
Fungal Alpha Amylase Enzyme for Dough Bread Improver Zymopan Aml Ultra
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
Never satisfied with the status quo, strict self-requirements are the driving force for the improvement and development of our company's design and manufacturing level. We are always ready to give back to customers with the highest quality EEC NO. E401, DCP food grade additives, Monosodium Glutamate 99% Kosher Halal and services. Our company has international advanced production equipment, well-equipped development laboratory, strict implementation of excellent quality system, we have formed a good reputation in the industry. We adhere to the spirit of 'pioneering and enterprising, striving for dedication, pursing excellence', provide customers with satisfactory products and services, and develop together with them. We'll sincerely develop and share success with all clientele.
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.
Meeting customers' expectations is our pursuit, while providing customers with quality Fungal Alpha Amylase Enzyme for Dough Bread Improver Zymopan Aml Ultra is our promise. We work hand in hand with all the staff, guided by the spirit of enterprise, to promote the healthy development of the company. We are based on standardized management and advanced technology, relying on a complete service system, and taking advantage of industrialized operation to reduce costs, to provide customers with professional and personalized products and services.
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