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Winovazyme Biological Science & Technology Alkaline Protease
- CAS Number
- 9001-92-7
Winovazyme Biological Science & Technology Alkaline Protease where one alkaline protease activity unit (U) is defined as the amount of enzyme which releases 1.0μg tyrosine from casein in 1 min at 40℃ and pH7.2.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Beverage
- Beer Brewing
- Juice & Juice Drinks
- Liquor & Spirits
Food & Nutrition — Processing & Packaging
- Food & Beverage Manufacturing
Product Families
Food Ingredients — Functional Additives
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Beer
- Functions
- Enzyme
- Ingredient Name
- Protease
- Markets
- Food & Nutrition
- Storage
25℃, 12 months, enzyme activity remain≥90%.; Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.
- Benefits
1. Reduce the floc caused by plant protein, solve the precipitation, stratification, the phenomenon such as flocculent effectively. 2. Speed up the filtration velocity, shorten the production cycle, reduce consumption, save costs
- PACKAGING
- 25 kg/bag, or as request.
- Enzyme Type
- Protease
- Ingredient
- Protease
- Usage Level
The recommended dosage is 0.4-2g/100 kg raw material (4 ~ 20ppm), can be activated by 40℃ water for 5~10 minutes, the optimum dosage shall be determined by experiment.
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Food Additive Number
- E 1101, INS 1101
- Food Ingredients Features
- High Flocculation
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Beer
