Products

Sunson WEM-008 is made from finely selected microbial strain of Aspergillus niger by submerged fermentation, purification and formulation. This product is manufactured in accordance with the standards of FDA, WHO and UECFA.

Sunson SBE-01Li is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Lipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way.

Sunson Industry Group Co., Ltd. PEC-60 is Pectinase enzyme for fruit juice. it is is produced by submerged fermentation of Aspergillus niger.

Sunson WEM-007 product is a mixture of different activities targeting at turbidity forming substances in grape juice, wine and other juice, and the individual component of Sunson® WEM-007 is produced from finely select microbial strains in accordance with the standards of FDA, WHO and UECFA. followed by separation, purification and formulation.

Sunson SBE-01X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. Xylanase acts on xylan in flour and improves dough handling properties, crumb structure and sensory properties of baked products. It can work synergistically with other baking enzymes like fungal amylase, glucose oxidase, lipase, etc.….

Sunson Industry Group Co., Ltd. Glucose Oxidase SBE-01GO is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for various baked products.

Sunson Industry Group Co., Ltd. SBE-01Go is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for various baked products.

Sunson Industry Group Co., Ltd. Hemi-Cellulase SBE-02X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by modifying the hemicellulose components in flour.

Sunson GA is a glucoamylase (Glucan 1,4-α-glucosidase) which made from Aspergillus niger through cultivation and extraction technique. This product can be used for the saccharification process in the industry of alcohol, distillate spirits, beer brewing, organic acid, sugar, antibiotic and etc. Glucoamylase can catalyze the hydrolysis of starch. It decomposes alpha-1,4 heteroside from the non-reductive end of starch molecule so as to form glucose.

Sunson SBE-03FA is a food fungal amylase used for bread proofing and crumb structure. Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry.

Sunson SBE-02Li is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phospholipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way.

Sunson SBE-06X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. Xylanase acts on xylan in flour and improves dough handling properties, crumb structure and sensory properties of baked products. It can work synergistically with other baking enzymes like fungal amylase, glucose oxidase, lipase, etc.….