Food Grade Clarifying Enzyme Powder Health Nutritional Supplement Clarifying Enzyme

• Customization: Available
• Resource: Natural
• Product Name: Clarifying Enzyme
• Model NO.: ST-Clarifying Enzyme
• Form: Powder
• MOQ: 1kg
• Sample: Available
• CAS: /
• Stock: in Stock
• Molecular Formula: /
• Package: 1kg/Bag, 25kg/Drum
• Service: Customized Service
• Brand: Sentian
• Certificate: COA/MSDS
• Storage: Cool Dry Place
• Sale: on Sale
• OEM/ODM: Available
• Color: White
• Transport Package: Bag/Bottle
• Specification: 99%
• Trademark: SENTIAN
• Origin: China
• Production Capacity: 5000kg Per Month

Product Description

 

Description

Clarifying enzyme is a type of proteolytic enzyme that isrefined by using protease extracted from biotechnology andother hydrophilic excipients. lt has strong degradationproperties for various animal and plant proteins. Due to itsstrong adaptability, easy source of raw materials and lowprice, it can be widely used in beer, Baijiu, food, medicinebeauty, health care, textile, feed and other industries.

Product name	Clarifying Enzyme
Color	White
Form	Powder
MOQ	1kg
Sample	5-10g
Shelf life	2 years

 

Application & Funtion

1. Improving beer stability: During beer production, adding liquid clarifying enzymes to further decompose insoluble proteins in malt can directly increase the level of α - amino nitrogen in malt extract,  ensure smooth fermentation, improve the non biological stability of beer, and extend the shelf life of beer.

2. Reduce malt usage: Due to the high price of malt, some auxiliary materials are used instead of malt in beer production. When the amount of auxiliary materials added is too high, it often leads to insufficient enzyme supply from malt, resulting in low protein and starch decomposition rates, poor wort quality, and ultimately affecting beer quality. The most effective method to improve the quality of wort is to add clarifying enzymes and amylase during saccharification to supplement the enzyme amount and complete the necessary biochemical reactions. For the saccharification process with added excipients, usually 12-15g of clarifying enzyme and 1.5-2kg of amylase are added per ton of excipients. In addition, adding clarifying enzymes during the saccharification process also has a certain effect on preventing beer from producing cold turbidity.

3. Application of Baijiu and tea juice drinks: Baijiu, tea and other drinks contain a small amount of protein, which will slowly become turbid during storage and freezing, seriously affecting the appearance quality of the product, which is mainly due to the sediment generated by the reaction of protein with polyphenols, tannins and other substances. After adding this clarifying enzyme, most of the protein will be decomposed into soluble amino acids and other nutrients, which will destroy the main components that produce turbidity, improve the stability of Baijiu, tea and other drinks, present clarity and extend the shelf life.

COA

 

 

Items	Requirements	Results
Physical & Chemical
Appearance	White	Conform
Odor	Characteristic	Characteristic
Particle Size	98% pass 80mesh	Complies
Loss on Drying	≤5.0%	3.65%
Ash	≤5.0%	1.96%
Solvent Residue	Meet standard	Complies
Pesticide Residue	Meet standard	Complies
Microorganism
Total Plate Count	≤1000cfu/g	Conform
Yeasts and Molds	≤100cfu/g	Conform
Saimonella	Negative/25g	Conform
E.coli	Negative	Conform
Assay	98%	99.5%
Conclusion:This product conforms to the Enterprise standard.