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Food Grade Fungal α-Amylase E1100 Supplier And Manufacturer

Food Grade Fungal α-Amylase E1100 Supplier And Manufacturer

Food Grade Fungal α-Amylase E1100 is a widely used enzyme for food processing, especially in bakery and flour-based products. Produced through controlled fermentation, this enzyme helps convert starch into fermentable sugars, improving dough handling and finished product quality. As a reliable supplier and manufacturer, we offer consistent quality suitable for industrial food production.

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Product Introduction

Product Description

Fungal α-Amylase E1100 works by breaking down complex starch molecules into smaller dextrins and sugars during processing. This controlled starch conversion supports yeast activity and enhances processing efficiency. The enzyme is effective over a broad temperature and pH range, making it suitable for modern baking and food manufacturing conditions. It is food-grade, easy to dose, and compatible with standard production processes.

Product Parameters

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

Product Features

Food-grade enzyme suitable for commercial food applications

Improves starch conversion efficiency

Enhances dough performance and processing stability

Consistent activity and reliable quality

Suitable for various baking and food formulations

Product Applications

Bakery Products

Fungal α-Amylase E1100 is widely used in bread, rolls, buns, and other yeast-leavened products. It breaks down starch into maltose, which provides additional fermentable sugars for yeast, resulting in faster fermentation, higher loaf volume, and softer crumb texture. It also helps improve dough machinability, reducing stickiness during mixing and shaping, which is crucial for industrial-scale bakery production.

Flour Treatment

In flour milling and processing, E1100 enhances starch degradation, improving water absorption and dough consistency. This leads to better gluten development, uniform dough structure, and predictable baking performance.

Cereal-Based and Instant Foods

E1100 is used in cereals, extruded snacks, and instant porridges to control starch breakdown, prevent lump formation, and improve solubility. It ensures smooth texture, improved mouthfeel, and better product rehydration.

Other Applications

The enzyme can also be applied in brewing, malt extract production, and other food formulations where controlled starch conversion improves fermentable sugar content, processing efficiency, and overall product quality.

bread Flour Instant breakfast cereals