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Food Grade Fungal Alpha Amylase Enzyme 50,000U/G for Baking SINOzym-FAA50BA

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Food Grade Fungal Alpha Amylase Enzyme 50,000U/G for Baking SINOzym-FAA50BA

China Food Grade Fungal Alpha Amylase Enzyme 50,000U/G for Baking SINOzym-FAA50BA supplier

Large Image :  Food Grade Fungal Alpha Amylase Enzyme 50,000U/G for Baking SINOzym-FAA50BA

Product Details:

Place of Origin: China
Brand Name: SINOBIOS
Certification: GMP ISO HALAL COSHER
Model Number: SINOzym-FAA50BA

Payment & Shipping Terms:

Minimum Order Quantity: 20KGS
Price: Negotiable
Packaging Details: 20/25kg net /bag or drum. Or package as per requirement
Delivery Time: Within 15-20 working days after receiving deposit
Payment Terms: T/T, L/C, Western Union
Supply Ability: 2,000MTS per year
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Detailed Product Description
Product Name: Fungal Alpha-Amylase 50,000U/G Food Grade For Baking SINOzym-FAA50BA Type: Fungal Alpha-Amylase
Grade: Food Form: Powder
Application: Food Grade For Baking Activity: ≥50,000u/g

Food Grade Fungal Alpha Amylase Enzyme 50,000U/G for Baking SINOzym-FAA50BA

 

 

SINOzym-FAA50BA is a type of concentrated fungal alpha-amylase made from the strain of Aspergillus oryzal var through cultivation, submerged liquid fermentation and extraction. It can rapidly hydrolyze the α-1,4 glycosidic bonds of starch chain and generate high-level maltose, maltotriose, glucose and other oligosaccharide. It is widely used in production of high maltose syrup, baking, beer, fuel ethanol, distillery, and many other food industries.

Systematic name: EC. 3.2.1.1, 1, 4-alpha -D-Glucan glucanohydrolase;

EINECS No.: 232-565-6;

CAS No.: 9000-90-2.

Grade: Food grade for baking.

HS: 35079090.

 

SPECIFICATION:

Appearance :Powder
Color :Pale brown
Odor :Slight fermentation odor
Activity : ≥50,000u/g
Specific gravity :≤20
Moisture :≤8%
Density :0.60-0.65

 

FUNCTION CONDITION:

Effective pH range 4.0-6.6, optimum 4.8-5.3;

Temperature range 45-65°C, optimum 45-55 °C;

 

UNIT DEFINITION:

1 unit of fungal alpha-amylase equals to the amount of enzyme which hydrolyzes soluble starch to get 10mg glucose at 40°C and pH5.0 in 30 minutes.

 

APPLICATION FIELD & EFFICACY:

Mainly used in bread baking and steamed bread processing. It is often blended with xylanase for best performance. A high-concentration alpha-amylase enables better handling properties, desirable softness, and desirable volume and skin color. These benefits in bakery are as in the following: 1) More fermentable sugars converted from starch; 2) Better growth of yeast; 3) Better handling properties and fine crumb structure; 4) Desirable elasticity, softness, volume and skin color; 5) Extend shelf-life and freshness; 6) High enzyme activity allowing lower dosage, less processing, storage and transportation costs.

 

PACKAGING & DELIVERY:

20/25kg/bag or drum;

Customized packing is available upon request.

 

STORAGE:

Store in the dry, ventilation and shaded place, avoid high temperature and humidity.

 

EXPIRATION:

Stable for 12 months, in original unopened package, under ordinary temperature.

 

SAFETY:

Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

Contact Details
SinoBios (Shanghai) Imp.& Exp.Co.,Ltd.

Contact Person: Alfonso

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