Neutral Protease NP 2000 – Enzyme for cakes

NP – 2000 is a neutral protease enzyme preparation for food use. This enzyme is created from strains of Bacillus subtilis bacteria through submerged fermentation, extraction and purification processes. In addition, it is also possible to catalyze protein hydrolysis in a neutral environment to produce peptides and amino acids.

PRODUCT FEATURES:

Enzim: Protease

Số EC: 3.4.24.28

Condition: Powder, light brown color

Activity: 200,000 U/g (minimum)

Humidity: 8% (maximum)

Neutral Protease NP 2000 can operate at pH 5.0-10.0, optimal pH range is 6.0-8.0 at optimal pH 6.5

Neutral Protease NP 2000 operates at 30-60°C, with an optimal temperature range of 45-55°C with an optimal temperature range of 50°C

Recommended dosage: 2.5-12.5 g/ 100kg of flour

Pack: 20kg carton or 20kg paper bag with PE layer inside. Custom packaging is available upon request.

Expiry date: Normally 24 months at 0∼25°C in original packaging, tightly closed and unopened, away from direct sunlight. Shelf life will be extended if stored properly at 0∼10°C.

Preserve: in a dry, cool place. Storage under adverse conditions such as high humidity and temperature may result in higher dosage requirements.