|
HS Code |
160243 |
| Product Name | Food Grade Xylanase (Acid) |
| Enzyme Type | Acidic Xylanase |
| Appearance | Light brown powder |
| Activity Unit | U/g |
| Ph Range | 3.5-6.0 |
| Optimum Ph | 4.5-5.5 |
| Optimum Temperature | 45-55°C |
| Solubility | Soluble in water |
| Storage Conditions | Keep in a cool, dry place |
| Shelf Life | 12 months |
| Main Application | Improvement of dough and bread quality |
| Source | Microbial fermentation |
| Cas Number | 9025-57-4 |
| Hazard Status | Non-toxic, food grade |
| Recommended Dosage | 20-50g per ton of flour |
As an accredited Food Grade Xylanase (Acid) factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Food Grade Xylanase (Acid) is packaged in 25 kg net weight, sealed, high-density polyethylene bags with moisture-proof, labeled outer cartons. |
| Shipping | Food Grade Xylanase (Acid) is shipped in sealed, food-grade HDPE drums or bags, ensuring protection from moisture and contamination. Containers are clearly labeled and packed securely on pallets. During transit, the product is kept in a cool, dry environment away from direct sunlight, heat, and incompatible substances. |
| Storage | Food Grade Xylanase (Acid) should be stored in a cool, dry, and well-ventilated area, away from direct sunlight and moisture. Keep the container tightly sealed when not in use. Avoid exposure to temperatures above 25°C. Store separately from incompatible substances, such as oxidizing agents. Ensure proper labeling and use only food-grade storage containers to maintain product integrity and safety. |
Competitive Food Grade Xylanase (Acid) prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
