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Flavor enzymes 30000u/g Protease Manufacturers,providing enzyme preparation sample, minimum order 1kg

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China Nanning Doing-higher Bio-Tech Co.,LTD certification
China Nanning Doing-higher Bio-Tech Co.,LTD certification
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Flavor enzymes 30000u/g Protease Manufacturers,providing enzyme preparation sample, minimum order 1kg

Flavor enzymes 30000u/g Protease Manufacturers,providing enzyme preparation sample, minimum order 1kg
Flavor enzymes 30000u/g Protease Manufacturers,providing enzyme preparation sample, minimum order 1kg Flavor enzymes 30000u/g Protease Manufacturers,providing enzyme preparation sample, minimum order 1kg Flavor enzymes 30000u/g Protease Manufacturers,providing enzyme preparation sample, minimum order 1kg

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Product Details:
Place of Origin: Nanning, Guangxi, China
Brand Name: Doing-Higher
Certification: ISO FSSC22000 HALAL
Model Number: Flavourzyme
Payment & Shipping Terms:
Minimum Order Quantity: 1 Kg
Price: Negotiable
Packaging Details: Outer packaging: cardboard box, cardboard drum
Delivery Time: 5-15 days
Payment Terms: Western Union,T/T,MoneyGram
Supply Ability: 3T/day

Flavor enzymes 30000u/g Protease Manufacturers,providing enzyme preparation sample, minimum order 1kg

Description
Physical Properties: Light White Powder Enzyme Activity: 30000u/g
Solubility: Soluble In Water Optimal PH Value: 7.0-8.0
Optimal Temperature: 50-55 ℃ Product Execution Standards: GB1886.174-2016
Addition Amount: 0.1-0.3% (It Depends On The Actual Situation) Enzymatic Hydrolysis Time: Conventional Hydrolysis: 1-6 Hours


Flavor enzymes 30000u/g Protease Manufacturers,providing enzyme preparation sample, minimum order 1kg 0

Flavor enzymes 30000u/g Protease Manufacturers,providing enzyme preparation sample, minimum order 1kg 1


Flavor enzymes are mainly composed of endonucleases and exoneptidases, which have strong protein hydrolysis ability and can break down large molecular proteins into small peptide segments and free amino acids. It is widely used in the food industry because it can significantly improve the flavor, taste, and nutritional value of food.


Protein beverage: Soy protein modification eliminates unpleasant flavors such as soybean odor, generates peptides and amino acids with fresh or fragrant taste, and expands the application of plant protein in beverages and seasonings.


Dairy products: Processing whey protein and casein to produce high protein hydrolyzed milk powder, reducing protein allergenicity, while increasing free amino acid content and enhancing flavor.


Seasoning: hydrolyze meat protein, release umami amino acids (such as glutamic acid and aspartic acid), and enhance meat aroma.



Specifications:


Origin Nanning, Guangxi, China
Physical properties Light white powder
Enzyme activity 30000u/g
Odor distinctive smell
Solubility soluble in water
Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value 7.0-8.0
Optimal temperature 50-55 ℃
Product execution standards GB1886.174-2016
Addition amount 0.1-0.3% (It depends on the actual situation
Enzymatic hydrolysis time Conventional hydrolysis: 1-6 hours
Certification HALAL certificate
ISO Quality System Certification
FSSC22000 Food Safety System Certification
Product specifications Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Outer packaging: cardboard box, cardboard drum.

Flavor enzymes 30000u/g Protease Manufacturers,providing enzyme preparation sample, minimum order 1kg 2

Applications:


Pet feed processing
Protein peptide processing
Meat processing


Notices:


1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.

Flavor enzymes 30000u/g Protease Manufacturers,providing enzyme preparation sample, minimum order 1kg 3

Flavor enzymes 30000u/g Protease Manufacturers,providing enzyme preparation sample, minimum order 1kg 4

Flavor enzymes 30000u/g Protease Manufacturers,providing enzyme preparation sample, minimum order 1kg 5


Contact Details
Nanning Doing-higher Bio-Tech Co.,LTD

Contact Person: Tony Deng

Tel: +86 19162274316

Fax: +86-771-4060267

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