
Factory Supply Fungal Amylase Powder Food Grade Fungal Amylase for Bakery 9013-1-8
Fungal α-amylase is extracted from Aspergillus oryzae through fermentation and purification. Mainly used for the production of maltose syrup, but also for beer, baking and other industries.
CAS NO.: 9000-90-2
Product Introduction
Our comprehensive quality system and service system ensures the reliability of every EEC NO. E451 Kosher Halal, Distilled Glycerol Monolaurate food grade additives, maltitol in sweetener Kosher Halal, so that our customers do not have to worry about anything. Safety as a result of innovation is our promise to each other. We have refined and perfected our products with the ultimate attitude, which has made our company a unique brand. In the spirit of never surrendering, rejecting mediocrity, and forging ahead, we have become a world-class manufacturing company. We adhere to the concept of taking customer needs as the core, conduct company operations from the perspective of respecting customers, so as to achieve win-win situation through long-term cooperation.
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.

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 |
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.
Our company is highly effective and has won a good reputation by relying on the excellent quality of our Factory Supply Fungal Amylase Powder Food Grade Fungal Amylase for Bakery 9013-1-8. We adhere to the new system, efficient management, excellent technology, excellent quality to provide customers with satisfactory service. Our company sincerely cooperate with friends at home and abroad to develop together.
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