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Habio Fungal Xylanase Food Grade Enzyme Powder For Baking Flour Improvement

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Habio Fungal Xylanase Food Grade Enzyme Powder For Baking Flour Improvement

Name: Habio Fungal Xylanase Food Grade Enzyme Powder For Baking Flour Improvement
Brand: Habio
Price: 1 USD

Best Habio Fungal Xylanase Food Grade Enzyme Powder For Baking Flour Improvement wholesale

Brand Name : Habio

Model Number : Habio Fungal Xylanase Powder

Certification : FDA, ISO9001, ISO22000, FSSC22000, FAMI-QS, KOSHER, MUI Halal

Place of Origin : Mianyang, China

MOQ : 20 kg

Price : FOB Shanghai or Qingdao

Payment Terms : L/C, D/A, D/P, T/T, Western Union, MoneyGram

Supply Ability : 50,000 Ton/Year

Delivery Time : 7~14 days

Packaging Details : 25 kg/plastic woven bag, 25 kg/barrel

Appearance : Pale yellow Powder

Specification : 100,000 U/g

Sample : Available

Storage : Sealed storage in original package under 25℃, avoid sunshine, rain, high temperature and high humidity during storage

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Habio Fungal Xylanase Food Grade Enzyme For Baking Flour Improvement Dairy Brewing

Product Overview

Habio Fungal xylanase is a kind of enzyme preparation product developed by Mianyang Habio Bioengineering Co., Ltd. using microbial (Trichoderma reesei) fermentation technology and advanced post-treatment technology. it is composed of fungal xylanase with high internal and external cutting activity. it can be used to improve flour to produce special flour and to improve the quality of ended baked and steamed products.

Product Functions

Improve the quality of flour and increase the volume of flour;
Improve the internal structure of bread;
Improve the dough structure and fermentation performance, and improve the mechanical processability of the dough;
Delay the aging of bread and prolong the shelf life;
It has a good synergistic effect with flour improvers such as Habio special lipase for flour.

Definition of Activity

The amount of enzyme required to degrade and release 1 mol reducing sugar from 5 mg/mL xylan solution per minute at 37℃, pH 5.5 is defined as one unit of enzyme activity (U).

Product Characteristics

a. Optimum temperature: 30℃-70℃;

b. Optimum pH: 3.5-8.5;

c. Strong temperature tolerance in 60℃, strong pH tolerance in pH2.5-7.5, strong resistance to protease;

d. High internal and external digestion activity and high enzymatic hydrolysis efficiency;
e. Optimized strain fermentation, advanced liquid submerged fermentation and post-process treatment, good stability and high efficiency.

Specification & Application

Trade Name	Type	Activity	Application
Habio Fungal Xylanase	Powder	100,000 U/g(Customized)	The practical usage should be determined in test based on using condition. Please contact Habio technicians for specific application schemes.

Package & Storage

Habio Fungal Xylanase Food Grade Enzyme Powder For Baking Flour Improvement

Sealed storage in original package under 25℃ for 12 months.
Avoid sunshine, rain, high temperature and high humidity during storage.

Certifications

Habio Fungal Xylanase Food Grade Enzyme Powder For Baking Flour Improvement

Contact Us

Julie Liu

Mianyang Habio Bioengineering Co., Ltd.

An ISO9001-2015, ISO22000, FSSC22000, FAMI-QS, FDA, HALAL and Kosher Certified Company

Mob/WhatsApp/WeChat: +86 18482001644 Tel: +86 28 85573389

Add: No.69 Hongen East Road, Economic-Technological Development Area, Mianyang, Sichuan, China

Web: www.habio.net

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