Description:
SBE-XY20 is made from the best strain of Aspergillus niger through cultivation and extraction technique. It is a kind of purified highly concentrated hemi-cellulase. SBE-02X can substitute the emulsifier, or cooperate with it.
The product is produced according to the food grade enzyme standard issued byFAO, WHO and UECFA, which is in accordance with the FCC. It can be applied in the flour treatment for the production of tailored flour, and it can also be applied for improving backing and steaming quality.
1 unit of Xylanase equals to the amount of enzyme, which hydrolyzes xylan to get 1 μmol of reducing sugar (Calculated as xylose) in 1 min at 50ºC and pH5.0.
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Declared Activity
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52000
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Production Organism
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Trichoderma reesei
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Physical Form
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Powder
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Color
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White to yellowish ,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity
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Odour
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Normal microbial fermentation odour.
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ITEMS
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Lower Limit
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Upper Limit
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enymes activity
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52000u/g
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Lead
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5 mg/kg
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Arsenic
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3 mg/kg
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Total viable count
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50,000 CFU/g
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Coliform Bacteria
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30 CFU/g
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Escherichia coli
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10 CFU/g
3 MPN/g |
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Salmonella
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Not Detected/25g
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Application:
1. Improve the size of leaven dough
2. Improve the interior form and fermenting performance of dough;
3. Improve the machine processing performance of dough;
4. Slow down the aging speed of the bread, prolong the shelf life.
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 | ≤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
