Payment & Shipping Terms:
|Product Name:||Fungal Alpha-Amylase 100,000U/G Food Grade For Baking SINOzym-FAA100BA||Type:||Fungal Alpha-Amylase|
|Application:||Food Grade For Baking||Activity:||≥50,000u/g|
Baking Pale Brown Alpha Amylase Enzyme Safe Food Additives No. SINOzym-FAA100BA
SINOzym-FAA100BA 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. 126.96.36.199, 1, 4-alpha -D-Glucan glucanohydrolase
EINECS No.: 232-565-6
CAS No.: 9000-90-2
Grade: Food grade for baking.
|Odor||:Slight fermentation odor|
Effective pH range 4.0-6.6, optimum 4.8-5.3;
Temperature range 45-65°C, optimum 45-55 °C;
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.
Store in the dry, ventilation and shaded place, avoid high temperature and humidity.
Stable for 12 months, in original unopened package, under ordinary temperature.
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 Person: Alfonso