Uses: Meat Tenderising, Protein/Meat Hydrolysis
An extract of New Zealand Kiwifruit providing a standardized activity of the proteolytic enzyme Actinidin.
Cream-coloured, free-flowing powder
100% less than 850 microns
Solubility in Water:
10kg net weight, PE liner in metallised PES bags, vacuum-packed. Cardboard outer
The product is stable for a minimum of 24 months at ambient temperature, vacuum packed. Once opened the product must be protected from moisture.
Typical Product Specification
Enzyme Activity: 37 – 43 units / gm (as Actinidin, CBZ Method)
|APC (35°C) cfu/g||< 104||Protein||0.5 – 1.3 % w/w|
|Yeast & Mould cfu/g||< 103||Total Carbohydrate||90.0 – 93.0 % w/w|
|Coliforms cfu/g||< 1||Sugars||5.0 – 10.0 % w/w|
|E.coli cfu/g||< 10||Fat||0.1 – 0.3 % w/w|
|Listeria FDA cfu/25g||negative||Ash||1.0 – 3.0 % w/w|
|Salmonella spp. cfu/25g||negative||Moisture||4.0 – 6.0 % w/w|
|Bacillus cereus cfu/g||< 102||Sodium||< 80mg / 100gm|