© 2026 Sinochem Nanjing Corporation,
All Right Reserved
|
HS Code |
699395 |
| Product Name | Enzyme For Processing Ginger Preserved Fruit |
| Application | Used in the production of preserved ginger fruit |
| Enzyme Type | Protease |
| Form | Powder |
| Color | Off-white |
| Solubility | Water-soluble |
| Activity Temperature | 40-55°C |
| Optimal Ph | 5.5-7.0 |
| Usage Dosage | 0.1-0.3% of raw material weight |
| Shelf Life | 12 months |
| Storage Condition | Cool and dry place |
| Main Function | Softening and tenderizing ginger slices |
| Origin | Biotechnologically produced |
| Packaging | 1kg or 25kg bags |
| Safety Compliance | Food-grade and non-toxic |
As an accredited Enzyme For Processing Ginger Preserved Fruit factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | 500g white plastic pouch with resealable zip-lock, blue label featuring product name, usage instructions, safety icons, and manufacturer details. |
| Shipping | The **Enzyme For Processing Ginger Preserved Fruit** is securely packaged in airtight, food-grade containers to maintain product integrity during transit. Shipped at controlled ambient temperatures, each batch includes detailed labeling and handling instructions. Prompt delivery is ensured through trusted logistics partners, with tracking provided for customer convenience and compliance with safety regulations. |
| Storage | Store the enzyme for processing ginger preserved fruit in a cool, dry, and well-ventilated area, away from direct sunlight and sources of heat or moisture. Keep the container tightly sealed to prevent contamination and degradation. Avoid exposure to extreme temperatures and strong acids or alkalis. Follow manufacturer recommendations for optimal storage conditions to maintain enzyme activity and shelf life. |
|
Purity 99%: Enzyme For Processing Ginger Preserved Fruit with purity 99% is used in commercial ginger candy factories, where it ensures high catalytic efficiency and consistent product quality. Optimum pH 5.0: Enzyme For Processing Ginger Preserved Fruit with optimum pH 5.0 is used in ginger jam production, where it maximizes enzyme activity for improved texture and clarity. Thermal Stability Up To 60°C: Enzyme For Processing Ginger Preserved Fruit with thermal stability up to 60°C is used in boiled ginger preservation, where it maintains enzymatic action during high-temperature processing. Activity 1500 U/g: Enzyme For Processing Ginger Preserved Fruit with activity 1500 U/g is used in accelerated ginger softening, where it significantly reduces processing time and enhances product tenderness. Particle Size ≤50μm: Enzyme For Processing Ginger Preserved Fruit with particle size ≤50μm is used in ginger syrup processing, where it guarantees uniform dispersion and consistent enzymatic reactions. Moisture Content ≤5%: Enzyme For Processing Ginger Preserved Fruit with moisture content ≤5% is used in retail enzyme powder formulations, where it improves shelf life and prevents microbial contamination. Heavy Metal Content <10ppm: Enzyme For Processing Ginger Preserved Fruit with heavy metal content below 10ppm is used in organic ginger candy manufacturing, where it meets food safety and regulatory compliance. |
Competitive Enzyme For Processing Ginger Preserved Fruit 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
Flexible payment, competitive price, premium service - Inquire now!
