Food Enzymes

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 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

FLOUR DELUXE

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

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

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

PROTEASE POWDER

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

Aspergillus Xylanase

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

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

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

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