Compound enzymes for noodles

 PRODUCT DESCRIPTION

The product contains beneficial activities like transglutaminase and hemicellulase. They work synergistically to improve noodle quality in different aspects.

 BENEFITS

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.

 REACTION PARAMETERS
CONDITION
RANGE

Activity Temperature

25℃-70℃

Optimum Temperature

40℃-50℃
Activity pH
3.0-7.0
Optimum pH
5.5-6.5
 
PRODUCT STANDARD
The product complies with GB1886.174.
No.
ITEMS
INDEX
1

Particle size (% <100 mesh) /(%)

90
2

Loss on drying/(%)

8.0
3
Lead/(mg/kg)
≤5.0
4
Arsenic/(mg/kg)
≤3.0
5

Total viable count/(CFU/g)

≤50000
6

Coliform Bacteria/(CFU/g)

≤30
7

Escherichia coli

(CFU/g)
<10
(MPN/g)
≤3.0
8
Salmonella/(25g)
Not Detected
 
PRODUCT SPECIFICATION

White to light yellow powder. Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.

 APPLICATION RECOMMENDATION

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.

 SAFE HANDLING PRECAUTIONS

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.

PACKAGE AND STORAGE

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
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