Compound enzymes for noodles
The product contains beneficial activities like transglutaminase and hemicellulase. They work synergistically to improve noodle quality in different aspects.
lImprove dough elasticity, extensibility and handling properties;
lIncrease noodle strength and reduce broken noodles significantly;
lRender noodles smooth and shiny surface;
lMake noodles resistant to cooking and avoid turbid noodle soup.
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CONDITION
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RANGE
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Activity Temperature |
25℃-70℃
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Optimum Temperature |
40℃-50℃
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Activity pH
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3.0-7.0
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Optimum pH
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5.5-6.5
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No.
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ITEMS
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INDEX
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1
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Particle size (% <100 mesh) /(%) |
≥90
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2
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≤8.0
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||
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3
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Lead/(mg/kg)
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≤5.0
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4
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Arsenic/(mg/kg)
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≤3.0
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5
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Total viable count/(CFU/g) |
≤50000
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6
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Coliform Bacteria/(CFU/g) |
≤30
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7
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Escherichia coli |
(CFU/g)
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<10
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(MPN/g)
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≤3.0
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8
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Salmonella/(25g)
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Not Detected
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White to light yellow powder. Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.
The recommended dosage is 3-8g/100kg flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with a convenient volume.
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
ØPackage： 25kg/drum.
ØStorage： Keep sealed in a dry and cool place and avoid direct sunlight.
ØShelf life: 12 months in a dry and cool place.
| E-mail: sunson@chinaenzymes.com |
| Tel:86-20-86586087 86-10-58246891 |
| Fax:86-20-86586895 86-10-58246862 |
