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Product Description

NP-2000 is a food grade Neutral Protease powder preparation produced from non-genetic modified strains of Bacillus subtilisthrough submerged fermentation, extraction and refining process. It can catalyze hydrolysis of proteins in neutral environment to produce peptide and amino acids. 
NP-2000 has been specially designed for the application in baking industry.
Product Characteristics
Declared Enzyme:       Protease
EC Number:
Appearance: Pale brown powder
Activity: 200,000 U/g (minimum)
Moisture: 8% (Maximum)


Effect of pH
NP-2000 is stable at pH from 6.5 to 7.5. For maximum activity, the optimal pH range is 6.8 to 8.0 at 37°C. Inactivation of NP-2000 can be achieved quickly at pH below 5.0 or above 9.0. 
Effect of Temperature
NP-2000 is stable at temperature below 37°C at pH from 7.0 to 8.0. It is unstable at temperatures above 45°C and inactivated quickly at temperatures above 60°C. The optimal temperature for NP-2000 is about 50°C by using 0.5% casein as substrate at pH around 7.2.
Use of NP-2000 can ensure the following benefits for baking industry:
1) Hydrolyze proteins contained in the dough into peptone, peptide and amino acids, thus attenuate the dough strength, 
    enable a desirable elasticity and handling property, and shorten mixing time
2) Improve color and shininess of the finished products
3) Enable an even crumb structure and crisped taste of biscuits and crackers
4) Increase the content of polypeptide and amino acid in the dough, thus improve the flavors of baked products
Packaging, Storage & Shelf-life
  • NP-2000 is packaged in 25kg cardboard drums with food grade plastic bags inside or water-proof kraft paper bags. Customized packaging is also available upon request.
  • Typical shelf-life is twelve months if this product is stored below 25°C in its original packaging, sealed and unopened, protected from direct sunlight.
  • NP-2000 has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, and therefore should be avoided.
Safe Handling of Enzymes
Inhalation of enzyme dust and mists should be avoided. In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.

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