Natural Butter Enzymes for Beverage, Food, Baking,
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
We will strive to build ourselves into a high-quality enterprise of Sorbitol in stabilizers Kosher Halal, CAS NO. 5793-94-2, Preservative with the tenet of 'zero defect in quality and endless innovation'. If an enterprise does not advance, it will retreat. In the face of the current market competition, we will follow the development concept of 'science first' and strive to achieve the goal of leading the industry and being respected as a world-class enterprise. With the continuous upgrading of technology, our company's products have strong competitiveness in terms of quality, performance, and price. Building brand products is our company's strategic work to win competitive advantage in marketing.
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.
Good quality comes to start with; service is foremost; organization is cooperation' is our enterprise philosophy which is regularly observed and pursued by our firm for Natural Butter Enzymes for Beverage, Food, Baking,. We actively promote scientific management, cultivate excellent talents, and hope to realize the transformation of development momentum. Now, we are trying to enter new markets where we do not have a presence and developing the markets we have now the already penetrated.
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