Ailazyme® NPF-4
Ailazyme® NPF-4 is a food grade neutral protease preparation produced by controlled fermentation of selected strain of Aspergillus oryzae. Ailazyme® NPF-4 is inactivated during the baking process, typically around 64°C, well below the baking temperatures. Ailazyme® NPF-4 splits the protein strands of the gluten skeleton and improves dough handling, mixing tolerance and machinability. It plays an important role in control of dough rheology or viscoelastic property of gluten strength. Ailazyme® NPF-4 enhances dough extensibility helping to shape the dough more easily thus reducing the resistance. It prevents cracking of biscuits, shortens dough resting time and increases the loaf volume of bread. Ailazyme® NPF-4 is used primarily in baking for moderate softening of wheat gluten in flours that are intended for biscuits and cookies production. Ailazyme® NPF-4 effectively breaks down the gluten thus reducing the batter viscosity. Ailazyme® NPF-4 reduces mixing time, improves extensibility & flexibility and enables a better surface molding.
Properties
- pH Range
- 4.5 - 6.5
Product families
Applications
- Bakery
- Food & Beverage Manufacturing
Product Families
- Enzymes & Starter Cultures
Other characteristics
- Brand
- Ailazyme
- End Uses
- Biscuits & Cookies, Bread
- Functions
- Enzyme
- Ingredient Name
- Protease
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Markets
- Food & Nutrition
- Use Levels
- 0.7 - 7 g per ton of wheat flour (Bakery)
- Enzyme Type
- Protease
- Ingredient
- Protease
- Utilization
Ailazyme® NPF-4 with an activity not less than 480,000 units per g has shown to best perform when used under the following conditions given below.; Application; Bakery; Recommendation; Application at pH 4.5-6.5 and temperature 40–62°C.; Optimum conditions: pH 5–5.5 and temp: 51 °C; The enzyme activity increases with increasing temperature, however, at temperatures above 64°C, the enzyme stability may rapidly decrease.
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Storage Information
Ailazyme® NPF-4 is stored in the original packaging in a dry place at room temperature the activity loss will be less than 10 % within one year.
- Food Additive Number
- E 1101, INS 1101
- Packaging Information
Ailazyme® NPF-4 is available in 5 kg bags in 25kg boxes.
- Food Ingredients Functions
- Enzyme
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- GMP
- Generally Recognized As Safe (GRAS)
- Halal
- ISO 22000
- JECFA (FAO/WHO)
- Kosher
- Food and Nutrition Applications
- Biscuits & Cookies
- Bread
- Purity and Regulatory Aspects
The enzyme in Ailazyme® NPF-4 is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications encompass heavy metals as well as microbiological characteristics. Ailazyme® NPF-4 is GRAS in the USA.
