Food grade hemi-cellulase enzyme for bakery SBE-02X
Hemi-Cellulase SBE-02X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by modifying the hemicellulose components in flour.
Mechanism Hemicellulose comprises a group of heterogenous polysaccharides made up of hexose, pentose and their derivatives. The product is able to degrade hemicellulose polymers present in flour to produce oligomers and their building blocks, which contributes to improved dough handling properties, yeast fermentation, product volume, sensory properties and crumb texture.
|Declared Activity*||12,500 u/g|
|Odour||Normal microbial fermentation odour.|
*Definition of Unit: 1 unit of Xylanase equals to the amount of enzyme that hydrolyzes xylan to get 1 μmol of reducing sugar(Calculated as xylose) in 1 min at 50℃ and pH5.0. ** Color: can vary from batch to batch. Color intensity is not an indication of enzyme activity.
For bread baking: The recommended dosage is 10-20g per ton of 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 the convenient volume.
The product complies with GB1886.174.
|1||Particle size (%<40 mesh)||≥80|
|2||Loss on drying/(%)||≤8.0|
|5||Total viable count/(CFU/g)||≤50000|
PACKAGE DAN STORAGE
* Package：25kgs/drum; 1,125kgs/drum. * Storage： Keep sealed in a dry and cool place and avoid direct sunlight. * Shelf life: 12 months in a dry and cool place.
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 of skin or eyes develops, please consult a doctor.