|Place of Origin:||Jiangsu, China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Laccase LQ-1000|
|Minimum Order Quantity:||400kg|
|Packaging Details:||25kg, 30kg plastic drums or 1125kg IBC totes|
|Delivery Time:||15-20 Days|
|Payment Terms:||T/T, L/C , D/P|
|Supply Ability:||1000MT to 1500MT Per Year|
|Application:||Food Industry, Including Beer, Wine, Juice, Baking, Alcohol And Brewing, Etc.||Enzyme:||Laccase|
|Activity:||10,000U/G||Appearance:||Light Yellow Powder|
|Place Of Origin:||Jiangsu, China (Mainland)||Moisture::||Less Than 8%|
|Packaging::||25KG, 30KG Food-grade HDPE Plastic Drums Or 1125KG IBC Totes.||Strains:||Aspergillus Oryzae|
|Appearance:||Light yellow powder|
|Activity:||10,000 U/g (minimum)|
QL-1000 can be used in the wine production to improve the stability of wine. A major factor that determines the quality of wine is its stability. Only stable wine can maintain its mellow taste. QL-1000 can help to oxidize the residual phenolic compounds in the wine, thus greatly improve the stability of wine, retain the taste and nutrients.
QL-1000 can also be used as clarifying agent during the wine processing in the order of laccase + silica solution or laccase + polyvinylpyrrolidone (addition of sulfur dioxide), which is better and more effective than the conventional clarifying method (caseinic acid + activated carbon + bentonite ).
Laccase has the special ability of cross-linking polymers. Use of QL-1000 in baking can increase the dough strength and reduce the viscosity of dough, improve the processing properties of dough
and inhibit the expansion of flour during the baking process, and make a denser taste.
In addition,QL-1000 can improve the structure of dough and increase the softness of baked products.