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HS Code |
229324 |
| Productname | Enzymes Used In The Processing Of Coffee Beans |
| Producttype | Enzyme Preparation |
| Primaryfunction | Aid in mucilage removal and coffee bean fermentation |
| Keyenzymes | Cellulase, Pectinase, Hemicellulase |
| Applicationstage | Post-harvest coffee cherry processing |
| Formulation | Powder or liquid |
| Source | Microbial fermentation (bacterial or fungal origin) |
| Solubility | Water-soluble |
| Recommendeddosage | Varies based on process size and enzyme activity |
| Effectonflavor | Improves clarity and consistency of coffee flavor |
| Impactonprocessingtime | Reduces fermentation and washing time |
| Shelflife | Typically 12-24 months when stored properly |
| Optimaltemperature | Works best between 30°C and 50°C |
| Phrange | Effective in pH range 4.5-7.5 |
| Packaging | Airtight, moisture-resistant containers |
As an accredited Enzymes Used In The Processing Of Coffee Beans factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | 500g resealable pouch labeled "Enzymes for Coffee Bean Processing," with safety instructions, batch number, and storage recommendations on the back. |
| Shipping | The shipping of "Enzymes Used In The Processing Of Coffee Beans" typically requires sealed, moisture-proof packaging to maintain enzyme activity. Products are transported at controlled room temperature, avoiding extremes in heat or cold. Standard labeling includes hazard classification, handling instructions, and documentation complying with relevant regulations for food-grade biochemical shipments. |
| Storage | Enzymes used in the processing of coffee beans should be stored in tightly sealed, labeled containers away from direct sunlight, heat, and moisture. Ideal storage is in a cool, dry environment, typically at 2–8 °C (refrigerated conditions), to maintain enzyme stability and activity. Avoid repeated freeze-thaw cycles, and always follow manufacturer-specific storage guidelines for maximum shelf life and efficacy. |
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Purity 98%: Enzymes Used In The Processing Of Coffee Beans with purity 98% is used in the fermentation stage, where it enhances mucilage removal efficiency and improves bean cleanliness. Molecular Weight 50 kDa: Enzymes Used In The Processing Of Coffee Beans with molecular weight 50 kDa is used in wet processing, where it accelerates pulp breakdown and reduces water usage. Optimal Stability Temperature 50°C: Enzymes Used In The Processing Of Coffee Beans with optimal stability temperature 50°C is used during enzymatic demucilagination, where it maintains high activity for consistent mucilage degradation. Particle Size <100 μm: Enzymes Used In The Processing Of Coffee Beans with particle size <100 μm is used in the soaking process, where it ensures rapid and uniform enzyme dispersion across coffee batches. Viscosity Grade Low: Enzymes Used In The Processing Of Coffee Beans with low viscosity grade is used in batch tank mixing, where it allows for easier handling and improved process flow. Enzyme Activity ≥150 U/g: Enzymes Used In The Processing Of Coffee Beans with enzyme activity ≥150 U/g is used in enzymatic hydrolysis, where it shortens processing duration and optimizes fermentation yield. pH Range 4.5–6.0: Enzymes Used In The Processing Of Coffee Beans with pH range 4.5–6.0 is used in flavor development stages, where it preserves desirable coffee bean sensory attributes and reduces off-flavors. Shelf Life 12 Months: Enzymes Used In The Processing Of Coffee Beans with a shelf life of 12 months is used in commercial coffee processing facilities, where it provides long-term storage stability and reduces waste. |
Competitive Enzymes Used In The Processing Of Coffee Beans 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.
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Tel: +8615371019725
Email: admin@sinochem-nanjing.com
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