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Bromelain Pectic Enzyme Alternative , Pectic Enzyme Substitute Cas No. 9001007

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Bromelain Pectic Enzyme Alternative , Pectic Enzyme Substitute Cas No. 9001007

China Bromelain Pectic Enzyme Alternative , Pectic Enzyme Substitute Cas No. 9001007 supplier
Bromelain Pectic Enzyme Alternative , Pectic Enzyme Substitute Cas No. 9001007 supplier Bromelain Pectic Enzyme Alternative , Pectic Enzyme Substitute Cas No. 9001007 supplier Bromelain Pectic Enzyme Alternative , Pectic Enzyme Substitute Cas No. 9001007 supplier Bromelain Pectic Enzyme Alternative , Pectic Enzyme Substitute Cas No. 9001007 supplier

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Product Details:

Place of Origin: China
Brand Name: Gekerate
Certification: ISO, HACCP, HALAL, KOSHER
Model Number: 500g/can, 5kg/bag, 25kg/Drum

Payment & Shipping Terms:

Minimum Order Quantity: 25kg
Price: Negotiable
Packaging Details: 25kg carton drum (32cm*58cm)or 1kg foil bag (10cm*15cm) or by request of clients
Delivery Time: 2 days as soon as payment confirmed
Supply Ability: 10000000kg/month
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Detailed Product Description
Color: White Or Light Yellow Powder CAS NO.: 9001-00-7
ENLICES NO.: 253-387-5 Grade: Feed Grade
Usage: Cattle, Chicken, Fish, Horse, Pig, ..... Sample:: Availiable
Moisture (%): 10% Max Admixture (%): 0.01%

Bromelain Pectic Enzyme Alternative , Pectic Enzyme Substitute Cas No. 9001007

 
 
【PRODUCTION

This product was isolated from pineapple, and then purified with the state of the art technics.

 

ADVANTAGES

This bromelain product could digest most protein substrates more extensively than the pancreatic proteases.

This bromelain product exhibits broad specificity, cleaving peptide bonds of basic amino acids, leucine, or glycine. It also hydrolyzes esters and amides.

 

APPLICATION

Bromelain is one of the most popular proteases to use for meat tenderizing and beer clarification. Bromelain is sold in a powdered form, which is combined with a marinade, or directly sprinkled on the uncooked meat. Cooked or canned pineapple does not have a tenderizing effect, as the enzymes are heat-labile and denatured in the cooking process. Some prepared meat products, such as meatballs and commercially available marinades, include pineapple and/or pineapple-derived ingredients.

Bromelain can used for domestic and industrial processing, including uses in baking, anti-browning of cut fruit, textiles and cosmetics manufacturing.

 

【Introductions】

Bromelain (EC number 3.4.22.32) is a protein extract derived from the fruit and stems of pineapples. The bromelain may refer to protease enzymes extracted from the plants of the Bromeliaceae. Bromelain extract is a mixture of protein-digesting (proteolytic) enzymes and several other substances in smaller quantities. The proteolytic enzymes are sulfhydryl proteases; a free sulfhydryl group of a cysteine amino acid side chain is required for function. As a culinary ingredient, it may be used as a meat tenderizer.

Bromelain is one of the most popular proteases to use for meat tenderizing and beer clarification. Bromelain is sold in a powdered form, which is combined with a marinade, or directly sprinkled on the uncooked meat. Cooked or canned pineapple does not have a tenderizing effect, as the enzymes are heat-labile and denatured in the cooking process. Some prepared meat products, such as meatballs and commercially available marinades, include pineapple and/or pineapple-derived ingredients.

Bromelain can used for domestic and industrial processing, including uses in baking, anti-browning of cut fruit, textiles and cosmetics manufacturing.

 

【Quick Details】

Classification: Food Auxiliary Agent Other Names: Bromelain proteinase
CAS No.: 9001-00-7 EINECS No.: 253-387-5
pH Value: 3.0-10.0 Temperature: 25-80° C, best for 40-55 ° C
Appearance: White to light yellow powder Purity: 99%
Enzyme activity: 100,000 -600,000 U/g Dosage: 0.01-0.1%
Usage: Food, brewing, alcohol production, starch sugar etc.
Quality system Certified to ISO9001-22000, Halal Certification.

 

SPECIFICITY

  • Appearance:White powder;
  • pH:The effective pH range of this enzyme is between 3.0-9.0, the optimum pH range is between 4.0-8.0;
  • Temperature: The suitable temperature range for this enzyme is between 20-80 oC, the optimum   temperature range is between 40-55 oC.

 

ENZYME ACTIVITY

The activity of papain was 100, 000 U/g—600,000 U/g .

(*High activity product is available upon request of our customers.)

 

DEFINITION OF ENZYME ACTITIY

Unit Definition: One unit will hydrolyze 1.0 μmole of N-α-benzoyl-L-arginine ethyl ester (BAEE) per minute at pH 6.0 at 30 °C.

 

PACKAGE AND STORAGE

  • Package: 25 kg/bag or 25 kg/drum for solid product.
  • Storage: we recommend to store the product under the environment with temperature <25oC, humidity    <50%, and its better the temperature within 4oC-10oC. We recommended you use up the enzymes in 5      months under <25oC conditions, and 10 month under 4oC-10oC conditions.

 

 

【Food Industry】

Hydrolyze protein from food’s giant molecules into peptide or amino acid through enzymic reaction.Applied for hydrolyzing animal and plant’s protein, making tenderizer, hydrolyzing placenta and soybeans, making cracker swelling agent, noodle stabilizer, beer and beverage clarifier, premium oral medicine, health care products, soy sauce, and wine starter. It can effectively convert protein, greatly improve food’s nutrition value, and lower cost; it is also beneficial for body digestion and absorption.

 

【Beauty and Cosmetic Industry】

Add papain into protein and grease included cosmetic products can whiten and smooth skin, lighten freckles and remove grease, accelerate blood circulation, improve skin function, and enhance product quality. It can also be integrated into diet tea and beauty products.

 

【Household Chemical Products】

Used in soap, washing agent, detergent, and hand soap; it can eliminate dirt, grease, bacteria, and it is safe to use.

 

【Feeds Industry】

  • Used for feeds additives to explore protein source; It helps with absorption, improves feeds utilization rate, saves cost, and aids animal digestion and growth.
  • It can be added into feeds for pig, cow, sheep, chicken, duck, goose, fish, and shrimp;
  •  It can also be mixed into premium compound fertilizer for vegetables and fruits.

 

PHYSICAL AND CHEMICAL PROPERTIES

  •   Appearance : white power
  •   Safety data: pH 3.0-10.0
  •   Melting point: no data available.
  •   Boiling point: no data available.
  •   Flash point: no data available
  •   Ignition temperature: no data available.
  •   Lower explosion limit: no data available.
  •   Upper explosion limit: no data available.
  •   Water solubility: soluble.

COA Characteristics of TCP

Analysis contents Analysis standard Analysis results
Appearance White powder, free flow Pass
Analysis contents Analysis standard Analysis results
Appearance White powder, free flow Pass
Identification Positive reaction Pass
Density About 190 oC 190oC
Residue on ignition <=0.1% 0.03%
Assay 99.0% ~ 100.5% 99.8%
Loss on drying <=0.15% <0.10%
Residual solvents Meets requirement Pass
Clarity of solution Clear Pass
Microbiological Analysis    
Total Viable Count : < 30/g 13/g
Coliform : < 30/g 10/g
E. coli Absent in 25 g Absent in 25 g
Salmonella : Absent in 25 g Absent in 25 g
Antibiotic activity: Absent Absent
Heavy metals <=10 ppm <10 ppm
Lead <=2 ppm <2 ppm
Mercury <=1 ppm <1 ppm
Impurity E <=0.2% <0.1%
Copper <=5 ppm <5 ppm
Iron <=2 ppm <2 ppm
Arsenic <=3 ppm <3 ppm

 

STABILITY AND REACTIVITY

    Stability: stable.

    No toxic odors and flammability;

 

TOXICOLOGICAL INFORMATION

    Acute toxicity: no

 

DISPOSAL CONSIDERATIONS

  • Product observes all federal, state, and local environmental regulations.
  • Contaminated packaging : Dispose of as unused product.
  • TRANSPORT INFORMATION
  • Keep transport clean, dry, ventilated, prevent sun, rain, moisture,mix transportation and storage with toxic and harmful and volatile odors items without mix transportation and storage with toxic and harmful and volatile odors items.

 

REGULATORY INFORMATION

   Comply with GB1886.174-2016<<national food safety standards enzymes for food industry.

 

OTHER INFORMATION

The information contained herein is based on the present state of our knowledge. It characterizes theproduct with regard to the appropriate safety precautions.It does not represent a guarantee for the product.

Bromelain Pectic Enzyme Alternative , Pectic Enzyme Substitute Cas No. 9001007

Contact Details
Wuhan Gekerate Science & Technology Co., Ltd.

Contact Person: jackieyang

Tel: +8615802743746

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