Protease Baking enzymes

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 Protease Baking Enzymes are specialized enzymes that catalyze the breakdown of proteins into peptides and amino acids. In baking, these enzymes improve dough handling, texture, and volume by modifying gluten structure and enhancing gas retention. They help produce softer crumb, better crust, and increased shelf life of baked goods. Protease enzymes are essential for consistent quality and efficiency in commercial baking operations.

Description

 Primary Uses 

Baking Industry

  • Improve dough extensibility and reduce mixing time by breaking down gluten proteins.

  • Enhance dough stability and gas retention leading to better loaf volume and texture.

  • Soften crumb texture and improve bread softness and freshness over time.

  • Facilitate uniform crumb structure and improved slicing properties.

  • Used in bread, rolls, cakes, biscuits, and other bakery products for quality enhancement.

 

Secondary Uses 

Food Processing

  • Incorporated in protein hydrolysates preparation and food flavor enhancement.

  • Used in meat tenderization processes.

Animal Feed

Added to feed formulations to improve protein digestibility and nutrient absorption.

PRODUCT KEY FEATURES

 Basic Identification Attributes

  • Chemical Name (IUPAC): Protease enzymes (varies by source)

  • Common/Trade Name: Protease Baking Enzymes

  • CAS Number: Enzymes typically do not have a single CAS number

  • HS Code: 3507.90 (enzymes)

  • Synonyms: Proteinase; peptidase

Physical & Chemical Properties

  • Physical State: Powder or liquid concentrate

  • Color & Odor: Light tan to brown powder; odorless or mild enzymatic odor

  • Activity: Measured in protease units (PU) or other activity units

  • Solubility: Soluble in water

  • Stability: Stable under recommended storage conditions

Safety & Hazard Attributes

  • GHS Classification: May cause respiratory sensitization or skin irritation

  • Toxicity: Generally low; avoid inhalation of dust

Storage & Handling Attributes

  • Storage Conditions: Store in a cool, dry place; avoid moisture and high temperatures

  • Container Type: Sealed plastic or foil bags, drums

  • Shelf Life: Typically 12–24 months

 

Regulatory & Compliance Attributes

  • Complies with food safety regulations (e.g., FDA, EFSA)

  • Approved as food processing aids

 

Environmental & Health Impact

  • Biodegradability: Biodegradable

  • Ecotoxicity: Low; enzyme proteins degrade naturally

  • Bioaccumulation: Not applicable

SAFETY HANDLING PRECAUTIONS
  • PPE Required: Use dust mask, gloves, and eye protection during handling

  • Handling Guidelines: Avoid inhalation of enzyme dust; use in well-ventilated areas

 

First Aid Measures

  • Inhalation: Move to fresh air; seek medical attention if respiratory symptoms develop

  • Skin Contact: Wash with soap and water; seek medical advice if irritation occurs

  • Eye Contact: Rinse immediately with water for 15 minutes; seek medical attention if irritation persists

  • Ingestion: Rinse mouth; seek medical attention if adverse effects occur

 

Firefighting Measures

  • Fire Hazards: Non-flammable but combustible

  • Extinguishing Media: Water spray, foam, dry chemical, or COâ‚‚

  • Special Precautions: Avoid inhaling smoke or dust during fire

Hazardous Combustion Products: Carbon oxides and other organic compounds