Liquid type:This product is made from the best strain of bacillus Licheniformisthrough deep fermentation and extraction technique. FDA regards thestrain as safety. The products possess better heat resistance and keepadaptability of lower pH value and calcium ion consistency. It isapplied broadly to the "Liquidizing" technology in the sectors ofstarch sugar, monosodium glutamate, alcohol, pharmaceutical and thedesizing of textile industry.Specifications/ physical and chemical properties:1) Color: tan2) Physical state: liquid with low subsidence3) Odor: normal microbion fermentation odor4) pH: valid in 5.5-9.0, most in 5.8-7.05) Bulk density activity: 1.05-1.35g/ml6) Temperature: 80-110oC, most at 95-105oC (moment)7) Enzymatic activity: ≥28,000 u/ml8) Calcium ion consistency: calcium ion can protect enzyme9) Storage: Under low temperature, avoid exposed in high temperature10) Shelf life: 3 months under 25oC; activity remain ≥90%11) Dosage: 6-16u/g amylum material12) Safety: Contact of enzyme may induce sensitization and may causeallergic type reactions in sensitized individuals. Prolonged contactmay cause minor irritation to skin, eyes and mucous membrane of nose.Any spillage should be cleaned up immediately. Flush remainder onskin or eyes with plenty of water and consult a doctor.Packing: in innoxious plastic drum, 22L/drumSolid type:This product is made from the best strain of bacillus Licheniformisthrough deep fermentation and extraction technique. FDA regards thestrain as safety. The products possess better heat resistance and keep adaptability of lower pH value and calcium ion consistency. It is appliedbroadly to the "Liquidizing" technology in the sectors of starch sugar,monosodium glutamate, alcohol, beer, lactic acid, citric acid,pharmaceutical and the desizing of textile industry.Specifications / physical and chemical properties:1) Color: snuff color2) Physical state: water based powder3) Odor: slight fermentation odor4) pH: Stable in 5.5-9.0, most in 5.8-7.05) Solubility activity: soluble with little subsidence6) Temperature: higher activity at 80-110oC, most at 95-105oC7) Enzymatic activity: ≥40,000 u/ml8) Particle size (Passing through 40µm sieve): ≥80%9) Calcium ion consistency: ≥30ppm10) Consistency of the substrate: 18 - 20oBe11) Storage: Provide for good ventilation of the room, when handlingthe preparation. Store in a dry and cool place.12) Shelf life: 12 months under normal room temperature (suggested roomtemperature under 25oC; activity remain ≥80%).13) Dosage: For the sectors which have a strict requirement on theliquidizing technologies such as starch sugar and glutamic acidproduce, the suggested dosage (40,000u/g) is 0.35 – 0.6kg/ton amylum;for other industries 0.15-0.3kg/ton amylum.14) Safety: Inhalation of enzyme dust may induce sensitization and maycause allergic type reactions in sensitized individuals. Avoidformation of dust.Packing: 0.5kg x 20 bags/ctn, total 25 cartons
Product Name: High-Temperature Alpha-AmylaseModel Number: HTAPlace of Origin: ChinaLiquid type:This product is made from the best strain of bacillus Licheniformisthrough deep fermentation and extracti
This product is made from the strain of Bacillus Subtilis throughcultivation, fermentation and extraction technique. It can catalyze the hydrolysis of washing powder efficiently. This product can be u
Product Name: Low Temperature Alpha-AmylaseModel Number: LTAPlace of Origin: ChinaThis product is made from the strain of bacillus subtilis through cultivation, fermentation and extraction technique.
Raw shelled peanut kernels, blanched peanut kernels, raw peanutsin shell and roasted peanuts in shell, fried peanut kernels, androasted peanut kernels with red skin.Specifications:1) Raw shelled peanu
Raw shelled peanut kernels, blanched peanut kernels, raw peanutsin shell and roasted peanuts in shell, fried peanut kernels, androasted peanut kernels with red skin.Specifications:1) Raw shelled peanu
This product is made from the strain of Pichia Paseoris throughcultivation and extraction technique. It can degrade phytic acidinto inositol or phosphoinositide and phosphoric acid. The productscan el
This product is made from the strain of Pichia Paseoris throughcultivation and extraction technique. It can degrade phytic acidinto inositol or phosphoinositide and phosphoric acid. The productscan el
Acid protease:This product 537 acid protease is developed and extracted from ASP.usamiiNo.537. As an enzyme for catalysis of protein hydrolysis under pH2.5-4.0,this product can be used for alcohol fer
Product Name: ProteaseModel Number: APR, NPR, ALPRPlace of Origin: ChinaAcid protease:This product 537 acid protease is developed and extracted from ASP.usamii no. 537. As an enzyme for catalysis of p
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