Introduction

xylanase is derived from the fermentation and refinement of aspergillus niger, used in food fruit pulps and beer brewing ect, can effectively decompose xylan and pentosan from wort, reduce the viscosity of wort, improve the filtration performance, prevent the non-carbohydrate production..

Specification

 

Appearance: light yellow powder

Odor : slight sweet-smelling

Effective PH range: 3.**6.5 Optimum PH :5.3

Effective Temperature: *5°C**0°C

Activity: > ****0 u/g

Water concent : <8%

*0mesh :>*0%

Function:

Used for flour improvement to produce special powder, also can be used to improve the terminal baking and quality of the cookingfood.

Effection

1. Can increase the baking volume .
2. Can Improve thedough structure and fermentation performance
3. Can improvethe machining properties of dough
4. Can slow down bread aging and prolong the shelf life

Dosage

Suggest theadding amount of **3 g / **0 kg of flour, namely (****0 PPM). The best dosage depends on the quality of flour, and finally baking or steamed test to determine. Adding too much can cause the dough retention ability droping then make the dough sticky.

Unit Definition

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 *0°C and pH5.0.

Package:*5kgs per paper bag or drum or as per client's requirement

Storage: keep in the ventilated, dry and cool places, avoid contact with harmful substance.

PrecautionsAvoid direct sunlight, rain and mixture with toxic materials; Avoid stirring up and inhaling the dust from the product. Keep it away from the mucus membrane and skin. If contact occurs, rinse with clean water immediately. After use, reseal the bag or bucket to prevent absorption of moisture in the air. Under *5°C, it will retain its full activity for a period of up to 1 year.

Thchnical Service

Offer xylanase usage formula, enzyme activity test and any other related technical service of product to ensure the application efficiency.