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HS Code |
463254 |
| Product Name | Enzymatic Hydrolysis Of Oat Flour |
| Main Ingredient | Oat Flour |
| Process Type | Enzymatic Hydrolysis |
| Primary Enzymes Used | Amylases |
| Appearance | Fine powder or slurry |
| Color | Light beige |
| Solubility | High in water |
| Taste | Mildly sweet |
| Main Components | Oligosaccharides, dextrins, beta-glucans |
| Common Applications | Beverages, bakery, dairy alternatives |
| Dietary Features | Gluten-free (if from gluten-free oats) |
| Moisture Content | Typically less than 10% |
| Storage Conditions | Cool, dry place |
| Protein Content | Approximately 8-15% |
| Shelf Life | 12-24 months |
As an accredited Enzymatic Hydrolysis Of Oat Flour factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | White plastic container with secure screw cap, labeled "Enzymatic Hydrolysis Of Oat Flour, 1 kg," includes product information, lot number, and handling instructions. |
| Shipping | The shipment of the chemical “Enzymatic Hydrolysis of Oat Flour” should be in sealed, labeled containers, protected from moisture and contamination. Transport at room temperature unless otherwise specified. Avoid exposure to extreme temperatures and direct sunlight. Handle according to standard protocols for food-grade or enzymatic materials to maintain product stability and safety. |
| Storage | The enzymatic hydrolysis of oat flour should be stored in airtight, food-grade containers at a temperature of 4–8°C (refrigerated) to maintain enzyme activity and product quality. The storage area must be cool, dry, and protected from direct sunlight. Avoid exposure to moisture and contaminants. Clearly label containers with batch details and use within the recommended shelf-life for optimal results. |
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Viscosity: Enzymatic Hydrolysis Of Oat Flour with reduced viscosity is used in beverage formulation, where it enables smoother mouthfeel and improved solubility. Purity: Enzymatic Hydrolysis Of Oat Flour with 98% purity is used in dairy alternative products, where it ensures consistent product quality and safety. Particle Size: Enzymatic Hydrolysis Of Oat Flour with a particle size under 100 microns is used in instant powdered foods, where it provides rapid dissolution and homogeneous mixtures. Stability Temperature: Enzymatic Hydrolysis Of Oat Flour with stability up to 80°C is used in pasteurization processes, where it maintains enzymatic activity and functional properties. Molecular Weight: Enzymatic Hydrolysis Of Oat Flour with low molecular weight fractions is used in specialized nutritional supplements, where it enhances digestibility and bioavailability. Degree of Hydrolysis: Enzymatic Hydrolysis Of Oat Flour with 20% degree of hydrolysis is used in gluten-free bakery products, where it improves dough handling and final product texture. Solubility: Enzymatic Hydrolysis Of Oat Flour with high aqueous solubility is used in ready-to-drink oat beverages, where it increases product clarity and reduces sedimentation. Enzyme Activity: Enzymatic Hydrolysis Of Oat Flour with standardized enzyme activity is used in baby food production, where it ensures reliable starch conversion and mild sweetness. |
Competitive Enzymatic Hydrolysis Of Oat Flour prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
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