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SUNBAKE® CS
SUNBAKE CS is a Cellulase derived from a selected strain of Trichoderma reesei through submerged fermentation. This enzyme hydrolyzes ß (1 – 4) glycosides bonds of cellulose to oligose and glucose. It has three activities: endo- and exo-cellulase and beta-glucanase.
Product families
Applications
Food & Nutrition — Food
- Bakery
Product Families
Food Ingredients — Functional Additives
- Dough Conditioners & Flour Additives
- Enzymes & Starter Cultures
Other characteristics
- Brand
- SUNBAKE
- Functions
- Enzyme
- Ingredient Name
- Cellulase
- Markets
- Food & Nutrition
- Enzyme Type
- Cellulase
- Ingredient
- Cellulase
- Key Benefits
Increase tolerance of the dough Improve stability Improve crumb structure and loaf volume Increase extensibility Enhance dough handling and machinability
- Technology
- Food Ingredients
- Dosage Guideline
5 - 20 ppm of SUNBAKE CS; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.
- Function Conditions
Working pH range 2.5 - 7.5, optimum 4.5 - 5.5;Temperature 20 - 70°C, favorable at 50 - 55°C.
- Food Ingredients Features
- Excellent Stability
- Improved Flavour Release
- Improved Stability
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Bread
