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Ailazyme® NPF-4

1 of 40 products in this brand
Ailazyme® NPF-4 is a food grade neutral protease preparation produced by controlled fermentation of selected strain of Aspergillus oryzae. Ailazyme® NPF-4 is inactivated during the baking process, typically around 64°C, well below the baking temperatures. Ailazyme® NPF-4 splits the protein strands of the gluten skeleton and improves dough handling, mixing tolerance and machinability. It plays an important role in control of dough rheology or viscoelastic property of gluten strength. Ailazyme® NPF-4 enhances dough extensibility helping to shape the dough more easily thus reducing the resistance. It prevents cracking of biscuits, shortens dough resting time and increases the loaf volume of bread. Ailazyme® NPF-4 is used primarily in baking for moderate softening of wheat gluten in flours that are intended for biscuits and cookies production. Ailazyme® NPF-4 effectively breaks down the gluten thus reducing the batter viscosity. Ailazyme® NPF-4 reduces mixing time, improves extensibility & flexibility and enables a better surface molding.

Ingredient Name: Protease

Functions: Enzyme

Labeling Claims: Halal, Kosher, Non-GMO

End Uses: Biscuits & Cookies, Bread

Technical Data Sheet

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Knowde Enhanced TDS

Identification & Functionality

Enzyme Type

Protease

Ingredient Name

Protease

Food Ingredients Functions

Enzyme

Ingredients
Protease
Food Additive Number
E 1101, INS 1101
Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Enzymes & Starter Cultures

Features & Benefits

Labeling Claims

Halal,

Kosher,

Non-GMO

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery

Food & Nutrition — Processing & Packaging

Food & Beverage Manufacturing

Food & Nutrition Applications

Biscuits & Cookies,

Bread

Use Level
0.7 - 7 g per ton of wheat flour (Bakery)
Application pH Range
4.5 - 6.5
Utilization

Ailazyme® NPF-4 with an activity not less than 480,000 units per g has shown to best perform when used under the following conditions given below.

Application

  • Bakery

Recommendation

  • Application at pH 4.5-6.5 and temperature 40–62°C.
  • Optimum conditions: pH 5–5.5 and temp: 51 °C

The enzyme activity increases with increasing temperature, however, at temperatures above 64°C, the enzyme stability may rapidly decrease.

Regulatory & Compliance

Certifications & Compliance

FCC Compliant,

FDA Compliant,

GMP,

Generally Recognized As Safe (GRAS),

Halal,

ISO 22000,

JECFA (FAO/WHO),

Kosher

Purity and Regulatory Aspects

The enzyme in Ailazyme® NPF-4 is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications encompass heavy metals as well as microbiological characteristics. Ailazyme® NPF-4 is GRAS in the USA.

Packaging & Availability

Packaging Type

Bags,

Boxes

Packaging Information

Ailazyme® NPF-4 is available in 5 kg bags in 25kg boxes.

Storage & Handling

Storage Information

 Ailazyme® NPF-4 is stored in the original packaging in a dry place at room temperature the activity loss will be less than 10 % within one year.