Food Enzymes

FUNGAL ALPHA AMYLASE- 50,000 SKB U/g

APPEARANCE: CREAM TO LIGHT BROWN COLORED POWDER LOSS ON DRYING: 4.59% E.COLI: ABSENT IN 1.0g SALMONELLA: ABSENT IN 10g ACTIVITY: 50,000 SKB U/g

PHOSPHOLIPASE POWDER

APPEARANCE: LIGHT BROWN COLORED POWDER LOSS ON DRYING: 4.82% COLIFORMS: NOT MORE THAN 30.0 CFU/g E.COLI: ABSENT IN 25.0 g SALMONELLA: ABSENT IN 25.0 g ACTIVITY: 23,520 LU/g

FUNGAL ALPHA AMYLASE-1,50,000 SKB U/g

APPEARANCE: CREAM TO LIGHT BROWN COLORED POWDER LOSS ON DRYING: 5.50% E.COLI: ABSENT IN 1.0g SALMONELLA: ABSENT IN 10g ACTIVITY: 1,50,000 SKB U/g

CELLULASE POWDER

APPEARANCE: CREAM TO LIGHT BROWN COLORED POWDER LOSS ON DRYING: 4.56% COLIFORMS: NOT MORE THAN 30.0 CFU/g E.COLI: ABSENT IN 25.0 g SALMONELLA: ABSENT IN 25.0 g ACTIVITY: 5087 CMC U/g

ASPERGILLUS BACTERIAL XYLANASE

APPEARANCE : WHITE TO CREAM COLORED FREE FLOWING POWDER DOASES (GRMS.PER 100KG FLOUR): 1GM-2GM DECLARED ACTIVITY: PROTEASE-40000 AXU/g 2000 BXU/g SOLUBILITY: READILY SOLUBLE IN WATER AT ALL CONCENTRATION IN NORMAL USAGE STORAGE: IN COOL DRY PLACE PACKAGING: 25KGS CORRUGATED BOX

PROTEASE POWDER

APPEARANCE: CREAMISH TO LIGH BROWN POWDER LOSS ON DRYING: 3.81% E.COLI: ABSENT IN 25 g SALMONELLA: ABSENT IN 25g

HEMICELLULASE POWDER

APPEARANCE: CREAM COLORED POWDER LOSS ON DRYING:5.74% XYLANASE ACTIVITY: 61,433U/g

GLUCO OXIDASE

APPEARANCE : LIGHT BROWN TO BROWN COLORED POWDER LOSS ON DRYING: NOT MORE THAN 7.0% COLIFORNS: NOT MORE THAN 30.0 CFU/G E.COLI: ABSENT IN 25.0 G SALMONELLA: ABSENT IN 25.0 G ACTIVITY: BETWEEN 8500 TO 11500 GO U/G

ENZYME BLEND

APPEARANCE: CREAM TO LIGHT BROWN COLORED POWDER ODOUR : TYPICAL FERMENTATIVE ODOUR SOLUBILITY: SOLUBLE IN WATER PH 1%: 5.21 TVC: 4,745 CFU/g E.COLI: ABSENT IN 25g SALMONELLA: ABSENT IN 25g TYMC: 10 CFU/g COLIFORM: <5 CFU/g ENZYME ACTIVITY: ALPHA AMYLASE BLEND

NEUTRAL PROTEASE

APPEARANCE: CREAM TO LIGHT BROWN COLOR POWDER LOSS ON DRYING|: 4.11% TOTAL VIABLE COUNT: 700 CFU/g COLIFORMS: <10 CFU/g E.COLI: ABSENT IN 25.0 g SALMONELLA: ABSENT IN 25.0g PROTEASE ACTIVITY: 133, 158 PC/g

GLUCO AMYLASE

APPEARANCE: LIGHT BROWN COLOURED POWDER ODOUR: TYPICAL FERMENTATIVE ODOUR SOLUBILITY: PARTIALLY SOLUBLE IN WATER PH 1% SOLUTION: 5.15% E.COLI: ABSENT IN 25 G SALMONELLA: ABSENT IN 25 G ACTIVITY: 852 U/g

BACTERIAL XYLANASE

APPEARANCE: LIGHT BROWN TO BROWN COLOR POWDER LOSS ON DRYING: 4.19% COLIFORNS: NOT MORE THAN 30.0 CFU/G E.COLI: ABSENT IN 25.0 G SALMONELLA : ABSENT IN 25.0 G ACTIVITY: NOT LESS THAN 2000 BXU/G

FUNGAL ALPHA AMYLASE-2,20,000 SKB U/g

APPEARANCE: CREAM TO LIGHT BROWN COLORED POWDER ODOUR: TYPICAL FERMENTATIVE ODOUR SOLUBILITY: PARTIALLY SOLUBLE IN WATER PH 1% SOLUTION: 5.29 TVC: 23,000 CFU /gm E.COLI: ABSENT IN 25gm SALMONELLA: ABSENT IN 25gm TYMC: 10 CFU/gm COLIFORM: <5 CFU/gm ACITIVITY: 2,20,000 SKB U/g

FUNGAL ALPHA AMYLASE-10,000 SKB U/g

APPEARANCE: CREAM TO LIGHT BROWN COLORED POWDER LOSS ON DRYING: 5.50% E.COLI: ABSENT IN 1.0g SALMONELLA: ABSENT IN 1.0g ACTIVITY: 10,000 SKB U/g

FUNGAL ALPHA AMYLASE-1,00,000 SKB U/g

APPEARANCE: CREAM TO LIGHT BROWN COLORED POWDER LOSS ON DRYING: 5.50% E.COLI: ABSENT IN 1.0g SALMONELLA: ABSENT IN 10g ACTIVITY: 1,00,000 SKB U/g

Aspergillus Xylanase

MALTOGENIC AMYLASE

APPEARANCE: CREAM COLORED POWDER LOSS ON DRYING: 3.98% COLIFORMS: 10 CFU/g E.COLI: ABSENT IN 25.0 g SALMONELLA: ABSENT IN 25.0 g ACTIVITY: 11,606 MANU/g

PAPAIN POWDER

APPEARANCE: LIGHT BROWN POWDER ODOUR: TYPICAL FERMENTATIVE ODOUR SOLUBILITY: SOLUBLE IN WATER PH 1% SOLUTION: 5.36 TVC: 5,000 CFU/g TYMC: 10CFU/G COLIFORM: <10CFU/g E.COLI: ABSENT IN 25g SALMONELLA: ABSENT IN 25g ACTIVITY: 55,678 TU/g

FLOUR DELUXE

APPEARANCE: OFF WHITE COLORED POWDER WITH CHARACTERISTIC ODOUR ORIGIN: FUNGAL ORIGIN MOISTURE CONTENT: 4.98% ACTIVITY: 18,987 SKB U/g

PROTEASE XYLANASE

APPEARANCE: LIGHT BROWN COLORED POWDER LOSS ON DRYING: 3.81% E.COLI: ABSENT IN 25g SALMONELLA: ABSENT IN 25g PROTEASE ACTIVITY: 10402 PC/g XYLANASE ACTIVITY: 4215 XU/g