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| Product | Description | |
|---|---|---|
| Fungal hemicellulase enzyme for bread doughs | A dough-conditioning fungal hemicellulase enzyme preparation. It acts on flour pentosans to soften and reduce the viscosity of bread doughs and batters. Applications: Grain processing. Group: Enzymes. Synonyms: Fungal hemicellulase enzyme; bread doughs; Grain Processing enzyme; fungal hemicellulase; Grain Processing; hemicellulase; Fungal hemicellulase enzyme for bread doughs; GRAIN-2512. CAS No. 9025-56-3. Hemicellulase. Appearance: powder or liquid. hemicellulase; Fungal hemicellulase enzyme; for flour; Hemicellulase enzyme; development and extensibility of gluten; gluten; Fungal hemicellulase enzyme for flour; FLO-1302. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: GRAIN-2512. |  |
| α amylase for bread | An alpha amylase used as an ingredient in bread-improvers and bakery mixes and for supplementing and standardizing the natural alpha-amylase activity of flour in the flourmill. When added to bread flours, the maltose and dextrins improve fermentation, baking volume, crumb structure and softness. Applications: Grain processing. Group: Enzymes. Synonyms: alpha amylase; alpha amylase for bread; Grain Processing; alpha amylase; bread; Alpha amylase for bread; GRAIN-2513. CAS No. 9000-90-2. α-Amylase. Appearance: powder or liquid. Alpha amylase enzyme; for flour; fungal alpha amylase enzyme; enhance quality of flour enzyme; enhance quality; alpha amylase enzyme; flour; alpha amylase; Alpha amylase enzyme for flour; FLO-1301. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: GRAIN-2513. | |
| Bacterial hemicellulase | A bacterial hemicellulase that is a dough-conditioning enzyme preparation. Its hemicellulase (pentosanase) activities acts on flour pentosans to soften and reduce the viscosity of bread doughs and batters. Applications: Grain processing. Group: Enzymes. Synonyms: Bacterial hemicellulase; Grain Processing enzyme; hemicellulase; Grain; GRAIN-2515. CAS No. 9025-56-3. Hemicellulase. Appearance: powder or liquid. Hemicellulase; Bacterial Hemicellulase enzyme; for flour; Hemicellulase enzyme; development and extensibility of gluten enzyme; gluten; flour; Bacterial Hemicellulase enzyme for flour; FLO-1303. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: GRAIN-2515. | |
| Enzyme blend for dough | Powder enzyme blend used in flour, pre-mixes and bread improvers to reduce viscosity of dough gluten/pentosan complexes.It enhances dough-rising capacity, increases loaf volume, and improves crumb structure. Applications: Retain freshness. Group: Enzymes. Synonyms: dough; Enzyme blend for dough; Retain Freshness; flour enzyme; enhances dough-rising; enhances dough-rising capacity enzyme; increases loaf volume enzyme; loaf volume; BAK-1717. Enzyme for dough. Appearance: powder or liquid. dough; Enzyme blend for dough; Retain Freshness; flour enzyme; enhances dough-rising; enhances dough-rising capacity enzyme; increases loaf volume enzyme; loaf volume; BAK-1717. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: BAK-1717. | |
| Feed Enzyme Mannanase | 1. Breaded down the β-D-mannan 2. Decreased the ;viscosity of intestinal contents 3. Increased the activity of endogenous enzymes 4. Increased the utilization rate of feed 5. Promoted the growth of livestock 6. Decreased the environment pollution. Applications: For broilers, layers, mature pigs and geese. Group: Enzymes. Synonyms: Mannanase; Feed Enzyme Mannanase; Decreased the viscosity of intestinal contents; β-D-mannan; viscosity; Breaded down the β-D-mannan; Promoted the growth of livestock; broilers;layers; mature pigs; geese; feed enzyme; Feed Enzyme Mannanase; FEED-2324. CAS No. 60748-69-8. β-Mannosidase. Appearance: powder. Mannanase; Feed Enzyme Mannanase; Decreased the viscosity of intestinal contents; β-D-mannan; viscosity; Breaded down the β-D-mannan; Promoted the growth of livestock; broilers;layers; mature pigs; geese; feed enzyme; Feed Enzyme Mannanase; FEED-2324. Pack: 25kg/barrel or subject to client requirement. Cat No: FEED-2324. | |
| Hemicellulase for softening | Contains hemicellulase (pentosanase) activities that act on flour pentosans to soften and reduce the viscosity of bread doughs and batters. Applications: Grain processing. Group: Enzymes. Synonyms: Hemicellulase for softening; Grain Processing enzyme for; hemicellulase; softening; Hemicellulase for softening; GRAIN-2514. CAS No. 9025-56-3. Hemicellulase. Appearance: powder or liquid. Hemicellulase for baking; hemicellulase; Gluten Strengthening; Gluten; BAK-1721. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: GRAIN-2514. | |
| Native Aspergillus niger Amyloglucosidase | Glucan 1,4-alpha-glucosidase is an enzyme located on the brush border of the small intestine with system name 4-alpha-D-glucan glucohydrolase. This enzyme catalyses the following chemical reaction:Hydrolysis0 of terminal (1->4)-linked alpha-D-glucose residues successively from non-reducing ends of the chains with release of beta-D-glucose. Most forms of the enzyme can rapidly hydrolyse 1,6-alpha-D-glucosidic bonds when the next bond in the sequence is 1,4. Stabilized with glucose. Applications: Amyloglucosidase from aspergillus niger is used to hydrolyze α-d-glucosides. it may be used in the brewing of beer and in the production of bread and juices. amyloglucosidase has been used to hydrolyze glycogen into glucose monomers in order to study lipid accumulation in skeletal muscle. Group: Enzymes. Synonyms: glucoamylase; amyloglucosidase; γ-amylase; lysosomal α-glucosidase; acid maltase; exo-1,4-α-glucosidase; g. Enzyme Commission Number: EC 3.2.1.3. CAS No. 9032-08-0. Glucoamylase. Activity: > 300 U/mL. Form: aqueous solution. Source: Aspergillus niger. glucoamylase; amyloglucosidase; γ-amylase; lysosomal α-glucosidase; acid maltase; exo-1,4-α-glucosidase; glucose amylase; γ-1,4-glucan glucohydrolase; acid maltase; 1,4-α-D-glucan glucohydrolase; EC 3.2.1.3; 9032-08-0. Cat No: NATE-0075. | |
| Native Bacillus subtilis Xylanase Enzyme (Food Grade) | Xylanase is the name given to a class of enzymes which degrade the linear polysaccharide beta-1,4-xylan into xylose, thus breaking down hemicellulose, one of the major components of plant cell walls. As such, it plays a major role in micro-organisms thriving on plant sources for the degradation of plant matter into usable nutrients. Xylanases are produced by fungi, bacteria, yeast, marine algae, protozoans, snails, crustaceans, insect, seeds, etc., (mammals do not produce xylanases). Xylanase which made from the best strain of bacillus subtilis. it is a kind of purified endo-bacteria-xylanase. it can be applied in the flour treatment for bread powder and steam brea...and chewy. 2) in the storage of bread, the appropriate xylanase can retrad bread staling, improve the water holding capacity of the bread and optimize the gluten network, thereby, preventing water loss and re-allocate, stabilize the organizational structure of the bread. Group: Enzymes. Synonyms: EC 3.2.1.8; endo-(1?4)-β-xylan 4-xylanohydrolase; endo-1,4-xylanase; xylanase; β-1,4-xylanase; endo-1,4-xylanase; endo-β-1,4-xylanase; endo-1,4-β-D-xylanase; 1,4-β-xylan xylanohydrolase; β-xylanase; β-1,4-xylan xylanohydrolase; endo-1,4-β-xylanase; β-D-xylanase; endo-1,4-β-xylanase. Enzyme Commission Number: EC 3.2.1.8. CAS | |
| Native Rhizopus sp. Amyloglucosidase | Glucan 1,4-alpha-glucosidase is an enzyme located on the brush border of the small intestine with system name 4-alpha-D-glucan glucohydrolase. This enzyme catalyses the following chemical reaction:Hydrolysis0 of terminal (1->4)-linked alpha-D-glucose residues successively from non-reducing ends of the chains with release of beta-D-glucose. Most forms of the enzyme can rapidly hydrolyse 1,6-alpha-D-glucosidic bonds when the next bond in the sequence is 1,4. Applications: Amyloglucosidase is used to hydrolyze α-d-glucosides. it may be used in the brewing of beer and in the production of bread and juices. amyloglucosidase, from rhizopus sp., has been used to study the cl...; amyloglucosidase; γ-amylase; lysosomal α-glucosidase; acid maltase; exo-1,4-α-glucosidase; glucose amylase; γ-1,4-glucan glucohydrolase; acid maltase; 1,4-α-D-glucan glucohydrolase; EC 3.2.1.3; 9032-08-0. Enzyme Commission Number: EC 3.2.1.3. CAS No. 9032-08-0. Glucoamylase. Activity: > 40,000 units/g solid. Storage: -20°C. Form: Lyophilized salt free powder. Source: Rhizopus sp. glucoamylase; amyloglucosidase; γ-amylase; lysosomal α-glucosidase; acid maltase; exo-1,4-α-glucosidase; glucose amylase; γ-1,4-glucan glucohydrolase; acid maltase; 1,4-α-D-glucan glucohydrolase; EC 3.2.1.3; 9032-08-0. Cat No: NATE-0076. | |
| Native Wheat Phytase | Phytase catalyzes the hydrolysis of phytic acid to inositol and free orthophosphate. Wheat phytase can degrade inositol phosphate-6 and 5 at a pH of 4 and 5. Phytase catalyzes the hydrolysis of phytic acid to inositol and free orthophosphate. Applications: Phytase has been used in a study to quantify the number of feedstuffs showing significant phytase activity. it has also been used in a study to investigate the effect of adjusting the ph to 5.0 (optimum for wheat phytase) during whole wheat bread making on phytase activity. Group: Enzymes. Synonyms: myo-inositol-hexakisphosphate 4-phosphohydrolase; 9001-89-2; 6-phytase; phytase; phytate 6-phosphatase; myo-inositol-hexakisphosphate 6-phosphohydrolase; 4-phytase; EC 3.1.3.26. Enzyme Commission Number: EC 3.1.3.26. CAS No. 9001-89-2. Phytase. Activity: 0.01-0.04 unit/mg solid. Storage: -20°C. Source: Wheat. myo-inositol-hexakisphosphate 4-phosphohydrolase; 9001-89-2; 6-phytase; phytase; phytate 6-phosphatase; myo-inositol-hexakisphosphate 6-phosphohydrolase; 4-phytase; EC 3.1.3.26. Cat No: NATE-0566. | |
| PHYTASE | PHYTASE. Synonyms: PHYTASE CRUDE, FROM WHEAT;phytase from wheat;6-Phytase, myo-Inositol-hexakisphosphate 6-phosphohydrolase, Phytate 6-phosphatase;Phytase from wheat,6-Phytase, Phytate 6-phosphatase, myo-Inositol-hexakisphosphate 6-phosphohydrolase;Phosphatase, phytate 6-;6-PHYTASE;phylase;MYO-INOSITOLHEXAKISPHOSPHATE 3-PHOSPHOHYDROLASE. CAS No. 9001-89-2. Pack Sizes: 1 kg. Product ID: CDF4-0058. Molecular formula: NULL. Category: Enzyme Preparations. Product Keywords: Food Ingredients; Enzyme Preparations; PHYTASE; CDF4-0058; 9001-89-2; 629-845-9; 9001-89-2. Purity: 0.98. EC Number: 629-845-9. Storage: -20°C. Application: Phytase has been used in a study to quantify the number of feedstuffs showing significant phytase activity. It has also been used in a study to investigate the effect of adjusting the pH to 5.0 (optimum for wheat phytase) during whole wheat bread making on phytase activity. Density: 1.33-1.42g/cm3 at 20°C. Product Description: Phytase catalyzes the hydrolysis of phytic acid to inositol and free orthophosphate. |  |
| Xylanase based enzyme blend for baking | A pentosanase (xylanase) based enzyme blend that acts on flour pentosans to soften and reduce the viscosity of bread dough and batters. Applications: High fiber. Group: Enzymes. Synonyms: Xylanase; Xylanase based enzyme blend for baking; pentosanase; High Fiber enzyme; baking; xylanase; BAK-1724. Xylanase. Appearance: powder or liquid. Xylanase; Xylanase based enzyme blend for baking; pentosanase; High Fiber enzyme; baking; xylanase; BAK-1724. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: BAK-1724. | |
| Chia Seed Powder | Chia Seed Powder. Applications: Chia seed was once valued so much that it was used as currency by the native americans of the southwest and mexico.it was considered a high energy endurance food and was used as far back as the aztec warriors during their conquests. chia seed is highly mucilaginous and has been used by diabetics to slow the conversion of carbohydrates into sugar.it also regulates moisture distribution to the cells of the body more efficiently.chia seeds are are an excellent source of protein, dietary fiber and omega 3 fatty acid and contain no gluten.chia seeds can be eaten raw or sprouted. chia sprouts are a delicious addition to salads and sandwiches.chia seeds can be ground into a meal to make porridge or cakes, or as an addition to breads, cakes and biscuits. Group: Others. Appearance: Brown yellow powder. Chia Seed Powder. Cat No: EXTC-162. | |
| Kelp Extract | Kelp Extract. Applications: It can be applied in health food field, food additives industry, which can be added into the dairy, beverage, health care products, pastries, cold drinks, bread, milk and so on.it can be applied in cosmetic field, which is a kind of water-soluble polymer natural extracts with sntiphlogistic sterilization effect. so fucoidan can be used as a new type of high moisturizing instead of glycerin;it can be applied in pharmaceutical field, which is the raw material of new traditionmedicine added in kidney products. Group: Others. Purity: 10:1,20:1,Fucoxanthin 5%-50%(UV). Source: Kelps are large seaweeds (algae) belonging to the brown algae (Phaeophyceae) in the order Laminariales. There are about 30 different genera. Kelp Extract. Cat No: EXTC-190. | |
| Saccharomyces Freeze Dried Powder | Saccharomyces is a genus of fungi that includes many species of yeasts. Saccharomyces is from Greek (sugar) and (mushroom) and means sugar fungus. Many members of this genus are considered very important in food production. It is known as the brewer's yeast or baker's yeast. They are unicellular and saprophytic fungi. One example is Saccharomyces cerevisiae, which is used in making wine, bread, and beer. Other members of this genus include the wild yeast Saccharomyces paradoxus that is the closest relative to S. cerevisiae, Saccharomyces bayanus, used in making wine, and Saccharomyces boulardii, used in medicine. Group: Others. Synonyms: Saccharomyces Freeze Dried Powder; Saccharomyces. Saccharomyces Freeze Dried Powder; Saccharomyces. Cat No: PRBT-038. | |
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