Protease Baking Enzymes Extra Pure

1. Basic Identification Attributes

• Chemical Name: Protease Enzyme (Baking Grade)

• Common Source: Typically derived from Aspergillus oryzae, Bacillus subtilis, or papaya (papain)

• CAS Number: 9014-01-1

• HS Code: 3507.90.90

• Molecular Nature: Protein-based enzyme complex

• Synonyms:
  • Proteinase

  • Peptidase

  • Endopeptidase

  • Proteolytic enzyme

2. Physical & Chemical Properties

• Physical State: Fine powder or granulated enzyme blend

• Color & Odor: Beige to light brown; mild fermentation odor

• Boiling/Melting Point: Not applicable (decomposes)

• Solubility:
  • Soluble in water

  • Insoluble in organic solvents

• pH Range:
  • Optimal activity between pH 5.0–7.5 (depending on type)

• Temperature Stability:
  • Optimum activity: 40–60 °C

  • Denatures above 70 °C

• Stability: Sensitive to moisture, heat, and pH extremes

• Enzymatic Activity: Typically expressed in HUT or SAPU units

3. Safety & Hazard Attributes

• Hazard Class (GHS Classification):
  • Health Hazard: May cause allergic reactions or respiratory irritation

  • Not toxic in small quantities but should be handled with care

• NFPA Ratings:
  • Health: 1

  • Flammability: 0

  • Reactivity: 0

• Exposure Limits:
  • Avoid dust inhalation; no specific OSHA limit but enzyme dusts should be minimized

• Reactivity:
  • Stable in dry form

  • May react with oxidizing agents or strong acids

4. Storage & Handling Attributes

• Storage Conditions:
  • Store in a cool (below 25°C), dry, and well-ventilated area

  • Avoid moisture exposure and high humidity

• Incompatible Materials:
  • Strong acids, bases, and oxidizers

• Container Type:
  • Airtight plastic or laminated enzyme-safe pouches

• Shelf Life:
  • 12–18 months under proper conditions

• Handling Precautions:
  • Avoid creating dust

  • Use personal protective equipment (mask, gloves)

  • Wash hands thoroughly after use

5. Regulatory & Compliance Attributes

• Regulatory Status:
  • Approved for food use by FDA, EFSA, and other global food safety bodies

  • Classified as GRAS (Generally Recognized As Safe) for baking applications

• Transportation:
  • Not regulated as a hazardous material

• Disposal Considerations:
  • Dispose of according to local waste authority guidelines

  • Avoid releasing large quantities into drains or watercourses

6. Environmental & Health Impact

• Ecotoxicity:
  • Low toxicity to aquatic and terrestrial life

  • Readily biodegradable

• Persistence:
  • Deactivates quickly in the environment

• Carcinogenicity/Mutagenicity:
  • Not known to be carcinogenic or mutagenic

• Health Risks:
  • Risk mainly from dust inhalation; may trigger allergic responses in sensitized individuals

• Biodegradability:
  • Fully biodegradable, breaks down into amino acids and peptides