Phytase (Aspergillus niger)

Phytase is a biological enzyme extracted from Aspergillus niger by deep fermentation and cultivation, then refined by microfiltration, ultrafiltration and vacuum freeze-drying technology. It can break down the indigestible phytic acid (phytate) in grains into inositol and phosphoric acid, thus releasing absorbable phosphorus, calcium and other nutrients.

Used in soybean products processing to remove anti-nutritional factors; used in flour processing to improve the utilization rate of raw materials and the nutritional value of flour.

Grade	Food grade
EINECS	232-630-9
Enzyme Activity	100,000 U/G (can be customized)
Purity	＞90%
Form	Powder
Color	White or yellowish
Odor	With slight fermentation smell, without peculiar smell
Particle Size	≥ 80% (40 target passing rate)
Moisture	≤ 8.0%
Loss On Drying	≤ 5.0% in vacuum at 60 °C 4 h
Loss On Ignition	≤ 5.0%
PH	Stable 3.5-7.0, optimum 4.0-6.0
Activity Temperature	30-85 °C
Lead (Pb)	≤ 5.0 mg/kg
Arsenic (As)	≤ 3.0 mg/kg
Total Plate Count	≤ 50,000 cfu/g
Coliforms	≤ 30 cfu/g
Escherichia Coli	< 10 cfu/g
Salmonellae	Absent
Staphylococcus Aureus	Absent
Pseudomonas Aeruginosa	Absent
TAMC	Absent
TYMC	Absent
Packaging Material	Aluminum Foil/Paper
Transport Package	Carton/Drum/Bag
Shipment	Air, Express, Sea
Production Capacity	3000 ton/Year
Customization	Available
Storage Method	Store it in a cool, dry and ventilated place. Damp and insolation should be avoided.
Shelf Life	> 12 Months