Food Grade Neutral Protease Cas 9068-59-1

2. Product features:

Efficient hydrolysis: It can hydrolyze macromolecular proteins into amino acids and other products at a certain temperature and pH value.
Purely natural, safe and non-toxic: It is non-toxic, has no side effects and is harmless to the human body.
Wide scope of action: suitable for the hydrolysis of a variety of animal and plant proteins, as well as a variety of food processing processes.

3. Production process:

The production process of neutral protease usually includes steps such as microbial culture, fermentation, extraction and refining.

4. Process characteristics:

Microbial culture: Select suitable microbial strains and optimize culture conditions to allow microorganisms to multiply and produce neutral proteases.
Fermentation: Under appropriate conditions of temperature, humidity and pH value, microorganisms are fermented to produce a large amount of neutral protease.
Extraction and refining: Through centrifugation, filtration, concentration, crystallization and other steps, neutral protease is extracted from the fermentation broth and refined to meet food grade and pharmaceutical grade quality standards.

5. Product application:

Baking industry:
When used to make biscuits, it can reduce the mixing time and fermentation time of the dough, hydrolyze the protein of the dough into peptone, peptides and even amino acids through enzymatic reaction, reduce the wet gluten of the dough, improve the plasticity and physical and chemical properties of the dough, and make the biscuits have good Taste and appearance.

Production of condiments and food nutritional supplements:
Using the enzymatic reaction of neutral protease, animal and plant proteins can be hydrolyzed into small molecule peptides or amino acids, which can be used to produce condiments and food nutritional supplements.
In addition, neutral protease is also used in the field of medicine and health products, such as in the preparation of pharmaceutical preparations to improve the bioavailability and efficacy of drugs; in the field of health products, it is used to produce food or food additives with health care functions. 

6. Recommended dosage: 

Baking: Enzyme is mixed with flour and then water is added to knead the dough. After the dough is fermented, biscuits are formed and baked. The recommended enzyme activity is 50,000 u/g, and the recommended dosage is 10-50g per 100 kilograms of flour.

7. Precautions

1. Storage conditions: should be stored in a cool, dry and ventilated place, away from direct sunlight and high temperature.
2. Usage control: Add according to product instructions and recommended usage to avoid excessive use.
3. Avoid mixing with other substances: Avoid mixing with toxic, harmful or irritating substances.

8. Product storage:

Moisture-proof, light-proof, sealed, stored at low temperature (0-10℃), shelf life is 24 months. There is a certain loss of enzyme activity during storage. The enzyme activity loss is 5-10%/6 months when stored at 10°C, and the enzyme activity loss is 10-15%/6 months when stored at room temperature.

9. Packaging, transaction method, delivery method, etc.:

Packaging: 1kg/25kg bag/drum with linner inside.

Payment method: Western Union; T/T; MoneyGram

Shipping method: Sea/Air/Domestic Shipping}

10. After-sales service/customized service/sample service:

Packaging customization: Customized services are provided for packages above 1000KG;

Sample service: samples are available;