Our leading technology, advanced production equipment and perfect management system can ensure that our EEC NO. E202 food grade additives, Cocoa mass, EEC NO. E472e is always in the leading position. We hope to complement each other's advantages and win-win results with all partners in order to achieve common healthy and sustainable development. In the face of fierce market competition, in order to gain competitive advantage in the overseas market, our company is also strengthening innovation.

Fungal α-amylase

Fungal α-amylase is refined from Aspergillus oryzae through deep culture, extraction and other processes. The enzyme is an endo-amylase, which can rapidly hydrolyze the α-1,4 glucosidic bond in the aqueous solution of gelatinized starch, amylose and amylopectin to produce soluble dextrin, a small amount of maltose and glucose. Prolonged reaction will produce a large amount of maltose and a small amount of glucose syrup. The enzyme has been widely used in industries such as caramel, high maltose, alcohol, beer brewing, and baked goods.

Application area:

1. Used in bakery products, it will improve the structure and volume of bread; it can also be directly used in the terminal to improve the quality of steamed bread and bread processing.

2. Alcohol production, fungal α-amylase is conducive to low temperature (50-60℃) liquefaction, liquefaction of starch in alcohol mash.

3. Beer production, it can improve the fermentability of wort and retain dextrin in beer.

Packaging:

25kg/barrel

STORAGE &TRANSPORATION:

The product should be sealed and stored in a dry, cool place without peculiar smell.

Keep safety of the packaging in the transportation.

We are searching ahead towards your visit for joint growth for Bakery Additive, Alpha Amylase Enzyme (BAA-0080). Talent has become the key to our success in the market and 'people-oriented' is becoming the core concept of our company. We're sure that we'll have good cooperative relationships and make a brilliant future for both parties.

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