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Food grade fungal alpha amylase for baking industry

$21

≥1000
Kilogram

Payment Type:

L/C,T/T

Incoterm:

FOB

Min. Order:

1000 Kilogram

Transportation:

Ocean,Land,Air,Express,Express

Port:

Tianjin,Shanghai,Guangzhou

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Product Description

Product Attributes
Supply Ability & Additional Information
Packaging & Delivery

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Overview

Product Attributes

Model No.: SBE - 03fa

Brand: SUNSON

Types Of: Enzyme Preparations

Place Of Origin: China

Supply Ability & Additional Information

Packaging: 1KG;25KG

Productivity: 10000T/MONTH

Transportation: Ocean,Land,Air,Express,Express

Place of Origin: China

Supply Ability: 10000T/MONTH

Certificate: ISO22000;MUI,FAMI-QS;NON-GMO;FSSC22000;KOSHER;HALAL

HS Code: 3507909090

Port: Tianjin,Shanghai,Guangzhou

Payment Type: L/C,T/T

Incoterm: FOB

Packaging & Delivery

Selling Units:: Kilogram

Package Type:: 1KG;25KG

PRODUCT DESCRIPTION

Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in Flour correction and baking industry.

MECHANISM

Fungal α-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch and soluble dextrin randomly, giving rise to o oligosaccharides and a small amount of dextrin which is beneficial for flour correction, yeast growth and crumb structure as well as volume of baked products.

REACTION PARAMETERS

PARAMETERS	RANGE
Activity Temperature	45℃-65℃
Optimum Temperature	50℃-65℃
Activity pH	4.5-6.0
Optimum pH	4.8-5.5

PRODUCT SPECIFICATION

Items	Description
Declared Activity*	100,000 u/g
Physical Form	Powder
Color**	Light yellow
Odour	Normal microbial fermentation odour.

*Definition of Unit: 1 unit of Fungal α-Amylase equals to the amount of enzyme which hydrolyzes soluble starch to get 10mg reducing sugar (in glucose) at 40℃ and pH5.0 in 30min.

** Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

PRODUCT STANDARD

The product complies with GB1886.174.

No.	ITEMS		INDEX
1	Particle size (%<40 mesh)		≥80
2	Loss on drying/(%)		≤8.0
3	Lead/(mg/kg)		≤5.0
4	Arsenic/(mg/kg)		≤3.0
5	Total viable count/(CFU/g)		≤50000
6	Coliform Bacteria/(CFU/g)		≤30
7	Escherichia coli	(CFU/g)	<10
		(MPN/g)	≤3.0
8	Salmonella/(25g)		Not Detected

APPLICATION RECOMMENDATION

For baking industry: The recommended dosage is 2-4g per ton of flour.

The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

SAFE HANDLING PRECAUTIONS

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

WARNINGS

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

PACKAGE AND STORAGE

Ø Package： 25kgs/drum; 1,125kgs/drum.

Ø Storage： Keep sealed in a dry and cool place and avoid direct sunlight.

Ø Shelf life: 12 months in a dry and cool place.