BIO-NUTRITECH MP500

Bio-Nutritech MP500 is an enzyme preparation, produced from Streptomyces mobaraensis strain through fermentation and submerged culture, then purified by modern extraction method.

Bio-Nutritech MP500 has strong adhesion, pH stability, high heat resistance and is safe to use. The product has significant effects on foaming, emulsion stability, heat stability, water retention and gelling ability of egg whites, thereby improving the nutritional value and taste of food.

Product information

Benefits of using BIO-NUTRITECH MP500

• Good pH stability, best working pH from 6.0-7.0, enzyme activity remains relatively stable in the range of 4.0-7.0
• High heat resistance. The optimal operating temperature of MP500 is 45-55oC and can be used in the temperature range of 0-65℃. Especially in protein system, the heat resistance of enzyme is significantly improved.
• Good adhesion. After minced meat is shaped by enzyme treatment, it will not decompose no matter it is frozen, sliced ​​and cooked.
• Increase the product's water retention capacity, improve the product's gel performance and durability, and prevent product breakage.

Packaging, storage and shelf life

• The product is packed in aluminum bags and vacuum sealed. Packing specifications are 1kg/bag, 20kg/carton
• Avoid storing the product at high temperatures, avoid direct sunlight; store in cool, dry conditions, below 25°C. For long-term storage, the recommended storage temperature
• Expiry date 12 months from date of manufacture (if stored under normal conditions) or 18 months from date of manufacture (if stored at temperatures from 0-10ºC).