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Coffee degumming compound enzyme sn-107
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Coffee degumming compound enzyme sn-107
Product Feature
Name of Product
Coffee degumming compound enzyme sn-107
Grade
Food Grade
Appearance
White powder
Components
Pectinase, cellulase, hemicellulase, starch
Strain
Aspergillus Niger, Trichoderma reesei
Production Method
Pectinase, cellulase, hemicellulase compound enzyme preparation products.
Working Condition
Temperature: 20-70℃, optimum 45-50℃；
pH: 4.0-7.0, optimum 4.5-5.5。
Application Field
Coffee processing degumming section
Usage
Add to the coffee degumming pool, instead of fermentation degumming
Dosage
Add 0.1-0.3 kg per ton of fresh coffee fruit, the most suitable amount needs to be determined by test.
Efficacy
It can quickly elute the pectin from the outer skin of fresh coffee fruit, replace the natural fermentation degumming by water washing method, speed up the production efficiency, complete degumming within 5-10 hours, reduce the mildew and sour taste caused by fermentation, and improve the grade of coffee beans.
Product Specification
Activity（u/mL）
Pectinase≥10,000 cellulase ≥1,000 hemicellulase≥20,000
Pb (mg/kg)
≤5
Arsenic (in As)（mg/kg）
≤3
- coli（CFU/g）
≤30
Colon Bacillus（25g）
＜10
Total count colony（CFU/g）
≤50000
Salmonella （25g）
Absent
Antimicrobial Activity（ /g）
Absent
Loss on drying
≤8%
Packaging
25kgs/drum (or according to customer’s requirement)
Storage Condition
Shelf Life
12 months
Temperature
0-25℃
Storage Condition
This product should be stored in a dry place under 25℃, avoiding sunlight and direct contiguity with air for a long time.
Safety Information
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. Details please refer to Material Safety Data Sheet.
Coffee degumming compound enzyme sn-107
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