Protease, Wheat Flour
106 - 129 u/g
Backward in terms of traceability, all raw materials and packaging materials lot numbers records.
Product lot number, is situated on the product packaging.
Enzyme Eklenebileceği Foods:
Turkish Food Codex Food Additives Yönetmeliği'nde, turkish Food Codex Food Enzymes Yönetmeliği'nde and vertical tebliğlerde in accordance with the regulations, allowed finished products, taking into account the limitations of used.
Regulation and tebliğlerde required information ulaşılamadığında, related with your country's laws to regulator danışılabilir.
Special Storage/Conditions of Use:
Please keep in dry and cool place sealed.
Food İşletmecisinin Commercial Title and Address:
Smart Chemical Tic. And From. Ltd. Ltd.
Aegean Industrial Site Balatçık Mah. 8901/3 in. No:3/3AO Çiğli/Izmir premises.
Manufacturer Business Registration No:
Turkey (Food's main component of origin, the end product menşeinden is different.)
Instructions for use:
Turkish Food Codex Food Enzymes Yönetmeliği'ne as appropriate, manufactured or planned production of finished product related with vertical tebliğlerde Place area; eklenebileceği foods, conditions of use, maximum quantities and considering the restrictions should be used.
Turkey in countries other than use planlanıyorsa, the country concerned legal regulations should be considered.
Product performance, production requirements, machinery and equipment building and performances, seasonal variables and other may vary depending on the raw materials.
The most suitable use the amount of before without designating, turkish Food Codex Food Additives Yönetmeliği'nde belirtilen restrictions in view of things, minimum miktarlarla trials must be made.
Use Area/Sale Aim:
Use in food.
Protease enzyme undaki proteins effect. Strong kneading of flours and the difficulty of processing used to address.
Protease especially biscuit, crackers and gofretlik products in order to increase the brittleness and kıtırlığı used.Bacillus subtilisBakterisinden is produced. Unlara suitable protease enzyme the addition of,
Gluten building at the perfect control,
Elasticity control provides
In wafer manufacturing high quality enzyme.
Biscuit and crackers in producing low rate of protein containing and gluten structure strong non-flours. But used flour this characteristic properties if, to achieve the required characteristics suit active ingredients.
Gluten yapısında desired effect usually for sodium bisulfate as Reduction Agents.
But sodium bisulfate gluten the desired structure when (as they can reduce the amount of vitamin B1) undaki other components also negatively affects. Sodium bisulfate, health care for that would rise to negative effects in terms of ötürü is banned in many countries.
Now undaki gluten structure in order to soften it sodium bisulfate instead, capable of protein degradation is an enzyme protease (bacterial and fungal) are used. Protease enzyme gluten the desired structure lends, undaki to other components of the negative effect on. Also have the amount of protease enzyme high gluten flour in bread making işleminde.
The Amount Of usage:
Use of the range of approximately 50 -100 ppm. But this kind of products use the amount of trial and error method with the more healthy results. In the other enzyme and emülgatörlerle there is no objection.
Microbial proteases, industrial enzymes important bands. Proteases, various usages have due to the worldwide total enzyme production about 40'ını covers.
Microbial proteases in most of the share alkaline pH (8 -12) and high temperature range (50- 70 °C) active and stable may remain detergent alkaline proteases.
Alkaline protease, in detergents contain protein, blood, milk, sweat, grass etc. Spots removal; dericilikte leathers sepilenmesinde; Used X-Ray (XRay) films silver in the recovery; Peptide synthesis; medical and Pharmaceutical field; Waste treatment and other fields.