Maltogenic 40-50 13/268 11/81 2/187 amylase ppm 1+2 (5%) (14%) (1%) (160611-47-2) Cellulase 25 ppm 12/122 9/27 3/95 (9012-54-8) 1 (10%) (33%) (3%) Fungal 20 ppm 41/268 37/82 4/186 xylanase 1+2 (15%) (45%) (2%) (9025-56-3) Lipase 20 ppm 1 8/121 7/26 1/95 9043-29-2 7 27 1 Lipase 20 ppm 2 17/147 17/55 0/92 9001-62-1 12 31 0 Bacterial 10 ppm 1+2 36/269 36/86 0/183 xylanase (13%) (42%) (0%) (9025-57-4) Glucose 5-10 ppm 1+2 30/268 28/85 2/183 oxidase (11%) (33%) (1%) (9001-37-0) Bacterial 0.5 ppm 1+2 16/269 15/86 1/183 (6%) (17%) (0.5%) (9000-85-5) Any of the 1+2 66/269 57/86 9/187 above (25%) (66%) (5%) enzymes 3. Sensitisation to mix’ enzyme in bakers not sensitised to either flour or alpha ‘improver amylase Supermarket Maltogenic Cellulase Fungal Lipase Bacterial Glucose Bacterial amylase Xylanase Xylanase oxidase alpha amylase 1 1 2 3 4
Maltogenic amylase (160611-47-2) 40-50 ppm 1+2 13/268 (5%) 11/81 (14%) 2/187 (1%) Cellulase (9012-54-8) 25 ppm 1 12/122 (10%) 9/27 (33%) 3/95 (3%) Fungal xylanase (9025-56-3) 20 ppm 1+2 41/268 (15%) 37/82 (45%) 4/186 (2%) Lipase 9043-29-2 20 ppm 1 8/121 7 7/26 27 1/95 1 Lipase 9001-62-1 20 ppm 2 17/147 12 17/55 31 0/92 0 Bacterial xylanase (9025-57-4) 10 ppm 1+2 36/269 (13%) 36/86 (42%) 0/183 (0%) Glucose oxidase (9001-37-0) 5-10 ppm 1+2 30/268 (11%) 28/85 (33%) 2/183 (1%) Bacterial (9000-85-5) 0.5 ppm 1+2 16/269 (6%) 15/86 (17%) 1/183 (0.5%) Any of the above enzymes 1+2 66/269 (25%) 57/86 (66%) 9/187 (5%) 3. Sensitisation to ‘improver mix’ enzyme in bakers not sensitised to either flour or alpha amylase Supermarket Maltogenic amylase Cellulase Fungal Xylanase Lipase Bacterial Xylanase Glucose oxidase Bacterial alpha amylase 1 1 2 3 4
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