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Hemicellulase Enzyme Additive Food Grade

$69.00

Appearance: Powder
Colour: Light Yellow
CAS No: 9025-56-3
Odor: Slight Fermented Flavor
MOQ: 1 Kilogram
Shelf Life: 12 Months

Availability: 99 in stock

Product Description

This product is produced by submerged fermentation of a traditionally selected Bacillus lentus strain followed by purification, formulation and drying.

The product contains variety of activities targeting at hemicellulose, an important part of plant cell wall. The product is used effectively in food, plant extract, feed, textile, pulp & paper, and even petrol oil drilling.

Function and application

Fruit and vegetable: Used together with pectinase and cellulase for juice yield improvement and juice

clarification;

Coffee: Increases extraction yield of coffee;

Feed: Improves biological value and utilization of feed by removal anti-nutritional components in feed;

Edible oil extraction: Increases oil yield by enzymatic pretreatment;

Petrol oil drilling: Used as an enzymatic breaker to degrade biological mannan containing thickening agent like guar gum, xanthan gum, konjac gum, etc., reducing the environmental pollution by fracturing liquid;

Pulp & Paper: Bleaches pulp by degrading hemicellulose and reduce the use of chemicals.

Mechanism and product standard

Hemicellulose comprises heterogenous polysaccharides made up of hexose, pentose and their derivatives, notably xylose and mannose. The multi-component hemicellulase is able to degrade different hemicellulose polymers to produce oligomers and their building blocks. Since hemicellulose makes big part of plant cell wall, and usually presents viscosity problem when released into solution, their degradation leads to disruption of plant cells, liberation of cell inclusions and reduction in viscosity during wet processing of plant materials.

Product standard

ITEMS INDEX
Particle size (%<40 mesh) ≥80
Loss on drying/(%) ≤8.0
Lead/(mg/kg) ≤5.0
Arsenic/(mg/kg) ≤3.0
Total viable count/(CFU/g) ≤50000
Coliform Bacteria/(CFU/g) ≤30
Escherichia coli (CFU/g) <10
(MPN/g) ≤3.0
Salmonella/(25g) Not Detected

Reaction parameters

CONDITION RANGE
Activity Temperature 30℃-70℃
Optimum Temperature 40℃-55℃
Activity pH 3.0-6.5
Optimum pH 3.5-5.0

Dosage recommendation

The recommended dosage is 0.01-1.0%/t DS. The dosage has to be optimised based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

Safety

Enzyme preparations are proteins that may induce sensitisation 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.

Storage and Shelf life

Storage: Keep sealed in a dry and cool place and avoid direct sunlight.

Shelf life: 12 months in a dry and cool place.

CAS No

9025-56-3

Shelf Life

12 Months

Appearance

Powder

Odor

Slight Fermented Flavor

MOQ

1 Kilogram

Colour

Light Yellow

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