
Dilute the enzyme with 5 to10-fold of water or soy sauce, add to the product, mix well.
Storage
Preserve in a cool and dry area with good ventilation under 20℃. Avoid direct sunlight.
Shelf-life
12 months at 20℃.
Safety
Avoid inhaling enzyme powder. Rinse immediately with water if contact with skin or eyes.
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