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Home > Agriculture & Food > Food Additive > Food Enzyme Preparations > 20000 U/g Complex Flavor Protease Powder Aspergillus Oryzae Biological Glucose Enzyme Preparation Non-bitter For Seasoning
20000 U/g Complex Flavor Protease Powder Aspergillus Oryzae Biological Glucose Enzyme Preparation Non-bitter For Seasoning
US$ 38 - 43
MOQ: 1 Kilogram
Key Specifications
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Business Type:
Trading Company
Year Established:
2012
Annual Export Value:
US$10 Million - US$50 Million
Payment & Shipping
Payment Methods:
Port of Shipment:
Qingdao,Shanghai
Delivery Detail:
15 days
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20000 u/g Complex Flavor Protease Powder Aspergillus Oryzae Biological Glucose Enzyme Preparation non-bitter For seasoning
| Product name: | Compound Flavor Enzyme Powder |
| Appearance: | Light yellow brown powder |
| Product odor: | Slight odor of fermentation |
| Ingredients: | Composite enzymes (protease, flavor enzyme ect., glucose) |
| Enzyme activity: | 20,000 U/g or customized |
| MOQ: | 1kg |
| Package: | 5kg/drum |
| Shelf Life: |
12 Months under room temperature 18 Months under 15 oC
24 Months under 0 ~ 4 oC
|
| Optimum environment: | 30℃～60℃; pH:according to the natural pH of the substrate |
| Hydrolysis time: | 3 ~ 5 hours (depending on the degree of hydrolysis) |
| Other influencing factors: | Oxidation inhibitor; Reducing substances, like active ion Ca2+, Mg2+, Na+; K+ ect. |
| Storage: | In cool dry place , away from light |
| Recommended dosage: | Suggested addition amount is 0.1-0.3%, depending on the type, concentration, reaction conditions, and other factors of the substrate and production situation |
| Maillard reaction: After the hydrolysis is completed, raise the temperature to 130 - 140°C and maintain it for 1 hour. This is beneficial for the Maillard reaction among the hydrolysate, amino acids, and reducing sugars, which can further enhance the hydrolysis flavor. |
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Business Type
Trading Company
Year Established
2012
Annual Export Value
US$10 Million - US$50 Million
Product Certifications
ISO9001, Others
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