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Leather Processing Enzyme: Trypsin Leather Softener

$15.99

Availability: 100 in stock

Product Description

The product is mainly made from trypsin capable of removing non-fibrous proteins and dissoluble proteins and Loosening the collagen fibrils. It’s used for leather softening.

Product specification

Appearance White Powder
Components High purity trypsin for the main component of the complex enzyme
pH 7.0-9.0
Stability Good

Performance

Suited for all tanning operations in the acid side, such as, Pickling, Acid bating, Wet-Blue reconditioning and so on.

Applications

General recommendations are as follows (% on Pelt Wt)
Cattle sofa leather 0.80%-1.20% 90-180 minutes
Cattle car seat leather 0.60%-1.00% 60-120 minutes
Sheep garment leather 0.30%-1.00% 90-120 minutes
Pigskin inner leather 0.60%-1.00% 90-180 minutes
Pigskin garment leather 0.60%-1.50% 180-300 minutes

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.

Benefit

1. Better pliability and fullness of the leather and improved quality of grain surface with clearness and smoothness. 2. Balanced and stable performance in bating. 3. More yield of leather. 4. Suitable for all skin softening. 5. Readiness for subsequent handling.

PACKAGE AND STORAGE

Package: 25kg/drum. Storage:Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product. Shelf life: 12 months in a dry and cool place.

Other Names

leather enzyme

Usage

Leather Auxiliary Agents

Place of Origin

Ningxia China

Packaging Detail

25kgs/drum; 30kgs/drum

Port

CMP

Purity

99%

Model Number

JRH

Supply Ability

600 Ton/Tons per Month

Appearance

powder

CAS No.

9040-76-0

Colour

white

Payment Terms

L/C,T/T,Western Union

Brand Name

SUNSON

Type

enzymes

EINECS No.

232-642-4

Classification

Chemical Auxiliary Agent

pH

7.0-9.0

MF

C3O3N3CL3

Odour

Slight fermentation odour

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