Food Enzyme Fungal α-Amylase E1100 For Sale

 

Fungal Amylase E1100 is a fungal-derived α-amylase that catalyzes the hydrolysis of starch into smaller sugars like maltose and dextrins. By converting starch efficiently, it supports faster yeast activity in dough, shortens fermentation time, and produces soft, uniform crumb structures. Beyond baking, it enhances texture and solubility in cereal-based and instant foods. This enzyme remains stable under common industrial temperature and pH conditions and integrates easily into production lines. Its consistent activity and ease of handling make it an essential additive for food processors focused on productivity, product quality, and shelf life.

 

 

ITEMS	SPECIFICATION
Appearance	Brown liquid or light yellow powder
Odor	Odorless
Temperature adaptation range	45-65℃
Enzyme activity (u/ml)	10000-40000
PH Value	4.0-6.6
Bulk density (g/ml)	1.15-1.25
Dosage for flour (ppm)	5-15
Dosage for bread(ppm)	5-20

 

 

 High-activity, food-grade fungal enzyme

 Accelerates starch conversion for improved fermentation

 Enhances texture, volume, and uniformity in baked goods

 Stable across a range of processing temperatures and pH

 Easy to handle, dose, and integrate into industrial production

 

 

Fungal α-Amylase E1100 is extensively used in bakery products such as bread, rolls, buns, and pastries. It breaks down starch into fermentable sugars, supporting yeast activity, improving dough elasticity, and enhancing loaf volume and crumb softness. This leads to uniform texture, better rise, and consistent baking performance, making it ideal for both artisanal and industrial-scale production.

 

In flour treatment, E1100 enzyme enhances water absorption, dough stability, and gluten development, resulting in improved dough machinability and predictable baking outcomes. It ensures that flour performs consistently across different batches, helping manufacturers maintain product quality.

For cereal-based and instant foods, the enzyme improves solubility and mouthfeel by converting starch into smaller sugars. This prevents lump formation, enhances rehydration, and produces smoother, more uniform textures in instant porridges, cereals, and snack products.

 

Beyond baking and cereals, Fungal α-Amylase E1100 is also applied in malt extract production, brewing, and other starch-rich food formulations. It increases fermentable sugar content, improves process efficiency, and supports consistent product quality in a variety of food applications.

 

      

 

 

25kg/bag

 

 

 Kosher/Halal/ISO9001/ISO22000/RSPOCerificated

 No MOQ, More Opportunities

 Customized Products

 Mixed Shipment

Hot Tags: Fungal α-Amylase E1100, Food Grade Amylase Enzyme, Bakery Enzyme Supplier, Starch Conversion Enzyme, maltogenic amylase in baking, Lipase, lipase protease amylase, FAA food grade additives, glucose oxidase oxidizes glucose to gluconic acid and, Glucose Oxidase Kosher Halal