DETAILS
Description:
It mainly contains two enzymes, one is rhamnosidase, which can hydrolyze the bitter naringin (naringin-7-rhamnoside) into rhamnose and prunin.
The second is β-glucosidase, which can hydrolyze naringenin into tasteless naringenin and glucose. The process: the optimum pH value for naringinase is 3.5~5.0, and the optimum temperature is 50~60. ºC.
It's more suitable for application fields such as juice debittering.
Certificate of Analysis
| Batch Number | Z20190412001 | ||
| Production Date | 2019.04.12 | ||
| Batch Quantity | 80 KGS | ||
| Item | Test Standard | Testing Result | |
| Appearance | Powder | Complies | |
| Color | White fine Powder | Complies | |
| Particle Size | 100% pass 80 mesh | Complies | |
| Oder | Characteristic | Complies | |
| Taste | Characteristic | Complies | |
| Loss on Drying | ≤5.0% | 2.20% | |
| Residue on Ignition | ≤0.1% | 0.05% | |
| Residual acetone | ≤0.1% | Complies | |
| Residual Ethanol | ≤0.5% | Complies | |
| Heave Mentals | ≤10ppm | Complies | |
| Na | ≤0.1% | <0.1% | |
| Pb | ≤3 ppm | Complies | |
| Total Plate | <1000CFU/g | Complies | |
| Yeast & Mold | <100 CFU /g | Complies | |
| E. Coli | Negative | Complies | |
| Salmonella | Negative | Complies | |
| Conclusion: Conform with USP Standard | |||
Storage:Closed container. dry & cool. keep away from moisture &strong light
Shelf life:24 Months
Application:
1. This product is an enzyme preparation. It is mainly used for the debittering of fruit juice, pulp and peel of grapefruit and bitter orange.
2. This product mainly contains two enzymes, one is rhamnosidase, which can hydrolyze the bitter naringin (pummeloside-7-rhamnoside) to rhamnose and nosulin, the second one is β -Glucosidase, which can hydrolyze sakurarin to odorless pomelo substance and glucose, the process is: the optimal pH value of naringinase is 3.5 ~ 5.0, and the optimal temperature is 50 ~ 60 ºC
2. This product mainly contains two enzymes, one is rhamnosidase, which can hydrolyze the bitter naringin (pummeloside-7-rhamnoside) to rhamnose and nosulin, the second one is β -Glucosidase, which can hydrolyze sakurarin to odorless pomelo substance and glucose, the process is: the optimal pH value of naringinase is 3.5 ~ 5.0, and the optimal temperature is 50 ~ 60 ºC
